Ninja Creami Mint Chocolate Chip Ice Cream Recipe

I made a silky mint chocolate chip ice cream in the Ninja Creami that delivers bright mint, crunchy chocolate shards, and a spoon-stopping creaminess you’ll want on repeat.

I’m obsessed with this Ninja Creami mint chocolate chip ice cream because it hits that cool, bracing mint and creamy mouthfeel every time. The way the peppermint extract brightens the frozen base makes my brain do a happy flop.

And those tiny explosions of chocolate chips? Little bitter-sweet surprises that cut through the mint without stealing the show.

It’s livable decadence in a bowl, refreshing and unapologetically rich. I reach for it after a stressful day and mid-afternoon.

Seriously addictive. No fake mint syrup here, just clean mint flavor with creamy depth.

Pure, simple, utterly craveable. Can’t get enough, honestly, really.

Ingredients

• Whole milk: gives creaminess and body, keeps texture rich and comforting.
• Heavy cream: makes it ultra-rich, silky mouthfeel you’ll swoon over.
• Granulated sugar: sweet backbone, helps freeze texture and satisfy cravings.
• Plus fine sea salt: balances sweetness, pulls out mint and chocolate.
• Basically peppermint extract: bold minty punch, start mild if you don’t want too strong.
• Vanilla extract: rounds flavors, adds warmth and bakery vibes.
• Green gel food coloring: totally optional, classic look if you’re feeling festive.
• Mini chocolate chips: little crunchy chocolate bursts in every bite, so addictive.

Ingredient Quantities

• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/2 teaspoon fine sea salt
• 1 teaspoon peppermint extract (start with 3/4 tsp if you like it mild)
• 1/2 teaspoon vanilla extract
• 4 to 6 drops green gel food coloring, optional but classic
• 1/2 cup mini chocolate chips, or 1/2 cup finely chopped semi sweet chocolate

How to Make this

1. In a medium bowl whisk together 1 cup whole milk, 1 cup heavy cream, 3/4 cup granulated sugar and 1/2 teaspoon fine sea salt until the sugar is mostly dissolved, you can warm slightly if you want but no need to boil.

2. Stir in 1 teaspoon peppermint extract but start with 3/4 teaspoon if you like it mild, then add 1/2 teaspoon vanilla extract and 4 to 6 drops green gel food coloring if you want that classic mint tone.

3. Taste the base real quick, adjust peppermint a little if needed, then cover and chill in the fridge for at least 4 hours or overnight to let flavors meld.

4. Once chilled, pour the mixture into the Ninja Creami pint container, seal, label and freeze upright for 24 hours; do not process until fully frozen solid.

5. Remove the frozen pint, loosen the rim with warm water for a few seconds if needed, then install in the Ninja Creami and run the Ice Cream program.

6. If the result is crumbly or powdery, use the Re-spin function once or twice until smooth and creamy, that’s normal with higher fat bases.

7. Add 1/2 cup mini chocolate chips or 1/2 cup finely chopped semi sweet chocolate into the center hole or under the lid as your machine’s mix-in instructions say, then use the Mix-In program to fold them in gently.

8. If the chips sink or you want bigger chunks, chop chocolate a little coarser or add extra chips after the first mix and do a short mix-in again.

9. Serve right away for a soft scoop, or refreeze for 1 to 2 hours for firmer scoops; scoop with a warm spoon to get nice clean balls.

10. Store leftovers in the freezer in the pint with a piece of parchment directly on the surface to reduce ice crystals, and let sit 5 minutes at room temp before scooping for best texture.

Equipment Needed

1. Ninja Creami machine with compatible pint container
2. Medium mixing bowl
3. Whisk
4. Measuring cups and measuring spoons (1 cup, 3/4 cup, 1/2 tsp, etc.)
5. Rubber spatula or spoon for scraping and folding
6. Small bowl or ramekin for adding mix-ins and tasting
7. Fine mesh strainer or warm water (to loosen pint rim if needed)
8. Marker or label stickers and a piece of parchment for covering the pint before freezing

FAQ

Ninja Creami Mint Chocolate Chip Ice Cream Recipe Substitutions and Variations

• Whole milk: use 1 cup of 2% plus 2 tablespoons of dry milk powder for a richer mouthfeel, or for dairy-free try 1 cup canned coconut milk (full fat) but expect a faint coconut flavor.
• Heavy cream: swap with 1 cup full fat coconut cream for dairy-free, or 1/2 cup Greek yogurt plus 1/2 cup whole milk for a tangy, slightly lighter texture — might be a bit icier.
• Granulated sugar: replace with 3/4 cup light brown sugar for a touch of caramel flavor, or use 2/3 cup agave syrup or honey (reduce liquid elsewhere a bit) if you want a natural sweetener.
• Peppermint extract: use 1 teaspoon crushed fresh mint leaves steeped in warm milk then chilled for a fresher, greener taste, or 1/2 teaspoon of spearmint extract if you prefer a milder mint note.

Pro Tips

1) Chill the base longer if you can. Letting it sit overnight makes the mint flavor meld better and the texture comes out way smoother after the 24 hour freeze. If you rush it you can get icy bits.

2) Start light on the peppermint. 3/4 teaspoon is a good test, taste after chilling and add more a little at a time. Peppermint jumps on you fast so it is easier to add than take away.

3) If the ice cream looks crumbly after the first run, do another re-spin or add a tablespoon of milk and re-spin once. That softens it up without watering it down. For chunkier chocolate, chop the chocolate coarser or toss extra chips in after the first mix-in and run a short mix-in again.

4) Store it with a piece of parchment pressed right on the surface to cut down on ice crystals. Also let the pint sit 4 or 5 minutes at room temp before scooping so you get clean, pretty scoops instead of jagged stuff.