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Cherry Chocolate Ice Cream in the Ninja Creami

Cherry chocolate ice cream in the Ninja Creami—dark, Black Forest-inspired chocolate base with ruby-red cherry pieces swirled in. Freeze overnight for a scoopable texture, then use Mix-In for cherries and re-spin for the ideal churn.
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Prep Time 10 minutes
freeze 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chocolate base
  • 1 cup chocolate milk Use whole milk if preferred; add 2 tbsp cocoa.
  • 2 tbsp cocoa Stir into whole milk only if you’re not using chocolate milk.
  • 0.5 cup heavy cream
  • 2 tbsp granulated sugar
  • 1 tbsp cream cheese, softened Helps create a rich, smooth texture.
  • 0.25 tsp vanilla extract
  • 0.25 tsp almond extract Adds a Black Forest-style flavor.
  • 0.25 tsp salt
Cherry mix-in
  • 0.33 cup frozen dark cherries, chopped Fold in after re-spinning so the chunks stay visible.

Equipment

  • 1 Ninja Creami

Method
 

Blend the chocolate base
  1. Blend the chocolate milk (or whole milk plus cocoa), heavy cream, granulated sugar, cream cheese, vanilla extract, almond extract, and salt until smooth, with no visible cream cheese lumps.
  2. Pour the mixture into the Ninja Creami pint container and spread evenly.
Freeze
  1. Freeze the pint for 24 hours until fully solid.
Process into ice cream
  1. Process on the Ice Cream setting, then stop and check texture.
  2. If needed, re-spin with 1 tablespoon milk to loosen for a smooth, scoopable result.
Add cherries and serve
  1. Use the Mix-In function to fold in the chopped frozen dark cherries evenly through the chocolate base.
  2. Top with a fresh cherry and serve immediately.

Notes

For best results, ensure the pint is completely frozen (solid throughout) before processing—this prevents icy texture. Store finished ice cream in the freezer up to 1 week in the pint with the lid on; it may harden and need a quick re-spin to scoop. Freezing the finished ice cream is yes, but repeated freezing/thawing can soften cherry pieces. Dairy swap: use full-fat coconut cream plus a dairy-free cream cheese substitute for a lighter, non-dairy-style version (texture may vary slightly).