Ninja Creami Chocolate Ice Cream with Pudding Mix
This creamy, chocolatey delight is a simple homemade ice cream made with just four ingredients. The instant pudding mix ensures a smooth, velvety texture, while the Ninja Creami machine makes it easy to create a dessert reminiscent of your favorite ice cream parlor. Perfect for chocolate lovers and customizable for any occasion!
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 24 hours (includes freezing time)
- Yield: 1 pint (2–3 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1½ cups whole milk
- 4 tablespoons dry instant chocolate pudding mix
- ½ cup heavy cream
- ½ teaspoon vanilla extract
Instructions
- Mix the Base: In a mixing bowl, whisk together the milk and pudding mix until fully dissolved and smooth. Stir in the heavy cream and vanilla extract until combined.
- Freeze: Pour the mixture into a Ninja Creami pint container, ensuring not to exceed the max fill line. Seal the lid tightly and freeze on a flat surface for at least 24 hours.
- Process in Ninja Creami: Remove the frozen pint from the freezer, take off the lid, and place it into the outer bowl of the Ninja Creami machine. Secure the lid and process using the “Ice Cream” function.
- Adjust Texture (if needed): If the ice cream appears crumbly, add 1 tablespoon of milk to the center and use the “Re-spin” function until creamy. Repeat if necessary.
- Optional Mix-ins: For added texture, create a small well in the center of the ice cream after processing, add mix-ins (e.g., chocolate chips or crushed cookies), and use the “Mix-in” function to incorporate them evenly.
Notes
- Serving Suggestions: Serve in chilled bowls or cones with whipped cream, chocolate syrup, or sprinkles for extra indulgence.
- Tips & Tricks: Use instant pudding mix (not cook-and-serve) for best results. Slightly defrost your pint before processing to avoid crumbly textures. For richer flavor, try dark chocolate pudding mix or add a teaspoon of espresso powder for mocha vibes.
- Storage & Reheating: Store leftover ice cream in an airtight container in the freezer for up to one week. Let it sit at room temperature for 5–10 minutes before scooping to soften.