I cut back on dairy per our pediatrician’s recommendation to see if it would help Willa’s skin clear up and I want you to know that as someone whose favorite food is ice cream I genuinely did not think I was going to survive it. I thought I wasn’t gonna make it y’all. But here is what happened instead — I started experimenting with dairy free Ninja Creami flavors and discovered that you can make something so creamy and so completely satisfying without a single drop of dairy that the transition ended up being far less devastating than I anticipated. This chocolate peanut butter version was the first one I made and it is still the one I come back to most.

Chocolate and peanut butter is one of those flavor combinations that exists at the intersection of everything good in the world and this dairy free version does not ask you to compromise on a single thing. Rich coconut cream blended with cocoa powder, creamy peanut butter, maple syrup, and chocolate pudding mix into a base that smells like a melted Reese’s cup and tastes even better once it comes out of the Creami. The peanut butter adds a natural creaminess alongside the coconut cream that makes this one of the smoothest and most luxurious dairy free Creami bases in the whole series.

The chocolate pudding mix is doing double duty here in a slightly different way than the vanilla pudding mix in the other dairy free flavors. Chocolate pudding mix adds both texture support and an extra layer of deep chocolate flavor that cocoa powder alone does not quite give you. The combination of cocoa powder and chocolate pudding together creates a richness that tastes like a really serious chocolate ice cream rather than a light chocolate flavored one. That depth is what makes this feel so genuinely indulgent rather than like a dairy free substitute.

The mix-in options are where this recipe gets really fun and I have strong opinions. Peanut butter cups broken into pieces are the obvious and correct choice. But frozen peanut butter blobs are the move that I think about more than is probably reasonable. Spoon small dollops of peanut butter onto a parchment lined plate and freeze them solid before adding them as a mix-in and they turn into these cold, slightly chewy peanut butter pieces that are extraordinary in the context of a chocolate peanut butter ice cream. Try it once and you will never make this recipe without them again.

Why You’ll Love This Recipe:

This is the dairy free ice cream that proves you do not have to compromise on richness, flavor, or satisfaction when you cut out dairy and it converts skeptics every single time
Chocolate and peanut butter together in a coconut cream base creates something that genuinely rivals any traditional version of this flavor combination from any ice cream shop
Seven simple ingredients blended in a high speed blender is the entire active work before the freezer and Ninja Creami take over completely
The frozen peanut butter blob mix-in is a game changer that makes this feel like a premium specialty ice cream shop flavor in your own freezer

Key Ingredients:

Coconut cream: Full fat canned coconut cream is the dairy free base that makes this so rich and creamy. The fat content is what allows the Ninja Creami to spin it into a smooth, scoopable texture rather than something icy or grainy
Peanut butter: Adds natural creaminess, healthy fats, and that nutty richness that makes chocolate peanut butter such an unbeatable combination. Use creamy peanut butter for the smoothest base and make sure it is well stirred if you are using natural peanut butter
Cocoa powder: Two tablespoons of unsweetened cocoa powder gives the base that deep, rich chocolate flavor that is the foundation of the whole recipe. Dutch process cocoa will give you a slightly smoother, less acidic chocolate flavor if you have it
Chocolate pudding mix: One tablespoon added to the base for both texture support after spinning and an extra layer of deep chocolate flavor that takes this beyond what cocoa powder alone can achieve
Maple syrup: The natural sweetener that adds a warm, caramelized depth to the chocolate base. A quarter cup is the right amount to balance the slight bitterness of the cocoa without making the whole thing taste too sweet
Pinch of salt: The detail that makes every chocolate recipe taste more like chocolate. Salt enhances the cocoa and peanut butter flavors in a way that is subtle but immediately noticeable and it rounds out the whole base beautifully

Tips for Success:

Make sure your peanut butter is fully smooth and at room temperature before blending so it incorporates evenly into the coconut cream base without leaving any peanut butter streaks that would freeze into chunks
Blend the base completely smooth before pouring into the pint so the cocoa powder is fully incorporated and there are no dry pockets that would affect the texture after spinning
If the texture after the first spin is too powdery add a small splash of almond or coconut milk before re-spinning. This almost always brings it to that perfect creamy scoopable consistency
For the frozen peanut butter blob mix-in freeze small dollops of peanut butter on a lined plate for at least an hour before adding them to the Creami so they are fully solid when they go in

Storage:

Store dairy free chocolate peanut butter Ninja Creami ice cream in the pint container with the lid on in the freezer for up to two weeks. The peanut butter mix-ins will firm up further as the pint sits in the freezer which is completely normal and actually makes them even more satisfying to bite into. When you are ready to eat it again let it sit at room temperature for five minutes to soften or re-process on the re-spin setting to bring it back to that perfect fresh spun texture.

FAQ:

Can I use almond butter or another nut butter instead of peanut butter?
Yes and it is a delicious variation. Almond butter gives you a slightly milder, less pronounced nut flavor that lets the chocolate be more of the star. Cashew butter is incredibly creamy and adds a subtle sweetness that works beautifully. Sunflower butter is a great nut free option for anyone with peanut allergies. Any nut or seed butter you enjoy eating on its own will work in this base.

Can I add a peanut butter swirl instead of mixing it in?
Yes. After the first spin use the tip of a spoon to press a channel into the center of the pint, drizzle in a ribbon of peanut butter, and re-spin very briefly on the re-spin setting just enough to swirl it without fully incorporating it. The result is beautiful visible ribbons of peanut butter running through the chocolate base rather than it being blended throughout.

What Ninja Creami setting should I use?
Process on the Ice Cream setting for the first spin. If the texture is too powdery after the first spin add a small splash of almond or coconut milk and use the Re-Spin setting before adding any mix-ins. Once you add your peanut butter cups or frozen peanut butter blobs use the Mix-In setting so they get incorporated without being completely pulverized into the base.