Ninja Creami Chocolate Ice Cream

Who doesn’t love chocolate ice cream? It’s rich, creamy, and downright delicious. And guess what? You don’t need to run to the store for that perfect scoop anymore—because the Ninja Creami makes it super easy to whip up at home.

This recipe? It’s a total classic. Creamy, chocolatey, and made with simple ingredients. Whether you’re new to making ice cream or already a pro, you’ll love how foolproof it is. Let’s dive right in!

Quick Recipe Rundown

Time Breakdown

• Prep Time: 5 minutes
• Freeze Time: At least 12 hours (24 is even better)
• Process Time: 2-3 minutes

Servings

This makes enough for about 4 servings. Need more? Just double the ingredients.

Skill Level

Easy-peasy. Even if you’ve never made ice cream before, you’ll crush it.

What You’ll Need:

• Ninja Creami machine
• A blender (or just a whisk and bowl if that’s more your style)
• Measuring cups and spoons
• Microwave (optional, for softening cream cheese)

Ingredients

What Goes In:

• 2 tablespoons cream cheese, softened
• 3 ½ tablespoons cocoa powder, sifted
• ½ cup sugar
• 1 ½ teaspoons vanilla extract
• 1 ¼ cups heavy cream
• 1 ½ cups whole milk

Swaps & Substitutions:

• No cream cheese? Use mascarpone or skip it if you want a lighter texture.
• Need it dairy-free? Try almond milk or coconut milk.
• Watching sugar? Replace it with honey, maple syrup, or a sugar substitute like stevia.

Little Ingredient Tips:

• Use a good quality cocoa powder (think Dutch-processed) for a deeper chocolate flavor.
• Keep the cream cold—it helps the texture stay smooth.

How to Make It

Step 1: Mix It All Together

Throw everything—cream cheese, cocoa powder, sugar, vanilla, heavy cream, and milk—into a blender. Blend for about 30 seconds until it’s all smooth and creamy. Don’t have a blender? No worries. Just whisk it by hand until there are no lumps.

Pro Tip: Sift the cocoa powder first to avoid clumps.

Step 2: Freeze It

Pour the mixture into your Ninja Creami pint container. Leave some space at the top—ice cream expands as it freezes! Pop it in the freezer and let it sit for at least 12 hours. If you can, let it chill for 24 hours for the best texture.

How to tell it’s ready? The base should be completely solid when you process it.

Step 3: Process with the Ninja Creami

Take the frozen pint and place it in your Ninja Creami. Lock the lid on, select “Ice Cream” mode, and let the machine do its thing.

Need it smoother? If it looks a little crumbly after the first spin, just hit the “Re-spin” button to get that perfect creamy texture.

Step 4: Serve and Enjoy!

Scoop your homemade chocolate ice cream into a bowl, cone, or even on top of a gooey brownie. Want to get fancy? Add chocolate chips, whipped cream, or sprinkles on top.

Customize Your Ice Cream

Diet-Friendly Options:

• Vegan swap: Use coconut cream and almond milk.
• Sugar-free: Try monk fruit sweetener or erythritol.

Get Creative:

• Add a pinch of cinnamon or cayenne for a spicy Mexican chocolate vibe.
• Swirl in caramel or melted chocolate for extra decadence.
• Toss in fresh berries or crushed peppermint for a seasonal twist.

Serving & Storing

Serve Like a Pro

Scoop it into chilled bowls for a fancy touch or pair it with cookies or fresh fruit. Feeling extra? Chocolate shavings or a sprig of mint can make it look restaurant-level.

Saving Leftovers

Store any extras in the Ninja Creami pint or an airtight container. Lay a sheet of plastic wrap on the surface before sealing—it keeps those icy bits away. Use it up within a week for the best flavor.

Too hard to scoop? Let it sit out for 5 minutes before digging in.

And there you have it—a simple, delicious chocolate ice cream recipe you can make any time. Once you try this, you’ll wonder why you ever bought store-bought. Enjoy the process, and don’t forget to lick the spoon—it’s part of the fun!

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