Chocolate Ice Cream
A rich and creamy chocolate ice cream made with cocoa powder and dark chocolate. The result is dense, smooth and deeply chocolatey without feeling overly sweet.
- Prep
- 12 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€
Prepare the base
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Finely chop the dark chocolate so it melts easily.
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Add the milk, cream, sugar, cocoa powder and salt to a saucepan.
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Warm over low heat while whisking until the cocoa powder is fully dissolved. Do not boil.
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Remove from the heat, add the chopped dark chocolate and whisk until completely melted.
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Let the base cool to room temperature.
Freeze and spin
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Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
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Close with the storage lid and freeze flat for 24 hours.
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Once fully frozen, run the ICE CREAM program.
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If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture .
Serve
Serve immediately, while the ice cream is still nice and creamy.
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- For a stronger chocolate flavor, add 2 to 3 g of extra cocoa powder.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 224 | 1131 |
| Protein (g) | 3.7 | 18.7 |
| Carbs (g) | 20.6 | 104 |
| Fat (g) | 14.7 | 74.2 |