Check out our recipe on how to make Chocolate Peanut Butter Banana Ice Cream using the Ninja Creami!
In my house, everyone LOVES the combination of chocolate and peanut butter. And, oftentimes, you'll find my husband dipping bananas in some peanut butter. You can even buy chocolate-covered bananas....and then dip those in peanut butter! The flavors go so well together. So....why not make ice cream out of it! Genius! The chocolate, peanut butter, and banana flavors are intense in this recipe. It's not a wimpy, mildly flavored ice cream! It's packed with a ton of flavor!
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You'll notice that this recipe does not have a traditional stabilizer in it like cream cheese. Instead, I used the bananas to stabilize the ice cream and add a ton of creaminess! Anytime you add bananas to your Ninja Creami creations, the result is a super smooth and creamy treat. Seriously- so incredibly thick and creamy!
Some people don't particularly care for the flavor of bananas and that flavor can sometimes be masked in recipes. This is not one of those recipes. You can taste the bananas and they really add to the chocolate and peanut butter flavors nicely!
Ninja Creami Chocolate Peanut Butter Banana Ice Cream, be sure to mix the ingredients together in a mixer before adding them to the Ninja Creami pint container. Usually, you can get away with either using a spoon or a whisk to mix. But, the cocoa powder does not mix well with the other ingredients unless they are combined in a blender. Trust me....I tried several times and the cocoa powder just sits on top of the mixture. So, pull out that blender and put everything, except the mix-ins, in the blender and mix until well combined. This should only take 3 or 4 seconds. But, that extra time will make all the difference in the world!
Tips for making Ninja Creami Chocolate Peanut Butter Banana Ice Cream
You can't really. The peanut butter will mix in fully. When the ice cream is finished processing, mix in peanut butter with a spoon.
You can. However, you will need to either thaw them before adding them to the mixture or you will need to completely cover the bananas and fill the gaps in with a liquid that is not water, before freezing. For this recipe, I don't recommend using frozen bananas unless you are going to thaw them first. For this recipe, you need to blend the bananas and you can't easily blend frozen bananas.
You do not need to fill the pint up all the way before freezing it. You can make a ½ pint if you would prefer. Make as you normally would, freeze, and then process as normal. You will still want to make sure that the mixture is level in the container when freezing.
Technically, yes. But, if you do that, the mix-ins will completely incorporate with the other ingredients and will no longer be "mix-ins." If the recipe calls for mix-ins, you should add those after you have processed the ice cream.
Usually, if your ice cream comes out dry or crumbly it's due to one of the following reasons:
*Your freezer is too cold. Try to adjust your freezer to be a little warmer or let your ice cream sit on the counter for 5-10 minutes before processing it.
*Your recipe does not have enough fat in it. Try adding in a little bit of a higher fat dairy product to your recipe next time.
*Your recipe may not have enough sugar in it. The less sugar in the recipe, the icier and crumblier the ice cream will be. Regular sugar, honey, or corn syrup can be used to increase the sugar content if desired.
To help resolve this issue, after processing, add 1 tablespoon of dairy and then reprocess.
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Ingredients needed to make this recipe!
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Ingredient substitutions and tips for making Ninja Creami Chocolate Peanut Butter Banana Ice Cream:
The full ingredient list is found at the bottom of the post in the recipe card.
Bananas- Use fresh bananas for this recipe. The bananas add a creaminess and additional sweetness to the recipe.
Peanut Butter- You can use smooth or chunky peanut butter. If you would prefer, you can substitute the peanut butter with another type of nut butter like almond, cashew or walnut.
Cocoa Powder-(Dark Cocoa Powder) I used dark cocoa powder for this recipe because I was really looking for a deep, intense, chocolate flavor. You can use regular cocoa powder but the flavor will be less intense.
Half and Half- Any nondairy substitute can be used. If necessary, you can use a combination of heavy cream and milk instead of half and half. Although, I have found that half and half instead of heavy cream creates a better texture.
Chocolate Chunks (or Chips)- The chocolate chunks provide big chunks of chocolate throughout the ice cream. If you would like smaller pieces, you can use chocolate chips or mini chocolate chips. Feel free to play around and use different flavored chips like caramel or white chocolate.
Steps to make this recipe!
Directions for making Ninja Creami Chocolate Peanut Butter Banana Ice Cream:
1. Combine bananas, peanut butter, cocoa powder, and half and half in a blender and blend until smooth.
2. Pour into a Ninja Creami Pint container.
3. Put the lid on the pint container and freeze on a level surface for 24 hours. After 24 hours, remove the pint from the freezer. Remove the lid.
4. After 24 hours, remove the pint from the freezer. Remove the lid.
Place the Ninja Creami pint into the outer bowl. Place the outer bowl with the pint in it, into the Ninja Creami machine and turn until the outer bowl locks into place. Push the ICE CREAM button. During the ice cream function, the ice cream will mix together and become very creamy.
5. Re-spin once.
6. Once the ice cream function has ended, turn the outer bowl and release it from the Ninja Creami machine.
7. Use a spoon to dig a hole down the center of the ice cream. Pour in the chocolate chunks and put the pint back into the Ninja Creami machine.
8. Choose the "Mix-Ins' function and process. Once it has finished processing, remove from the machine.
9. Your ice cream is ready to eat! Enjoy!
Pin recipe for later!!
Ninja Creami Chocolate Peanut Butter Banana Ice CreamRate this Recipe Print Recipe Pin Recipe
- 4-5 Bananas (More or less depending on the size of the bananas- Ripe- cut into 1-2 inch chunks. I used small bananas- if using very large bananas, you may only need 2 or 3. )
- ½ Cup Peanut Butter
- ¼ Cup Cocoa Powder (Dark Cocoa Powder)
- ¼ Cup Half and Half
- ¼ Cup Chocolate Chunks (or Chips)
- Combine bananas, peanut butter, cocoa powder, and half and half in a blender and blend until smooth.
- Pour into a Ninja Creami Pint container.
- Put the lid on the pint container and freeze on a level surface for 24 hours. After 24 hours, remove the pint from the freezer. Remove the lid.
- After 24 hours, remove the pint from the freezer. Remove the lid.
- Place the Ninja Creami pint into the outer bowl. Place the outer bowl with the pint in it, into the Ninja Creami machine and turn until the outer bowl locks into place. Push the ICE CREAM button. During the ice cream function, the ice cream will mix together and become very creamy.
- Re-spin once.
- Once the ice cream function has ended, turn the outer bowl and release it from the Ninja Creami machine.
- Use a spoon to dig a hole down the center of the ice cream. Pour in the chocolate chunks and put the pint back into the Ninja Creami machine.
- Choose the "Mix-Ins' function and process. Once it has finished processing, remove from the machine.
- Your ice cream is ready to eat! Enjoy!
Nutrition information is provided as a courtesy and is an estimate only.
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I don't want to leave a review but is it really approximately 62 points for 1 pint?
Yes, that's correct. I have calculated how many weight watcher points there are in the Ninja Creami recipes for the entire pint. The recipe itself might not necessarily be weight watchers-friendly, but the points are calculated for you.
This recipe is impossible to blend. There is not enough liquid
Hi Jb- Sorry to hear that your mixture came out too thick. It could be based on the different peanut butters that we used or the size/ripeness of the banana. If it's too thick, I'd recommend adding in just enough dairy (a tablespoon or two) to get it to blend.
Any thoughts about using PB2?
Hi Louise- I have not used PB2 for this recipe so I can't offer any advice on it.