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Ninja Creami Mint Chocolate Chip Ice Cream

Ninja Creami mint chocolate chip ice cream made with a smooth mint base and mini chocolate chips folded in after churning. Freeze overnight, then process on the Ice Cream setting for a scoopable, clean peppermint flavor with bittersweet chocolate pieces.
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Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Mint ice cream base
  • 1 cup whole milk
  • 0.75 cup heavy cream
  • 3 tbsp granulated sugar
  • 1 tbsp cream cheese, softened softened so it blends completely smooth
  • 1 tsp peppermint extract
  • 0.25 tsp vanilla extract
  • 0.25 tsp salt
  • 1 Green food coloring (optional) use a drop at a time for a light mint color
  • 0.33 cup mini chocolate chips fold in after the Ice Cream processing

Equipment

  • 1 Ninja Creami machine
  • 1 Ninja Creami pint container

Method
 

Blend the mint base
  1. Blend whole milk, heavy cream, granulated sugar, cream cheese, peppermint extract, vanilla extract, green food coloring if using, and salt until completely smooth. Pause and scrape as needed so no cream cheese lumps remain and the color is evenly minty.
Freeze
  1. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours. Freeze until fully solid with a uniform pale mint surface.
Process into ice cream
  1. Process the frozen pint on the Ice Cream setting. If the texture needs improvement, re-spin with 1 tablespoon milk for a smoother scoop.
  2. Use the Mix-In setting to fold in mini chocolate chips. Watch for dark chips dispersed throughout the pale green ice cream.
Serve
  1. Serve immediately after processing. For best texture, scoop right away while the base is soft and creamy.

Notes

For a clean, refreshing mint flavor, blend the base until truly smooth before freezing—any cream cheese lumps will show up as gritty bits after processing. Store leftover ice cream in the pint, covered, for up to 3 days in the freezer (it may firm up), and let it sit 2–5 minutes at room temperature before scooping. Freezing again after processing can reduce scoopability; re-process if your machine supports it. For a lighter option, substitute half-and-half or a reduced-fat cream in the base for a less rich texture while keeping the peppermint and chocolate-chip steps the same.