Ingredients:

  • 1 ½ cups (360 ml) Milk (2% or Whole)
  • 1 Tbsp (15 g) Cream Cheese (softened, optional)
  • 4 Tbsp (60 g) Smooth Peanut Butter (high-quality)
  • 2 Tbsp (30 ml) Maple Syrup or Honey
  • 1 Tbsp (10 g) Sugar-Free, Fat-Free Vanilla Pudding Mix (Instant)
  • ½ tsp (2.5 ml) Vanilla Extract
  • ¼ tsp (1.2 g) Fine Sea Salt

Instructions:

  1. Soften the Cream Cheese (If Using): Place the cream cheese in a small bowl and microwave briefly (5-10 seconds) just until pliable.
  2. Combine Wet Ingredients: In a medium bowl or directly in the Creami pint, whisk together the milk, softened cream cheese, and maple syrup/honey until fully combined and smooth.
  3. Integrate Flavor and Stabilizer: Add the smooth peanut butter, instant pudding mix, vanilla extract, and sea salt to the liquid base.
  4. Whisk Thoroughly: Whisk aggressively for 30–60 seconds, or use an immersion blender, until the peanut butter is fully emulsified and the pudding powder has dissolved completely, ensuring no lumps remain.
  5. Pour and Freeze: Pour the mixture into the Ninja Creami pint container (do not fill past the max fill line). Secure the lid and place the pint on a flat, level surface in the freezer set to 0°F (-18°C) or colder for a minimum of 24 hours until frozen solid.
  6. Initial Spin: Remove the frozen pint and its lid. Place the pint into the outer bowl and secure the outer bowl lid. Lock the assembly into the Ninja Creami machine and select the 'Ice Cream' setting.
  7. The Essential Re-spin: After the initial spin (which often results in a crumbly texture), assess the texture. If crumbly, replace the outer lid and select the 'Re-spin' setting. This second spin is crucial for smoothness.
  8. Final Assessment & Serve: If the ice cream is smooth and creamy, scoop immediately. If it is still slightly crumbly, add 1 tablespoon (15 ml) of milk to the center and Re-spin once more. Add optional mix-ins now using the 'Mix-In' function if desired, then serve.