If you want to make a real chocolate ice cream then this Ninja Creami Chocolate Ice Cream recipe is for you! It’s an easy recipe that uses cocoa powder with a few pantry staples. It’s so creamy and has an incredible chocolate flavor that’s so hard to put down. Beats store bought ice cream any day!
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Chocolate Ice Cream in Ninja Creami
If you’re looking for the best chocolate ice cream in your Ninja Creami, this is it. We really love ice cream as a family and use our Ninja Creami almost daily so I can say I’ve mastered this recipe.
Just like my Ninja Creami Vanilla Ice Cream I’ve tested this one many times starting with the recipe that came with the machine and my recipe is the closest to the real deal.
What to love about this recipe
- I’ve perfected it so you get the best Ninja Creami Chocolate Ice Cream out there.
- No pudding mixes and the ingredients are pantry staples.
- It’s rich, creamy, and tastes just like classic chocolate ice cream – no icy texture here!
- You can customize it with mix-ins like chocolate chips, crushed cookies, or swirls of fudge.
★Just a heads up, when using the Ninja Creami, it takes about 15 to 24 hours from the time you make the ice cream mixture until it’s frozen solid and ready to churn and eat.
Ingredients
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*Scroll below for the complete ingredient list, measurements, and printable recipe card.
- Cocoa Powder
- Condensed milk
- Heavy Whipping cream (35% fat content)
- Full cream milk
- Vanilla extract
- Pinch of salt
How to Make Chocolate Ice Cream
*Scroll below for the printable recipe card for full list of ingredients and instructions.
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Making this chocolate ice cream couldn’t be any easier – everything just needs to be mixed together and frozen!
Make the chocolate paste: I like to start by mixing the cocoa powder with some warm milk to make a smooth paste and prevent any lumps.
Add the rest of the ingredients: Then, gradually add the condensed milk, whipping cream, vanilla extract, and the rest of the milk while whisking it all together. You can also toss everything into a blender if that’s easier.
Freeze: Once it’s all mixed up, pour it into the container and freeze for up to 24 hours. This is how it looks once it’s fully frozen!
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Churn: To churn the ice cream, just pop the container into the machine and press “Ice Cream.” That’s it!
If the texture turns out a bit crumbly, you can hit the “Respin” button — but with a condensed milk base like this, I usually find it’s creamy enough the first time around.
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Serving Ideas and Mix-ins
You can eat this straight up from the container but here are my ideas for you, to serve it pretty and more delicious.
- I like to top my chocolate ice cream with chopped nuts or a swirl of chocolate syrup.
- Top lava cake or brownies with a scoop for a more chocolaty flavor.
To add mix-ins, once you process your ice cream base, make a hole in the middle with a spoon, and drop your mix-in. Close and secure the container in the machine. Press “Mix-in” to process.
- For mix-ins, I like to add chocolate chips, peanut butter chips or brownie bits.
Recipe Tips
- Don’t overfill: Make sure not to go above the max fill line, the mixture needs room to expand as it freezes. This recipe for 1 pint containers.
- Skip the lid: I freeze my ice cream containers without the lids to help keep the top smooth and prevent bumps from forming. If the top is not levelled, scrape the bumps with a knife.
- Let it sit: Let your ice cream sit in the counter for 5 to 10 minutes, before churning to soften slightly. Or run the container under warm water to loosen the edges.
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More Recipes You’ll Love:
- Ninja Creami Vanilla Ice Cream
- Chocolate Banana Peanut Butter Smoothie
- Chocolate Banana Overnight Oats
If you make this recipe, don’t forget to leave a comment and rating below. We love to hear from you!
Recipe
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Ninja Creami Chocolate Ice cream
Equipment
- Ninja Creami
Ingredients
- ⅓ cup cocoa powder 30 grams
- ¼ cup milk warmed
- ½ cup sweetened condensed milk
- ½ cup heavy whipping cream
- 1 tsp vanilla extract
- salt
Instructions
- Warm the milk and add it to the ninja Creami container along with cocoa powder. Whisk until you get a smooth paste with no lumps.
- Add in the condensed milk, cream, vanilla and salt and whisk until combined.
- Freeze the ice cream mixture for 15 to 24 hours.
- Once frozen, keep the ice cream mix for a few minutes at room temp or run it under warm water. Level the top if there’s any lumps formed.
- Fix the container in the machine and run the “ice cream” setting.
- If it’s crumbly run on “respin” setting.
Notes
Storage:
Store any leftover ice cream back in the freezer. Just be sure to level the top, so it’s ready to be processed again if needed. If you want to process it again later, simply use the “ice cream” function once more.Tips:
- Freeze without the lid.
- Smooth the top before churning if the top is not smooth.
- If there’re any ice crystals run the container under warm water to smooth it out.
Nutrition
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