Ninja Creami Chocolate Ice Cream without Cream Cheese
This Ninja Creami Chocolate Ice Cream spins up so deep and chocolatey that you won't believe that is has just five ingredients. There is no cream cheese, no pudding mix,and no fuss. It's richer than anything in the freezer aisle. You probably have everything you need already.
Servings 4
Calories 200kcal
Ingredients
- 2 ounces chocolate
- 1 ½ cup milk
- ¼ cup honey
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Place the milk in a blender, and then add the chocolate, honey, cocoa powder, vanilla, and salt. Process until smooth. Pour into a Ninja creami container and freeze for 24 hours.
- Remove the container from the freezer and remove the lid. Add to the outer bowl of the creami, and then place on the creami base with the lid.
- Press the ice cream button, and process. Respin.
Optional
- For extra creamy ice cream, drizzle 1 ½ tablespoons of milk on top and repsin. Note that this will make it very soft right after churning and if you want a more solid consistency if you choose to do this you will need to let the pint return to the freezer for a couple of hours to firm up.
Notes
Storage tips
Ninja Creami ice cream is its best self the moment it spins. Day-two texture is still good, but the base will firm up dramatically in the freezer overnight. That said, I've enjoyed this 5 days later with no-respin. If it's been in the freezer more than a week, give it the splash-of-milk treatment on the re-spin. The base loses a little moisture over time and the milk brings it back.Nutrition
Calories: 200kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 48mg | Potassium: 229mg | Fiber: 2g | Sugar: 29g | Vitamin A: 148IU | Vitamin C: 0.1mg | Calcium: 121mg | Iron: 1mg