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Ninja Creami Mint Chocolate Chip Ice Cream

Ninja Creami mint chocolate chip ice cream made with a smooth peppermint base and chocolate chips folded in on the Mix-In setting. Vibrantly cool and creamy, with a pale green color and dark mini chocolate chips throughout.
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Prep Time 10 minutes
freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

whole milk
  • 1 cup whole milk
heavy cream
  • 0.75 cup heavy cream
granulated sugar
  • 3 tbsp granulated sugar
cream cheese
  • 1 tbsp cream cheese, softened
peppermint extract
  • 1 tsp peppermint extract
vanilla extract
  • 0.25 tsp vanilla extract
green food coloring (optional)
  • 1 green food coloring (optional)
salt
  • 0.25 tsp salt
mini chocolate chips
  • 0.33 cup mini chocolate chips

Equipment

  • 1 Ninja Creami

Method
 

Make the mint base
  1. Blend whole milk, heavy cream, granulated sugar, cream cheese (softened), peppermint extract, vanilla extract, salt, and green food coloring (if using) until completely smooth.
  2. Pour the mint base into the Ninja Creami pint container, cover, and freeze for 24 hours.
Process and add chocolate chips
  1. Process on the Ice Cream setting; if the texture needs help, re-spin with 1 tablespoon milk.
  2. Switch to the Mix-In setting and add mini chocolate chips, folding them through until evenly distributed.
Serve
  1. Serve immediately for the creamiest texture and bright mint flavor.

Notes

For the cleanest peppermint flavor and smooth texture, blend until no cream-cheese streaks remain. Keep the finished ice cream covered in the freezer for up to 2 weeks; it may harden, so re-spin on the Ice Cream setting if needed. Freezing the base ahead is best—freeze the pint for the full 24 hours. Dietary swap: use half-and-half or a lower-fat cream substitute for a lighter result (texture will be slightly softer).