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Ninja Creami Mint Chocolate Chip Ice Cream

Ninja Creami mint chocolate chip ice cream with a smooth peppermint base and dark mini chocolate chips throughout. Made in your Ninja Creami pint, then processed on Ice Cream and Mix-In for a scoopable texture.
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Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
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
  • 1 tsp peppermint extract
  • 0.25 tsp vanilla extract
  • 0.0001 green food coloring (optional) optional, use a drop or two for a mint color
  • 0.25 tsp salt
Chocolate chips
  • 0.333 cup mini chocolate chips

Equipment

  • 1 Ninja Creami

Method
 

Blend the mint base
  1. Blend whole milk, heavy cream, granulated sugar, cream cheese, peppermint extract, vanilla extract, green food coloring if using, and salt until completely smooth.
  2. Pour the smooth mixture into the Ninja Creami pint container.
Freeze and churn
  1. Freeze the filled pint for 24 hours.
  2. Process on the Ice Cream setting until churned to a dense, scoopable texture; if needed, re-spin with 1 tablespoon milk.
Fold in chocolate chips and serve
  1. Process on the Mix-In setting to fold in the mini chocolate chips evenly.
  2. Serve immediately for the best scoop and mint flavor contrast.

Notes

For a vivid mint color, add food coloring sparingly—start with a drop and blend until smooth. Store any leftovers covered in the freezer up to 3 days; reprocess briefly on the Ice Cream setting if it hardens. Freezing is yes for leftovers, but for best texture, enjoy right after Mix-In. For a lighter option, swap whole milk for 2% milk and use a reduced-fat cream cheese to lower calories while keeping the peppermint-and-chip flavor.