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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 dark mini chocolate chips. The pint freezes overnight, then you process on Ice Cream and finish with the Mix-In step for evenly distributed chips.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Mint chocolate chip ice cream base
  • 1 cup whole milk
  • 0.75 cup heavy cream
  • 3 tbsp granulated sugar
  • 1 tbsp cream cheese, softened Use softened for easy blending.
  • 1 tsp peppermint extract
  • 0.25 tsp vanilla extract
  • 1 Green food coloring (optional) Add a small drop for a vibrant mint color.
  • 0.25 tsp salt
  • 0.33 cup mini chocolate chips Fold in after the first Ice Cream processing.

Equipment

  • 1 Ninja Creami

Method
 

Blend the mint base
  1. Blend whole milk, heavy cream, granulated sugar, cream cheese (softened), peppermint extract, vanilla extract, a drop of green food coloring if using, and salt until completely smooth. Stop and scrape as needed so there are no visible cream cheese lumps.
Freeze
  1. Pour the blended mixture into the Ninja Creami pint container, smooth the top, and freeze for 24 hours. Keep the pint level so it freezes evenly.
Process in the Ninja Creami
  1. Process on the Ice Cream setting; watch for a creamy, scoopable texture and scrape the sides if needed. If it looks too firm, re-spin with 1 tablespoon milk to loosen.
  2. Select the Mix-In setting and fold in mini chocolate chips until evenly distributed. Process just until the chips are suspended throughout the mint base.
Serve
  1. Serve immediately for the best creamy texture and clear mint color. Top with a small sprig of fresh mint if desired.

Notes

For the cleanest mint flavor and smoothest texture, blend until completely uniform and fully dissolve the sugar before freezing. Store any leftovers covered in the freezer for up to 3 days; re-spin on the Ice Cream setting with 1–2 tablespoons milk if it hardens. Freezing again after Mix-In is not recommended for the best chip distribution. For a lighter option, use half-and-half in place of heavy cream (texture will be slightly softer).