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.
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
After 24 hours, remove the pint container from the freezer.
Place the pint container into the outer bowl of the Ninja Creami and then process on “ICE CREAM."
If the ice cream is dry or crumbly looking, pour in a tablespoon or two of milk and then re-spin. If the ice cream looks more like dippin dots, (little balls of ice cream), re-spin without adding liquid.
Dig a hole in the center of the ice cream and pour in the mini chocolate chips. Process on mix-ins.
Your ice cream is ready to eat! Enjoy!
Video
Notes
What mint extract is used for mint chocolate chip ice cream?Peppermint extract has a better flavor for mint ice cream than spearmint or mint extracts. Spearmint and mint extracts tend to taste more like toothpaste than peppermint extract does. Regardless of which mint extract you use, a little goes a long way. I’ve found that all mint extracts and oils have a much stronger flavor than other flavors of extracts.Do you have to use cream cheese in Ninja Creami ice cream?No, you don’t need to use cream cheese. But, you do need to use some form of thickener/stabilizer. The easiest substitute for cream cheese is guar gum. Instead of using a tablespoon or two of cream cheese, use ¼ teaspoon of guar gum instead. Guar gum is flavorless and does not alter the volume of the ingredients.