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Ninja Creami Mint Chocolate Chip Ice Cream

Ninja Creami mint chocolate chip ice cream made with a smooth peppermint base and mini chocolate chips folded in for an even, scoopable texture. This easy mint ice cream is single-serve friendly and ready after a 24-hour freeze.
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Prep Time 10 minutes
freeze 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Mint chocolate chip ice cream base
  • 1 cup whole milk For blending; also reserved for re-spinning if needed.
  • 0.75 cup heavy cream
  • 3 tbsp granulated sugar
  • 1 tbsp cream cheese Softened for a fully smooth base.
  • 1 tsp peppermint extract
  • 0.25 tsp vanilla extract
  • 0.25 tsp salt
  • 1 Green food coloring Optional, for a vibrant mint color.
  • 0.33 cup mini chocolate chips Fold in using the Mix-In setting; keep pieces distributed.

Equipment

  • 1 Ninja Creami
  • 1 freezer

Method
 

Blend the mint base
  1. Blend whole milk, heavy cream, granulated sugar, cream cheese, peppermint extract, vanilla extract, optional green food coloring, and salt until completely smooth (no visible cream cheese streaks).
  2. Scrape down the blender and blend again briefly if needed to ensure a uniform mint-green mixture.
Freeze and process
  1. Pour the mint base into the Ninja Creami pint container and freeze for 24 hours until firm and scoopable.
  2. Process on the Ice Cream setting; if the texture looks too soft, re-spin with 1 tablespoon milk for better consistency.
  3. Use the Mix-In setting to fold in the mini chocolate chips until evenly distributed.
Serve
  1. Serve immediately for the best mint flavor contrast and chocolate chip distribution.

Notes

Pro tip: soften the cream cheese fully so the base blends completely smooth—this helps the Ice Cream setting churn into a creamy texture. Store covered in the freezer for up to 1 week; freeze-thaw can harden chips, so let sit 2–3 minutes before scooping. Freezing after processing is fine, but repeated re-spins may soften the texture. For a dairy-light swap, use half-and-half or light cream plus a small amount of dairy-free cream cheese, noting texture may be slightly icier.