Ninja Creami chocolate ice cream
Rich chocolate ice cream for the Ninja Creami, with cocoa powder and cream cheese. Cocoa adds a lot of solids, so the base is balanced to stay creamy rather than chalky.
Ingredients
For 1 kg of mix (about 2 Creami pints). Open it in the calculator to make any batch size.
| Whole milk 3.5% | 616 g |
|---|---|
| Cream cheese (full fat) | 142 g |
| Skim milk powder | 33 g |
| Sucrose (table sugar) | 152 g |
| Vanilla extract | 5 g |
| Stabilizer blend | 3 g |
| Cocoa powder 22/24 | 50 g |
Balanced for Ninja Creami
- Fat
- 8.1%
- Sweeteners
- 15.2%
- MSNF
- 10.1%
- Total solids
- 37.8%
- Scoops best at
- −12 °C
Every number is inside the Ninja Creami template’s range. What they mean: how to balance a recipe.
Method
- Weigh every ingredient. Whisk the cocoa with the sugar, milk powder and stabilizer.
- Warm a third of the milk to about 40 °C and whisk in the cocoa mix until smooth.
- Blend in the cream cheese, the rest of the milk and the vanilla.
- Pour into Creami pints up to the max fill line. Freeze flat for at least 24 hours, between −22 and −13 °C.
- Process on Ice Cream; re-spin if it’s powdery.
Blooming the cocoa in warm milk gives a deeper chocolate flavour and no dry lumps.
Make it your own
Open it in the calculator to change any amount, swap ingredients for the ones you have, or make it sweeter or softer: Scoopable rebalances the rest so it stays in range.