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Ninja Creami Mint Chocolate Chip Ice Cream

Ninja Creami mint chocolate chip ice cream with a vibrant peppermint base and dark mini chocolate chips folded throughout for a smooth, scoopable texture. Blend, freeze 24 hours, then process on Ice Cream and add mix-ins for single-serve mint chip ice cream.
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Prep Time 10 minutes
freezing (24 hours) 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
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 Soften before blending for a smooth base.
  • 1 tsp peppermint extract
  • 0.25 tsp vanilla extract
  • green food coloring Optional; add a drop for a pale green tint.
  • 0.25 tsp salt
Chocolate mix-ins
  • 0.33 cup mini chocolate chips

Equipment

  • 1 Ninja Creami machine

Method
 

Blend the mint base
  1. Blend whole milk, heavy cream, granulated sugar, cream cheese, peppermint extract, vanilla extract, green food coloring if using, and salt until completely smooth.
Freeze
  1. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
Process and add mix-ins
  1. Process on the Ice Cream setting; if needed, re-spin with 1 tablespoon milk until the texture looks thick and scoopable.
  2. Process on the Mix-In setting to fold in the mini chocolate chips.
Serve
  1. Serve immediately for the best scoop texture.

Notes

For the smoothest texture, blend long enough that no cream-cheese lumps remain, and use only a drop of green food coloring to avoid a strong tint. Store leftovers covered in the freezer up to 1 week; re-process on the Ice Cream setting if it hardens. Freezing the final pint is fine, but it may require an extra re-spin with a splash of milk. For a lighter option, replace heavy cream with half-and-half (texture will be softer) while keeping the blend smooth.