Ninja Creami chocolate ice cream recipe
*This recipe uses Australian cups and measures. Use gram and ml for international accuracy.I have the original Ninja Creami machine with the 470ml tubs. Ninja Creami deluxe has larger tubs.
Ingredients
- 30 g Dutch processed cocoa
- 60g (60ml or 1/4 cup)* hot water
- 200 g sweetened condensed milk light or regular
- 150 g thickened cream also called heavy cream/whipping cream elsewhere (35% fat)
- 100 g milk light or regular
- Pinch of fine salt
Instructions
- Whisk the cocoa and hot water together to bloom the cocoa and form a chocolate syrup. Whisk in the sweetened condensed milk to cool off the mixture a little, then whisk in the cream, milk and salt. The mixture should be a medium chocolate brown colour.
- Pour the mixture into your Ninja Creami tub and freeze overnight or up to 24 hours with the lid off.
- When you are ready, process your Ninja Creami on ‘ice cream.’ I find it only takes one spin to achieve the right consistency with this recipe.
- Serve and return any leftovers to the freezer with the lid on. I find rich ice cream like this doesn’t require re-processing when you have leftovers. Simply allow it to soften slightly on the counter before serving.
Notes
- Scales and grams are the most accurate way to measure anything and get the best result. American scales also have gram measures if you toggle through the settings.
- There is no substitute for sweetened condensed milk.
- There is such a thing as too much fat in an ice cream recipe, so I don't recommend double cream as an option here like I do in my vanilla Ninja Creami recipe. Cocoa already has a decent fat content.
- To make this recipe lactose free, use lactose free thickened cream and milk. I have a recipe for lactose free condensed milk here. You can also buy coconut condensed milk, but it will add a coconut flavour to your ice cream.
- To develop the chocolate flavour, you can also experiment with adding a small amount of coffee.
Tried this recipe?Let us know how it was!