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
- 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. - Mix in cream
Pour in heavy cream and stir gently. Think “fold don’t beat” – we’re not making whipped topping here. - Freeze smart
Pour into Creami pint, leaving ½ inch space at top. Trust me – overflow makes a mess. Freeze FLAT for 24 hours. - 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!
PrintNinja Creami Peanut Butter Ice Cream (No churn, 4-ingredient magic)
- 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
Instructions
- Blend base: Whisk milk + pudding mix + PB until smooth (immersion blender ideal).
- Add cream: Fold in heavy cream – don’t whip!
- Freeze flat: Pour into Ninja pint, leave ½” space. Freeze upright 24+ hrs.
- Spin: Run Ice Cream cycle. Crumbly? Add 1 tbsp milk → respin.
- 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.
