Ninja Creami Chocolate Ice Cream

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This Ninja Creami Chocolate Ice cream is a rich and decadent treat perfect for summer! It’s smooth and creamy with a rich chocolate flavor and takes minimal effort to make. Made in the Ninja creami this insanely delicious chocolate ice cream will be your favorite sweet treat!

Side view of chocolate ice cream in a bowl.

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Ever since I purchased the Ninja Creami ice cream machine my family and I have had fun making and trying out new recipes. If you want more inspo make sure to check out my other Ninja Creami Ice cream recipes as well!

There’s nothing like a batch of homemade ice cream, and even though I enjoy the process of making ice cream from scratch on the stove with my ice cream machine, there’s just something so convenient about making it in the Ninja Creami. This chocolate ice cream recipe comes together in one bowl with 6 ingredients – no eggs or cooking required!

Close up on a scoop of chocolate ice cream in a pint container.

If you are looking for a healthier treat to serve to your family this summer, this chocolate ice cream is a great choice because it’s made with a few clean ingredients and it isn’t loaded with a ton of sugar. 

The process literally takes 5 minutes and then once everything is frozen just pop the pint container into the Ninja Creami ice cream machine and you’ve got yourself and rich and decadent homemade ice cream made with minimal effort!

Recipe Ingredients

Ninja Creami chocolate ice cream ingredient graphics.

Heavy cream and milk – the perfect combination of dairy to give a smooth and creamy ice cream consistency.

Cream cheese –  softened and gives an extra boost of creaminess to the ice cream.

Cane sugar for sweetness! You could also use brown sugar.

Vanilla extract for a richer and smoother flavor. You can also use vanilla bean paste for extra richness and fun specks of vanilla bean throughout. 

Cocoa powder – Use high-quality unsweetened cocoa powder. I love to use this cocoa powder because it’s so rich and decadent.

Salt-  to balance out all those sweet flavors.

How To Make Chocolate Ice Cream In the Ninja Creami

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Close up image of cane sugar in a bowl with cream cheese.
Sugar mixed with cream cheese in a bowl with a spoon.

Step one. In a medium-sized bowl add softened cream cheese and cane sugar. Mix with a spoon until everything is combined and there aren’t any streaks of cream cheese. I sometimes like to heat the cream cheese just to make sure there aren’t any chunks. 

Chocolate ice cream base in a bowl.
Ninja Creami chocolate ice cream base in a bowl.

Step two. Slowly whisk in the milk until the sugar is dissolved and everything is combined. Add the cocoa powder. It’s helpful to sift the cocoa powder because it tends to be chunky, then add the rest of the ingredients – heavy cream, vanilla extract, and salt, stirring to combine. 

Close up on a ice cream base in a pint container.
Side view of a frozen chocolate ice cream in a pint container.

Step three. Pour the chocolate ice cream base into the Ninja Creami pint container. Secure with the lid then freeze on a level surface for 24 hours. 

Step four. The next day, insert a pint container into the Ninja Creami outer bowl and then into the machine. Press the ICE CREAM button and let it run through the cycle, it should take under 2 minutes. 

Chocolate ice cream after spinning in the Ninja Creami Ice Cream Machine.

This is how it looked right out of the machine.

Close up on chocolate ice cream in the Ninja Creami pint container.

After I smoothed the ice cream out with a spoon.

Step five. Remove from the machine and outer bowl. Your ice cream should be creamy, but if it isn’t run it through the RE-SPIN cycle with a splash of milk or cream until it reaches your desired consistency. 

Step six. Scoop, serve, and enjoy!

3/4 view of chocolate ice cream in a bowl topped with rainbow sprinkles.

Variations

Mini chocolate chips

Chopped peanuts

Serve with chocolate sauce, rainbow, or chocolate sprinkles

Crushed Oreo cookies

Chopped Reese’s pieces or peanut butter cups or candy bars

Press the MIX-IN button and add a scoop of creamy or chunky peanut butter

A dollop of homemade whipped cream

Dairy-free alternatives – use unsweetened coconut cream for heavy cream, dairy-free cream cheese, and unsweetened oat milk for whole milk. 

Recommended Tools

Ninja Creami Ice Cream machine, this is the one that I have.

Extra Ninja Creami pint containers, I HIGHLY recommend getting a few more containers because 24 hours is a LONG time to wait to make another batch of ice cream.

Ice cream storage containers, I love to store any leftovers in these reusable containers.

Ice cream scoop, (similar)

Medium-sized mixing bowl and whisk

Side view of boy's hand scooping ice cream with spoon.
Boy's hand holding up a scoop of chocolate ice cream.

Pro Tips

  • It’s really important to mix the cream cheese with the sugar before trying to mix it with the other ingredients. Otherwise, you’ll end up with cream cheese chunks in your ice cream, which isn’t what we want! You could also try heating up the cream cheese first then combining it with the sugar.
  • If your ice cream turns out crumbly after spinning the first time, then run it through the RE-SPIN cycle with a splash of cream or milk until it reaches your desired consistency. 

How To Store/ Make Ahead

Make ahead. You can make and freeze the ice cream base several days in advance. Then just pull it out whenever you want to blend. 

Storing. I like to store any leftovers in these reusable freezer-safe containers. It can last in these airtight containers for several weeks. 

Frequently Asked Questions  —

Is the Ninja Creami the same as an ice cream maker?

The ninja creami machine makes ice cream and other sweet treats but its process is completely different and the ice cream texture isn’t quite as smooth as a traditional ice cream machine. 

Why is my Ninja Creami ice cream greasy?

If the heavy cream is mixed or blended too much it can cause your ice cream to have a greasy texture. To avoid this only mix the ice cream base until everything is combined. 

Why is my ice cream icy?

If your ice cream base has too much water or milk in it once blended the ice cream can have a icy texture. Try reducing the amount of water or milk used and increasing the sugar and fat content to help with this problem. 

Can I refreeze the ice cream?

Yes! I almost always have a little bit of ice cream leftover so like to store it in either the pint container or a separate storage container. The ice cream is still nice and creamy even after refreezing. If your ice cream is a little hard just let it sit on the counter for 5 minutes before serving!

Looking For More Sweet Treats?

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Close up on a scoop of chocolate ice cream in a pint container.

Ninja Creami Chocolate Ice Cream

This Ninja Creami Chocolate Ice cream is a rich and decadent treat perfect for summer! It’s smooth and creamy with a rich chocolate flavor and takes minimal effort to make. Made in the Ninja creami this insanely delicious chocolate ice cream will be your favorite sweet treat!
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Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 3 servings
Calories: 353kcal
Cost: $8

Equipment

Ingredients

Topping Ideas

Instructions 

  • In a medium bowl combine the cream cheese and cane sugar. Mix with a spoon until you don’t see any more chunks or streaks of cream cheese. (You can heat the cream cheese first if you want to make sure there aren’t any chunks in your ice cream).
  • Next, slowly add in half of the milk whisking to combine and dissolve the sugar. Add the cocoa powder and whisk until combined then add the rest of the milk, heavy cream, vanilla extract, and salt.
  • Pour the ice cream base into the Ninja Creami pint container. Secure with the lid then freeze on a level surface for 24 hours. 
  • Insert the pint container into the outer bowl then insert it into the Ninja Creami ice cream machine. Press the ICE CREAM button and let it run through the cycle, it should take about 1 minute 39 seconds. 
  • Afterward, your ice cream should be creamy. Serve scoop and enjoy!

Notes

If your ice cream is crumbly add a splash of heavy cream or milk then run it through the RE-SPIN cycle until it reaches your desired consistency.
Make ahead. You can make and freeze the ice cream base several days in advance. Then just pull it out whenever you want to blend it.
Storing. Store any leftovers in freeze-safe containers. It can last for several weeks.

Nutrition

Calories: 353kcal | Carbohydrates: 29g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 79mg | Sodium: 152mg | Potassium: 208mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1038IU | Vitamin C: 0.4mg | Calcium: 124mg | Iron: 1mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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