![]() ![]() ![]() Once that liquid is frozen solid, you transfer it into your Ninja Creami, which “creamifies” the base with one of seven settings, by finely chopping or shaving the frozen concoction. The Ninja Creami flips this process around! Instead of churning your base into a light and creamy dessert, then allowing it to freeze, you begin by preparing a liquid ice cream base and freeze it for at least 24 hours. Then there’s no-churn ice cream, where the sweetness is provided by sweetened condensed milk, and the creaminess is provided by fluffy whipped cream, so it is an easy way to make egg-free ice cream that doesn’t require any cooking, and no special equipment! This churning not only helps it freeze, but also aerates it and breaks up ice crystals, so it ends up nice and smooth. Then after the custard base cools in the fridge for a while, it’s churned in an ice cream maker. These ice cream bases are typically made with eggs, sugar, and milk, and cooked on the stove top to create a custard. Most of us are probably familiar with ice cream that’s made with a custard-style base. Let’s start off by talking about how traditional ice cream is often made, then I’ll share how the Ninja Creami works. Ninja Creami Cookies and Cream Ice Cream.Ninja Creami Cherry Chocolate Ice Cream.Ninja Creami Chunky Monkey Banana Ice Cream.The result was so delicious! It’s on my list of the best Ninja Creami recipes, and I think you’ll understand why once you give it a try. I’ve also made many no-churn ice creams, which don’t require an ice cream machine at all!Įvery summer, we enjoy some of our favorite homemade frozen treats thanks to those two methods.īut more recently, I invested in a Ninja Creami ice cream maker, which uses a different method for preparing cool and creamy frozen treats.Īfter making vanilla ice cream and chocolate ice cream in the Ninja Creami, I knew I had to try my hand at Ninja Creami mint chocolate chip ice cream! That method has served me well for many years now. When I first started making homemade ice cream several years ago, I used an ice cream maker attachment for my KitchenAid mixer. You can read my full disclosure policy here. If you make a purchase, this site may receive a small commission at no additional cost to you. Finally, although the recipe doesn’t specify this, adding a spoonful or two of vodka to the custard before chilling will help it to freeze a little bit softer.Note: This post may contain affiliate links for your convenience. This way, it can churn for a really long time, and whip lots of air into the ice cream, to make it lighter and softer, without jamming like the cheap cheap-o it is. Because I have a cheap ice cream maker that’s prone to jamming when I churn chocolate, I try not to get the custard too cold–my maker works best when the custard is cool but not straight-from-the-freezer cold. If you don’t want to use that many yolks then you can drop it down to 4 or 5 and the recipe will still work, but it might not be as rich and creamy. My basic ice cream recipe calls for 5 yolks, but for this one I use 7. For one, I don’t use much melted chocolate in this recipe–I use mostly cocoa powder, with just a bit of unsweetened chocolate to round out the flavor. Recipe Notes: Because chocolate ice cream has a tendency to get really hard in the freezer, I do a few things to try and minimize this. You should reward that big juicy brain with some Chocolate Mint Swirl Ice Cream, you smarty pants, you. And if you’re thinking I just want to do that to create another excuse to eat chocolate-mint ice cream, well, you’re not wrong. This is one of my favorite ice cream creations of the summer, and I’m looking forward to trying a “reverse” version with a white chocolate base and a dark chocolate swirl. (Good because you can eat a lot without feeling stuffed, and bad for the same reasons.) Must!Mint!All!The!Things! (But if you want to try it with the Andes, go for it!) The mint is so refreshing, it totally balances the richness and depth of the chocolate, and makes the ice cream feel downright light, which is both good and bad. I personally can’t get enough of the mint-chocolate combination, and I had to stop myself from adding chopped Andes mints to the ice cream as well. It still gets pretty firm in the freezer, but it’s extra rich and creamy, and stays soft enough to a) not cause El Cheapo Ice Cream Maker to have a conniption fit and b) remain scoopable and not chip-a-toothable.Īnd the mint! With three mint components, this is for those who love their chocolate with a big blast of mint flavor. So, I worked extra-hard, and made several trial batches, until I came up with a chocolate ice cream that freezes a little softer than most. ![]()
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