Why You’ll Love This Recipe
I love this Creami Chocolate Ice Cream because it gives me a rich chocolate dessert from simple ingredients. Cocoa powder provides plenty of chocolate flavor, while milk, cream, and cream cheese help create a creamy consistency.
I also like that I can easily adjust the recipe. I can add espresso powder for deeper chocolate flavor, incorporate chocolate pieces, or mix in crushed cookies after processing. Since I prepare the pint ahead of time, most of the work is finished before dessert time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Whole milk
- Heavy cream
- Cream cheese, softened
- Granulated sugar
- Unsweetened cocoa powder
- Vanilla extract
- Pinch of salt
- Mini chocolate chips or chopped chocolate, optional
I use unsweetened cocoa powder as the main source of chocolate flavor. Sugar balances the natural bitterness of the cocoa, while vanilla and a pinch of salt help round out the flavor.
Whole milk and heavy cream create a rich base, and a small amount of cream cheese adds body. I make sure the cream cheese is softened so I can incorporate it smoothly without leaving lumps.
Directions
- I place the softened cream cheese and granulated sugar in a mixing bowl and stir until smooth.
- I add the cocoa powder and continue mixing until evenly combined.
- I gradually whisk in the whole milk so the cocoa mixture becomes smooth without large lumps.
- I stir in the heavy cream, vanilla extract, and salt until everything is thoroughly combined.
- I pour the chocolate mixture into a compatible Ninja Creami pint container, making sure I stay below the maximum fill line.
- I place the container on a level surface in the freezer and freeze it according to the directions for my specific Ninja Creami model. I generally plan for about 24 hours so the base becomes completely solid.
- Once frozen, I install the pint in my Ninja Creami according to the manufacturer’s instructions.
- I process the pint using the Ice Cream program.
- If the mixture looks powdery or crumbly after the first processing cycle, I follow my machine’s instructions for using Re-Spin until I get a smooth, creamy consistency.
- If I want chocolate chips, chopped chocolate, or another suitable addition, I create an opening in the processed ice cream and add my mix-ins.
- I use the Mix-In program according to my Creami model’s directions.
- I serve the chocolate ice cream immediately for a soft, creamy texture.
Servings and Timing
I usually get about 4 small servings from one standard Creami pint, although the exact number depends on my portion size.
I allow approximately 10 minutes for active preparation and several minutes for processing. I also plan for about 24 hours of freezing time, depending on the instructions for my specific Ninja Creami model.
Because most of the preparation time is inactive freezing, I usually make the chocolate base the day before I plan to serve it.
Variations
Double Chocolate Creami Ice Cream
I add mini chocolate chips or finely chopped chocolate using the Mix-In program. I like this version when I want extra chocolate flavor and a little texture in every spoonful.
Chocolate Peanut Butter Ice Cream
I add small amounts of peanut butter after the initial processing and incorporate them according to my machine’s mix-in instructions. The salty peanut flavor pairs especially well with the chocolate base.
Mocha Creami Ice Cream
I add a small amount of instant espresso powder to the chocolate mixture before freezing. The coffee flavor enhances the cocoa and gives me a mocha-style dessert.
Chocolate Cookie Ice Cream
I break chocolate sandwich cookies into small pieces and add them after processing. I use the Mix-In program to distribute the cookie pieces throughout the pint.
Chocolate Strawberry Ice Cream
I add small pieces of strawberry after processing for a chocolate-and-fruit combination. I keep the fruit pieces small so they distribute easily through the ice cream.
Storage/Reheating
I store leftover Creami Chocolate Ice Cream in its covered Creami pint container in the freezer. I smooth the surface before refreezing so I have an even frozen layer for later.
The ice cream can become quite firm after it is frozen again. When I want another serving, I follow the reprocessing directions for my particular Ninja Creami model to bring back a creamy texture.
I keep extra toppings separate and add them when serving. This is especially useful for cookies and other crunchy additions that can soften during storage.
I do not reheat chocolate ice cream. If I want a softer consistency, I follow the appropriate Creami processing instructions or allow an individual serving to soften briefly before eating.
FAQs
Why is my Creami Chocolate Ice Cream crumbly?
Sometimes my ice cream looks powdery or crumbly immediately after the first processing cycle. When that happens, I use the appropriate Re-Spin procedure for my Creami model until the ice cream reaches a smoother consistency.
What cocoa powder can I use for Chocolate Creami Ice Cream?
I can use natural unsweetened cocoa powder for a classic chocolate flavor. I can also experiment with Dutch-process cocoa for a darker, smoother cocoa profile, depending on the flavor I prefer.
Do I have to freeze the Creami base for 24 hours?
I follow the freezing directions for my specific Ninja Creami model. I generally plan for about 24 hours because I want the base to be completely solid and evenly frozen before processing.
Can I add chocolate chips to Creami Chocolate Ice Cream?
Yes. I add mini chocolate chips or small pieces of chopped chocolate after the initial processing cycle and incorporate them with the Mix-In program. I prefer smaller pieces because they are easier to eat when frozen.
How can I make Creami Chocolate Ice Cream taste more chocolatey?
I use good-quality unsweetened cocoa powder and make sure there is enough sugar to balance its bitterness. I can also add a small amount of espresso powder, which intensifies the chocolate flavor without requiring large amounts of additional cocoa.
Conclusion
Creami Chocolate Ice Cream is a simple homemade dessert I can prepare whenever I am craving something rich, cold, and chocolatey. I combine cocoa with milk, cream, sugar, vanilla, and cream cheese, freeze the base until solid, and let the Ninja Creami transform it into a smooth frozen treat. Whether I serve it plain or add chocolate pieces, cookies, peanut butter, or other mix-ins, I can easily turn the basic recipe into a chocolate dessert that suits my mood.
PrintCreami Chocolate Ice Cream
Rich and creamy Ninja Creami chocolate ice cream made with cocoa powder, whole milk, heavy cream, and cream cheese. Enjoy it plain or customize the frozen chocolate base with chips, cookies, peanut butter, or other favorite mix-ins.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 24 hours 15 minutes
- Yield: 4 small servings
- Category: Dessert
- Method: Ninja Creami
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Whole milk
- Heavy cream
- Cream cheese, softened
- Granulated sugar
- Unsweetened cocoa powder
- Vanilla extract
- Pinch of salt
- Mini chocolate chips or chopped chocolate, optional
Instructions
- Place the softened cream cheese and granulated sugar in a mixing bowl and stir until smooth.
- Add the unsweetened cocoa powder and continue mixing until evenly combined.
- Gradually whisk in the whole milk until the cocoa mixture is smooth and free of large lumps.
- Stir in the heavy cream, vanilla extract, and salt until thoroughly combined.
- Pour the chocolate mixture into a compatible Ninja Creami pint container, keeping it below the maximum fill line.
- Place the container on a level surface in the freezer and freeze according to the directions for your specific Ninja Creami model, generally about 24 hours or until completely solid.
- Install the frozen pint in the Ninja Creami according to the manufacturer’s instructions.
- Process the pint using the Ice Cream program.
- If the mixture appears powdery or crumbly after the first processing cycle, follow your machine’s instructions and use Re-Spin as needed until smooth and creamy.
- For optional chocolate chips, chopped chocolate, or other suitable additions, create an opening in the processed ice cream and add the mix-ins.
- Process using the Mix-In program according to the directions for your Creami model.
- Serve immediately for a soft, creamy consistency.
Notes
- Soften the cream cheese before mixing to help create a smooth base without lumps.
- Natural unsweetened cocoa powder provides a classic chocolate flavor, while Dutch-process cocoa can provide a darker, smoother cocoa profile.
- Add mini chocolate chips or finely chopped chocolate with the Mix-In program for a double chocolate variation.
- Small amounts of peanut butter can be incorporated after the initial processing for chocolate peanut butter ice cream.
- Add a small amount of instant espresso powder before freezing to intensify the chocolate flavor and create a mocha variation.
- Crushed chocolate sandwich cookies can be incorporated using the Mix-In program.
- Small strawberry pieces can be added after processing for a chocolate strawberry variation.
- Freeze the pint level and completely solid according to the instructions for your specific Ninja Creami model.
- Store leftovers covered in the Creami pint and smooth the surface before refreezing.
- Follow the manufacturer’s reprocessing instructions to restore the creamy consistency of refrozen ice cream, and keep crunchy toppings separate until serving.
Nutrition
- Serving Size: 1/4 pint
- Calories: 290 kcal
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
