If you love the classic combination of chocolate and peanut butter, then you need to try this Ninja CREAMi Chocolate Peanut Butter Ice Cream. It has that thick, scoopable, ice-cream-shop texture, but it is made with Greek yogurt for a high protein dessert. This is a deliciously creamy dessert that tastes far more indulgent than it is.
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What makes this Ninja Creami chocolate peanut butter ice cream SO good, is the balance of flavours. The Greek yogurt gives the "ice cream" a thick and tangy base, the maple syrup adds natural sweetness, the peanut butter brings a little richness, and the little bit of cream cheese helps create that extra creamy texture.
It tastes like a cross between chocolate frozen yogurt, peanut butter ice cream, and a homemade peanut butter cup.
If you are looking for more interesting ways to use your Ninja Creami, try our delicious Ninja Creami Carrot Cake Ice Cream, easy Ninja Creami Chocolate Frozen Yogurt, high protein Ninja Creami Cottage Cheese Ice Cream or our amazing Birthday Cake Ninja Creami.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Yogurt - We used a 0% fat Greek yogurt to keep it light. However you could use a higher fat percentage which would make it even creamier.
- Milk - We used skimmed milk, this helps to loosen the mixture.
- Maple syrup - This can be swapped for honey or agave syrup if you prefer.
- Cocoa powder - Unsweetened cocoa powder is best, and using a good one makes a noticeable difference to the flavour.
- Peanut butter - We used Homemade Peanut Butter, but really, any nut butter would would work. Why not try our Homemade Almond Butter too? It needs to be as smooth as possible for best results.
- Vanilla - Use extract and not essence.
- Cream cheese - This is our "secret" (not so secret) ingredient that adds to the creaminess of the ice cream. Use a light cream cheese.
Variations
Double chocolate - For an even more intense chocolate version, stir in a handful of dark chocolate chips or chopped up chocolate chunks after spinning. The contrast between the creamy base and crunchy bits of chocolate is really good.
Peanut Butter Swirl - Once the pint is spun, warm a spoonful of peanut butter for a few seconds until just loosened, then swirl it through the top. This gives you ribbons of peanut butter throughout the ice cream and makes it look even better.
Mocha twist - Add a teaspoon of instant espresso powder to the base before freezing. It doesn't make the ice cream really taste like coffee, but it deepens the chocolate flavour and adds a hint of mocha flavour.
Higher protein - You can swap the cocoa powder for a chocolate protein powder to increase the protein.
How To Make Chocolate Peanut Butter Ice Cream
- Step 1: Put all of the ingredients into the Ninja Creami pint container.
- Step 2: Give it a really good mix to combine everything.
- Step 3: Put the lid on the tub and freeze for 24 hours.
- Step 4: Remove the lid and put the frozen pint tub into the outer bowl and put on the outer bowl lid. Put into the Ninja Creami machine and set to the Frozen Yogurt setting and spin.
One spin should be sufficient to achieve the perfect texture. If it is still crumbly, re-spin 1-2 times.
Serving Suggestions
Serve this Ninja Creami chocolate peanut butter ice cream in bowls with a sprinkle of chocolate chunks. You could even drizzle some extra peanut butter on top too.
For a fun dessert, scoop it into waffle cones and top with crushed peanuts or mini chocolate chips. My kids love it this way.
It is also amazing sandwiched between two soft cookies for a homemade ice cream sandwich.
If you want to make it feel like a dessert-shop treat, serve it with sliced banana and a spoonful of whipped cream. Banana, chocolate, and peanut butter are always a winning combination and it's like a next level banana split!
Dannii's Top Tips
- Make sure the cream cheese is softened before mixing. This helps it blend smoothly into the base and prevents little lumps.
- Whisk the mixture really well before freezing. Cocoa powder can cling to the sides of the container or stay slightly lumpy if rushed, so give it a good mix.
- Always freeze the pint fully flat. An uneven surface can affect the spin and lead to inconsistent texture.
- Don't be worried if the first spin looks powdery or crumbly. This is very common with homemade CREAMi recipes, especially ones that are lighter than traditional ice cream. A splash of milk and a Re-Spin usually fixes it perfectly.
- If your peanut butter is very thick, you can warm it for a few seconds before mixing it into the base. This makes everything easier to combine.
- If you want a stronger chocolate flavour, add an extra half tablespoon of cocoa powder. If you want more peanut butter flavour, increase the peanut butter by 1 tablespoon, but keep in mind that too much can make the base slightly heavier.
Frequently Asked Questions
You can make the recipe without it, but the small amount of cream cheese helps create a smoother, creamier finish. It adds body and gives the ice cream a more classic scoop-shop texture.
This is very normal. Homemade bases often need a Re-Spin. Add 1 to 2 tablespoons of milk and spin again until creamy.
Yes, and this recipe is brilliant for mix-ins. Chopped peanut butter cups, chocolate chips, crushed cookies, chopped peanuts, or fudge pieces all work well. Add them after the base is spun and use the Mix-In setting.
More Chocolate Recipes
If you've tried this Ninja CREAMi peanut butter chocolate ice cream, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Ninja CREAMi Chocolate Peanut Butter Ice Cream
Ingredients
- 250 g (1.25 cups) of 0% Fat Free Greek yogurt
- 180 ml (0.75 cup) of Skimmed milk
- 1 teaspoon of Vanilla extract
- 1 tablespoon of Cocoa powder
- 3 tablespoon of Peanut butter
- 3 tablespoon of Maple syrup
- 1 tablespoon of Light cream cheese
Instructions
- Put all of the ingredients into the Ninja Creami pint container.
- Give it a really good mix to combine everything.
- Put the lid on the tub and freeze for 24 hours.
- Remove the lid and put the frozen pint tub into the outer bowl and put on the outer bowl lid. Put into the Ninja Creami machine and set to the Frozen Yogurt setting and spin.One spin should be sufficient to achieve the perfect texture. If it is still crumbly, re-spin 1-2 times.
Recipe Video
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Marge says
This recipe sounds delicious but I have to be lactose intolerant tolerant which means no skim milk or lactose-containing Greek yogurt. I use Best Life Fage lactose free yogurt only and almond milk. Would those work for this recipe?
Dannii Martin says
Hi Marge,
We have used almond milk in other Ninja Creami recipes and it works just fine. As for the lactose free Fage yogurt, as long as the texture is the same (or at least similar) to a thick Greek yogurt, you should still get a nice, creamy dessert.
If you do try it with your swaps, please come back and let us know how it turns out.