Ninja Creami Mint Chocolate Chip Ice Cream

My Ninja Creami mint chocolate chip ice cream recipe has just the right mint flavor mixed with perfect little chocolate chips. Together they create one of the most popular ice cream flavors.

Not all mint extracts are treated equally. When making mint chocolate chip ice cream, be sure to use PEPPERMINT extract instead of spearmint or mint extract. Trust me on this, it makes a HUGE difference. Peppermint extract tastes like peppermint candies and is the flavor that we are used to getting with mint ice creams. Spearmint and mint extracts tend to taste more like toothpaste and are not very good when used when making ice cream.

If you’ve made any Ninja Creami ice cream and added chocolate chips as mix-ins, then you know that the chocolate chips get VERY hard and are difficult to chew. During my recipe creation, I quickly learned that using mini chocolate chips or chopping full sized chocolate chips before using, is a much better on your teeth. For the perfect mint chocolate chip ice cream, you want to have noticeable chunks of chocolate pieces in the ice cream, but you don’t want them to be so big that they get really hard and hurt your teeth.

Ingredient substitutions for making Ninja Creami Mint Chocolate Chip Ice Cream:

The full ingredient list is found at the bottom of the post in the recipe card.

• Milk– I used whole milk in this recipe. You can use a dairy substitute like almond milk, coconut milk, or oat milk, or lower fat milk if you prefer but the lower the fat content, the less creamy the result will be.
• Half and Half– If you don’t have half and half, you can use a mixture of ¼ heavy cream and ¾ whole milk.
• Sugar– White sugar was used. You can use a sugar substitute like Swerve Allulose or a monk fruit sweetener that is a 1:1 ratio.
• Cream Cheese- I use regular cream cheese, not whipped. If you prefer not to use cream cheese, you can use ¼ teaspoon of guar gum instead or any other Ninja Creami ice cream stabilizer that you would like.
• Peppermint Extract- Be sure to use peppermint extract and not spearmint or mint extract. You can use Lorann oils or a regular extract. The amount used stays the same. Do not add too much as the flavor is quite strong.
• Green Food Coloring- Food coloring is optional. You can omit if you would like. Or, you can use another color to coordinate with the holiday or special occasion that you are celebrating.
• Mini Chocolate Chips- Use mini chocolate chips and not full-sized chocolate chips. If you only have full-sized chips, but them into small pieces before adding them as mix-ins otherwise they will be very hard and difficult to chew.

Directions for making Ninja Creami Mint Chocolate Chip Ice Cream:

Make the Ice Cream Mixture

1. Pour the milk, half and half, sugar, cream cheese, peppermint extract, and food coloring into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami pint container.
2. Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.

Process the Ice Cream

1. After 24 hours, remove the pint container from the freezer.
2. Place the pint container into the outer bowl of the Ninja Creami and then process on “ICE CREAM.”
3. Once the ice cream function has ended, turn the outer bowl and release it from the Ninja Creami machine.
4. Dig a hole in the center of the ice cream and pour in the mini chocolate chips.
5. Put the pint back into the Ninja Creami and process on the “Mix-Ins” function. Once the Ninja Creami is finished processing, remove from the machine.
6. Your ice cream is ready to eat! Enjoy!

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