Mint chocolate chip ice cream—classic, right? That perfect mix of cool mint and crunchy chocolate is a favorite for so many people. And guess what? You can make it at home with a Ninja Creami! It’s super simple, ultra-creamy, and honestly? It might just be better than the store-bought kind. Let me show you how to whip up this delicious treat and even throw in some tips along the way.
Wait, Who Invented Mint Chocolate Chip Ice Cream?
Fun fact: Mint chocolate chip was created in 1973 by Marilyn Ricketts as part of a dessert competition for Princess Anne’s wedding. Pretty fancy origins for a dessert that’s become such a crowd-pleaser! But really, pairing mint and chocolate goes way back—to when Europeans used mint to balance the bitterness of cacao. Fast forward to the mid-1900s, and Baskin Robbins made it one of their original 31 flavors. And today? It’s still a top pick worldwide.
What You Need to Know Before You Start
Timing
- Hands-on Prep: 5–10 minutes
- Freezing: 24 hours
- Total Time: About a day and 10 minutes
How Much Does This Make?
- Makes 1 pint (enough for about 4 servings)
- Want more? Prep a few pint containers ahead of time! The Ninja Creami churns just one at a time.
Skill Level? Easy!
The Ninja Creami does all the hard work for you. Just follow the steps, and you’re good to go.
What You’ll Need
Equipment
- Ninja Creami Machine: This is your MVP.
- Blender: To mix everything together.
- Pint Container: Comes with the machine. If you’re batch-prepping, you might want extras.
No Ninja Creami? You can freeze the mix in a dish and blend it in a food processor later, but the texture won’t be quite the same.
Ingredients (and Substitutions)
- 1 ½ cups half-and-half (or use a mix of heavy cream and whole milk for extra creaminess)
- ⅓ cup sugar (swap with powdered sugar or a low-cal sweetener like monk fruit if you prefer)
- ½ teaspoon mint extract (make sure it’s mint extract, not peppermint, unless you like it super bold)
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 4–6 drops green food coloring (optional, but it gives that classic minty look)
- ¼ cup mini chocolate chips (or go creative with shaved dark chocolate!)
Step-by-Step: Let’s Make It!
1. Make the Ice Cream Base
Blend the ingredients—half-and-half, sugar, mint extract, vanilla extract, salt, and food coloring—until smooth. You can taste it now to tweak the sweetness or minty flavor.
Pro Tip: Cold ingredients don’t mix as well. Let them come to room temp first.
2. Freeze It
Pour the mixture into the Ninja Creami’s pint container. Make sure you don’t go over the MAX FILL line! Pop the lid on and freeze it flat for at least 24 hours.
What to look for: The base should be completely solid before moving on. No soft spots!
3. Churn It
The next day, take the frozen base out and set it in the Ninja Creami. Lock it into place and select the “Ice Cream” function. The machine works its magic, smoothing it out into creamy perfection.
If it looks powdery? That happens sometimes. Add 1–2 tablespoons of half-and-half and hit the “Re-spin” button.
4. Add the Chocolate
Make a little well in the center of the ice cream and toss in your chocolate chips (or chunks). Use the “Mix-In” mode to evenly blend them.
Want softer chocolate bits? Melt chocolate and drizzle it in—it’ll form delicate, flaky layers instead of chunky pieces.
5. Enjoy Your Creation
Scoop it into bowls or cones. Feeling fancy? Sprinkle on some extra chocolate shavings or a sprig of fresh mint.
Texture check: It should be creamy but firm enough to hold its shape when scooped.
Switch It Up—Variations and Hacks
- Dairy-Free Option: Use coconut milk or almond milk, and swap regular chocolate for vegan chocolate chips.
- Low-Sugar Version: Try monk fruit or stevia sweeteners instead of sugar.
- Seasonal Fun: Red food coloring for Christmas, or pastel shades for springtime vibes.
Want to impress guests? Turn it into a parfait by layering with fudge and crushed cookies. Perfect for parties!
Serving and Storing Tips
- Serve it over warm brownies or pair it with a drizzle of hot fudge for an indulgent dessert.
- Leftovers? Store in an airtight container for up to two weeks. A tiny bit of vegetable glycerin can help keep it scoopable.
- If it hardens too much, just let it sit out for 5–10 minutes before serving—or toss it back in the Creami for a quick re-spin.
So, there you have it—homemade mint chocolate chip ice cream that’s creamy, minty, and packed with bits of chocolatey goodness. Whether you’re making it for a casual snack or a fancy dessert, it’s a surefire hit. Give it a try!
