Decadent Chocolate Ice Cream Recipe with the Ninja Creami
Craving a rich, creamy chocolate ice cream that you can whip up at home? This Ninja Creami chocolate ice cream recipe is your ticket to dessert heaven! Made with simple ingredients like sugar, cocoa powder, salt, vanilla bean paste, and half and half, this recipe delivers a velvety texture and intense chocolate flavor that rivals any store-bought pint. The Ninja Creami makes it effortless to create homemade ice cream with a professional finish. Whether you’re hosting a summer gathering or treating yourself, this recipe is a must-try. Let’s dive into how to make this indulgent treat!
Why Use the Ninja Creami for Chocolate Ice Cream?
The Ninja Creami is a game-changer for homemade ice cream. Its unique technology transforms your frozen base into a smooth, scoopable dessert in minutes. Unlike traditional ice cream makers, the Ninja Creami doesn’t require constant churning or hours of prep. Plus, it’s perfect for customizing flavors like this rich chocolate ice cream. With just a few ingredients and the Creami’s magic, you’ll have a dessert that’s both easy and impressive.
Ingredients for Ninja Creami Chocolate Ice Cream
- sugar
- cocoa powder
- vanilla bean paste
- eggs
- salt
- half-and-half
Ninja Creami I Have and LOVE!
I’ve had more Ninja Creami for over a year now and absolutely love it! During summer we are whipping up some type of frozen treat from ice cream, to frozen yogurt, to sorbets. It works great and it’s fun to create new flavors and to add-in treats to make your dessert even better.
Step-by-Step Instructions
Make the Base: In a medium pot, whisk together sugar, cocoa powder, vanilla bean paste, eggs and salt until fully combined. Then add the half and half. Whisk it for about 10 seconds.
Heat: Turn the heat onto medium. Whisk the chocolate ice cream base about every 30 seconds. Do this for about 5-6 minutes until the mixture has reached the color of some rich chocolate milk, small bubbles are are the edges of the pot, and most of the cocoa powder have mixed in.
Pour into Ninja Creami Containers: After letting the mixture cool for 20-30 minutes, pour the mixture into two Ninja Creami deluxe containers, filling it no higher than the max fill line. Secure the lid tightly.
Freeze: Place the pint in the freezer on a flat surface and freeze for at least 24 hours to ensure it’s fully set.
Process in the Ninja Creami: Remove the creami container from the freezer and take off the lid. Place it in the Ninja Creami machine. Select the “Gelato” setting and let the machine work its magic. After the Gelato setting is finished I like to release the container, then relock it in and set it on the “Ice Cream” setting. I find that doing those two setting makes for the perfect creamy ice cream!
Check Consistency: After processing, check the texture. If it’s too crumbly, add a tablespoon of half and half and use the “Re-Spin” function for a creamier result. I’ve only needed to do this once I think, not sure what causes it in the freezing process, but if it’s a crumbly texture this solves the problem.
Serve and Enjoy: Scoop your chocolate ice cream into bowls or cones, and garnish with chocolate shavings, whipped cream, or a drizzle of hot fudge for extra decadence. My personal favorite to have with this ice cream are the Belgian Butter Waffle Cookies from Trader Joes! I like to use them like a dip chip and scoop up the ice cream… so good!
Chocolate Ice Cream with Ninja Creami
Equipment
- 1 Ninja Creami Machine and Freezer Containers
- 1 Medium Size Pot
Ingredients
- ½ cup sugar
- ¼ cup cocoa powder I use a heaping ¼ cup to make it a richer chocolate
- 1 teaspoon vanilla bean paste vanilla extract works also
- ¼ teaspoon salt
- 3 large eggs
- 3 ½ cups half-and-half
Instructions
- In a medium saucepan, add the sugar, cocoa powder, vanilla bean paste, salt, and eggs. Whisk together.
- Add the half and half. Whisk slowly for a few seconds. Turn the heat to medium. Slowly whisk for about 10 seconds.
- Whisk about every 30 seconds for 5-10 seconds, making sure to get the edges and bottom on the pot.
- After 5-6 minutes, the mixture should be the color of a deep chocolate milk, there should be small bubbles starting to form on the edges on the pan, and the cocoa powder should be mixed in completely or only a few dots remaining.
- Turn the heat off and remove from pot from the burner. Let the mixture sit in the pot for 20-30 minutes to cool a little.
- After cooling time, pour the mixture into the Creami Deluxe containers. This mixture will fill two containers. Only fill up to the marked line.
- Place lids on top and place in your freezer, on a flat surface, for at least 24 hours.
- After 24 hours, remove from freezer and take off the lid. Place the container in the Ninja Creami sleeve, attach the lid, and load into the Ninja Creami machine. Power on, select "FULL" and twist to "GELATO" setting. Press button to start.
- After the 2 minutes on the Gelato setting, release the container, reload and select Full, then the "ICE CREAM" setting. It will run for two more minutes.
- Serve immediately. If you have leftovers, push the rest of the ice cream down and make the top as smooth as possible. Place lid back on and place in your freezer.
Notes
Tips for the Best Ninja Creami Chocolate Ice Cream
- Use High-Quality Cocoa: Opt for Dutch-processed cocoa powder for a smoother, richer flavor.
- Experiment with Add-Ins: Stir in chocolate chips, crushed cookies, or peanut butter swirls after processing for a fun twist.
- Store Properly: Store any leftovers in the Ninja Creami pint with the lid on in the freezer for up to two weeks.
Serving Suggestions
Serve this chocolate ice cream on its own or elevate it with these ideas:
- Sundaes: Top with hot fudge, whipped cream, and a cherry.
- Milkshakes: Blend with milk for a thick, chocolatey shake.
- Dessert Pairings: Pair with brownies or fresh berries for a stunning dessert plate.
