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A side on moody image of a frosted silver dessert coupe filled with Ninja Swirl chocolate soft serve. A drizzle of brown butter hot fudge sauce swirls down from the top of the image

Ninja Swirl chocolate soft serve

Lactose free option
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Prep Time 5 minutes
Cook Time 5 minutes
Course Dessert, Ice Cream, Sweet
Cuisine Ninja Swirl recipes
Servings 1 X 470ml tubs

Equipment

  • Ninja Swirl machine with 470ml tubs

Ingredients
  

  • 20-30 g dutch processed cocoa (see notes)
  • 60 g boiling water
  • 80 g caster sugar
  • 1-2 g xanthan gum (optional, see notes)
  • 125 g full fat thickened cream, 30-35% fat (might be called heavy cream, heavy whipping cream or whipping cream where you live, see notes)
  • 200 g full fat milk (see notes)
  • Good pinch fine salt
  • 50 g glucose syrup or light corn syrup (see notes)

Instructions
 

  • Measure your cocoa into a medium saucepan and pour over the boiling water. Whisk to combine and bloom the cocoa - you should be left with a paste consistency.
  • In a medium bowl, mix together the caster sugar and xanthan gum. This helps disperse the xanthan gum which minimises the risk of it clumping when the liquid is added.
  • Add the milk, cream and salt to the cocoa mixture and whisk to combine before adding the sugar and xanthan gum mixture. Whisk thoroughly and quickly to help disperse it. I recommend switching to a silicone spatula from here on out to minimise foam and to get in the corners of the pot to keep the xanthan gum from gelling up in one spot.
  • Add the glucose syrup or corn syrup then transfer the mixture to the stove on a low-medium heat. Cook for 1-3 minutes or just until the sugars have completely dissolved and incorporated. The mixture should be a medium chocolate brown.
  • Allow the mixture to cool slightly before pouring into your Ninja Swirl 470ml tub (make sure the bottom mechanism is closed first!). Place in the freezer for 24 hours with the lid off. Leaving the lid off can minimise the risk of the mixture forming a hump which can damage the blades of your machine.
  • When you are ready to eat, process the mixture on the SCOOP and ICE CREAM settings. Using the SWIRL setting will over-process a cream based ice cream.
  • You can eat the ice cream as scoops or swap the lid and add the nozzle to make soft serve using the lever. There will be some ice cream left in the base of the container if you make soft serve.

Notes

  • Use more cocoa for a deeper more chocolate-y flavour or less cocoa for a lighter chocolate flavour.
  • I have only tested Dutch processed cocoa as that is my preference. However, I can't see why regular cocoa wouldn't work.
  • Xanthan gum is an optional ingredient but it does make piping the soft serve much more smooth and flowing. You can omit it if you prefer.
  • You can use lactose free milk and cream in this recipe for a low FODMAP/lactose free chocolate ice cream. 
  • I have not tested vegan milk and cream here.
  • Glucose syrup or light corn syrup are my absolute new favourite ingredients in Ninja Creami recipes. They add body and viscosity to the ice cream as well as a bit of sweetness. I have not tested any substitutes here.
  • Glucose syrup is more common in Australia and can be found at the supermarket. 
  • Corn syrup is more common in the USA. Not all corn syrup contains high fructose corn syrup. I used Karo brand light corn syrup here. I recommend light as it is neutral in flavour and colour. 
Keyword Ninja Swirl chocolate ice cream, Ninja Swirl chocolate soft serve
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