This Mint Chocolate Chip Ice Cream made in the Ninja Creami is cool, creamy, and loaded with chocolate in every bite. The peppermint flavor is refreshing without being overpowering, and the Creami turns the base into a thick, scoopable ice cream that feels just like the classic shop version, only easier to make at home.
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This Mint Chocolate Chip Ice Cream is a simple pour-and-freeze recipe that delivers amazing texture with minimal effort. Once the Mix-In cycle folds in the chocolate chips, you get that perfect crunchy-creamy combination every mint-chip fan expects. Whether you serve it in bowls, waffle cones, or make a sundae out of it, this one always comes out smooth and satisfying.
Ingredients
- Whole milk – Whole milk makes the creamiest ice cream.
- Heavy whipping cream – You could use half and half but it won’t be as creamy.
- Powdered sugar – Powdered sugar dissolves easily.
- Peppermint extract – This gives the ice cream its minty flavor.
- Green gel food coloring – You can skip this if you don’t want the ice cream to be green.
- Chocolate chips – You can also use finely chopped chocolate.
How to Make Mint Chocolate Chip Ninja Creami Ice Cream
Scroll down for the full recipe card with exact measurements and printable instructions.
Whisk the whole milk, cream, powdered sugar, peppermint extract, and green gel food colouring in a medium mixing bowl. Stir until the sugar dissolves completely.
Pour the mixture into the Ninja Creami pint container and secure the lid. Freeze for 24 hours on a completely level surface.
Once the base is fully frozen, remove the lid and install the pint into the Ninja Creami machine. Run the Ice Cream function. When finished, create a small well down the center of the ice cream and add 1–2 tablespoons of milk along with the chocolate chips.
Run the Mix-In cycle to fold the chocolate into the ice cream evenly. Scoop and serve immediately.
Chef Jenn’s Tips
- Chill your pint on a truly level surface to ensure even spinning.
- Finely chopped chocolate mixes in more smoothly than larger chips.
- For a richer mint flavor, add an extra ¼ teaspoon peppermint extract.
- If your ice cream looks crumbly after the first spin, re-spin with a splash of milk.
Serving Suggestions
Top with extra chocolate chips, chocolate syrup, sprinkles, or crushed mint candies. For a classic shop-style treat, serve in waffle bowls or sugar cones. I also love serving along with a scoop of vanilla ice cream.
Storage
Store the finished ice cream in the Creami pint with the lid on for up to 1 week. If the texture becomes firm or icy, simply re-spin with 1–2 tablespoons of milk to restore creaminess.
Mint Chocolate Chip Ninja Creami Ice Cream
Add Preferred SourceEquipment
- Ninja Creami
Ingredients
- 1 cup whole milk
- ¾ cup heavy whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon peppermint extract
- green gel food coloring a few drops
- ¼ cup chocolate chips
Instructions
- Whisk the whole milk, cream, powdered sugar, peppermint extract, and green gel food colouring until the sugar dissolves.
- Pour into a Ninja Creami pint container and secure the lid. Freeze flat for 24 hours.
- Install the frozen pint into the machine and run the Ice Cream cycle.
- Create a small well and add 1–2 tablespoons of milk plus the chocolate chips.
- Run the Mix-In cycle to distribute the chocolate.
- Scoop and serve immediately.
Notes
Chef Jenn’s Tips
- Chill your pint on a truly level surface to ensure even spinning.
- Finely chopped chocolate mixes in more smoothly than larger chips.
- For a richer mint flavor, add an extra ¼ teaspoon peppermint extract.
- If your ice cream looks crumbly after the first spin, re-spin with a splash of milk.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.