Ninja 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
Scale
- 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.