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Ninja Creami Mint Chocolate Chip Ice Cream

Ninja Creami mint chocolate chip ice cream made with a smooth peppermint base and dark mini chocolate chips folded throughout. This easy mint ice cream uses the Creami freeze, Ice Cream re-spin, and Mix-In settings for a creamy single-serve texture.
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Prep Time 10 minutes
freeze 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Mint ice cream base
  • 1 cup whole milk
  • 0.75 cup heavy cream
  • 3 tbsp granulated sugar
  • 1 tbsp cream cheese Use softened for easiest blending.
  • 1 tsp peppermint extract
  • 0.25 tsp vanilla extract
  • 1 green food coloring Optional; add a drop at a time until you get the mint shade you want.
  • 0.25 tsp salt
Chocolate mix-in
  • 0.33 cup mini chocolate chips

Equipment

  • 1 Ninja Creami ice cream maker

Method
 

Blend mint base
  1. Add whole milk, heavy cream, granulated sugar, cream cheese, peppermint extract, vanilla extract, green food coloring if using, and salt to a blender and blend until completely smooth and no cream cheese streaks remain.
  2. Stop and scrape down the blender as needed, then blend again briefly to keep the mixture fully uniform.
Freeze
  1. Pour the mint base into the Ninja Creami pint container and freeze for 24 hours, until solid throughout with no soft center.
Process and add chips
  1. Process on the Ice Cream setting, watching the texture build into a dense, scoopable ice cream; if it looks too icy, re-spin with 1 tablespoon milk.
  2. Select the Mix-In setting and fold in mini chocolate chips evenly so dark pieces are dispersed throughout the pale green ice cream.
Serve
  1. Serve immediately after processing for the creamiest texture and freshest mint flavor.

Notes

For the smoothest result, blend the base until you see a uniform pale green (or classic cream) color and absolutely no cream cheese bits. Keep the processed ice cream in the freezer in the Ninja Creami pint for up to 1 week; for best texture, re-spin again before serving if it hardens. Freezing yes: unprocessed base can also be frozen up to 2 days before the 24-hour run, but don’t skip full solid freezing. Dietary swap: for dairy-free, use a dairy-free cream substitute and dairy-free cream cheese, then adjust peppermint to taste.