Go Back

Cherry Chocolate Ice Cream in the Ninja Creami

Cherry Chocolate Ice Cream in the Ninja Creami makes a Black Forest-inspired pint with dark cherry pieces swirled through a rich chocolate base. Blend, freeze 24 hours, Ice Cream process, then Mix-In for cherry chip texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Freezing 24 minutes
Total Time 42 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chocolate base
  • 1 cup chocolate milk Use whole milk plus cocoa if needed.
  • 2 tbsp cocoa Add if using milk instead of chocolate milk.
  • 0.5 cup heavy cream
  • 2 tbsp granulated sugar
  • 1 tbsp cream cheese Softened for smooth blending.
  • 0.5 tsp vanilla extract
  • 0.25 tsp almond extract
  • 0.25 tsp salt
Cherry mix-in
  • 0.33 cup frozen dark cherries Chopped for mix-in after the Ice Cream cycle.

Equipment

  • 1 Ninja Creami

Method
 

Blend the chocolate base
  1. In a blender, blend chocolate milk (or milk plus cocoa), heavy cream, granulated sugar, cream cheese, vanilla extract, almond extract, and salt until smooth and fully combined (no visible cream cheese lumps).
  2. Scrape down as needed and blend again briefly to ensure the mixture looks uniform and pourable.
Freeze
  1. Pour the blended base into the Ninja Creami pint container and level the top, then freeze for 24 hours until solid.
Process into ice cream
  1. Process the frozen pint on the Ice Cream setting and run the cycle until the texture turns to thick, scoopable ice cream.
  2. If it seems too soft or needs a tighter texture, re-spin on the same setting with 1 tablespoon milk added as needed.
Add cherry pieces
  1. Use the Mix-In function to fold in chopped frozen dark cherries so ruby-red pieces are distributed throughout the chocolate ice cream.
  2. Spoon into serving bowls and top with a fresh cherry before serving.

Notes

For the smoothest texture, make sure the cream cheese is fully softened before blending and keep the chocolate base well mixed. After processing, eat within 2–3 days for best scoop quality (re-spin as needed). Freezer: yes—freeze again in the pint up to 1 month, then process on Ice Cream when thawed to workable hardness. Dietary swap: substitute the heavy cream with full-fat coconut cream for a dairy-free style while keeping the blend steps the same.