I love creating over-the-top ice cream flavors loaded with mix-ins for my Creami series, but sometimes a simple, classic bowl of rich chocolate ice cream is unbeatable.
This recipe yields thick, ultra-creamy chocolate ice cream with a deep, balanced chocolate flavor. It’s delicious on its own and makes an ideal base for add-ins like crumbled brownies, mini chocolate chips, cookie dough, chocolate syrup, or magic shell. The base is versatile and easy to customize to your taste.
Table Talk with Tawnie
Chocolate has always been my go-to. When I developed the Creami series, perfecting a classic chocolate ice cream was a must. After testing several variations, I landed on a version that’s rich, smooth, scoopable, and a great canvas for mix-ins. It’s thick, creamy, and deeply chocolatey.
Ingredient Notes
(See the recipe card below for the full ingredient list and measurements)
- Cream cheese: Full-fat cream cheese gives the creamiest texture—soften it before mixing.
- Granulated sugar: Adjust to your preferred sweetness between the suggested amounts.
- Cocoa powder: Use your favorite unsweetened cocoa; Dutch-processed cocoa yields a richer, deeper chocolate flavor.
- Heavy cream: Adds richness and a velvety mouthfeel.
- Chocolate milk: Chocolate milk gives extra chocolate flavor; substitute whole milk or a milk of choice if desired.
- Mix-ins or toppings: Try brownies, mini chocolate chips, cookie dough pieces, chocolate syrup, or magic shell.
Step by Step Directions
(For the full recipe, scroll down to the recipe card)
Combine Ingredients
Add all ingredients to a blender and blend until smooth.
Freeze
Pour the mixture into an empty Creami pint and freeze on a level surface for 24 hours. Tip: freeze with the lid off to avoid a hump that could damage the blade.
Assemble & Spin
Place the frozen pint into the machine and run the Lite Ice Cream cycle. Add mix-ins and run the Mix-In cycle if desired.
Enjoy!
Add extra mix-ins on top if you like, then serve and enjoy.
Expert Tips
- Prep in advance: Allow the pint a full 24 hours to freeze before spinning.
- Don’t overblend: Blend just 20–30 seconds; overblending makes the base foamy and may prevent it from fitting in the pint.
- Respins: Usually unnecessary, but if the texture isn’t smooth after the first spin, run a respin once or twice until you reach the desired consistency.
- Freeze without the lid: Freezing with the lid off prevents a hump that could interfere with the blade. After frozen, you can add lids for storage.
- Don’t overfill the pint: The mixture will expand as it spins, so it may look underfilled before spinning—this is normal.
Storage / Freezing
If you don’t finish the pint, smooth and level the top with a spoon, cover, and return to the freezer. When you’re ready to serve again, allow it to soften slightly and run a respin to restore a scoopable texture.
FAQs
Why should I dig a hole in the pint before adding mix-ins?
Making a small hole where the blade will spin ensures the mix-ins are incorporated into the ice cream during the Mix-In cycle. If you sprinkle them on top or near the edges, they may not distribute evenly.
Why does my pint develop a “hump” when frozen?
Freezing with the lid on can create a raised hump. Freeze pints on a flat surface without the lid to keep the top smooth and avoid potential blade damage. Once frozen solid, you can add lids for storage.
Which cocoa powder is best for this recipe?
Natural unsweetened cocoa gives a classic chocolate taste, while Dutch-processed cocoa delivers a darker, more intense chocolate flavor. Choose based on how deep you want the chocolate to be.
Ninja Creami 101: The Ultimate Guide
I created a guide with tips, tricks, and troubleshooting to help with any Ninja Creami questions.
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Ninja Creami
Beast Mighty 850 Plus
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Before You Begin! If you make this, please leave a review and rating to let us know how it turned out—your feedback helps keep recipes free and available.
Chocolate Ice Cream (Ninja Creami)
This classic Chocolate Ice Cream made in the Ninja CREAMi is rich, velvety, and deeply satisfying—pure chocolate bliss. Enjoy it plain or loaded with your favorite mix-ins.
Ingredients
- 2 Tbsp (1 oz) full-fat cream cheese, softened
- ⅓–½ cup granulated sugar (adjust to taste)
- 2–3 Tbsp cocoa powder (3 Tbsp for extra chocolate flavor)
- 1 tsp vanilla extract
- 3/4 cup heavy cream
- 1 cup chocolate milk (or whole milk / milk of choice)
- Mix-ins or toppings: crumbled brownie, mini chocolate chips, cookie dough, chocolate syrup, magic shell, etc.
Last step! If you make this, please leave a review to let us know how it went.
Instructions
- Microwave cream cheese: If not softened, microwave the cream cheese for 10 seconds to soften.
- Blend: Add the cream cheese and remaining ingredients to a blender and blend 20–30 seconds until smooth. Don’t overblend or it will become foamy and may not fit in the pint.
- Alternate method: If you don’t have a blender, whisk the cream cheese with sugar, cocoa, and vanilla until combined. Gradually whisk in the cream and milk until the sugar dissolves.
- Freeze: Pour the mixture into an empty Creami pint and freeze on a level surface with the lid off for 24 hours.
- Assemble: Place the frozen pint in the outer bowl, lock the lid, set into the motor base, and raise the platform to lock.
- Spin: Run the Ice Cream cycle. If needed, run a respin once for a smoother texture.
- Mix-ins: To add mix-ins, create a 1½-inch hole in the center of the spun pint, add mix-ins, and run the Mix-In cycle once.
- Enjoy: Remove the pint and serve immediately with any extra toppings you like.
Notes
- Prep in advance: Allow a full 24 hours of freeze time before spinning.
- Respins: Usually not required; respin only if the texture needs improvement.
- Freeze without the lid: Freezing with the lid off prevents a hump that can damage the blade.
- Don’t overfill: The ice cream expands during the spin, so don’t worry if the pint looks underfilled before spinning.
Nutrition Information
Serving: 1 pint — Calories: 1206 kcal. Nutrition values are estimates and may vary.
📸 Photography by Creating Kaitlin