Ninja Creami Mint Chocolate Chip Ice Cream is what I make when I’m craving classic mint chip at home. It’s smooth and creamy with bright, refreshing peppermint and chocolate chips throughout. The texture is perfectly scoopable with no ice crystals, and the flavor is so much better than store-bought. You’ll be making it on repeat.

Two waffle cones each hold a scoop of Ninja Creami Mint Chocolate Chip Ice Cream, garnished with small mint leaves, set against a blurred pink background. — Ninja Creami Mint Chocolate Chip Ice Cream. Photo Credit: Hungry Cooks Kitchen.

This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!

I make it for summer barbecues, birthday parties, and whenever I’m craving fresh, creamy ice cream at home. It’s a kid-friendly classic that the whole family loves as a fun dessert or treat. It stays fresh in the freezer for up to 2 months in an airtight container and scoops easily straight from the freezer.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Labeled bowls and a pitcher containing ingredients for Ninja Creami Mint Chocolate Chip Ice Cream—heavy cream, whole milk, confectioner's sugar, chocolate chips, green gel food coloring, and peppermint extract—arranged on a white surface. — Ninja Creami Mint Chocolate Chip Ice Cream Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Ninja Creami Mint Chocolate Chip Ice Cream with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Here’s how to make smooth, creamy mint chocolate chip ice cream in your Ninja Creami.

Mix the Base

In a medium mixing bowl or jug, whisk together the whole milk, heavy cream, confectioners’ sugar, peppermint extract, and green food coloring until the sugar dissolves completely and the mixture is smooth. I like using a balloon whisk with a comfortable grip to mix the base quickly, without any lumps.

The color is optional, but it gives you that classic mint-chip look. If you prefer to avoid artificial colors, skip the food dye entirely or use a few drops of natural green coloring.

You can use mint extract instead of peppermint extract for a slightly different flavor, or swap the whole milk for almond milk or cashew milk if you’re dairy-free. For a lighter version, use fat-free milk and reduce the heavy cream.

To boost the protein, add a scoop of vanilla protein powder to the base. You can also use granulated sugar or superfine sugar instead of confectioners’ sugar, though it’ll take a bit longer to dissolve.

Freeze the Base

Pour the mixture into a Ninja Creami pint container, stopping just below the maximum fill line. I like using these pint containers with measurement lines because they help me avoid overfilling.

Secure the lid and freeze on a completely flat surface for 24 hours, or until fully solid. Make sure your freezer shelf is level so the ice cream freezes evenly.

Process the Ice Cream

Remove the pint from the freezer, remove the lid, and place the container in the Ninja Creami machine. If you’re making ice cream often, this ice cream maker makes this process completely hands-off.

Run the Ice Cream cycle. The machine will break down the frozen base into smooth, scoopable ice cream.

Add the Chocolate Chips

Once the cycle is complete and everything is fully combined, use a spoon to create a small well down the center of the ice cream. Add the chocolate chips, and if the texture needs smoothing, add 1 to 2 tablespoons of whole milk.

The milk helps the machine incorporate the mix-ins without making the ice cream too firm.

A bowl of pale green Ninja Creami Mint Chocolate Chip Ice Cream is topped with chocolate chips and garnished with a small mint leaf. — After the cycle, create a center well, add chocolate chips, and include 1 to 2 tablespoons of whole milk if the texture needs smoothing.

Mix and Serve

Run the Mix-In cycle until the chocolate is evenly distributed. The chips will break into smaller pieces and swirl throughout the ice cream.

Scoop and serve immediately for a soft, creamy texture, or return to the freezer for 1 to 2 hours for a firmer scoop. An ice cream scoop with a trigger release makes serving easier, especially if you’ve firmed it up in the freezer. Enjoy!

If you’re taking it to a party or picnic, I transfer it to my airtight ice cream storage containers and pack it in an insulated casserole carrier to keep it frozen during transport.

Three scoops of Ninja Creami Mint Chocolate Chip Ice Cream in a white bowl, garnished with chocolate chips and a mint leaf, with waffle pieces in the background.

Mint Chocolate Chip Ninja Creami Ice Cream

I love making Ninja Creami Mint Chocolate Chip Ice Cream when I'm craving mint chip but don't want to go out. It's smooth and thick with no ice crystals, and the bright peppermint pairs perfectly with chocolate chips throughout. I serve it for summer barbecues, birthday parties, Fourth of July gatherings, and family movie nights because it's a kid-friendly classic everyone loves. It stays fresh in the freezer for up to 2 months in an airtight container and scoops easily straight from the freezer.

Print Recipe Pin Recipe Rate Recipe

Add Preferred Source

Prep Time: 13

Cook Time: 1

Total Time: 1 13

Course: Dessert

Cuisine: American

Keyword: Ninja Creami Mint Chocolate Chip Ice Cream

Servings:

Calories: 252kcal

Equipment

Ice cream maker

Ingredients

1 cup whole milk
¾ cup heavy cream double cream
⅓ cup confectioners’ sugar icing sugar
1 teaspoon peppermint extract
A few drops green gel food coloring optional
¼ cup chocolate chips or finely chopped chocolate
2 tablespoons whole milk optional, for re-spin

US Customary – Metric

Instructions

In a medium mixing bowl or jug, whisk together the whole milk, heavy cream, confectioners’ sugar, peppermint extract, and green gel food coloring until the sugar is completely dissolved and the mixture is smooth.
1 cup whole milk, ¾ cup heavy cream, ⅓ cup confectioners’ sugar, 1 teaspoon peppermint extract, A few drops green gel food coloring
Pour the mixture into a Ninja Creami pint container, stopping just below the maximum fill line. Secure the lid. Freeze on a completely flat surface for 24 hours, or until fully solid.
Remove the pint from the freezer, take off the lid, and place the container into the Ninja Creami machine. Run the Ice Cream cycle.
Once the cycle is complete, create a small well down the center of the ice cream. Add the chocolate chips and 1 to 2 tablespoons whole milk if the texture needs smoothing.
¼ cup chocolate chips or finely chopped chocolate, 2 tablespoons whole milk
Run the Mix-In cycle until the chocolate is evenly distributed.
Scoop and serve immediately for a soft, creamy texture, or return to the freezer for 1 to 2 hours for a firmer scoop.

Notes

Use confectioners’ sugar, not granulated: Powdered sugar dissolves completely in the cold base, preventing grittiness and keeping the ice cream smooth.
Freeze on a flat surface: If the pint tilts while freezing, the ice cream won’t process evenly in the machine, resulting in an uneven texture.
Add milk for the re-spin: The extra tablespoon or two of milk helps the chocolate chips incorporate smoothly during the Mix-In cycle without making the ice cream too firm.
Adjust the peppermint extract to taste: Start with 1 teaspoon and add more if you want a stronger mint flavor, but don’t go overboard, or it’ll taste medicinal.
Use mini chocolate chips for better distribution: Regular-sized chips can be too chunky and harder to distribute evenly, while mini chips break into perfect little pieces throughout the ice cream.
Flash freeze before long-term storage: If you’re storing leftovers for more than a week, press parchment paper directly onto the surface before sealing the lid to prevent ice crystals from forming on top.

Nutrition

Tried this recipe?Let us know how it was!

How to Store Leftovers

Store leftover ice cream in the Ninja Creami pint container with the lid secured, or transfer it to an airtight freezer container. It stays fresh in the freezer for up to 2 months.

You can scoop it straight from the freezer without waiting for it to soften, but if it gets too firm after a few weeks, just pop the pint back into the machine and run the Ice Cream cycle again to restore the creamy texture.

For longer storage, press a piece of parchment paper directly onto the ice cream’s surface before sealing the lid to prevent freezer burn. Freezer-safe containers with tight-sealing lids keep the ice cream fresh and prevent it from absorbing other freezer odors.

What to Serve With Ninja Creami Mint Chocolate Chip Ice Cream

I love serving it in waffle cones or sugar cones for that classic ice cream parlor feel, or pile it in bowls with extra chocolate chips, whipped cream, or chocolate syrup. It’s delicious alongside warm brownies, chocolate cake, or cookies where the cold ice cream melts into the warm dessert.

For something fancier, layer it with crushed Oreos and whipped cream for a mint chip parfait, or pair it with fresh berries and hot fudge. The refreshing mint balances perfectly with rich chocolate treats.

More Easy Recipes for You to Try at Home

Here are more Ninja Creami ice cream recipes that are always a hit at gatherings.

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Ninja Creami Mint Chocolate Chip Ice Cream

Ingredients You’ll Need