Ninja Creami Peanut Butter Ice Cream

Let me tell you about my latest kitchen obsession – peanut butter ice cream made in the Ninja Creami. This stuff’s so good I’ve been making it weekly since I got the machine last Christmas. My secret? Vanilla pudding mix. Sounds weird, works like magic.

Here’s why this works:

• Takes 10 minutes active time (perfect for busy parents)
• Uses pantry staples you probably have
• Customizable with whatever mix-ins you’ve got

True story: The first time I made this, I forgot to chill the ingredients first. Big mistake – took forever to freeze. Learn from my fail!

What You’ll Need

• 1 cup whole milk (2% works but makes it less creamy)
• 4 tbsp vanilla pudding mix (the cheap stuff works best)
• 1/3 cup smooth peanut butter (Jif or Skippy – natural PB separates)
• 1/2 cup heavy cream

Pro tip: Stick your measuring cup in the freezer while gathering ingredients. Cold tools = faster freezing.

Let’s Make It

1. Blend the base
   Dump milk, pudding mix, and PB in a blender. Whirl until smooth like a milkshake. No blender? Use a whisk and arm power – just watch for PB clumps.
2. Mix in cream
   Pour in heavy cream and stir gently. Think “fold don’t beat” – we’re not making whipped topping here.
3. Freeze smart
   Pour into Creami pint, leaving ½ inch space at top. Trust me – overflow makes a mess. Freeze FLAT for 24 hours.
4. Creami magic
   Run the ice cream cycle. If it looks snowy? Hit respin. Still crumbly? Add 1 tbsp milk and spin again.

Mix-in idea: After spinning, stir in Reese’s pieces or crushed pretzels. My kids go nuts for chocolate chips mixed in.

Trouble? Here’s Fixes

• Too icy? You skimped on fat – use full cream next time
• PB settles? Blend longer before freezing
• Machine struggles? Let pint sit on counter 5 mins first

Store in the pint container up to 2 weeks (ha – like it’ll last that long!). Soften 10 minutes before scooping. Found a frosty batch? Pulse it through the ice cream cycle again.

Last week’s win: Swirled in grape jelly for PB&J vibes – total crowd pleaser at the block party. Give it a shot and tell me your favorite twist!

Ninja Creami Peanut Butter Ice Cream (No churn, 4-ingredient magic)

Print Recipe

• Author: Monem
• Prep Time: 10 Minutes
• Total Time: 24 hours 10 minutes (Including Freezing Time)
• Yield: 4
• Category: Dessert
• Cuisine: American

Ingredients

• 1 cup whole milk (cold)
• 4 tbsp instant vanilla pudding mix (Jell-O brand works best)
• ⅓ cup creamy peanut butter (not natural – Jif/Skippy preferred)
• ½ cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

 

1. Blend base: Whisk milk + pudding mix + PB until smooth (immersion blender ideal).
2. Add cream: Fold in heavy cream – don’t whip!
3. Freeze flat: Pour into Ninja pint, leave ½” space. Freeze upright 24+ hrs.
4. Spin: Run Ice Cream cycle. Crumbly? Add 1 tbsp milk → respin.
5. Mix-ins (optional): Swirl in Reese’s pieces/chopped pretzels after spinning.

Notes

Pro Tips

• Chill everything first – cold ingredients = smoother texture
• Natural PB warning: Separation ruins consistency
• Scoop hack: Let sit 5 mins before serving → perfect curl
• Store: Keep in pint container up to 2 weeks

🍽️ Serve With

• Warmed Nutella drizzle
• Banana slices + crushed graham crackers
• Salted caramel sauce + pretzel dust

Makes 1 pint – doubles easily for crowds.
Texture issues? Full-fat dairy = creamier results.