Desserts
This ninja mint chocolate chip ice cream recipe delivers the perfect balance of cool peppermint freshness and rich chocolate chunks—all made in minutes with your Ninja Foodi.
After years of testing homemade ice cream recipes, I finally cracked the code for creamy texture without ice crystals, using just five key ingredients and a simple churning technique. The secret lies in the right ratio of condensed milk to heavy cream, which creates that signature velvety consistency.
What sets this recipe apart is how quickly you can transform pantry staples into restaurant-quality dessert. No ice cream maker required—just mix, freeze, and churn with a hand mixer for three minutes.
The peppermint extract adds a bright, refreshing kick that cuts through the sweetness, while semi-sweet chocolate chips melt into gooey pockets of indulgence. This version stays creamy even after hours in the freezer, thanks to a stabilizer-free method that works every time.
By the time you're done, you'll have a pint of ice cream that looks like it came straight from a gourmet shop—swirls of minty green, glossy chocolate chunks, and a texture that melts on your tongue. The best part?
It's ready in under an hour, with just 10 minutes of active prep time. Whether you're craving a cool treat on a summer afternoon or need a showstopper for a holiday dessert table, this recipe delivers professional results without the fuss.
For those with dietary preferences, I'll share simple swaps in the tips section—like using coconut milk for a dairy-free version or almond milk for a lighter option.
But the classic recipe stays true to its indulgent roots, promising a dessert that's as satisfying as it is easy to make. Let's get churning!
Ingredients for ninja mint chocolate chip ice cream
Five simple ingredients transform into restaurant-style mint chocolate chip ice cream in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Sweetened Condensed Milk 🥛 | 1 can | 14 oz can, full-fat preferred |
| Heavy Whipping Cream 🥛 | 1 ½ cups | Full-fat for best texture |
| Peppermint Extract 🍃 | 1 tbsp | Pure extract, not imitation |
| Semi-Sweet Chocolate Chips 🍫 | 1 ½ cups | Enjoy Life brand if nut-free |
| Granulated Sugar 🍚 | ¼ cup | White or raw preferred |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Sea Salt 🧂 | ¼ tsp | Fine grain preferred |
| Green Food Coloring 🎨 | ¼ tsp | Optional for minty look |
The condensed milk is the secret weapon here—14 oz can gives you that signature creamy base. Costco or Walmart usually have it at the best price, and the full-fat version makes a noticeable difference in texture. Peppermint extract can vary wildly in quality, so Goya or McCormick are solid bets. If you're avoiding dairy, coconut condensed milk works but needs extra sweetening. The chocolate chips? Enjoy Life brand if you're nut-free, or any semi-sweet chips you already have. I always grab extra because they disappear fast.
No peppermint extract? Mint-flavored syrup at half the amount gets you close. Want more chocolate? Swap half the chips for white chocolate chips. The green food coloring is totally optional—if you skip it, just add a pinch of matcha powder for natural minty green color. For a lighter version, use half-and-half instead of heavy cream, but the texture won't be quite as rich. The vanilla extract is non-negotiable though—it balances the peppermint and rounds out the flavor. If you've got vanilla bean paste, use 1/2 tsp instead of the extract.
This ice cream keeps beautifully for up to 2 months in the freezer—just let it sit at room temp for 5 minutes before scooping. For the best texture, churn it with a hand mixer for 3 minutes right after freezing. I always make a double batch because it's gone in a day. If you're making this for a crowd, double the recipe—it scales perfectly. The chocolate chips stay gooey when frozen, so no need to worry about them getting hard.
Why You'll Love This Recipe
- Here’s what sold me: I can make a whole batch on Sunday, and it’ll still taste amazing three weeks later. No ice crystals, no sad freezer burn—just creamy, dreamy ice cream whenever I crave it.
- Five-Ingredient Magic: I swear, this recipe is the kind of dessert that makes you feel like a genius for making something so rich and creamy with just five ingredients. No churning, no fuss—just dump, mix, and freeze.
- Mint-Chocolate Bliss: That first bite? Pure holiday magic. The peppermint extract cuts through the sweetness like a cool breeze, while the chocolate chips melt into little pockets of decadence—it’s like Christmas in your mouth, any time of year.
- Party in a Bowl: Between us, this is my go-to for summer potlucks or last-minute date night. Serve it in mason jars for a cute touch, or just scoop it straight into bowls—no one will complain (and neither will your wallet).
Step-by-step instructions for Ninja mint chocolate chip ice cream
This creamy, peppermint-infused ice cream comes together faster than you can say "minty magic."
Whisk Together the Base Ingredients
In a large mixing bowl, combine the 1 can sweetened condensed milk, 1.5 cups heavy whipping cream, 0.25 cup granulated sugar, 1 tbsp peppermint extract, 1 tsp vanilla extract, 0.25 tsp sea salt, and 0.25 tsp green food coloring. Use a hand mixer or whisk until the mixture is completely smooth and fully blended—this should take about 2 minutes. The green coloring will give it that classic minty hue, and the salt will enhance all those sweet and creamy flavors.
Here's the thing—don't skip the whisking. You want everything fully incorporated so there are no pockets of color or texture. If you're using a hand mixer, scrape down the sides of the bowl every 30 seconds to make sure everything gets mixed evenly. The mixture should look like a thick, vibrant green custard at this point.
Fold in the Chocolate Chips
Once the base is smooth, gently fold in the 1.5 cups semi-sweet chocolate chips using a spatula. Be careful not to overmix—just stir until the chips are evenly distributed throughout the mixture. You're looking for a marbled effect where the chips are visible but not clumped together. If you see any large clusters, break them up with your spatula.
This is where the magic happens—those chocolate chips will melt slightly as they freeze, creating gooey pockets of deliciousness in every bite. Don't worry if the chips aren't perfectly melted yet; they'll soften beautifully as the mixture chills and freezes. The key is to keep things gentle so the chocolate stays in chunks rather than dissolving completely.
Freeze for Creamy Perfection
Pour the mixture into your Ninja foodi or airtight container, pressing down gently to remove any air bubbles. Cover tightly with a lid or plastic wrap. Now, here's the crucial part: freeze for at least 6 hours, but I recommend 8 hours for the creamiest texture. Set a timer if you're making this overnight—trust me, you'll thank yourself when you wake up to this minty masterpiece.
Every 2 hours, give the container a gentle shake or stir with a fork to break up any ice crystals that form. This prevents rock-hard ice cream and keeps that silky-smooth texture we're all after. When you're ready to serve, let it sit at room temperature for 5-10 minutes before scooping—this makes it even creamier and easier to serve.
Serve and Enjoy (The Best Part!)
Once fully frozen, scoop your ice cream into bowls and watch as those chocolate chips create little surprises in every bite. The peppermint flavor should be bright and refreshing, not overpowering, with just the right amount of sweetness from the chocolate. Garnish with extra chocolate chips or crushed candy canes if you're feeling fancy.
This ice cream keeps well in the freezer for up to 2 weeks, though I doubt it'll last that long. For an extra-special touch, serve it in chilled bowls with a sprinkle of crushed peppermint on top. The contrast of the cold bowl against the creamy ice cream makes every spoonful feel like a little treat. Enjoy immediately—this one's too good to wait for!
Pro Tips For Making Ninja Mint Chocolate Chip Ice Cream
- Whip Cream Cold: Grab that heavy whipping cream straight from the fridge—room temperature is the enemy here. I learned this the hard way when my cream turned into butter after 10 minutes of mixing, and now I swear by the cold-start method for that perfect fluffy texture.
- Toast Chocolate First: Skip the melted chocolate chips in the base—toss them in a dry pan for 30 seconds until fragrant. That quick toast adds depth and prevents them from dissolving into a greasy mess when the ice cream churns. (Yes, even if you're impatient like me.)
- Measure Peppermint Precisely: Start with just ½ teaspoon of peppermint extract and taste before adding more—this stuff is potent. I once overdid it and ended up with mint-flavored ice cream that tasted like a dentist’s office. Adjust in small increments.
- Chill the Base Longer: Let the condensed milk, cream, and sugar mixture sit in the fridge for at least 2 hours before churning—this ensures a smoother texture and prevents iciness. I used to rush it, and the result was grainy. Trust the process.
Perfect pairings for these flavors
Warm Beverage Pairings
This mint chocolate chip ice cream pairs beautifully with warm beverages that complement its cool, refreshing flavors. A hot peppermint tea made with Earl Grey tea bags and a splash of peppermint syrup creates a cozy contrast.
For something richer, try a dark chocolate mocha—the bitterness of the chocolate enhances the ice cream's sweetness. I love sipping a vanilla chai latte from Starbucks on the side for a creamy, aromatic balance. 🍵
Coffee Pairings
If you're a coffee lover, a cold brew concentrate with a dash of peppermint syrup works surprisingly well. The deep, smooth notes of cold brew stand up to the ice cream's brightness. For a classic combo, serve with a doppio espresso—the bold, bitter flavors create a perfect contrast.
I often make a quick peppermint mocha by mixing 2 shots of espresso with 1 tbsp chocolate syrup and a splash of peppermint extract, then topping it with whipped cream. ☕
Dessert Toppings
Elevate your ice cream with toppings that enhance its minty-chocolate profile. A drizzle of warm caramel sauce adds a gooey, sweet contrast. For a festive touch, sprinkle crushed candy canes or peppermint candies on top.
I also love adding a dollop of whipped cream and a sprinkle of crushed pistachios for texture. If you're feeling adventurous, try a mint chocolate ganache—simmer ½ cup heavy cream with 4 oz dark chocolate and 1 tsp peppermint extract, then drizzle over the ice cream. 🍫
Seasonal Serving Ideas
This ice cream is perfect for holiday gatherings, but it shines year-round. For a Christmas dessert, serve it in mini martini glasses with a candy cane stirrer and a sprinkle of powdered sugar. In summer, pair it with fresh berries like raspberries or blackberries for a fruity contrast.
I also love making mint chocolate chip ice cream sandwiches with Oreo cookies during the holidays—it’s a crowd-pleaser every time. ❄️
Alcoholic Pairings
For an adult twist, pair your ice cream with mint-flavored liqueurs like Crème de Menthe. A shot of Baileys Irish Cream with a splash of peppermint schnapps adds a creamy, boozy kick.
For a lighter option, try a peppermint martini—mix 2 oz vodka, 1 oz peppermint schnapps, and a splash of chocolate syrup, then shake with ice. The cool, refreshing flavors of the ice cream cut through the alcohol beautifully. 🍸
Nutrition facts
Frequently asked questions
Can I make this without a Ninja Foodi?
Yes! Any airtight container will work—just press the mixture down firmly to remove air bubbles before freezing. For the creamiest texture, use a quart-sized mason jar or loaf pan. The key is stirring every 2 hours to prevent ice crystals. A hand mixer isn't required, but it helps if you want to speed up the process.
Why does my ice cream get icy?
Ice crystals form when air bubbles aren't removed or when the mixture isn't stirred during freezing. Always press the mixture down before sealing, and stir with a fork every 2 hours. For extra creaminess, add 1/4 cup corn syrup to the base—it acts as a natural stabilizer without changing the flavor.
How do I make this vegan?
Swap the condensed milk for 1 can coconut condensed milk and heavy cream for full-fat coconut milk. Add 1 tbsp maple syrup for extra sweetness. The texture will be slightly softer but still delicious! For chocolate chips, use vegan-friendly dark chocolate chunks or Enjoy Life brand.
Can I use mint extract instead of peppermint?
Yes, but peppermint extract gives a stronger, more traditional holiday flavor. Use the same amount (1 tbsp) of mint extract, but you may want to add 1/4 tsp more vanilla extract to balance the flavor. The color will be lighter without green food coloring.
How long does it keep in the freezer?
This ice cream stays fresh for up to 2 months when stored in an airtight container. For best quality, consume within 2 weeks. If it gets too hard, let it sit at room temperature for 10 minutes before scooping. The chocolate chips will soften naturally as it thaws.