Hey fellow ice cream lovers! Let’s talk about my summer obsession: homemade mint chip that actually tastes like the real deal. Did you know this flavor was invented by a college student in the 70s? I tried six batches to get this right – turns out the secret is cream cheese. Weird, right? But it works!
What You’ll Need
Grab these before you start
Base Ingredients
- 1 cup whole milk
- ⅔ cup half-and-half (that middle-ground dairy)
- ⅓ cup white sugar
- 1 tbsp regular cream cheese softened!
- ½ tsp real peppermint extract (not mint flavor!)
- Tiny green food coloring drop (optional)
Mix-Ins
- ¼ cup mini chocolate chips (they spread better)
My gear list:
- Ninja Creami
- Any blender or even a whisk
- Measuring cups
- Rubber spatula
Let’s Make It!
1. Blend the Base
Here’s where I messed up first time: room temp cream cheese blends better. Throw everything except chips in the blender for 45 seconds. No blender? Whisk like you’re angry at the cream cheese lumps.2. Freeze Smart
Pour into Creami container, leave ½ inch space. Freeze flat for 24 hours – I use my fridge’s middle shelf. Pro tip: Don’t lid it yet!3. Spin Magic
Next day:
- Lock container in Creami
- Hit “Ice Cream”
Check texture after: - Crumbly? Add 1 tbsp milk, re-spin
- Icy bits? Just re-spin
4. Add Chocolate
Poke a hole in the center with a spoon handle, pour in chips. Use “Mix-In” cycle.
Troubleshooting
From my kitchen fails:
- Too minty? Use ¼ tsp extract next time
- Grainy? Cream cheese wasn’t smooth enough
- Ice chunks? Your freezer’s too cold – try 5° higher
Fun Twists
- Vegan? Use coconut milk + ¼ tsp guar gum
- Keto? Swap sugar for monk fruit blend
- Holiday version: Crush candy canes into the mix
Serving Tips
- Let sit 5 minutes before scooping
- Store leftovers with plastic wrap pressed on top
- Got leftovers? Make milkshakes!
Why This Works
The cream cheese stops ice crystals better than eggs (science!). Mini chips don’t sink like regular ones. Pro tip: Freeze your bowl first if using regular ice cream maker.This recipe got me through last summer’s heat wave – perfect with brownies or straight from the container at midnight. Let me know if you try it!
PrintNinja Creami Mint Chocolate Chip Ice Cream
A no-churn, creamy dream with a secret ingredient for smooth texture
- Prep Time: 10 Minutes
- Total Time: 24 hours 10 minutes (Including Freezing Time)
- Yield: 2–3 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup whole milk
- ⅔ cup half-and-half
- ⅓ cup granulated sugar
- 1 tbsp softened cream cheese (trust me, it works!)
- ½ tsp pure peppermint extract (not mint blend)
- 4 drops green food coloring (optional)
- ¼ cup mini chocolate chips
Instructions
- Blend base
Combine milk, half-and-half, sugar, cream cheese, peppermint extract, and food coloring in a blender. Mix 45 seconds until smooth (no lumps!). - Freeze flat
Pour into Ninja Creami pint, leaving ½ inch space at top. Freeze uncovered 24 hours on a flat shelf. - First spin
Select “Ice Cream” mode. After cycle:- Crumbly? Add 1 tbsp milk, re-spin.
- Icy bits? Re-spin once.
- Add chocolate
Poke a hole in center with spoon handle. Add chips, run “Mix-In” cycle.
Notes
Serving ideas:
- Top with crushed Oreos
- Drizzle melted chocolate for magic shell effect
Pro tips:
- Too minty? Reduce extract to ¼ tsp next batch
- Grainy texture? Blend cream cheese longer
Storage:
- Keep in pint container up to 1 week
- For longer storage, press parchment on surface before freezing (2 months max)
Why it works:
Cream cheese prevents ice crystals better than eggs. Mini chips stay perfectly suspended! Adapted from 1970s mint chip traditions, modernized for Ninja Creami ease.
