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Ninja Creami Mint Chocolate Chip Ice Cream

Ninja Creami mint chocolate chip ice cream is a cool, pale-green peppermint base folded with mini chocolate chips for an even mix. Freeze the pint for a smooth, scoopable texture, then use the Creami settings to spin and finish with mix-ins.
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Prep Time 10 minutes
freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

whole milk
  • 1 cup whole milk For blending and, if needed, for re-spinning.
heavy cream
  • 0.75 cup heavy cream
granulated sugar
  • 3 tbsp granulated sugar
cream cheese
  • 1 tbsp cream cheese, softened
peppermint extract
  • 1 tsp peppermint extract
vanilla extract
  • 0.25 tsp vanilla extract
green food coloring (optional)
  • 1 Green food coloring (optional) Use a drop or two for mint color; omit for a pale base.
salt
  • 0.25 tsp salt
mini chocolate chips
  • 0.33 cup mini chocolate chips Use as mix-ins so they stay evenly distributed.

Equipment

  • 1 Ninja Creami pint container
  • 1 Ninja Creami ice cream maker

Method
 

Blend the mint base
  1. Add whole milk, heavy cream, granulated sugar, softened cream cheese, peppermint extract, vanilla extract, green food coloring (if using), and salt to a blender and blend until completely smooth. Stop and scrape the sides if you see any streaks of cream cheese; the mixture should look glossy and uniform.
Freeze
  1. Pour the mint base into the Ninja Creami pint container and seal it. Freeze for 24 hours until solid, with no slosh remaining when you tilt the pint.
Spin and add mix-ins
  1. Process on the Ice Cream setting and let the machine finish until the texture looks fluffy and scoopable. If it isn’t fully broken down, re-spin with 1 tablespoon milk for smoother results.
  2. Select the Mix-In setting and add mini chocolate chips. Watch for chocolate chips to fold through evenly so you don’t see a concentrated pocket.
Serve
  1. Serve immediately after mixing. The surface should look lightly aerated with dark chocolate chips visible throughout.

Notes

Pro tip: blend thoroughly so the cream cheese disappears completely—this prevents icy bits and keeps the mint base smooth. Store leftovers in the freezer (covered) for up to 3 days; re-spin on the Ice Cream setting if needed. Freezing works well, but texture is best when eaten within the first 1–2 days. For a dietary swap, use lactose-free milk and lactose-free cream to reduce dairy intolerance issues while keeping the mint flavor and creamy texture.