Ninja Creami Chocolate Chip Ice Cream
Servings: 1 Pint
Calories: 1122kcal
Ingredients
Ice Cream Base
- 1 Cup Milk Whole MIlk
- ⅔ Cup Half and Half
- ⅓ Cup Sugar
- 1 Tablespoon Cream Cheese Room Temperature- Can use 2 tablespoons of instant pudding instead of cream cheese. See substitution suggestions in the post.
Mix-Ins
- ⅓ Cup Mini Chocolate Chips
Instructions
- Combine all ingredients except the mini chocolate chips in the Ninja Creami pint container. Mix well.
- Freeze on a level surface for 24 hours.
- After 24 hours, remove the pint from the freezer. Remove the lid.
- Place the Ninja Creami pint into the outer bowl. Place the outer bowl with the pint in it, into the Ninja Creami machine and turn until the outer bowl locks into place. Push the ICE CREAM button. During the ice cream function, the ice cream will mix together and become very creamy.
- Once the ice cream function has ended, turn the outer bowl and release it from the Ninja Creami machine.
- Dig a hole in the center of the ice cream and pour in the mini chocolate chips.
- Put the pint back into the Ninja Creami and process on the "Mix-Ins" function. Repeat and process on Mix-ins a second time to get the chocolate chips distributed throughout. Once the Ninja Creami is finished processing, remove from the machine.
- Your ice cream is ready to eat! Enjoy!
Notes
Do you have to use cream cheese for the Ninja Creami?
No, you do not need to use cream cheese for Ninja Creami recipes. Instead, you can use a different stabilizer/thickener.
Click here to see a full list of cream cheese substitutes.
How long do you leave Ninja Creami ice cream out before processing?
It depends on the recipe. I personally don't leave the ice cream out of the freezer before processing...ever. I put the container right into the Ninja Creami and process it. It comes out thick and creamy! If it's dry or crumbly I add a tablespoon or two of dairy and respin.
If your recipe is low in sugar or dairy, you may want to leave it out on the counter for 10-15 minutes before processing it. Letting it thaw a little bit helps to eliminate the ice crystals that may have formed around the inside of the pint and in the ice cream.
It's really a process of trial and error. Not all recipes react the same.
Nutrition
Calories: 1122kcal | Carbohydrates: 127g | Protein: 19g | Fat: 62g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 245mg | Potassium: 1047mg | Fiber: 6g | Sugar: 114g | Vitamin A: 1201IU | Vitamin C: 1mg | Calcium: 536mg | Iron: 5mg
