This Ninja Creami mint chocolate chip ice cream is creamy, refreshing, and tastes exactly like the classic — just made at home with five simple ingredients.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Sweet Treat Recipes
At A Glance
- ⏱ Ready In: 24 hours + 5 minutes (mostly hands-off freezing time)
- 🍽 Serves: 1 pint (2-4 servings, depending on your ice cream needs)
- 🌱 Diet: Vegetarian, gluten-free, nut-free
- 💪 Nutrition Highlights: Made with real cream and milk; lower sugar than store-bought versions
- 🥕 Main Ingredients: Whole milk, double/heavy cream, icing sugar, peppermint extract, chocolate chips
- 🔥 Flavor Profile: Cool, minty, and creamy with little pockets of chocolate throughout
- 🧊 Meal-Prep Friendly: Keeps in the pint container in the freezer for up to 1 week; re-spin with a splash of milk to refresh the texture
- Best Served With: Waffle cones, chocolate drizzle, or straight from the pint (no judgment)
Mint chocolate chip is one of those ice cream flavors that never goes out of style — and this Ninja Creami version gets it exactly right. The base is just milk, cream, icing sugar, and peppermint extract, whisked together in under five minutes, poured into the pint, and frozen overnight. Then the Ninja Creami works its magic, spinning it into something seriously smooth and scoopable. The chocolate chips go in at the end on the Mix-In cycle, so you get little bursts of chocolate in every bite.
What I love about this one is how clean and bright the flavor is — peppermint extract is key here (not mint extract, which can taste a bit herby). A drop or two of green gel food coloring gives it that classic pale green look, but honestly, it’s completely optional. The ice cream tastes just as good without it. This is the kind of recipe I’ll be making all summer.
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What You’ll Need
Here is what you’ll need for this Ninja Creami mint chocolate chip ice cream recipe. Find the full measurements in the recipe card below.
- Whole milk — the liquid base that keeps the texture smooth and scoopable (not too dense). Whole milk gives the best results; 2% works, but the texture will be slightly lighter.
- Double cream / heavy cream — this is what gives the ice cream that rich, creamy mouthfeel. Don’t swap for a lower-fat option or the texture will suffer (unless you really need to).
- Confectioners sugar / icing sugar — dissolves easily into the cold base without any heating, which makes it ideal here. Granulated sugar can work, but make sure you whisk until completely dissolved.
- Peppermint extract — the star of the show. Use peppermint, not mint extract — peppermint gives that classic, clean ice cream flavor. Mint extract tastes more herbal and can be a bit medicinal.
- Green gel food coloring — completely optional, but it gives the ice cream that familiar pale green look. Gel coloring is much more vibrant than liquid coloring, so use just a few drops.
- Chocolate chips or finely chopped chocolate — these go in as a mix-in at the end. Mini chocolate chips or finely chopped chocolate distribute most evenly. Dark or milk chocolate both work well — use whichever you prefer.
How To Make Ninja Creami Mint Chocolate Chip Ice Cream
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make Ninja Creami mint chocolate chip ice cream.
- Whisk together the whole milk, heavy cream, icing sugar, peppermint extract, and green gel food coloring in a medium bowl until the sugar has fully dissolved. Taste and adjust the mint if needed.
- Pour the mixture into your Ninja Creami pint container and secure the lid.
- Freeze on a completely level surface for 24 hours. (This is important — an uneven freeze can affect how well it spins.)
- When you’re ready to make the ice cream, remove the lid and place the pint into the Ninja Creami outer bowl.
- Lock it in and run the Ice Cream function.
- Once the cycle is done, use a spoon to make a small well down the center of the ice cream. Add 1–2 tablespoons of milk, then pour in the chocolate chips.
- Run the Mix-In cycle to distribute the chocolate evenly throughout.
- Scoop and serve immediately — or return to the freezer with the lid on.
Recipe Tips
- Don’t skip the full 24-hour freeze. I know it’s tempting to try at 12 hours, but a completely solid pint spins much better in the Ninja Creami. Set it up the night before, and you’ll be ready to go the next day.
- Level surface matters. Freezing the pint on a level surface means it spins evenly without any icy patches.
- Taste the base before freezing. This is your chance to adjust the mint intensity. The flavor mellows slightly once frozen, so it’s fine if it tastes slightly stronger before freezing.
- Want a more intense mint? Add an extra ¼ teaspoon of peppermint extract. Go slowly — it’s easier to add more than to fix an overly minty ice cream.
- Skip the food coloring entirely if you prefer — the flavor is the same, and a natural pale cream color is just fine.
- Texture too icy after re-freezing? Add 1–2 tablespoons of milk and re-spin using the Re-Spin function. It comes back to life beautifully.
- Lower calorie variation: Swap the double cream for half-and-half (or in Australia, a mix of light pouring cream and milk), and reduce the icing sugar to ¼ cup. The texture will be slightly lighter and less rich, but still very creamy. You can also use a sugar substitute like erythritol — just make sure it’s a powdered version so it dissolves fully.
- Storage: Keep in the pint container with the lid on for up to 1 week. Re-spin before serving again for the best texture.
Serving Suggestions
Mint chocolate chip ice cream is great on its own, obviously — but a few little extras make it feel like a proper treat. Serve it in a waffle cone or waffle bowl for the full ice cream shop experience. A drizzle of chocolate syrup or a handful of extra chocolate chips on top is always a good idea. It also pairs really well with a warm chocolate brownie or a chocolate peppermint cookie on the side — hot and cold is one of those combinations that never gets old. If you’re serving it to kids, a sprinkle of crushed Oreos on top goes down very well.
💬 If you’ve tried this mint chocolate chip Ninja Creami ice cream or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Ingredients
- 1 cup whole milk 8 fl oz / 240 ml
- ¾ cup double cream / heavy cream 6 fl oz / 180 ml
- ⅓ cup confectioners sugar (icing sugar) 1.4 oz / 40 grams
- 1 teaspoon peppermint extract
- A few drops green gel food coloring optional
- ¼ cup chocolate chips or finely chopped chocolate 1.4 oz / 40 grams
- 1–2 tablespoons whole milk for the Mix-In step
Instructions
- In a medium bowl, whisk together the whole milk, double cream, icing sugar, peppermint extract, and green gel food coloring (if using) until the sugar has fully dissolved. Taste the base — if you'd like a stronger mint flavor, add an extra ¼ teaspoon peppermint extract.
- Pour the mixture into the Ninja Creami pint container and secure the lid firmly.
- Place the pint on a completely level surface in your freezer and freeze for 24 hours.
- Once fully frozen, remove the lid and place the pint into the Ninja Creami outer bowl. Lock the bowl into the machine.
- Select the Ice Cream function and allow the cycle to complete (approximately 2–3 minutes).
- When the cycle finishes, use a spoon to create a small well down the centre of the ice cream. Add 1–2 tablespoons of milk, then pour in the chocolate chips.
- Run the Mix-In cycle to evenly distribute the chocolate throughout the ice cream.
- Scoop and serve immediately. Return any leftovers to the freezer with the lid on.
Notes
Nutrition
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