Chocolate has always been my flavor. While my boys will almost always reach for vanilla, I’ll choose a rich, creamy bowl of chocolate ice cream every time. Not just any chocolate ice cream, though—I want one that’s smooth, deeply chocolatey, and tastes like it came from my favorite ice cream shop.
After plenty of experimenting with my Ninja Creami, this is the chocolate base I keep coming back to.
You may be wondering why I use whole milk and unsweetened cocoa powder instead of chocolate milk. The answer is simple: versatility.
Whole milk is something I almost always have in the refrigerator, while chocolate milk is usually a special purchase. I wanted a recipe I could make on a whim without adding another stop at the grocery store.
Using cocoa powder also gives you much more control over the final flavor. Instead of relying on the sweetness and chocolate intensity of store-bought chocolate milk, you create your own rich cocoa base from scratch.
Combined with cream and just the right amount of sugar, the cocoa develops into a chocolate ice cream that’s creamy, balanced, and packed with real chocolate flavor.
A little cream cheese and nonfat dry milk powder help give this ice cream its smooth, creamy texture without making the recipe complicated. Vanilla bean paste and a pinch of kosher salt round out the chocolate flavor, while just enough sugar keeps it sweet without overpowering the cocoa.
The Mix Ins are the fun part
This recipe has become my go-to chocolate foundation because it’s incredibly versatile. Once you’ve mastered the base, you can transform it into almost any chocolate ice cream you’re craving. Mix in brownie chunks, crushed Oreos, peanut butter cups, chocolate-covered toffee, fresh cherries, raspberries, toasted pecans, or mini chocolate chips.
Swirl in caramel, hot fudge, marshmallow fluff, or peanut butter after spinning. Add a splash of peppermint extract for the holidays or a little espresso powder to create a rich mocha flavor. Every pint can become something completely different.
That’s exactly why I wanted this recipe to stand on its own. Just like my Vanilla Ice Cream Base, it’s more than a single recipe—it’s a starting point.
Once you have a dependable chocolate base in your freezer, you’re only one mix-in away from creating dozens of homemade Ninja Creami flavors that taste like they came from an ice cream shop, but are made right in your own kitchen.
Two easy ways to make this chocolate base
I like this recipe with whole milk, but you can also make it with chocolate milk when you have it on hand. Chocolate milk gives the finished ice cream an extra boost of chocolate flavor and makes an especially creamy, nostalgic-tasting scoop.
The key is to adjust the cocoa and sugar when using chocolate milk since chocolate milk is already sweetened and contains cocoa.
Tips for the Best Chocolate Ice Cream
Taste the base before freezing. This is one of the advantages of making your own chocolate ice cream. If you prefer a sweeter or more intensely chocolate flavor, you can adjust the cocoa or sugar before freezing rather than trying to fix the flavor afterward.
Use good-quality unsweetened cocoa powder. Cocoa is the main source of chocolate flavor in this base, so the quality makes a difference. Dutch-process cocoa will give the ice cream a deeper, smoother chocolate flavor, while natural cocoa has a slightly brighter, more intense cocoa taste.
Soften the cream cheese first. Room-temperature cream cheese blends much more easily into the milk and cream, helping prevent little bits of cream cheese from remaining in the base.
Whisk the cocoa powder thoroughly. Cocoa powder can clump easily. Whisk it into the milk before adding the remaining ingredients so it dissolves evenly and gives you a smooth, consistent chocolate base.
Don’t skip the dry milk powder. It adds milk solids without adding much extra liquid, which helps create a richer, creamier texture and gives the finished ice cream more body.
Freeze the pint on a level surface. A level freeze helps the mixture freeze evenly and gives the Ninja Creami a better starting point for creating that smooth texture.
Let it sit for a few minutes after freezing. If your pint is very hard straight from the freezer, let it sit on the counter for about 5 minutes before spinning. This can make the first spin a little easier on the machine.
Respin if needed. Don’t worry if the first spin looks crumbly or powdery. That’s common with homemade Creami bases. Simply use the Re-spin function to transform it into a smooth, creamy consistency. If it’s still too crumbly, add a tablespoon of milk and respin.
Add mix-ins after the base is creamy. For cookies, chocolate chips, brownie pieces, candy or nuts, make a small well in the center of the spun ice cream and use the Mix-In setting. This keeps the pieces intact rather than pulverizing them throughout the pint.
Chocolate Ice Cream Base for the Ninja Creami
Equipment
- Ninja Creami Ice Cream Maker
- Ninja Creami Pint Container
- Blender
Ingredients
Whole Milk Version
- ¾ cup whole milk
- ½ cup heavy cream
- 2 tablespoons softened cream cheese
- 2 tablespoons nonfat dry milk powder
- ¼ cup granulated sugar
- 2 tablespoons Dutch-process cocoa powder
- 1 teaspoon vanilla bean paste
- Pinch of kosher salt
Chocolate Milk Version
- ¾ cup chocolate milk
- ½ cup heavy cream
- 2 tablespoons softened cream cheese
- 2 tablespoons nonfat dry milk powder
- 2 tablespoons granulated sugar
- 1 tablespoon Dutch-process cocoa powder
- 1 teaspoon vanilla bean paste
- Pinch of kosher salt
Instructions
- Add the milk, heavy cream, softened cream cheese, dry milk powder, sugar, cocoa powder, vanilla bean paste and kosher salt to a blender or large measuring cup.
- Blend or whisk until the cream cheese and cocoa powder are completely incorporated and the mixture is smooth.
- Pour the mixture into a Ninja Creami pint container. Do not fill past the maximum fill line.
- Place the lid on the container and freeze on a level surface for at least 24 hours.
- Remove the pint from the freezer and process on the Ice Cream setting according to your Ninja Creami model's instructions.
- If the ice cream looks crumbly after the first spin, use the Re-spin function until smooth and creamy.
- Serve immediately or add your favorite chocolate mix-ins after the ice cream has reached the desired consistency.
Notes
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