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Ninja Creami Rocky Road Ice Cream

Ninja Creami rocky road ice cream is made with a smooth chocolate base and then processed for a creamy churn. Mini marshmallows, chocolate chips, and chopped toasted almonds are folded in with the Mix-In function for classic rocky road flavor.
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Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chocolate base
  • 1 cup chocolate milk or whole milk Use chocolate milk, or use whole milk plus the cocoa.
  • 2 tbsp cocoa If using chocolate milk, reduce or omit to taste so the base stays rich but not overly bitter.
  • 0.5 cup heavy cream
  • 2 tbsp sugar
  • 1 tbsp cream cheese, softened Helps the base stay smooth after churning.
  • 0.25 tsp vanilla extract
  • 0.25 tsp salt
Rocky road mix-ins
  • 0.25 cup mini marshmallows
  • 2 tbsp chocolate chips
  • 2 tbsp chopped toasted almonds

Equipment

  • 1 Ninja Creami
  • 1 freezer

Method
 

Make the chocolate base
  1. Blend chocolate milk or whole milk, cocoa, heavy cream, sugar, cream cheese, vanilla extract, and salt until completely smooth and no cocoa lumps remain (aim for a silky pour).
  2. Pour the mixture into the Ninja Creami pint container, level the top, and freeze for 24 hours until fully firm.
Churn and add mix-ins
  1. Process on the Ice Cream setting, then check texture; if it looks too soft or icy, re-spin with 1 tablespoon milk.
  2. Use the Mix-In function to fold in mini marshmallows, chocolate chips, and chopped toasted almonds so they are distributed throughout the pint.
  3. Serve immediately for the best scoop with evenly mixed rocky road components.

Notes

For the creamiest result, blend the base until fully smooth before freezing, and keep the pint frozen solid for the full 24 hours. Store covered in the freezer up to 1 week; for best texture, let sit at room temperature for 2–3 minutes before scooping. Freezing the churned ice cream again after processing may slightly soften the mix-in texture. Dairy swap: use lactose-free heavy cream and cream cheese (or a plant-based cream cheese) for a lactose-free version while keeping the same technique.