Ninja Creami Chocolate Ice Cream

5 from 1 vote

Ninja Creami Chocolate Ice Cream

Heavy cream, half and half, and cottage cheese blend into a rich chocolate base, no pudding mix or gums needed to get that scoop-shop texture. Cottage cheese adds protein without changing the flavor. Blend, freeze 24 hours, then spin.

Prep Time10

Freezing Time18

Total Time18 10

Course: Dessert, Snack

Cuisine: American

Servings: people

Calories: 475kcal

Author: Rose Sioson

Equipment

Blender
Ninja Creami Ice Cream Maker
Ninja Creami Pint Container

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

Instructions

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.
¼ cup Heavy Cream, ¼ cup Cocoa Powder
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.
1¼ cup Half and Half, ½ cup Cottage Cheese , ½ cup Condensed Milk, 2 teaspoon Vanilla Extract or Bean Paste
Place the pint container in the freezer and freeze for at least 18-24 hours.
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.

Notes

Freeze the pint flat for the most even spin.
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 needed.
Let the pint sit out 3-5 minutes before spinning, usually means no respin needed.
Stick close to the amounts here rather than adding extra cream, chocolate bases can separate or turn greasy if there's too much fat.
No chocolate bar or chips in this recipe, so a good-quality cocoa powder makes a real difference in flavor.
A hump on top after freezing is normal. Scoop or level it off before processing if it's in the way.

Nutrition