Ninja Creami mint chocolate chip ice cream
Gluten free, lactose free option
Equipment
- NC300 Ninja Creami machine with a 470ml size tub
Ingredients
- 80-100g caster sugar (superfine sugar)
- 100-200g full fat thickened cream (for a total of 400g dairy, see notes) 35% milk fat
- 200-300g full fat milk (for a total of 400g dairy, see notes)
- 1/4 teaspoon peppermint extract (adjust according to your tastes, how fresh and how potent your peppermint extract brand is)
- Green food colouring, to achieve your desired colour (optional)
- 30g dark chocolate, melted and cooled
Instructions
- Combine your milk and milk in a bowl. Once the sugar is mostly dissolved (this should only take a few minutes) whisk in the cream.
- Add the peppermint extract to your tastes and preferences. Note that you only need a little bit for big impact when it comes to peppermint extract.
- Add the optional green food colouring to achieve your desired colour, if you are using it.
- Pour the mixture into your 470ml Ninja Creami tub. Freeze for 16-24 hours with the lid off (the ideal freezing time will depend on how cold your freezer is).
- When the mixture is ready, spin it once on ice cream. It should achieve a creamy and smooth texture on the first spin and should still be firm and cold.
- Make a well in the centre of the ice cream. Drizzle the melted and cooled chocolate into the well and around the edges.
- Use the re-spin function to create the chocolate chips in your ice cream. If the mixture is too soft, return to the freezer for 10-15 minutes to firm up.
- Place the lid on any leftovers and return to the freezer. I find cream based ice creams don't require a re-spin before eating - simply allow them to come to room temperature.
Notes
- The original cream to milk ratio for this ice cream is 200g full fat thickened cream and 200g full fat milk. You can adjust this to use less cream and more milk, but the dairy content needs to remain at 400g total.
- You cannot use less than 100g cream in this recipe. So, the lightest option is 100g cream and 300g milk. The richest option is 200g cream and 200g milk.
- I have not tested any sugar alternatives here and have no experience in using them.
- For a lactose free option, use lactose free milk and cream. Keep in mind that lactose free dairy often tastes sweeter so you will need less sugar.
- For a dairy free/vegan option, use my Ninja Creami vegan vanilla ice cream as the base and add in the peppermint extract and dark chocolate (use a vegan brand).
Tried this recipe?Let us know how it was!