Ninja Creami Mint Chocolate (Print Version)
# Ingredients:
01 -
1½ cups half-and-half
02 -
⅓ cup granulated sugar
03 -
½ teaspoon mint extract
04 -
¼ teaspoon vanilla extract
05 -
⅛ teaspoon salt
06 -
4–6 drops green food coloring (optional)
07 -
¼ cup miniature chocolate chips or chopped chocolate
# Instructions:
01 -
In a blender, combine half-and-half, sugar, mint extract, vanilla extract, salt, and food coloring (if using). Blend until smooth.
02 -
Pour the mixture into a Ninja Creami pint container, ensuring it doesn’t exceed the MAX FILL line. Cover and freeze on a flat surface for at least 24 hours.
03 -
Remove the lid from the frozen pint and place it in the outer bowl of the Ninja Creami machine. Lock it in place and select the 'Ice Cream' function. Process until smooth and creamy.
04 -
Using a spoon, create a small well in the center of the ice cream. Add chocolate chips or chopped chocolate into the well. Return to the machine and use the 'Mix-In' function to evenly distribute them.
05 -
Scoop into bowls or cones and enjoy immediately!
# Notes:
01 -
Garnish with fresh mint leaves or extra chocolate shavings for a fancy touch.
02 -
Serve alongside warm brownies for an indulgent dessert pairing.
03 -
Taste your base before freezing to adjust sweetness or mint flavor as needed.
04 -
If the ice cream is powdery after churning, add 1–2 tablespoons of half-and-half and re-spin for a smoother texture.
05 -
Store leftovers in an airtight container in the freezer for up to two weeks. Add ½ teaspoon vegetable glycerin to maintain scoopability without re-spinning.
06 -
Let frozen leftovers sit at room temperature for 5–10 minutes before scooping if too firm.