My Ninja CREAMi Recipes
Reese's-Style Chocolate Peanut Butter Ice Cream

Reese's-Style Chocolate Peanut Butter Ice Cream

A Reese's-style chocolate and peanut butter ice cream made without peanut butter cups. A creamy cocoa-peanut base holds small pieces of milk chocolate and soft, sweetened peanut butter for the familiar contrast of chocolate shell and salty filling.

Prep
35 min
Program
ICE CREAM
Level
Easy
Price
€€€

Prepare the base

  1. Stir 30 g of the peanut butter with the icing sugar until a thick dough forms. Press it about 5 mm thick between two pieces of baking parchment and freeze until firm, about 20 minutes. Cut it into pieces about 5 mm wide, then keep them covered in the freezer.

  2. Add the remaining 50 g of peanut butter, granulated sugar, cocoa powder and salt to a mixing bowl. Pour in a small amount of the milk and whisk into a smooth paste with no visible cocoa lumps.

  3. Gradually whisk in the remaining milk, then whisk in the heavy cream until fully combined.

Freeze and spin

  1. Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.

  2. Close with the storage lid and freeze flat for 24 hours.

  3. Once fully frozen, run the ICE CREAM program.

  4. If the texture is powdery or crumbly after the first cycle, run RE-SPIN.

    Still not right after re-spinning? See how to fix the texture .

Prepare the mix-ins

  1. Finely chop the milk chocolate into pieces no larger than 5 mm and keep them covered in the refrigerator.

  2. Make a hole about 4 cm wide down the center of the ice cream, add the frozen peanut butter pieces and chilled milk chocolate and run the MIX-IN program.

Serve

Serve immediately, while the ice cream is still nice and creamy.

Storing leftovers

Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.

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Tips

  • Use a standard smooth peanut butter rather than a very runny natural peanut butter for the most predictable texture and sweetness.
  • Keep the peanut butter pieces frozen until the MIX-IN cycle so more of them remain distinct instead of smearing into the base.
  • Keep the milk chocolate pieces small because large pieces become hard when frozen.

Nutrition

100 g Pint
Calories 259 1372
Protein (g) 6.9 36.6
Carbs (g) 18.9 100.1
Fat (g) 18.7 99.1