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Homemade mint chocolate chip ice cream tastes like the scoop shop, only cooler and creamier, and the Ninja Creami makes it almost too easy. It is bright, minty, freckled with chocolate, and ready to scoop the moment you are.
I used to think mint chip was a flavour you could only buy. Then I started spinning it at home and realised I could dial the mint exactly where I like it, use proper chocolate, and skip the gums and fillers. Now there is almost always a pint waiting in my freezer.
Quick Breakdown
Why You’ll Love This Mint Chocolate Chip Ice Cream
- Just six ingredients. No eggs, no cooking a custard, no ice cream maker to babysit.
- Perfectly creamy. The Ninja Creami spins it into a smooth, dense scoop every single time.
- Your mint, your way. Keep it gentle or crank it up. You are in charge of the flavour.
- Real chocolate. Fold in proper chips or chopped chocolate instead of waxy candy shards.
Ingredient Notes
- Whole milk and heavy cream. This combination is what gives you that rich, scoopable texture. The higher fat keeps it from freezing rock hard.
- Confectioners sugar. Icing sugar dissolves smoothly into the cold base, so there is no grit.
- Peppermint extract. This is the classic mint chip flavour. Start with a teaspoon; a little goes a long way. If you are curious about the herb behind it, here is a quick read on peppermint.
- Green gel food colouring. Totally optional and just for looks. Gel keeps the base from thinning out.
- Chocolate chips. Mini chips or finely chopped chocolate mix in the most smoothly. Save them for the Mix-In cycle so they stay whole.
Making Mint Chocolate Chip Ice Cream in the Ninja Creami
The Ninja Creami is what turns a simple cream base into a proper scoop. You freeze the liquid solid, then the machine shaves and whips it into an ultra-smooth ice cream. There is no churning, no rock salt, and no waiting by the counter.
The one rule that matters most is freezing the pint on a completely level surface for a full 24 hours. A tilted or half-frozen pint spins unevenly and comes out crumbly, so give it the time and the flat shelf it needs.
How To Make Mint Chocolate Chip Ice Cream
1. Whisk the base. First, whisk the whole milk, heavy cream, confectioners sugar, peppermint extract, and a few drops of green gel colouring in a bowl until the sugar fully dissolves.
2. Freeze solid. Next, pour the base into the Ninja Creami pint, secure the lid, and freeze on a level surface for 24 hours. Do not shortcut this part.
3. Spin it. Then take off the lid, drop the pint into the machine, and run the Ice Cream function. It will look powdery at first, and that is normal.
4. Add the chips. Finally, make a small well down the centre, add a tablespoon or two of milk and the chocolate chips, and run the Mix-In cycle. Scoop and serve straight away.
Why Is My Ninja Creami Ice Cream Icy?
If your scoop comes out crumbly or icy, it usually means the base needed more fat or the pint was not quite level in the freezer. The good news is the fix is simple. Make a well, add a tablespoon or two of milk, and run the Re-Spin cycle. That extra splash of liquid smooths everything back out.
Letting the pint sit on the counter for a couple of minutes before spinning also helps the machine grab an even scoop rather than shattering a solid block.
Tips for the Creamiest Scoop
- Freeze flat and full. A level pint frozen for the whole 24 hours is the number one thing that makes or breaks the texture.
- Re-spin without fear. If it looks powdery after the first spin, add a splash of milk and run it again. It is meant to be done more than once.
- Mini chips melt in nicer. Big chunks can feel hard and cold; smaller pieces stay tender.
- Taste the base before freezing. This is your one chance to adjust the mint, so make it a touch stronger than you think, since freezing mutes flavour.
Storage
- Freezer. Keep it in the pint with the lid on for up to a week.
- If it firms up. Ninja Creami ice cream freezes harder than shop tubs. Let it sit for a few minutes, or add a splash of milk and re-spin.
- Do not refreeze a scooped, melted batch. Spin only what you plan to eat, or re-spin the whole pint fresh.
Variations and Substitutions
- Extra minty. Add another quarter teaspoon of peppermint extract for a stronger, cooler hit.
- Dark chocolate. Swap the chips for chopped dark chocolate for a more grown-up flavour.
- Cookies and mint. Fold in a few crushed chocolate cookies during the Mix-In cycle.
- Make it a sundae. Scoop it over a warm berry dump cake for the best of hot and cold.
What To Serve With Mint Chocolate Chip Ice Cream
This one is happiest in a bowl with a few extra chips scattered on top, or tucked into a waffle cone for that ice cream shop feel. A drizzle of chocolate syrup turns it into an instant sundae. For a proper dessert spread, serve small scoops alongside a slice of no-bake cheesecake or a few peanut butter oat balls for something to nibble.
Frequently Asked Questions
Flavour and Ingredients
Can I use mint extract instead of peppermint?
Peppermint extract gives the classic mint chip flavour you know from the shop. Mint extract tastes more herbal and grassy, so peppermint is the one to reach for here.
Do I have to use food colouring?
Not at all. The colour is purely for that nostalgic pale green look. The ice cream tastes exactly the same without it, it will just be closer to white.
What is the best chocolate to use?
Mini chocolate chips or finely chopped chocolate mix in the most smoothly and stay tender once frozen. Save them for the Mix-In cycle so they do not get pulverised.
Method and Texture
Can I make the mint flavour stronger?
Yes. Add an extra quarter teaspoon of peppermint extract to the base for a more intense, cooling flavour. Taste before freezing, since the cold mutes it slightly.
Why did my ice cream come out crumbly?
That is normal after the first spin. Make a small well, add a tablespoon or two of milk, and run the Re-Spin or Mix-In cycle to bring it together into a smooth scoop.
Ingredients
- 1 cup whole milk 240 ml, plus 1-2 Tbsp for the mix-in
- 3/4 cup heavy cream 180 ml
- 1/3 cup confectioners sugar 40 g
- 1 tsp peppermint extract
- green gel food colouring a few drops, optional
- 1/4 cup chocolate chips 40 g, mini or finely chopped
Instructions
- Whisk the whole milk, heavy cream, confectioners sugar, peppermint extract, and green gel colouring in a bowl until the sugar fully dissolves.
- Pour the base into the Ninja Creami pint, secure the lid, and freeze on a completely level surface for 24 hours.
- Remove the lid, place the pint in the machine, and run the Ice Cream function.
- Make a small well down the centre, add 1 to 2 tablespoons milk and the chocolate chips, and run the Mix-In cycle.
- Scoop and serve immediately.
