Mint Chocolate Chip Ice Cream

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Homemade mint chocolate chip ice cream in the Ninja Creami Deluxe or Ninja Swirl! Make dairy or dairy free for those with food allergies.

Prep Time5

Cook Time2

Freezing Time1

Total Time1 7

Course: Dessert

Cuisine: American

Keyword: mint chocolate chip ice cream, ninja creami ice cream

Servings: servings

Calories: 218kcal

In a mixing bowl, whisk together the whole milk, half and half, sugar, and peppermint extract until the sugar is fully dissolved. You can use a drop or two of green food dye if desired.
1 cup whole milk, 3/4 cup heavy cream, 1/3 cup granulated sugar, 3/4 teaspoon peppermint extract, food dye
Pour the mixture into a CREAMi pint and secure the lid. Freeze for at least 24 hours.
Remove the lid and place the pint into the outer bowl. Attach the creamerizer paddle (blade) to the outer bowl lid, secure the lid assembly, and lock it onto the motor base.
Twist the handle to the right to raise the platform. Select the ICE CREAM function to process the frozen base.
Using a spoon, create a well in the center of the ice cream, reaching the bottom of the pint. Fill the hole with chocolate chips and run the MIX-IN function.
1/4 cup chocolate chips
Scoop and serve immediately.

Freezing: Store in the CREAMi pint, sealed with a lid, for up to 2 weeks.
If too firm, reprocess using the RE-SPIN function or let sit at room temperature for 5–10 minutes.
Refreezing: Level the ice cream so you can process again later.
Try using Oreos, or other mix ins for variety.