This Reese's Puffs Ninja Creami might be one of my favorite cereal Creamis so far because you get chocolate, peanut butter, and actual crunchy Reese's Puffs in the same pint.
I start with a chocolate protein ice cream base made with fat-free Fairlife or skim milk, protein powder, cocoa, and sugar-free fudge pudding mix. Then after it spins, I mix in Reese's Puffs and a thick powdered peanut butter swirl.
The cereal is really what makes this one for me. Some of it gets crushed into the ice cream during the Mix-In cycle, while I save a little for the top so you still get those crunchy Reese's Puffs in every few bites.
Try These Next
If you like chocolate and peanut butter Creamis, try my High Protein Chocolate Peanut Butter Creami.
My Fluffernutter Protein Ninja Creami is another good one if peanut butter is your thing, and my Fruity Pebbles Ninja Creami is probably the closest match if you specifically want another cereal-based Creami.
Why You'll Love This Reese's Puffs Ninja Creami
Chocolate Peanut Butter Flavor: Cocoa, protein powder, powdered peanut butter, and Reese's Puffs all work together instead of relying on just one peanut butter ingredient.
High Protein: The milk and protein powder turn the pint into something much more filling than regular ice cream.
Actual Reese's Puffs: This is not just Reese's-inspired ice cream. The cereal gets mixed directly into the pint and goes on top.
Big Dessert: You get an entire Ninja Creami pint instead of a tiny serving.
Easy Base: Everything gets blended together, frozen, and spun. Most of the actual work happens at the end when you add the cereal and peanut butter.
Ingredients
Chocolate Peanut Butter Creami Base
- 350–400 ml chocolate protein shake
- 1/2 cup milk
- 10g unsweetened cocoa powder
- ½ packet sugar-free chocolate fudge pudding mix
- 2-4 tablespoons zero-calorie sweetener, or more to taste
- Pinch of salt
Reese's Puffs Mix-In
- 20–30g Reese's Puffs cereal
- 16g powdered peanut butter
- Water, as needed
Ingredient Notes
Fat-Free Fairlife or Protein Shake
I like using a lower-fat milk here because the pudding mix and protein powder help give the base enough body once it goes through the Creami.
Fat-free Fairlife will give you a little more protein than regular skim milk.
Start closer to 350 ml if you want a thicker pint. You can move closer to 400 ml if your protein powder makes the base especially thick.
You can also use a chocolate ready-to-drink protein shake in place of the milk and protein powder.
Protein Powder
Either chocolate or peanut butter protein powder works.
Chocolate makes the pint taste a little more like chocolate peanut butter ice cream, while peanut butter protein powder pushes the Reese's flavor further.
Different protein powders absorb liquid differently, so the finished texture may vary by brand.
Sugar-Free Fudge Pudding Mix
The pudding mix is doing more than adding chocolate flavor.
It also helps thicken the lower-fat base and gives the finished Creami more body. That is especially useful when you are using skim or fat-free milk rather than a traditional ice cream base with heavy cream.
The Reese's competitor recipe also relies on added ingredients to improve the texture of a lower-fat Creami base, which is one reason I kept that same general approach here.
Reese's Puffs
This is the ingredient I would not skip.
I use 20–30 grams, depending on how much cereal I want in the pint.
Do not freeze the cereal into the original base. Add it after the ice cream has already been spun.
If you freeze Reese's Puffs in the liquid overnight, they just turn soft.
Powdered Peanut Butter
I mix 16g of powdered peanut butter with a little water until it becomes thick enough to spoon.
Then I add it with the Reese's Puffs before the Mix-In cycle.
Use as little water as possible. You want something closer to peanut butter than peanut butter sauce.
Why Reese's Puffs Work So Well in a Ninja Creami
I have made enough cereal Creamis at this point to realize that the cereal should usually be treated as a mix-in, not just another ingredient in the frozen base.
The Mix-In cycle crushes some Reese's Puffs into smaller pieces and distributes that chocolate-peanut butter cereal flavor throughout the pint.
But it does not completely pulverize every piece.
That means you still get little pockets of cereal texture instead of just vaguely cereal-flavored ice cream.
I also save some Reese's Puffs for the very top.
Those stay completely crunchy, which gives you a much better contrast against the soft ice cream.
For a different cereal approach, my Frosted Flakes Creami uses cereal-infused milk before freezing and then fresh cereal at the end. Both methods work, but for Reese's Puffs I like making the chocolate-peanut butter base separately and letting the cereal be the mix-in.
Equipment
Ninja Creami
This recipe is designed specifically for the Ninja Creami.
The machine takes the completely frozen high-protein base and turns it into a creamy pint after the Lite Ice Cream and Re-Spin cycles.
Blender or Milk Frother
You want the cocoa, protein powder, pudding mix, and sweetener completely incorporated before freezing.
A blender works well, but you can also use a handheld milk frother if you are mixing everything directly in the pint.
How to Make Reese's Puffs Ninja Creami
1. Make the Chocolate Base
Add the milk, protein powder, cocoa powder, sugar-free pudding mix, sweetener, and salt to a blender.
Blend until completely smooth.
Taste the base before freezing.
Protein powders and pudding mixes vary in sweetness, so add more zero-calorie sweetener if you think it needs it.
2. Freeze
Pour the mixture into your Ninja Creami pint.
Make sure you stay below the MAX FILL line.
Place the pint on a level surface in the freezer and freeze for at least 16 hours, or until completely solid.
3. Spin on Lite Ice Cream
Remove the frozen pint from the freezer.
I like running the outside of the container under warm water for around 30–60 seconds before spinning.
Place it in the Ninja Creami and run the Lite Ice Cream setting.
4. Re-Spin
Do not panic if your pint looks dry or powdery after the first cycle.
That is really common with lower-fat, high-protein Creami recipes.
Run a Re-Spin.
If it still looks very dry after that, add 1–2 tablespoons of milk and Re-Spin again.
The Reese's reference recipe uses the same basic approach of re-spinning lower-fat bases when the first cycle comes out powdery.
5. Make the Powdered Peanut Butter
Mix the powdered peanut butter with a small amount of water.
Add the water gradually until it becomes thick and creamy.
6. Add the Reese's Puffs
Make a hole down the center of the ice cream.
Add most of the Reese's Puffs and most of the prepared powdered peanut butter.
Run the Mix-In cycle.
7. Finish the Pint
Top with the remaining Reese's Puffs.
Spoon or drizzle the remaining powdered peanut butter over the top and eat it immediately.
Tips for the Best Reese's Puffs Creami
Save Some Cereal for the Top
This makes a bigger difference than you would think.
The cereal that goes through the Mix-In cycle gets softer and partially crushed.
The cereal you add afterward stays crunchy.
Use both.
Re-Spin Before Adding More Milk
A powdery Creami does not automatically need more liquid.
Run Re-Spin first.
Only add a splash of milk if it is still dry after that cycle.
Keep the Peanut Butter Thick
Do not turn the powdered peanut butter into watery sauce.
Mix in just enough water to create a thick peanut butter texture so you get little peanut butter pockets throughout the finished pint.
Do Not Overfill the Pint
You do not need the liquid base to reach the MAX FILL line.
The Creami needs room to process everything properly, and the Reese's Puffs are going in later anyway.
Add the Cereal Last
Do not freeze the Reese's Puffs overnight in the base.
Fresh cereal during the Mix-In cycle gives you a much better texture.
Can I Use a Chocolate Protein Shake?
Yes.
You can replace the milk and protein powder with a chocolate ready-to-drink protein shake if that is easier.
Keep the cocoa, fudge pudding mix, sweetener, and salt, then taste the mixture before freezing because bottled shakes can already be pretty sweet.
The Reese's Creami reference recipe also suggests ready-to-drink protein shakes as an easy shortcut for the base.
What If My Ninja Creami Is Powdery?
This is probably the most common Creami question.
A low-fat frozen base often looks like powder or snow after the first Lite Ice Cream cycle.
That does not mean the recipe failed.
Run Re-Spin.
If it still looks dry, add 1–2 tablespoons of milk and Re-Spin again.
Do this before adding the Reese's Puffs.
Can I Add Reese's Cups Too?
You can, but I actually think the Reese's Puffs are more interesting here.
The cereal already gives you chocolate and peanut butter flavor plus crunch, and the powdered peanut butter adds another peanut butter layer without making the pint much heavier.
If you add chopped Reese's Cups, just remember that the nutrition will change.
Storage and Re-Spinning
If you do not finish the pint, smooth the remaining ice cream into a flat layer before putting it back in the freezer.
It will freeze solid again.
When you want the rest, run it through Lite Ice Cream and then Re-Spin if necessary.
The Reese's Puffs that were already mixed into the pint will be softer after refreezing.
I would add a few fresh Reese's Puffs on top after processing the leftovers so you get the crunch back.
You Might Also Like
If you want more high-protein Ninja Creami recipes, try:
- High Protein Chocolate Peanut Butter Creami
- Fluffernutter Protein Ninja Creami
- Fruity Pebbles Ninja Creami
Final Thoughts
I like Reese's ice cream in general, but the Reese's Puffs are really the reason I would make this version again.
You get the chocolate-peanut butter ice cream base, extra peanut butter swirled through it, and then two different cereal textures: softer pieces mixed throughout and crunchy Reese's Puffs on top.
It basically tastes like the ice cream version of eating Reese's Puffs straight out of the cereal box, which is exactly what I wanted.
Reese's Puffs Chocolate Peanut Butter Ninja Creami
Ingredients
- 350-400 ml chocolate protein shake Use closer to 350 ml for a thicker pint.
- 1 scoop chocolate or peanut butter protein powder optional for more protein
- 10 g unsweetened cocoa powder
- 1/2 packet sugar-free chocolate fudge pudding mix
- 2-4 tablespoons zero-calorie sweetener or more to taste
- 1 pinch salt
- 20-30 g Reese's Puffs cereal
- 16 g powdered peanut butter
- Water as needed to mix the powdered peanut butter
Equipment
Method
- Add the milk, protein powder, cocoa powder, pudding mix, sweetener, and salt to a blender or mixing cup. Blend or whisk until completely smooth.
- Pour into a Ninja Creami pint, staying below the MAX FILL line. Freeze on a level surface for at least 16 hours, or until completely solid.
- Remove the lid. If desired, run the outside of the pint under warm water for about 30–60 seconds. Process using the Lite Ice Cream setting.
- If the mixture looks powdery or crumbly after the first spin, run a Re-Spin cycle. If it is still very dry, add 1–2 tablespoons of milk before re-spinning.
- Mix the 16g powdered peanut butter with a small amount of water until it forms a thick peanut butter consistency. Add the water gradually so it does not become runny.
- Make a hole down the center of the Creami pint. Add most of the Reese's Puffs and spoon in most of the prepared powdered peanut butter. Run the Mix-In cycle.
- Top with the remaining Reese's Puffs and drizzle or spoon the remaining peanut butter over the top.
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