Ninja Creami fluffernutter ice cream gets its inspiration from the fluffernutter sandwich. It has peanut butter and marshmallow creme. Even better? This Ninja Creami ice cream has 48 grams protein per pint.
Have you ever had a fluffernutter sandwich? Have you heard of it? It's bascially peanut butter and Marshmallow Fluff in between two pieces of sandwich bread. Gooey, peanutbuttery, sweet, delicious.
I had some leftover Marshmallow Fluff from my s'mores Ninja Creami recipe, so I KNEW I needed to make a fluffernutter Ninja Creami. I love how the Marshmallow Fluff creates little flecks of marshmallowy goodness when it's mixed in. I topped mine with mini-marshmallows, but you could always do an extra dollop of Marshmallow Fluff instead!
Ingredients
- Ricotta - This gives the ice cream protein and creaminess
- Milk - I usually use whole milk, but you can you almond, etc.
- Peanut butter - I typically use smooth peanut butter, but you could use crunchy if you prefer. It gets blended either way.
- Sugar
- Vanilla extract
- Marshmallow creme (like Marshmallow Fluff) - This gives the ice cream that marshmallowy goodness! You can use Marshmallow Fluff or another marshmallow creme.
- Mini marshmallows (optional)
How to make Ninja Creami fluffernutter ice cream
Add milk, ricotta, peanut butter, vanilla extract, and sugar to a blender.
Blend until smooth and pour into Ninja Creami container.
Freeze for at least 18 hours on a level surface in your freezer.
Process on the ice cream setting. If needed, add a small splash of milk and respin.
Create a well in the center and add marshmallow creme.
Use the Mix-in setting to combine.
Top with mini-marshmallows if desired. Enjoy!
Recipe tips
- If you want more peanut butter flavor, use ⅓ cup peanut butter instead of ¼ cup.
- If you're making individual servings, scoop out before adding the mini marshmallows.
- As an alternative, you could top with more Marshmallow Fluff instead of mini-marshmallows.
- If you have leftovers, smooth out the top and return to the freezer.
Ninja Creami Fluffernutter Ice Cream
Equipment
Ingredients
- 1 cup ricotta
- ⅔ cup milk
- ¼ cup peanut butter
- 3 Tablespoons sugar
- ½ teaspoon vanilla extract
Mix ins and toppings
- ¼ cup marshmallow cream for mix in
- ¼ cup mini marshmallows for topping, optional
Instructions
- Add milk, ricotta, peanut butter, vanilla extract, and sugar to a blender. Blend until smooth and pour into Ninja Creami container.
- Freeze for at least 18 hours on a level surface.
- Remove from the freezer and process on the ice cream setting. If needed, add a small splash of milk and respin.
- Create a "well" in the center and add marshmallow creme. Process on the mix-in setting.
- Top with mini marshmallows if desired. Enjoy.
Notes
- If you want more peanut butter flavor, use ⅓ cup peanut butter instead of ¼ cup.
- If you're making individual servings, scoop out before adding the mini marshmallows.
- As an alternative, you could top with more Marshmallow Fluff instead of mini-marshmallows.
- If you have leftovers, smooth out the top and return to the freezer.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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