This Ninja Creami Peanut Butter Ice Cream will make you question every $6 pint you've ever bought. Impossibly smooth with that perfect salty-sweet peanut butter flavor, it's made with just 5 ingredients you probably already have in your kitchen.
If you love Ninja Creami recipes, try my Ninja Creami Coffee Ice Cream or Ninja Creami Vanilla Ice Cream next!
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You may be thinking, peanut butter ice cream? Trust me, I was skeptical too. As someone who doesn't go crazy for peanut butter (except for my air fryer peanut butter cookies or peanut butter fudge), I wasn't prepared for what happened. One tiny taste, and I literally stopped in my tracks. This might be the BEST ice cream I've ever made in my Ninja Creami - and that's saying something!
The secret is using Fairlife milk (which has less water content), the right amount of heavy cream, and that magical final respin that transforms it into something you'd pay $7 a scoop for at a fancy ice cream shop. I used the same method for my Ninja Creami Strawberry Cheesecake Ice Cream.
Ingredients and Substitutions
- Milk. I use Fairlife 2% milk because its filtered process creates a creamier base. Regular whole milk will also work. For dairy free, use unsweetened almond milk or oat milk.
- Heavy Cream. Adds richness and prevents ice crystals. You can substitute with half-and-half or canned coconut cream, but the texture won't be quite as smooth.
- Peanut Butter. I used Jif creamy peanut butter. I haven't tried it with natural peanut butter yet.
- Sugar. Regular granulated sugar works perfectly. For a less sweet version, reduce to ¼ cup. You can also use brown sugar, coconut sugar, powdered sugar, or your favorite sweetener.
- Vanilla Extract. Pure vanilla extract enhances the peanut butter flavor. You can also use almond extract if you like.
A complete list of ingredients with amounts is located in the recipe card below.
How to Make Ninja Creami Peanut Butter Ice Cream
Quick Overview
- Blend ingredients until smooth.
- Freeze for 24 hours in Ninja Creami pint.
- Process using Ice Cream function.
- Respin with a tablespoon of milk.
Step by Step Instructions
- BLEND: Combine 1¼ cups Fairlife milk, ½ cup heavy cream, ¼ cup creamy peanut butter, ⅓ cup sugar, and 1 teaspoon vanilla extract in a Ninja Creami pint container. Do not exceed the MAX FILL line. Blend using an immersion blender or milk frother until completely smooth with no peanut butter streaks (about 30-45 seconds). You can also use a regular blender if preferred and pour it into the pint container after it is blended.
Quick Tip from Jeri
Make sure your peanut butter is at room temperature for easier mixing. If it's cold and stiff, microwave it for 10-15 seconds first.
- FREEZE: Secure the lid and place the pint jar in the freezer on a level surface. Freeze for at least 24 hours. The back of your freezer will be the coldest spot.
- PROCESS: After freezing, remove the storage lid and place the pint in the outer bowl of your Ninja Creami. Secure the outer bowl lid assembly and select the ICE CREAM button. Once the cycle is complete, remove it from the machine.
- PERFECT TEXTURE: If your ice cream seems powdery, use a spoon to make a small hole in the center. Add 1 tablespoon of milk, secure the lid, and select the RESPIN function. This step creates that ultimate creamy texture.
- SERVE: You can serve the ice cream immediately or make a small well in the center and add your favorite mix-ins and use the MIX IN function. My favorites are Reese's pieces, crushed peanuts, and mini chocolate chips. Enjoy!
Top Tips
- Room Temperature Ingredients. Starting with room temperature milk and cream helps the peanut butter blend more smoothly.
- Don't Skip the Respin. That final re-spin with a tablespoon of milk transforms good ice cream into exceptional ice cream with the perfect texture.
Variations
- Chocolate Peanut Butter: Add 2 tablespoons of cocoa powder to the base mixture for a chocolate peanut butter ice cream, or drizzle with chocolate syrup.
- Chunky Version: After the initial spin, fold in chopped peanuts or peanut butter cups and use the Mix-In function.
- PB&J Ice Cream: After processing, create a swirl of your favorite jam or jelly using the Mix-In function.
- PB and Banana: Top the ice cream with sliced bananas.
Recipe FAQs
Yes, you can use crunchy peanut butter, the ice cream just won't be as smooth.
Keep it in the original Ninja Creami pint with the lid secured. When ready to eat again, let sit at room temperature for 5 minutes, then use the Respin function.
Yes, you can reduce to ¼ cup or substitute with a natural sweetener like honey (use slightly less as it's sweeter).
Printable Recipe
Ninja Creami Peanut Butter Ice Cream
Ingredients
- 1¼ cups Fairlife 2% milk or whole milk
- ½ cup heavy cream
- ¼ cup creamy peanut butter
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- BLEND THE BASE: Combine Fairlife milk, heavy cream, peanut butter, sugar, and vanilla in a Ninja Creami pint container. Do not exceed the MAX FILL line. Blend using an immersion blender or milk frother until completely smooth with no peanut butter streaks (about 30-45 seconds). You can also use a regular blender if preferred and pour it into the pint container after it is blended.1¼ cups Fairlife 2% milk, ½ cup heavy cream, ¼ cup creamy peanut butter, ⅓ cup granulated sugar, 1 teaspoon vanilla extract
- FREEZE: Secure the lid tightly on the pint container and place it on a level shelf in your freezer, preferably toward the back where it's coldest. Freeze for at least 24 hours.
- PROCESS IN CREAMI: After freezing, remove the storage lid and place the pint in the outer bowl of your Ninja Creami. Secure the outer bowl lid assembly and select the ICE CREAM button. Once the cycle is complete, remove it from the machine.
- RESPIN: When complete, your ice cream may look slightly powdery - this is normal! Make a small well in the center with a spoon and add a tablespoon of milk. Run the RESPIN function.
- SERVE: Serve immediately or add your favorite mix-ins like Reese's pieces, crushed peanuts, or mini chocolate chips using the MIX IN function. Enjoy!
Video
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Notes
- For the CREAMIEST results, use Fairlife milk - its ultra-filtered process reduces water content and creates a creamier base.
- The Ninja Creami pint should be filled to the bottom of the MAX FILL line - overfilling can damage your machine.
- Respinning with a tablespoon of milk isn't optional - it's the secret to that premium, scoopable texture.
- For mix-ins, add them AFTER the re-spin and use the MIX-IN function.
- This ice cream is best enjoyed fresh but can be stored in the Ninja Creami pint with the lid for up to two weeks.
- When serving leftover ice cream, let it sit at room temperature for 5 minutes, then use the RESPIN function to refresh the texture.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
chloslaw says
I made this a couple days ago and enjoyed it last night… WOW. I just got done prepping my second batch for tomorrow night. Absolutely incredible! It was sooo creamy and peanut buttery. Only thing I changed was substituting PB2 for the traditional peanut butter. I added in frozen peanut butter ribbons and Reese’s pieces as mix-ins. YUM!!! This recipe will be used time and time again in my house. Thanks so much! 🙂
Jeri Walker says
This made my day - thank you! 😊 PB2 and those mix-ins sound incredible… those peanut butter ribbons are such a good idea. Love that you're already on batch #2!
Jess says
I used this recipe for biacoff ice cream also, just swapped the pb for it & decreased the amount of sugar. Tastes amazing.
Ive already reviewed the standard recipe which was great also
Jess says
This is such a great recipe! I used soy milk for both the milk & cream as vegan cream is very expensive, still tasted amazing just like store brought but for a fraction of the price
Jeri Walker says
Thanks Jess! I'm so glad you loved it! I love your budget-friendly swap! That's super helpful for anyone wanting a dairy-free version! Thanks for sharing! 😀
William molinari says
Loved the product. Only complaint is whenIi mixed the peanut butter into the base with an immersion blender, it got foamy. I strained out the large bubbles, but when it was being frozen, the small bubbles gottrappedd in the icecream resulating in a slightly funny texture. Other than my mistake, it was great.
Jeri Walker says
Thanks for sharing - and I'm glad you enjoyed it! 😊 That foamy texture can happen with immersion blenders if they are on high speed. You could let the base sit for a few minutes before freezing so the bubbles settle. Appreciate you leaving such a helpful note!
Noahla says
Hi, I made this the other day and I took a little sip of the mix before it was frozen. 😋it was extremely delicious!!! after it was frozen and spun twice, the consistency was off . it's almost like all the fat from the cream separated. the flavor was good but the consistency wasn't good. Did you ever have this problem? Thanks
Jeri Walker says
So glad you liked the flavor! 😋 Yes, one Ice Cream spin and one Re-Spin is correct. I have never had a problem with the consistency being off. Did you add a small splash of milk before the re-spin? And which peanut butter did you use?
william a molinari says
For me, my issue was the immersion blender introduced foam and bubbles into the base and when it froze it got trapped resulting in a funny texture and consistency
Lindsay says
This looks amazing! Do you think it would work as a soft serve with the Ninja swirl also?
Jeri Walker says
Hi Lindsay! Thank you, and YES! You can make it in the Ninja Swirl also. All of my Ninja Creami recipes can be made in either the Creami machine or the Swirl. Enjoy!