Ninja Creami Chocolate Ice Cream

(This post is in collaboration with Very.co.uk)

If there’s one thing I’ve learned from making homemade ice cream over the years, it’s that the simplest recipes are often the best. This Ninja Creami Chocolate Ice Cream recipe is no exception—it’s based on the same easy, no-cook method I use for my No Churn Chocolate ice cream and No Churn Mango ice cream.

I’ve made Ninja Creami vanilla ice cream and this chocolate ice cream a few times now in the Ninja Creami Deluxe and found that using a mix of heavy whipping cream and milk (instead of just whipping cream) gives the perfect creamy texture—rich, but not too heavy.

What is the Ninja Creami Deluxe?

The Ninja Creami Deluxe is a brilliant small kitchen appliance if you love frozen treats like us! I've tried a Vanilla Oreo milkshake, 1 ingredient Ninja Creami Mango Sorbet, and a Passionfruit Smoothie Bowl—and they all turned out amazing.

With 10 one-touch programs, it’s super versatile and takes all the guesswork out—whether you're making ice cream, lite ice creams, cookies n cream milkshake in ninja creami (family favorite!), sorbet, smoothie bowls, or gelato. It’s easy to use, ideal for everything from quick midweek snacks to special desserts, and perfect for healthier homemade recipes that suit your dietary needs.

A few standout features:

• 10 built-in programs for different frozen treats
• Creamify™ Technology for ultra-smooth texture
• Customisable textures to suit your preference
• Dishwasher-safe parts for easy cleanup

You can find the Ninja Creami Deluxe and other versatile kitchen appliances over at Very.co.uk. Perfect if you’re after healthy, easy, and delicious treats made at home!

Why You’ll Love This Recipe

• Only 5 simple ingredients—all easy to find in your local supermarket.
• Just 5 minutes of prep and 2 minutes of processing time—no cooking or complicated steps.
• No fancy equipment, no blender, and no need to whip the cream.
• No cream cheese or eggs needed (unlike many Ninja Creami recipes!)
• Kid-friendly recipe like my airfryer chocolate mug cake
• The base is really versatile—dress it up with mix ins or keep it classic.

Ingredients

(Detailed ingredients and quantity are mentioned in the recipe card below)

• Heavy Whipping Cream(US) or Double Cream(UK) – Look for 35% fat content or more.
• Sweetened Condensed Milk – It is already sweet, so you don't need to add sugar separately. Plus It helps with the creaminess and texture smooth.
• Vanilla Bean Paste – Adds the best vanilla flavor with those little specks of vanilla.
• Whole Milk – Helps balance the richness of the double cream. For a lite ice cream, you can use 2% skim milk too.

Substitutions & Variations

• Vanilla- Use vanilla pods for a gourmet touch or just the regular vanilla extract.
  No condensed milk? Use a mix of whole milk and sugar instead.
• Vegan option – Swap the cream and milk with plant-based alternatives like oat milk, coconut milk and oat cream or Elmea Plant based cream.
• Lighter version – Replace some of the cream with Greek yogurt.
• Add more flavour – Stir in different extracts (almond, caramel, etc.) or mix in crushed cookies, chocolate chips, or fruit after the first spin for custom treats.
• Optional add ins - chocolate pudding mix, chocolate Protein powder

How to Make Ninja Creami Chocolate Ice Cream

Step 1: Mix Add all the ingredients for chocolate ice cream to a Ninja Creami Pint container and whisk to combine.Add chocolate chips at mix in stage. (Don’t exceed the max fill line.)

Step 2: Freeze
Cover with the lid and freeze for 24 hours.

Step 3: Spin Insert the container into your Ninja Creami ice cream machine, lock it in place, and select the Ice Cream function. Takes 2 minutes to process.

Step 4: Respin/ Mix Ins If you find it crumbly, respin once. (I didn't need it). To add mix-ins, create a 4 cm wide hole with a spoon that reaches the bottom of the tub. Add chocolate chips or any of your favorite mix-ins and press BOTTOM to mix them in.

Serve immediately.

Storing

Plan ahead: Combine the ingredients and freeze the ice cream base in the Ninja Creami Deluxe pint tub for at least 24 hours before processing.

Store leftovers: Cover with the lid and keep any leftovers in the pint tub for up to a month. Respin before serving for the best texture.

Sandhya’s Top Tips

• Freeze flat: Always place the chocolate ice cream base tub on a flat surface
• Check your freezer temperature: I used to think my base was fine, but the texture wasn’t right. Turns out, my freezer wasn’t cold enough. Set it to at least -18°C (0°F) for best results.
• Don’t overfill: Stick to just below the max line. I recommend filling about half an inch below the line, especially if you’re planning to add mix-ins.
• Freeze for 24 hours or more: Any less, and it’s more like a smoothie than ice cream.
• Re-Spin is your friend: When I made my Ninja Creami salted caramel ice cream, the first spin was crumbly. One re-spin made it super creamy and perfect.
• Still too soft? Freeze it again: Just pop it back into the freezer for a couple of hours. It firms up beautifully—this trick always works for me!
• Want it firmer? Tweak the mix: Try adding more whole milk and reduce the condensed milk.

Recipe FAQ's

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