Ninja Creami Mint Chocolate Chip Ice Cream
Creamy, refreshing, and loaded with chocolatey goodness, this homemade Mint Chocolate Chip Ice Cream is a classic dessert made easy with the Ninja Creami. Perfect for mint lovers, it’s a delightful treat that balances cool mint flavor with the crunch of chocolate chips.
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 24 hours 5 minutes (24 hours - freezing))
- Yield: 4 (1 pint) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1½ cups half-and-half
- ⅓ cup granulated sugar
- ½ teaspoon mint extract
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 4–6 drops green food coloring (optional)
- ¼ cup miniature chocolate chips or chopped chocolate
Instructions
- Blend the Base: In a blender, combine half-and-half, sugar, mint extract, vanilla extract, salt, and food coloring (if using). Blend until smooth.
- Freeze the Mixture: Pour the mixture into a Ninja Creami pint container, ensuring it doesn’t exceed the MAX FILL line. Cover and freeze on a flat surface for at least 24 hours.
- Churn in the Ninja Creami: Remove the lid from the frozen pint and place it in the outer bowl of the Ninja Creami machine. Lock it in place and select the “Ice Cream” function. Process until smooth and creamy.
- Add Chocolate Chips: Using a spoon, create a small well in the center of the ice cream. Add chocolate chips or chopped chocolate into the well. Return to the machine and use the “Mix-In” function to evenly distribute them.
- Serve and Enjoy: Scoop into bowls or cones and enjoy immediately!
Notes
Serving Suggestions
- Garnish with fresh mint leaves or extra chocolate shavings for a fancy touch.
- Serve alongside warm brownies for an indulgent dessert pairing.
Tips & Tricks
- Taste your base before freezing to adjust sweetness or mint flavor as needed.
- If the ice cream is powdery after churning, add 1–2 tablespoons of half-and-half and re-spin for a smoother texture.
Storage & Reheating
- Store leftovers in an airtight container in the freezer for up to two weeks. Add ½ teaspoon vegetable glycerin to maintain scoopability without re-spinning.
- Let frozen leftovers sit at room temperature for 5–10 minutes before scooping if too firm.