Check out Serena’s recipe for Ninja Creami Frozen Hot Chocolate Ice Cream
The cozy taste of hot cocoa in a frozen treat! This came out perfect for me on the first spin. I used vanilla-flavored creamer. Next time I think I will use peppermint mocha though!
This recipe was submitted by a member of our Community!
This recipe was submitted by a member of our community, either directly through this website or through one of our Facebook Communities! We have so many great members and recipes in our communities! And now, we are sharing them with all of you!
Since this recipe (ingredients and instructions) was submitted by a member of the community, The Tasty Travelers™ has not tested or verified the recipe. General tips and tricks, extra information, and wording have been modified or added to fit the format of the post.
Tips for making Ninja Creami Frozen Hot Chocolate Ice Cream
Hot cocoa mix is made up of confectioners sugar, cocoa powder and powdered milk. You can make your own homemade version. Here’s a recipe we found!
If you have made ice cream and it just isn’t quite as creami as you would like, you can very easily get it super creami by using the re-spin function on the Ninja Creami. Simply place the pint into the outer bowl and snap it into place. Choose the RE-SPIN function. Once the cycle completes, remove the pint and enjoy! Your gelato should be nice and creamy again. ***Use re-spin on already spun ice cream. If the ice cream has been spun and then frozen again, do not use re-spin, Instead, use the original process (ice cream, gelato, etc.)
It depends. If you are keeping the ice cream in the Ninja pint container with the lid sealed tightly and are freezing it in a cold freezer (between 9 degrees F and -7 degrees F), your ice cream will keep for several weeks, even months. However, if you transfer your ice cream to another container or freeze it in a freezer that is not quite as cold (or that is accessed a lot/door opened and closed often), the lifetime of your ice cream will decrease greatly to just a few days and you will likely end up with freezer-burned ice cream.
Usually, if your ice cream/sorbet comes out dry or crumbly it’s due to one of the following reasons:
*Your freezer is too cold. Try to adjust your freezer to be a little warmer or let your ice cream sit on the counter for 5-10 minutes before processing it.
*Your recipe does not have enough fat in it. Try adding in a little bit of a higher fat dairy product to your recipe next time.
*Your recipe may not have enough sugar in it. The less sugar in the recipe, the icier and crumblier the ice cream will be. Regular sugar, honey, or corn syrup can be used to increase the sugar content if desired.
Yes! You can! You can add them at the very end as a topping or you can add them as mix-ins after you have processed the ice cream. It’s not recommended to add them before freezing as the mixture will still be a little warm and they will melt.
Ingredient substitutions and tips for making Ninja Creami Frozen Hot Chocolate Ice Cream:
The full ingredient list is found at the bottom of the post in the recipe card.
Chocolate Milk- Whole milk was used for this recipe but lower fat milk can be used instead. The final product may not be as creamy with lower fat milk.
Half and Half- If you don’t have half and half, you can use 3 parts whole milk and 1 part heavy cream instead.
Hot Cocoa Mix-If you don’t have hot cocoa mix available, you can make your own. Here’s a recipe we found!
Almond Milk Creamer- Silk Sweet and Creamy Almond Milk Creamer was used for this recipe. Any brand can be used but note that it is CREAMER that is used and not milk.
Directions for making Ninja Creami Hot Chocolate Ice Cream:
1. Combine the chocolate milk, half and half, and creamer in a medium-sized bowl.
2. Put the bowl in the microwave and heat on high power in the microwave until milk is hot but not boiling. (Approx 2 minutes.)
3. Remove from the microwave and immediately add contents of hot cocoa packet.
4. Whisk well until fully combined. (Heating the milk first helps the cocoa combine!).
5. Pour fully combined mixture into Creami pint and cool in the refrigerator for 10 minutes.
6. Give it one more quick whisk and then place the mixture in the freezer for 24 hours.
7. Put the pint container into the Ninja Creami machine and process on Ice Cream.
8. Once the process has completed, remove the pint from the Ninja Creami machine.
9. Serve with a sprinkling of mini marshmallows if desired.
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Recipe
Ninja Creami Frozen Hot Chocolate Ice Cream
Rate this Recipe
Equipment
- Medium Bowl-Microwave Safe
- Microwave
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess.
Original and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. 1X=Original 16 ounce 1.5X=Deluxe 24 ounces
Ingredients
- 1 Cup (236 ⅗ ml) Chocolate Milk (Whole Chocolate Milk)
- ¼ Cup (60 ½ g) Half and Half
- ¼ Cup (59 ⅐ ml) Almond Milk Creamer (Silk Sweet and Creamy Almond Milk Creamer)
- .73 Ounce (20 ⅔ g) Hot Cocoa Mix (1 Individual Serving Packet- Swiss Miss)
Instructions
- Combine the chocolate milk, half and half, and creamer in a medium-sized bowl.
- Put the bowl in the microwave and heat on high power in the microwave until milk is hot but not boiling. (Approx 2 minutes.)
- Remove from the microwave and immediately add contents of hot cocoa packet.
- Whisk well until fully combined. (Heating the milk first helps the cocoa combine!).
- Pour fully combined mixture into Creami pint and cool in the refrigerator for 10 minutes.
- Give it one more quick whisk and then place the mixture in the freezer for 24 hours.
- Put the pint container into the Ninja Creami machine and process on Ice Cream.
- Once the process has completed, remove the pint from the Ninja Creami machine.
- Serve with a sprinkling of mini marshmallows if desired.
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn’t fully digest, so it provides only 0.4 calories per gram instead of 4. That’s why the calorie total doesn’t match what you’d expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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Katherine Orloff says
The book that comes with the Creami says not to re-spin leftovers, to process on the original selection. But you say to re-spin. Who is right?
TheTastyTravelers says
I’ve used both the respin option and the original process and both seem to work fine for me.