This creamy Ninja Creami Chestnut Ice Cream uses Crème de Marrons for that cozy, roasted-chestnut flavor without any of the peeling, roasting, or accidental-finger-burning. It’s velvety, rich, and honestly tastes like Christmas.
If you’re into seasonal desserts, you’ve got to try this alongside my Pumpkin Pie Ice Cream or Apple Pie Ice Cream.
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...🌰Chestnuts roasting on an open fire...🎶
Christmas is coming, and of course I started thinking about chestnuts. We usually grab those little bags of roasted ones sold outside Asian grocery stores, but this time I wanted something easier (and honestly a bit fancier), so I went with Crème de Marrons — chestnut cream in a jar.
I’d just made my eggnog ice cream using my vanilla ice cream recipe, so holiday flavors were already happening in my kitchen.
And then I opened a TokyoTreat box and found a chestnut KitKat. It was too perfect not to use as a topping for this pint.
Jump to:
Why You’ll Love This Chestnut Ice Cream
- Cozy holiday flavor without roasting actual chestnuts
- Just 5 simple ingredients
- Cottage cheese gives creaminess without heavy cream
- Works as a Thanksgiving then Christmas transition dessert
What Is Crème de Marrons?
Crème de Marrons (aka chestnut cream) is a sweet French spread made from boiled chestnuts, vanilla, and sugar. It’s silky, nutty, and wildly flavorful — kind of like Nutella’s elegant cousin. You’ll see it in Mont Blanc desserts or spread on toast. Here, it does all the heavy lifting so the ice cream tastes like actual roasted chestnuts.
Ingredients
Here's what you'll need:
- Crème de Marrons (Chestnut Cream): Pure, sweet chestnut flavor in a jar.
- Condensed Milk: Provides sweetness and helps achieve that velvety texture.
- Cottage Cheese: Adds creaminess and a boost of protein without overwhelming the flavor.
- Half and Half: The perfect blend of milk and cream for a balanced base.
- Vanilla Extract: Enhances the chestnut flavor with a hint of warmth.
See recipe card for quantities.
Substitution and Additions
💪🏼 Make It High Protein
- Add vanilla-flavored protein powder.
- Add a tablespoon of Greek yogurt to the mixture.
- Use silken tofu instead of cottage cheese for extra protein and creaminess.
👍🏼 Make It Less Sugar
- Use a sugar-free version of condensed milk.
- Add a sugar substitute like monk fruit or stevia to reduce sweetness.
- Try using unsweetened chestnut puree with a touch of natural sweetener.
👍🏼 Make It Non-Dairy/ Vegan
- Swap condensed milk with coconut milk or a dairy-free condensed milk alternative.
- Use almond milk instead of half and half.
- Replace cottage cheese with a plant-based cream cheese or silken tofu for a similar texture.
How To Make Chestnut Ice Cream
- In a blender, combine half and half, cottage cheese, condensed milk, vanilla extract, and chestnut cream. Blend until smooth and creamy.
- Pour the blended mixture into your CREAMi pint container. Freeze for at least 24 hours or until the base is solid.
- Once the base is frozen solid, insert the pint into your CREAMi and run it on the "Ice Cream" setting.
- After processing the ice cream, add your mixins. Use the “Mix-In” setting to evenly incorporate them.
Mix-In & Topping Ideas
- Caramel drizzle
- Crushed Chestnut KitKat (so fun if you can find it)
- Dark chocolate shavings — bitter + sweet = perfect
- Candied chestnuts or candied walnuts
Variations
- Chestnut Latte: Add a tablespoon of espresso powder to the mix for a coffee twist.
- Chocolate Chestnut Swirl: Swirl in some melted chocolate before freezing.
- Rum-Spiked Chestnut: Add a splash of rum for an adult-friendly dessert with a kick
Equipment Used
- Ninja CREAMi Deluxe 11-in-1 Frozen Treat Maker
- Blender: To blend the ingredients into a silky base.
- Pint Container: The pint container is essential for freezing and churning.
Recipe Tips & Troubleshooting
- Crumbly after the first spin?
Totally normal. Run a Respin or add a tablespoon of half & half and spin again. - Too soft?
Your freezer may run warm. Freeze the pint 2–3 extra hours and try again. - Grainy?
Blend longer. Chestnut cream can be thick — make sure it’s fully smooth. - Want a stronger chestnut flavor?
Add an extra spoonful of Crème de Marrons before freezing.
Recipe FAQs
Chestnut cream is made from boiled chestnuts, sugar, vanilla, and sometimes a touch of syrup for smoothness.
Chestnut puree is plain, while crème de marrons is sweetened and flavored with vanilla.
It’s used in desserts like ice cream, pastries, or as a spread on toast or pancakes.
Chestnuts are high in fiber, vitamins, and antioxidants, promoting good digestion and supporting heart health.
More Easy Desserts
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Ninja Creami Chestnut Ice Cream
Equipment
- 1 Ninja ice cream machine deluxe
- 24 oz container pint
- 1 Blender
Ingredients
- 3.5 oz Crème de Marrons / chestnut cream
- 1½ cups half and half
- ½ cup cottage cheese
- ¼ cup condensed milk
- 2 teaspoon vanilla extract
Instructions
- In a blender, combine half and half, cottage cheese, condensed milk, vanilla extract, and chestnut cream. Blend until smooth and creamy.
- Pour the blended mixture into your Ninja CREAMi pint container. Freeze for at least 24 hours or until the base is solid.
- Once the base is frozen solid, insert the pint into your Ninja CREAMi and run it on the "Ice Cream" setting.
- After processing the ice cream, add your mixins (if using). Use the “Mix-In” setting to evenly incorporate them.
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Notes
- If you want a chunkier mix-ins, you can mix them by hand.
- If the mixture is crumbly after the first spin, select the "Respin" function and process again until you achieve a creamy consistency.
- The calorie count provided is an estimate and may vary depending on the specific ingredients and brands used.
Thank you for your feedback 😊