Unlock the Secrets of Ninja® CREAMi™ - Gelato and Beyond!

In this episode, we will make Triple Chocolate Gelato, Peppermint Bark Ice Cream, Java Chip Ice Cream and Mint Chocolate Chip Ice Cream in the Ninja® CREAMi™. All family favorites of our, we hope you enjoy!

Triple Chocolate Gelato

(Single recipe)
4 large egg yolks
1/2 cup dark brown sugar
2 T dark cocoa powder
1 T chocolate fudge topping
1/4 cup heavy cream
1/4 cup whole milk
2 T chocolate chunks, chopped

Place egg yolks, brown sugar, cocoa powder and fudge topping in a small saucepan and whisk until fully combined and sugar dissolved.
Add heavy cream and milk to saucepan and stir to combine.
Place saucepan on stove on medium heat, stirring constantly with a whisk or rubber spatula. Cook until temperature reaches 165-175F on an instant read thermometer.
Remove base from heat and stir in chocolate chunks until melted.
Pour the mixture through a fine-mesh strainer. Add strained mixture to a CREAMi™ pint.
Place into an ice bath.
Once cooled to room temperature, place storage lid on pint and freeze for at least 24 hours.
After at least 24 hours, place on Ninja® CREAMi™ and select Gelato setting.
When complete, either add additional mix-ins, or serve!

Peppermint Bark Ice Cream

1-2 T whipped cream cheese
2/3 cup Ghirardelli White Chocolate powder
1 cup whole milk
3/4 cup heavy cream
1/4 to 1/2 cup peppermint candy pieces (candy canes work great)
1/4 to 1/2 cup dark chocolate chunks

Microwave cream cheese for 15 seconds, then whisk until smooth.
Whip in white chocolate powder.
Add milk and whisk until solids are dissolved.
Whisk in heavy cream.
Place storage lid on pint and freeze for at least 24 hours.
After at least 24 hours, place on Ninja® CREAMi™ and select Ice Cream setting.
When complete, mix in peppermint pieces and chocolate chunks. If ice cream is still soft, freeze for at least 4 hours, then serve.
Serve and Enjoy!

Java Chip Ice Cream

1-2 T whipped cream cheese
1-2 t vanilla extract
2 T of your favorite instant espresso powder
1/3 cup Sugar
1 cup whole milk
3/4 cup heavy cream
1/4 to 1/2 cup mini chocolate chips or chocolate pieces

Microwave cream cheese for 15 seconds, then whisk until smooth.
Whip in sugar, espresso powder and vanilla.
Add milk and whisk until solids are dissolved.
Whisk in heavy cream.
Place storage lid on pint and freeze for at least 24 hours.
After at least 24 hours, place on Ninja® CREAMi™ and select Ice Cream setting.
When complete, mix in chocolate chunks/chips. If ice cream is still soft, freeze for at least 4 hours, then serve.
Serve and Enjoy!

Mint Chocolate Chip Ice Cream

Peppermint Base
2 T Whipped cream cheese
2 t Vanilla extract
1 t Peppermint extract
1/3 cup Sugar
1 cup Whole milk
3/4 cup Heavy cream
1/4 to 1/2 cup mini chocolate chips or chocolate pieces


Microwave cream cheese for 15 seconds, then whisk until smooth.
Whip in sugar, peppermint extract and vanilla.
Add milk and whisk until solids are dissolved.
Whisk in heavy cream.
Place storage lid on pint and freeze for at least 24 hours.
After at least 24 hours, place on Ninja® CREAMi™ and select Ice Cream setting.
When complete, mix in chocolate chunks/chips. If ice cream is still soft, freeze for at least 4 hours, then serve.
Serve and Enjoy!

Equipment used:
Ninja® CREAMi™ Ice Cream Maker

Credits:
Edited with DaVinci Resolve 17.4.2
Music courtesy YouTube Studio (Ratatouille's Kitchen - Carmen María and Edu Espinal)
Sound Effects courtesy freesound.org (yum yum yum - cognate perceptu,. nonono - plagasul)
Title and Subscribe graphics courtesy of our awesome friends from Rhubarb & Cod    / rhubarbandcod  

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