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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.
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Prep Time: 13 minutes
Cook Time: 1 day
Total Time: 1 day 13 minutes
Course: Dessert
Cuisine: American
Keyword: Ninja Creami Mint Chocolate Chip Ice Cream
Servings: 4
Calories: 252kcal
Author: Mandy Applegate

Equipment

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

Calories: 252kcal | Carbohydrates: 22g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 59mg | Sodium: 38mg | Potassium: 179mg | Sugar: 11g | Vitamin A: 767IU | Vitamin C: 0.3mg | Calcium: 122mg | Iron: 0.04mg
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