Ingredients
Units
Scale
- 1 tablespoon Cream Cheese
- 1/3 cup Sugar (or monk fruit sweetener)
- 1 teaspoon Vanilla Extract
- 2 tablespoons of Special Dark Cocoa Powder (or regular cocoa powder)
- 3/4 cup of Heavy Cream (or half and half)
- 1 cup of Whole Milk
Instructions
- Soften the cream cheese in the microwave for 15 seconds.
- Mix the softened cream cheese with the sugar, vanilla extract, and cocoa powder.
- Next, add to this mixture the Heavy Cream and mix until smooth.
- Now add the mixture to the Ninja Creami pint container.
- To not go over the max fill line, now that the ice cream mixture is in the pint container, add the whole milk just to the fill line and stir. (it is ok if you have whole milk leftover)
- Place the lid on the pint container and freeze for 24 hours.
- When ready to eat, let the frozen container sit on the counter for 10 minutes.
- After 10 minutes make sure you have a level surface, if it is not flatten with a spoon.
- Place the pint container into the outer bowl apparatus and attach the outer bowl lid. Place the bowl assembly onto the Ninja Creami machine and lock it in place.
- Turn on the Ninja Creami Machine, use the Ice Cream Setting, and let the Ninja Creami go to work.
- When the machine is done remove and take off the lid. If the ice cream is too crumbly, put it back on the machine and hit the re-spin button.
- If you want any Mix-ins for your homemade ice cream, make a small hole in the ice cream and add any mix-in, place it back on the machine, and press the mix-in button.
- Enjoy with sprinkles, chocolate chips, or whipped cream on top, or all three.
Notes
- Our family loves dark chocolate and this recipe uses the Special Dark Cocoa Powder. However, I have made this with regular cocoa powder and the recipe is just as delicious.
