Spiced Ninja Creami Hot Chocolate Ice Cream
Hot chocolate ice cream made in the Ninja Creami with cocoa, half and half, sweetened condensed milk, cinnamon, nutmeg, and a pinch of cayenne. It tastes like a mug of hot cocoa, frozen. No heavy cream, eggs, or gums.
Servings: 4
Calories: 180kcal
Equipment
- 1 Ninja Creami Deluxe Ice Cream maker
- 1 Ninja Creami Container Pint
- 1 Blender or food processor
Ingredients
- 1 ¼ cups half-and-half
- ⅓ cup sweetened condensed milk
- ¼ cup cocoa powder
- 2 tablespoon sugar
- Pinch cinnamon
- Pinch nutmeg
- Pinch cayenne or chili powder
- 1 teaspooon vanilla extract
- Pinch salt
Instructions
- Add the half and half, condensed milk, cocoa powder, sugar, cinnamon, nutmeg, cayenne, vanilla, and salt to a blender. Blend until completely smooth with no dry cocoa specks.1 ¼ cups half-and-half, ⅓ cup sweetened condensed milk, ¼ cup cocoa powder, 2 tablespoon sugar, Pinch cinnamon, Pinch nutmeg, Pinch cayenne or chili powder, 1 teaspooon vanilla extract, Pinch salt
- Pour into a Deluxe 24 oz pint. Freeze flat for at least 24 hours.
- Let the pint sit on the counter about 5 minutes, or about 10 in a cold kitchen.
- Spin on Ice Cream.
- If it looks crumbly, add 1 to 2 tablespoons of half and half and run Respin.
- Serve right away, or freeze 10 to 15 minutes for a firmer scoop.
Notes
- 16 oz pint: Use ¾ cup half and half, ¼ cup sweetened condensed milk, 2 tablespoons cocoa powder, 1 tablespoon sugar, and small pinches of each spice. Follow the same steps.
- Cayenne: Start with a tiny pinch. The heat builds as the scoop melts.
- Cocoa: Dutch-process gives a deeper, darker flavor. Natural cocoa comes out lighter.
- Make it a mocha: Blend in a little espresso powder with the base.
- Storage: Keeps 1 to 2 weeks in the freezer. Smooth the top flat before refreezing, and Respin before serving.
Nutrition
Calories: 180kcal
