Ninja Creami Peanut Butter Cup Perfection
Description
Creamy chocolate ice cream swirled with peanut butter and loaded with peanut butter cups — an easy Cold Stone copycat made in the Ninja Creami.
Ingredients
Base
- ½ cup whole milk
- ½ cup heavy cream
- 3 tbsp creamy peanut butter, no-stir
- 3 tbsp granulated sugar
- 2 tbsp unsweetened cocoa powder
- ½ tsp vanilla extract
- 1/8 tsp salt
Mix-Ins
- ¼ cup mini peanut butter cups, chopped
- 2 tbsp mini chocolate chips or fudge, optional
Instructions
- Warm the peanut butter. Microwave the peanut butter 20–30 seconds until pourable. Whisk in the sugar, cocoa powder, and salt until smooth.
- Make the base. Slowly whisk in the milk, heavy cream, and vanilla until fully combined and lump-free.
- Freeze. Pour into the Ninja Creami pint (below the max line). Lid on, freeze flat and level for at least 24 hours.
- Spin. Remove lid, install in the outer bowl, lock in, and run the Ice Cream function.
- Re-spin. If crumbly, run Re-Spin 1–2 times until smooth and creamy.
- Add mix-ins. Make a 1½-inch hole to the bottom of the pint, add peanut butter cups and chocolate chips, and run the Mix-In function.
- Serve. Scoop immediately for soft-serve, or refreeze 15–20 minutes for a firmer scoop.
Equipment
- Ninja Creami Ice Cream Machine
- Ninja Creami Pint Container
- Ninja Creami Pint Container Lid
Notes
- Texture tip: A flat, fully frozen base is the #1 secret to a smooth spin. Don't skip the full 24-hour freeze.
- Storage: Keep frozen up to 2 weeks; re-spin leftovers to restore creaminess.
- Lighter version: Swap heavy cream for half-and-half and use a sugar substitute like allulose.
- Nutrition is an estimate and will vary with your specific ingredients and brands.
Nutrition
Serving: 1ServingCalories: 723kcalCarbohydrates: 61gProtein: 14gFat: 51gSaturated Fat: 24gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.03gCholesterol: 79mgSodium: 425mgPotassium: 483mgFiber: 5gSugar: 51gVitamin A: 1027IUVitamin C: 1mgCalcium: 178mgIron: 2mg