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A full pint of Ninja Creami chocolate ice cream in a clear container with a black spoon, garnished with four pieces of dark chocolate bars arranged on a pink and orange checkered towel, with a Ninja Creami machine in the background.

Ninja Creamy Chocolate Ice Cream

Ninja Creami Chocolate Ice Cream is my go-to whenever I want something rich, cold, and deeply chocolatey without the fuss. Heavy cream, milk, cocoa powder, powdered sugar, and vanilla come together in minutes with no eggs, no cooking, and no complicated techniques required. The Ninja Creami does the rest, spinning everything into velvety smooth, perfectly scoopable chocolate ice cream every single time. I love making it for weeknight desserts, weekend treats, and hot afternoons when everyone just wants a cold scoop of something really good.
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Prep Time: 10 minutes
Freezing time: 1 day
Total Time: 1 day 10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Ninja Creamy Chocolate Ice Cream
Servings: 2
Calories: 438kcal
Author: Mandy Applegate

Ingredients

US Customary - Metric

Instructions

  • Add all ingredients to the Ninja Creami container. Blend well using a milk frother or whisk until smooth and fully combined. Make sure there are no lumps for the creamiest texture.
    ⅔ cup heavy cream, 1 cup milk, ⅓ cup powdered sugar, 2 tablespoons cocoa powder, 1 teaspoon vanilla extract
  • Secure the lid and freeze for at least 24 hours, or until completely solid.
  • Remove from the freezer and let it sit for about 10 minutes. Place it in the Ninja Creami and run the Ice Cream setting.
  • If the texture looks crumbly, respin once. You can add a small splash of milk before respinning to make it extra creamy.
  • Scoop and enjoy right away.

Notes

Here are my best tips for getting perfect results every time.
Froth before you freeze: Use a milk frother or whisk to blend the base until completely smooth with no cocoa lumps before freezing. Lumps in the frozen base can affect the final texture after spinning.
Freeze the full 24 hours: Don't cut the freeze time short. The pint needs to be completely solid for the Ninja Creami to process it correctly and produce that smooth, creamy result.
Let it rest before spinning: Pull the pint out of the freezer and let it sit for about 10 minutes on the counter before placing it in the machine to help it spin more evenly without straining the motor.
Respin with a splash of milk: If the ice cream looks crumbly after the first spin, add a small splash of milk and hit Respin once. It transforms the texture into something rich and scoopable.
Flatten before refreezing: If you have leftovers, smooth the surface flat in the pint, press plastic wrap directly onto the ice cream, then seal the lid before freezing. It helps preserve the texture for the next spin.
Freeze extra bases ahead: Make two or three pint bases at once and keep them in the freezer so you're always one spin away from fresh ice cream. They keep well for up to two weeks.

Nutrition

Calories: 438kcal | Carbohydrates: 31g | Protein: 7g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 69mg | Potassium: 338mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1364IU | Vitamin C: 0.5mg | Calcium: 209mg | Iron: 1mg
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