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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 through after freezing. Creamy, pale green texture with a clean mint flavor and bittersweet chocolate throughout.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Whole milk
  • 1 cup whole milk
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
Salt
  • 0.25 tsp salt
Mini chocolate chips
  • 0.333 cup mini chocolate chips

Equipment

  • 1 Ninja Creami

Method
 

Blend the mint base
  1. Blend whole milk, heavy cream, granulated sugar, softened cream cheese, peppermint extract, vanilla extract, a drop of green food coloring if using, and salt until completely smooth.
Freeze
  1. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
Process and add chips
  1. Process on the Ice Cream setting; if needed, re-spin with 1 tablespoon milk to reach a scoopable texture.
  2. Use the Mix-In setting to fold in the mini chocolate chips.
Serve
  1. Serve immediately for the best creamy texture and contrast between peppermint flavor and dark chocolate chips.

Notes

For the smoothest results, blend until the mixture looks fully uniform with no visible cream cheese streaks, then freeze undisturbed for a full 24 hours. Store extra scoops covered in the pint and refreeze up to 3 days, then re-process on the Ice Cream setting with a splash of milk as needed; freezing is fine (but best quality is within 24–48 hours). For a lighter option, swap heavy cream with half-and-half and increase milk slightly to keep the base smooth while using the same peppermint and chocolate chips.