Ninja Creami Frozen Hot Chocolate Ice Cream

You know that warm, cozy feeling of sipping hot chocolate on a cold night? Now, imagine taking that same flavor and turning it into a creamy, chilled treat you can enjoy any time. Sounds amazing, right? This Ninja Creami Frozen Hot Chocolate Ice Cream is all about blending the comfort of hot cocoa with the indulgence of homemade ice cream. It’s simple to make, easy to customize, and guaranteed to make your dessert game stronger. Whether you’re a kitchen newbie or a seasoned pro, this recipe has your back.

Quick Recipe Breakdown

• Time Needed:
  5 minutes to prep, 24 hours to freeze.
• Servings:
  Makes one pint—perfect to share… or keep all to yourself. Double it? Just prep two separate pints.
• Skill Level:
  Beginner-friendly! Step-by-step, no stress.

What You’ll Need:

• Ninja Creami Ice Cream Maker
• A microwave-safe container (large liquid measuring cups work great!)
• A whisk or spoon
• Ninja Creami pint container

Make-Ahead Option:

Prep the base and freeze it up to a week before you plan to eat it. Already made it? Leftovers can go back in the freezer and be freshened up with another spin in the Ninja Creami.

Let’s Talk Ingredients

What You’ll Need:

• 1 cup whole milk (warm it up)
• 6 tablespoons hot chocolate mix (like Swiss Miss Milk Chocolate)
• ½ cup heavy whipping cream

Substitutions:

• Want it richer? Swap whole milk for half-and-half.
• Feeling creative? Try dark chocolate or Mexican hot chocolate mix.
• Dairy-free? Almond milk or coconut milk will work too.

Pro Tip: Use a hot cocoa mix you really love. That’s the key to nailing the flavor.

How to Make It

Here’s the simple step-by-step:

Warm Up the Milk:

Heat 1 cup of whole milk in the microwave for about 50 seconds. You’re aiming for hot, not boiling.

Mix the Cocoa:

Stir in 6 tablespoons of hot chocolate mix. Use a whisk or spoon and make sure there are no clumps left. The result? Smooth, chocolatey goodness.

Add the Cream:

Pour in ½ cup of heavy whipping cream. Whisk it all together until it’s silky smooth.

Freeze It:

Transfer the mix to your Ninja Creami pint container. Let it cool to room temperature, put the lid on, and freeze for at least 24 hours.

Spin into Ice Cream:

Pop the frozen pint into your Ninja Creami. Use the “Ice Cream” function.

Adjust Texture (Optional):

If your ice cream feels too crumbly, hit “Re-spin.” Still not creamy enough? Add a splash of milk and spin again.

Go Wild with Mix-Ins:

Want to take it up a notch? Add a handful of mini marshmallows (or even crushed peppermint candies!) and use the “Mix-In” function.

Make It Your Own

This recipe is versatile—here are some fun ways to switch it up:

• Vegan Option: Use almond or oat milk and a dairy-free cocoa mix.
• Spicy Twist: Add a pinch of cinnamon or cayenne powder for a Mexican hot chocolate vibe.
• Holiday Flair: Swap in pumpkin spice cocoa for fall or peppermint cocoa mix for winter.
• Toppings Galore: Think whipped cream, chocolate syrup, or crushed cookies for extra indulgence.

Serving & Storing

How to Serve It:
Spoon it into bowls or mugs. For extra flair, top with whipped cream, marshmallows, or a drizzle of chocolate syrup.

What to Pair It With:
Cookies. Always cookies. Shortbread, biscotti, or even a warm brownie on the side.

Storing It:
Store leftovers in the Ninja Creami pint (lid on tight!) for up to a week.

Pro Tip for Leftovers:

If it gets too hard in the freezer, no problem! Just pop it back in the Ninja Creami and hit the “Re-spin” button for freshly creamy ice cream.

That’s it! This recipe isn’t just about dessert—it’s about creating a little joy in every bite. Whether it’s for a quiet night in or a fun family treat, this Frozen Hot Chocolate Ice Cream is going to be a hit. Enjoy!

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