Ninja Creami Chocolate Ice Cream, No Pudding

Name: Ninja Creami Chocolate Ice Cream
Prep time: 10 min
Total time: 1090 min
Ingredients: ¼ cup Heavy Cream (Swap with full-fat coconut milk for a dairy-free option.); 1¼ cup Half and Half (Use whole milk if you're out of half and half.); ½ cup Cottage Cheese (Or use cream cheese or yogurt); ½ cup Condensed Milk (Alternatively, use sugar or sugar substitute. Adjust according to your sweetness preference); ¼ cup Cocoa Powder; 2 teaspoon Vanilla Extract or Bean Paste

I've tried a lot of versions of chocolate ice cream. This is the one I keep going back to.

Rich, creamy, and deeply chocolatey, it comes together with just 6 ingredients, no pudding mix, no gums. Just real cocoa doing the work, and it tastes closer to a scoop shop than anything I've made before.

A bowl of rich, creamy chocolate ice cream, ready to be enjoyed.

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Once you've got the base down, there's a lot more to explore. Try mango ice cream or pistachio ice cream if you want something fruity or nutty, red velvet or Milo if you're still in a chocolate mood, or avocado, cherry, peach and cream, azuki red bean, or watermelon sorbet if you're feeling adventurous.

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Why You'll Love This
Ingredients
Substitution and Addition
How to Make Chocolate Ice Cream Using Ninja Creami
Mix-in or Topping Suggestion for Chocolate Ice Cream
💪🏼Make It High Protein
👍🏼Make It Less Sugar
Variations
Equipment
Rose's Tips
Recipe FAQs
More Ninja Creami Recipes to Try
Did you try this recipe?
Ninja Creami Chocolate Ice Cream

Why You'll Love This

Rich and creamy: Smooth texture that melts as you eat it.
Real cocoa flavor: Deep, chocolatey, no shortcuts needed.
Protein-packed: Cottage cheese adds protein without changing the taste.
Only 6 ingredients: No pudding mix, no gums.
Easy to make: Blend, freeze, spin, done.
Scoop-shop texture: Tastes closer to a scoop shop than anything from the freezer aisle.
Chocolate, done right: Deep flavor without over-sweetening.

Ingredients

Here's what you'll need:

Heavy Cream: Gives the base its rich, smooth texture. Swap with full-fat coconut milk for dairy-free, still comes out rich and creamy.
Half and Half: Balances the richness so it's not too heavy. Whole milk works if you're out, slightly less creamy but still good.
Cottage Cheese: Adds extra creaminess and keeps protein high. Cream cheese or Greek yogurt both work as substitutes.
Cocoa Powder: The star of the show. Use a good quality one, it's carrying most of the flavor here.
Vanilla Extract or Bean Paste: Bean paste gives a deeper flavor and real vanilla specks.
Condensed Milk: Sweetens and thickens the base. Adjust the amount to taste.

See recipe card for quantities.

Substitution and Addition

Dairy-free: Swap heavy cream for full-fat coconut milk. Still comes out rich and creamy.
No half and half? Whole milk works, just slightly less creamy.
Skip the heavy cream entirely: Use half and half for both, the texture will be a bit lighter, but it still works well.
No cottage cheese? Cream cheese or Greek yogurt both substitute fine and keep the protein up.
Sweetener swap: See the "Make It Less Sugar" section below for lower-sugar condensed milk alternatives.

How to Make Chocolate Ice Cream Using Ninja Creami

A bowl of melted chocolate, ready to be mixed into ice cream for a decadent treat.

Heat ¼ cup of half and half in the microwave for about 20-30 seconds, until warm. Then, whisk in the cocoa powder until it’s fully dissolved and smooth. This helps the cocoa powder blend seamlessly into your ice cream base, ensuring a rich, even chocolate flavor.

A bowl of creamy ice cream mixture, ready to be frozen.

In a blender, heavy cream, half and half, cottage cheese, condensed milk, cocoa powder and vanilla. Pour the blended mixture into a Ninja Creami pint container, making sure it does not exceed the max fill line. Place the pint container in the freezer and freeze for at least 18-24 hours.

A container of freshly churned ice cream, still soft and creamy.

After freezing, remove the pint container from the freezer and place it into the Ninja Creami machine. Attach the pint holder lid and lock it into place. Select the "Ice Cream" setting and let the Ninja Creami process the mixture. *see notes

Scoop the chocolate ice cream into bowls and top with your favorite toppings.

NOTE: If your mixture is still crumbly after the first spin, just hit the "Respin" button and keep going until it’s nice and creamy. Adding a tablespoon of cream or milk can help speed things up.

Normally, if you let it sit out for 5 to 10 minutes after taking it out of the freezer, it usually won't need any spin.

Mix-in or Topping Suggestion for Chocolate Ice Cream

Crushed Oreos: Add a crunchy, chocolatey twist.
Peanut Butter Swirl: A classic combo that’s always a hit.
Chopped Nuts: Almonds or pecans add a satisfying crunch.
Chocolate Chips: Double down on the chocolate for extra indulgence.
Fresh Berries: Raspberries or strawberries offer a tart contrast.
Marshmallow Fluff: Swirl it in for a gooey, sweet surprise.

💪🏼Make It High Protein

Add Protein Powder: Mix in a scoop of vanilla or unflavored protein powder to boost the protein content without altering the flavor.
Incorporate Collagen: Stir in a tablespoon of collagen powder to add a protein boost without affecting the flavor or texture.

👍🏼Make It Less Sugar

Replace Condensed Milk: Substitute with evaporated milk and a low-calorie sweetener like monk fruit, stevia, or erythritol to lower the sugar content.
Adjust Sweetener: Use a natural sweetener like monk fruit, and feel free to decrease the amount according to your taste to keep the dessert light on sugar.

Variations

Chocolate Mint: A few drops of peppermint extract in the base.
Salted Caramel Chocolate: Swirl in caramel sauce with a pinch of sea salt.
Espresso Chocolate: A 2 teaspoon of espresso powder for a mocha flavor.
Peanut Butter Cup: Fold in chopped peanut butter cups.
Spicy Chocolate: A pinch of cayenne or chili powder for heat.
Chocolate Hazelnut: A few tablespoons of Nutella, or chopped hazelnuts.
Cookies and Cream: Stir in crushed chocolate cookies.
Orange Chocolate: Orange zest or a few drops of orange extract.

Equipment

Ninja Creami Pint Container: The pint container is essential for freezing and churning your ice cream mix.
Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show, perfect for creating creamy, smooth ice cream.
Blender: To blend the ingredients into a silky base.

Rose's Tips

Freeze the pint flat. An uneven freezer shelf can make it process unevenly once you spin it.
Watch the dairy fat. Chocolate ice cream can separate or turn greasy if the base has too much fat, cocoa already carries some on its own. This recipe's ratio is balanced, so stick close to the amounts in the recipe card rather than adding extra cream.
A crumbly texture after the first spin is normal, especially with cottage cheese in the base. Hit Re-Spin, and add a splash of milk if it needs help coming together.
Let it sit out 3-5 minutes before spinning. This usually means you won't need a respin at all.
Don't skip the cocoa powder quality. Since there's no chocolate bar or chips in the base, the cocoa is carrying the entire flavor, a good one makes a real difference here.

Recipe FAQs

Can I make this ice cream dairy-free?

Absolutely! Substitute heavy cream with full-fat coconut milk and use a dairy-free condensed milk alternative.

How long does it take to freeze?

The base should freeze for at least 18-24 hours before processing in the Ninja Creami for the best texture.

Can I reduce the sugar content?

You can use a sugar substitute like monk fruit or stevia, but the texture may change slightly.

Why does my ice cream have a hump in the middle after freezing?

That's normal, it happens as the base freezes and expands slightly. It won't affect how it spins, just scoop or slice it down before processing if it's in the way.

Why is my ice cream crumbly after the first spin?

This is common, especially with cottage cheese in the base. Hit Re-Spin, and add a splash of milk if it's still not coming together.

More Ninja Creami Recipes to Try

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