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Chocolate Peanut Butter Cup Ice Cream

Name: Chocolate Peanut Butter Cup Ice Cream
Prep time: 15 min
Cook time: 24 h
Total time: 1455 min
Yield: 4 servings
Cuisine: American
Ingredients: 3/4 cup heavy cream; 3/4 cup whole milk; 3 tablespoon cocoa powder; 1/3 cup granulated sugar; 1 teaspoon vanilla extract; 2 tablespoon creamy peanut butter; 4 mini peanut butter cups, chopped

Creami Recipes Team · March 25, 2026

Decadent chocolate ice cream with swirls of peanut butter and chopped peanut butter cups. A rich, indulgent treat for PB lovers.

4.0

(1 review)

Prep

Freeze

Total

24h 15m

Servings

Creami Program: Ice Cream

Estimated Nutrition (per serving)

Calories

Protein

Fat

Carbs

Estimates based on ingredient database. Actual values may vary.

Before You Begin

What Creami model do you have?

Allergen Warning — Contains: Dairy, Peanuts

Always verify individual ingredient labels for specific allergen information.

Directions

Makes: 16oz · Servings: 4

Whisk cocoa powder and sugar together first to prevent clumping.

Pro Tip

Whisk until completely smooth with no lumps — this ensures an even freeze and creamy texture.

Add heavy cream, milk, and vanilla. Whisk until smooth and sugar is dissolved.

Pro Tip

Whisk until completely smooth with no lumps — this ensures an even freeze and creamy texture.

Pour into Ninja Creami pint container.

Pro Tip

Fill to the max fill line but not above — overfilling can cause the lid to pop off during processing.

Freeze for 24 hours.

Pro Tip

Place on a flat, level surface in the coldest part of your freezer. Uneven freezing leads to inconsistent texture.

Process using the Ice Cream function.

Pro Tip

If the machine struggles or the pint spins freely, let it sit at room temperature for 5 minutes before retrying.

Warm the peanut butter in the microwave for 10 seconds. Create a hole in the center, add the peanut butter and chopped PB cups, then use the Mix-In function.

Pro Tip

Create a hole down to about halfway. Overfilling mix-ins can jam the blade — use 1/4 cup or less.

Add creamy peanut butter using the Mix-In function for a swirl effect.

Pro Tip

Create a hole down to about halfway. Overfilling mix-ins can jam the blade — use 1/4 cup or less.

Add mini peanut butter cups, chopped using the Mix-In function.

Pro Tip

Create a hole down to about halfway. Overfilling mix-ins can jam the blade — use 1/4 cup or less.

Chocolate Nutty Ice Cream

Common Questions

How long does Chocolate Peanut Butter Cup Ice Cream last in the freezer?

Once processed in the Ninja Creami, Chocolate Peanut Butter Cup Ice Cream is best enjoyed immediately for the creamiest texture. You can refreeze it for up to 2 weeks — just let it sit at room temperature for 5-10 minutes before re-processing with the Re-Spin function.

Which Ninja Creami models can make Chocolate Peanut Butter Cup Ice Cream?

This recipe works with all Ninja CREAMi models — the 7-in-1 (NC301), Deluxe, XL Deluxe 11-in-1 (NC501), and Scoop & Swirl (NC701). It also works with discontinued models like the Breeze (NC100) and original 5-in-1 (NC300). The ingredients are sized for a standard 16oz pint. If you have a 24oz Deluxe or XL Deluxe model, use our built-in ingredient scaler to adjust the quantities up.

What if my ice cream comes out crumbly?

This is normal after the first spin. Select the Re-Spin function for a smoother, creamier result. If it's still crumbly after two re-spins, let the pint sit at room temperature for 3-5 minutes, then try again.

How much extract should I use? Can I add more for stronger flavor?

Extracts are highly concentrated — a little goes a long way. Start with the amount listed and taste the base before freezing. You can always add more, but you can't remove it. Peppermint extract is especially potent — even 1/4 teaspoon extra can make it overpowering.

Should I warm the nut butter before adding it?

For mix-ins and swirls, yes — microwave the nut butter for 10-15 seconds so it's drizzleable. This creates beautiful swirl ribbons. For the base, blend it cold with the other ingredients until completely smooth.

What kind of milk should I use? Is whole milk the same as homo milk?

Yes — whole milk, homogenized milk (homo milk), vitamin D milk, and full-fat milk are all the same thing: 3.25% milk fat (MF). Do NOT substitute with 2%, 1%, or skim/0%. The fat is critical for creamy texture. International equivalents: UK "full-fat milk" (3.5%), Australia "full cream milk" (3.4%), France "lait entier" (3.5%). All work perfectly.

What's the difference between heavy cream, heavy whipping cream, and whipping cream?

Heavy cream and heavy whipping cream are the same thing: 36% milk fat (MF). Use either interchangeably. Whipping cream (30-35% MF) works well too, slightly lighter. Half-and-half (10-12% MF) — do NOT use as a substitute. International equivalents: UK "double cream" (48% MF — use 3/4 the amount), Australia "thickened cream" (35% MF), France "crème entière" (30-40% MF).

Can I substitute a different sweetener for granulated sugar?

Sugar does more than sweeten — it lowers the freezing point and prevents icy texture. You can substitute with: allulose (best for keto — doesn't crystallize when frozen), coconut sugar (1:1 swap but darker color), or monk fruit blend (1:1 swap). Avoid liquid sweeteners like honey or maple syrup as a full replacement — they change the liquid ratio.

How would you rate this recipe?

4.0 average from 1 rating

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