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Cherry Chocolate Ice Cream in the Ninja Creami

Cherry chocolate ice cream in the Ninja Creami with a dark cocoa base and ruby-red cherry mix-ins. Freeze overnight for a scoopable, swirl-ready texture, then re-spin until creamy before folding in chopped cherries.
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Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chocolate milk and cocoa base
  • 1 cup chocolate milk or whole milk Use chocolate milk OR whole milk plus the cocoa below.
  • 2 tbsp cocoa Add only if using whole milk instead of chocolate milk.
  • 1 2 heavy cream
  • 2 tbsp granulated sugar
  • 1 tbsp cream cheese Softened to blend smoothly.
  • 0.25 tsp vanilla extract
  • 0.25 tsp almond extract
  • 0.25 tsp salt
Cherry mix-in
  • 0.33 cup frozen dark cherries, chopped

Equipment

  • 1 Ninja Creami pint container

Method
 

Blend the base
  1. Blend the chocolate milk (or milk with cocoa), heavy cream, granulated sugar, cream cheese, vanilla extract, almond extract, and salt until completely smooth.
  2. Pour the mixture into the Ninja Creami pint container, cover, and freeze for 24 hours.
Churn and fold in cherries
  1. Process on the Ice Cream setting until thick and creamy.
  2. If the texture needs help to blend, re-spin with 1 tablespoon milk.
  3. Use the Mix-In function to fold in the chopped frozen dark cherries.
Serve
  1. Top with a fresh cherry and serve immediately.

Notes

For the smoothest swirl, make sure the cream cheese is fully softened before blending, and freeze the pint solid for a full 24 hours. Store covered in the freezer for up to 1 week; re-process on the Ice Cream setting if it hardens. Freezing the finished ice cream again can reduce texture, so try to enjoy within the week. For a lower-fat option, use half-and-half in place of the heavy cream (texture will be a bit softer).