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–+ servings
Ninja Creami Mint Chocolate Chip Ice Cream

Ninja Creami Mint Chocolate Chip Ice Cream: Creamy Bliss at Home

Make Ninja Creami Mint Chocolate Chip Ice Cream at home for a creamy, customizable treat that is sure to impress family and friends.
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Prep Time 10 minutes
Freezing Time 1 day
Total Time 1 day 10 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 8 oz cream cheese full-fat for best texture
  • 3/4 cup granulated sugar no direct substitutions recommended
  • 1 teaspoon vanilla extract opt for pure vanilla
  • 2 cups heavy cream light cream can be a substitute
  • 1 cup whole milk skim can be used but yields thinner consistency
  • 1 teaspoon mint extract adjust for desired mint intensity
Mix-Ins
  • 1/2 cup mini chocolate chips dark or semi-sweet based on preference
  • green food coloring optional for visual appeal

Equipment

  • Ninja Creami

Method
 

Step-by-Step Instructions
  1. Soften cream cheese by microwaving for about 10 seconds. Combine with sugar and mint extract, then blend until smooth.
  2. Gradually pour in heavy cream and whole milk, and add food coloring if using. Blend until uniform in color and texture.
  3. Pour the mixture into a Ninja Creami pint container, secure the lid, and freeze for 24 hours.
  4. After freezing, attach the Creamerizer™ Paddle, ensuring it's locked onto the Ninja Creami.
  5. Select the ICE CREAM setting on your Ninja Creami to blend the mixture into a creamy consistency.
  6. Create a small hole in the ice cream and sprinkle in mini chocolate chips. Use the MIX-IN program to blend evenly.
  7. Scoop the ice cream into bowls or cones and serve immediately for the best texture.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 28gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 75mgPotassium: 200mgSugar: 24gVitamin A: 800IUCalcium: 200mgIron: 0.5mg

Notes

Store any leftover ice cream in an airtight container for up to 3 days in the fridge, or up to 2 weeks in the freezer. Allow to soften for 5-10 minutes before scooping if too hard.

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