Ninja Creami Chocolate Ice Cream (No Pudding Mix)

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This Ninja Creami Chocolate Ice Cream is a delicious and easy-to-make alternative to store-bought ice creams. It’s a rich and flavorful dessert made with simple ingredients and minimal effort. The recipe is dairy free, contains no instant pudding mix or gums and is a nourishing way to satisfy your sweet tooth.

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Nutritional Benefits

The cashews in this dairy-free chocolate ice cream are rich in fibre as well as containing good amounts of plant-based protein and heart-healthy fats. Coconut milk, coconut yoghurt and maple syrup provide plenty of essential vitamins and minerals like iron, magnesium, manganese and potassium in addition to probiotics. Between them these nutrients are vital for oxygen transport, the development of red blood cells, supporting muscle and nerve function, a healthy gut and immune system, connective tissue formation and energy production, in addition to fluid balance and nerve impulses throughout the body. The cacao is also a good source of many of these vitamins and minerals in addition to being rich in antioxidants (great for inflammation).

Ingredients – What You’ll Need To Make This Recipe

This Ninja Creami Chocolate Ice cream recipe requires very little hands on time however, it will require a day in the freezer. The wait time is worth it for a delicious homemade ice cream though!

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  • Cashews – Provide protein, create a creamy base, and add a subtle nutty flavor to the ice cream.
  • Coconut yogurt – Adds some fats while also helping to make the ice cream even more creamy.
  • Coconut milk – Serves as the liquid base in addition to helping achieve the creamy texture.
  • Cocoa powder – Adds the rich chocolate flavor for this ice cream. Remember – if you opt to use raw cacao it’s much more bitter than cocoa powder. As such, you may want or need to add a little more sweetener.
  • Maple Syrup – Provides natural sweetness and a subtle caramel flavor, which is a perfect match for the chocolate and coconut.
  • Vanilla extract – Rounds out the flavor of the chocolate while adding a touch of warmth.
  • Pinch of salt – Helps balance the sweetness of the other ingredients and brings out the richness of the coconut.

Many Ninja Creami recipes use ingredients like pudding mix, guar gum and xanthan gum to achieve a creamy texture. The gums act as a thickener and stabilizer, which help prevent the formation of ice crystals and improve the overall texture of the ice cream making it thick and creamy. In my experience with this machine so far, using ingredients like yoghurt, coconut milk and cashews will achieve the same results. So if you’re looking to skip on the instant mixes and gums you absolutely can.

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How To Make Ninja Creami Chocolate Ice Cream

There is lots to love about the Ninja Creami ice cream maker. The recipes are simpler than traditional ice cream recipes and quicker to make too. This machine can produce no churn ice creams that are equivalent to a churned version you’d get from traditional ice cream makers in a fraction of the time.

  1. Soak the cashews in boiling water for 15 minutes to help soften them.
  2. Drain and rinse cashews then add to a blender along with all the remaining ingredients. Blend on high for a minute or two or until the mix is completely smooth.
  3. Pour the mixture into the Ninja Creami pint container no higher than the max fill line. Chill for 24 hours without the lid. Leaving the lid off helps the ice cream base freeze flat without creating a dome on top.
  4. Place the ice cream tub into the outer bowl, place the outer bowl lid on top and secure it. Next, insert the bowl into the Ninja Creami machine, locking it into place.
  5. Select the lite ice cream function, to start the ice cream churn. This setting will take a little less than two minutes to complete.
  6. Remove the lid, and if the ice cream looks a little powdery add an extra tablespoon of milk to the mix then put the bowl back into the machine and select the re-spin button. If it’s not powdery, but still not smooth and creamy, just re-spin without the extra milk.
  7. Serve as is or with any variety of toppings you like.
  8. Store any leftovers in the Ninja Creami tub but smooth it out and flatten the top with the back of a spoon before it goes back into the freezer. Simply re-spin the ice cream the next time you want to enjoy what’s left.

The addition of cashews and coconut milk in this recipe produces a very creamy chocolate ice cream. Even those who are not dairy-free or vegan will struggle to tell there is no cream in the recipe at all! Not only do these two ingredients help with the texture and consistency, they also provide they delicious flavor base of chocolate with a hint of nuttiness. With this in mind, while they could both be substituted if desired, I don’t recommend it.

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Substitutions And Variations

Looking for a Ninja Creami Chocolate Ice Cream with higher protein? Add a scoop or two of protein powder to the mix before you blend it to give this ice cream an extra protein boost. Remember – if doing this it will significantly affect the flavor profile.

No cashews? Macadamias are a great substitute. They will also produce a deliciously creamy ice cream.

If you’ve made my Fermented Fruit recipe – you can substitute the maple syrup with some of the fruit-infused honey.

Once the ice cream has gone through it’s first spin, you can add any of your favorite mix-ins if desired. Cacao nibs, or a few chocolate chips along with some chopped nuts and raisins are my favourites.

Tips For Success With This Recipe

Don’t skip on soaking the cashews. It makes the cashews softer and easier to blend in addition to improving the creaminess of the ice cream.

Whether or not the ice cream should first be thawed on the bench for 5-10 minutes is hotly debated in the Ninja Creami community. I’ve found it can really depend on the ice cream you’re making. If you have a very low fat, high protein ice cream or are making a fruit sorbet – in my experience sitting it out for a few minutes does help to stop it becoming powdery. As this recipe contains ingredients with some fat, I haven’t found I need to do that. It can go straight from freezer to spin.

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Storing/Freezing/Make Ahead

Store any leftovers in the Ninja Creami tub but smooth the ice cream out with the back of a spoon first to create a top with a flat surface. Also re-freeze without the tub lid to ensure the ice cream maintains a level surface. This is important, as freezing with the tub lid on can, and often does, create a dome shape at the top of the ice cream. This makes the Ninja Creami work harder and it can put unnecessary strain on the motor.

FAQ

Why is my Ninja Creami ice cream crumbly?

Ninja Creami ice cream generally becomes crumbly if the ice cream is low in fat. The fat content in this Ninja Creami Chocolate Ice Cream means that is unlikely to occur with this recipe.

How long to freeze before using Ninja Creami?

Best results are achieved if the ice cream is frozen for a full 24 hours before churning.

Can I put my Ninja Creami back in the freezer?

Yes! Store any leftovers in the Ninja Creami tub but smooth the ice cream out with the back of a spoon first to create a top with a flat surface. This will make for an easier re-spin.

More Dessert Recipes

If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook, YouTube or TikTok!

A white hand is holding a small Ninja Creami tub full of chocolate ice cream. A spoon is sticking out the top.Pin

Ninja Creami Chocolate Ice Cream (No Pudding Mix)

Enjoy the convenience and deliciousness of homemade ice cream with this Ninja Creami Chocolate Ice Cream recipe. It's a simple and nourishing way to indulge your sweet tooth.
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Course: Dessert
Cuisine: American
Keyword: Plant Based, Simple, Vegan
Prep Time: 20 minutes
Freezing Time: 1 day
Total Time: 1 day 20 minutes
Servings: 3 people
Calories: 317kcal

Equipment

  • 1 Ninja Creami Machine

Ingredients

  • cup raw cashews (4oz / 115g)
  • cup plain coconut yoghurt (7oz / 200g)
  • ¾ cup coconut milk (6.5 fl oz / 190ml)
  • ¼ cup cocoa powder (see note 1) (½ oz / 15g)
  • ¼ cup maple syrup (see note 2)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  • Soak the cashews in boiling water for 15 minutes to help soften them.
  • Drain and rinse cashews then add to a blender along with all the remaining ingredients. Blend on high for a minute or two or until the mix is completely smooth.
  • Pour the mixture into the Ninja Creami pint container no higher than the max fill line. Chill in the freezer for 24 hours without the lid. Leaving the lid off helps the ice cream base freeze flat without creating a dome on top.
  • Place the ice cream tub into the Ninja Creami outer bowl, then place the outer bowl lid on top and secure it. Next, insert the bowl into the Ninja Creami machine, locking it into place.
  • Select the lite ice cream function, to start the ice cream churn. This setting will take a little less than two minutes to complete.
  • Remove the lid, and if the ice cream looks a little powdery add an extra tablespoon of milk to the mix then put the bowl back into the machine and select the re-spin button. If it's not powdery, but still not smooth and creamy, just re-spin without the extra milk (see note 3).
  • Serve as is or with any variety of toppings you like. This recipe will serve 2-3 people.
  • Store any leftovers in the Ninja Creami tub but smooth the ice cream out and flatten the top with the back of a spoon before it goes back into the freezer. Simply re-spin the ice cream the next time you want to enjoy what's left.

Video

Notes

Note 1: If you opt to use raw cacao remember it’s much more bitter than cocoa powder. As such, you may want or need to add a little more sweetener.
Note 2: You can use less than ¼ cup of maple syrup if preferred, but keep in mind sweetness can disappear as something is frozen. As such, you tend to do better with a touch more than you think you’ll need. The sweetness here is also helping to balance out the bitterness of the cocoa.
 Note 3: I made this recipe four times before publishing and not once did it need a second spin/re-spin. I have simply mentioned those options in the recipe should you by chance have a different outcome. In this instance one re-spin should be all it needs. It is very unlikely to become powdery given the coconut milk and cashews used.

Nutrition

Serving: 2scoops | Calories: 317kcal | Carbohydrates: 16g | Protein: 12g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 28mg | Potassium: 487mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 5mg

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Gabby Campbell

Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY

2 Comments

  1. At the top you said to use maple syrup, but the recipe at the bottom doesn’t say how much. I might also just be blind and missed jt. 😅 How much maple syrup would you recommend?

    1. My apologies Julia! I can’t tell you how many times I read that post and recipe before I hit publish and I still missed it! I’ve updated the recipe now to include the ¼ cup of maple syrup. I’m also so sorry it took me several days to respond. Your comment has only dropped in for me to see but I can see you wrote it four days ago. No idea what’s happened there.

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