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Delicious homemade chocolate ice cream served in a waffle cone, perfect for dessert lovers.

Double Chocolate Ninja Creami Ice Cream

Amber Bondar
This Double Chocolate Ninja Creami Ice Cream With Chocolate Chips combines a rich cocoa ice cream base with chocolate chips for double the chocolate flavor. Made with pasteurized egg whites, milk, and half-and-half, it creates a creamy homemade chocolate ice cream without pudding mix or cream cheese.
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Prep Time 5 minutes
Cook Time 1 day
Total Time 1 day 10 minutes
Course Dessert
Cuisine American, Canadian
Servings 4 Servings
Calories 186 kcal

Equipment

  • Ninja Creami Deluxe
  • Small Saucepan
  • measuring cup
  • Ice Cream Scoop
  • Milk frother/ Mini immersion blender
  • Tablespoon
  • Teaspoon

Ingredients
  

  • ½ Cup Half and Half Cream (for heating with cocoa powder)
  • 4 Tbsp Red Alkalyzed Cocoa Powder
  • ¼ Cup Egg Whites Pasteurized
  • ½ Cup Half and Half Cream
  • ¼ Cup White Sugar
  • 1 Cup Milk 3.25%
  • 1 Tsp Vanilla Extract

Instructions
 

  • Add ½ cup of the half-and-half to a small saucepan over medium-low heat.
    ½ Cup Half and Half Cream
  • Whisk in the cocoa powder and continue whisking until completely smooth and fully incorporated. Do not boil.
    4 Tbsp Red Alkalyzed Cocoa Powder
  • Remove from the heat and allow the chocolate mixture to cool.
  • In a Ninja Creami Deluxe pint container, combine the pasteurized egg whites, remaining ½ cup half-and-half, and sugar.
    ¼ Cup Egg Whites, ½ Cup Half and Half Cream, ¼ Cup White Sugar
  • Using a small drink frother or mini immersion blender, blend until the sugar begins to dissolve.
  • Add the cooled cocoa mixture to the pint container and blend again until smooth.
    ½ Cup Half and Half Cream, 4 Tbsp Red Alkalyzed Cocoa Powder
  • Add the milk and vanilla extract. Blend briefly until evenly combined.
    1 Cup Milk, 1 Tsp Vanilla Extract
  • Ensure the mixture remains below the max fill line.
  • Secure the lid and freeze on a level surface for 24 hours.
  • Remove the lid and place the frozen pint into the Ninja Creami outer bowl. Secure according to the manufacturer's directions.
  • Process using the Ice Cream setting.
  • If adding chocolate chips, create a small well in the center of the ice cream, add the chocolate chips, and run the Mix-In setting.
  • If not using mix-ins and the ice cream remains dry or powdery after the first spin, process using the Re-Spin function.
  • Serve immediately or return to the freezer for later.

Notes

Notes
  • Heating the cocoa powder with part of the cream helps prevent lumps and creates a smoother chocolate base.
  • A powdery first spin is common with this recipe and does not necessarily indicate a problem.
  • If using mix-ins, there is usually no need to run a respin before using the Mix-In setting.
  • Regular cocoa powder may be substituted for red alkalized cocoa powder.
  • Any chocolate chips can be used, including milk chocolate, semi-sweet, dark chocolate, or mini chocolate chips.
  • Before refreezing leftovers, smooth the surface with the back of a spoon to create a flat surface.

Nutrition

Calories: 186kcalCarbohydrates: 21gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 87mgPotassium: 274mgFiber: 2gSugar: 18gVitamin A: 313IUVitamin C: 1mgCalcium: 147mgIron: 1mg
Keyword frozen dessert, homemade ice cream, ninja creami ice cream
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