Home → Recipes → Dessert → Ice Cream (Ninja Creami) → Ninja Creami World Class Chocolate Ice Cream (Baskin-Robbins Copycat)

Ninja Creami World Class Chocolate Ice Cream (Baskin-Robbins Copycat)

Author: Laurie Fleming
Published: September 10, 2026

Jump to recipe

If World Class Chocolate is the flavor you order every single time at Baskin-Robbins, this one’s for you. This Ninja Creami World Class Chocolate copycat recreates the signature classic at home: a smooth milk chocolate ice cream swirled with a light, creamy white chocolate mousse. It’s two kinds of chocolate in every bite, and it’s one of the easiest copycat recipes you can make in a Creami pint.

Bowl of Ninja Creami World Class Chocolate ice cream with milk chocolate scoops and a white chocolate mousse swirl

Cold Stone Chocolate Devotion, and this one gets requested more than any of them. The white chocolate swirl is what makes it feel special.

What Is World Class Chocolate?

World Class Chocolate is one of Baskin-Robbins’ most beloved year-round flavors. It pairs a milk chocolate ice cream with a white chocolate mousse ribbon, so you get rich cocoa flavor softened by a sweet, creamy vanilla-white-chocolate swirl. It’s less intense than a dark chocolate flavor and less plain than vanilla, which is exactly why so many people call it their favorite.

Ninja Creami World Class Chocolate ice cream scooped onto a waffle cone with a white chocolate mousse swirl

Why You’ll Love This Recipe

Two chocolates, one pint. Milk chocolate base plus a white chocolate mousse swirl, just like the scoop shop version.
No cooking required. Whisk, freeze, spin. The Ninja Creami does the work.
Simple ingredients. Milk, cream, sugar, cocoa, white chocolate, and vanilla. Nothing hard to find.
Costs a fraction of a scoop shop trip. One pint makes about four servings.
Easy to customize. Add chocolate chips, brownie bits, or a fudge swirl with the Mix-In function.

Ingredients

Full measurements are in the recipe card below.

Milk chocolate ice cream base

Heavy cream: Gives the base its rich, scoopable texture.
Whole milk: Keeps the ice cream smooth without being too dense.
Granulated sugar: Sweetens the base and helps prevent iciness.
Unsweetened cocoa powder: Provides the chocolate flavor. Regular cocoa keeps it milk-chocolate style rather than dark.
Milk chocolate chips, melted: Rounds out the flavor and makes the base taste like true milk chocolate instead of just cocoa.
Vanilla extract: Adds warmth and depth.
Salt: A small pinch balances the sweetness.

White chocolate mousse swirl

White chocolate chips, melted: The star of the swirl. Use a good-quality brand for the smoothest melt.
Heavy cream: Whipped to soft peaks to give the swirl its mousse-like texture.
Cream cheese: Adds a little body so the swirl holds its shape in the frozen pint.
Powdered sugar: Sweetens the mousse without grittiness.
Vanilla extract: Ties the swirl to the chocolate base.

How to Make Ninja Creami World Class Chocolate

Whisking heavy cream, milk, sugar, cocoa powder, and melted milk chocolate into a smooth ice cream base

Step 1: Melt the milk chocolate chips in the microwave in 20-second bursts, stirring between each, until smooth. In a large bowl, whisk together the heavy cream, whole milk, sugar, cocoa powder, vanilla, and salt until the sugar dissolves. Whisk in the melted chocolate until fully combined and no streaks remain.

Milk chocolate ice cream base poured into a Ninja Creami pint container below the max fill line and ready to freeze

Step 2: Pour the base into a Ninja Creami pint container, keeping it below the max fill line. Snap on the lid and freeze on a level surface for 24 hours.

Step 3: Melt the white chocolate chips the same way and let cool slightly. Beat the softened cream cheese with the powdered sugar and vanilla until smooth, then beat in the melted white chocolate. In a separate bowl, whip the heavy cream to soft peaks and fold it into the white chocolate mixture. Cover and refrigerate until the base is ready to spin.

Frozen pint locked into the Ninja Creami and spun on the Ice Cream function into creamy milk chocolate ice cream

Step 4: Remove the pint from the freezer, take off the lid, and lock it into the outer bowl. Run the Ice Cream function. If the result looks crumbly, run Re-spin once.

Step 5: Use a spoon to press a well down the center of the ice cream. Drop in about half of the white chocolate mousse. Run the Mix-In function for a swirled ribbon. For a bolder swirl, skip the machine and fold the mousse through by hand with a spoon in three or four strokes.

Step 6: Scoop into bowls or cones and top with a spoonful of the remaining mousse. Serve immediately for the softest texture, or refreeze for 30 minutes if you prefer firmer scoops.

White chocolate mousse added to the center of the chocolate ice cream and swirled with the Mix-In function

Tips for the Best Results

Freeze the pint level. A tilted pint spins unevenly and leaves a hard chunk at one side.
Let the melted chocolate cool for a minute before whisking it into the cold base, or it can seize into flecks.
Don’t over-mix the swirl. The whole point is a visible white ribbon. One Mix-In cycle or a few hand folds is enough.
Keep the mousse cold. It holds its shape better in the frozen ice cream if it goes in straight from the fridge.
Re-spin before adding mix-ins. Always get the base creamy first, then swirl.

Variations

Extra chocolate: Add ¼ cup of milk chocolate chips along with the mousse during the Mix-In cycle.
Brownie version: Fold in chopped brownie pieces for something closer to my chocolate toffee ice cream texture.
Peanut butter twist: Swap half the mousse for a spoonful of peanut butter, in the spirit of my chocolate peanut butter Creami.
Lighter option: Use 2% milk and reduce the heavy cream in the base. It will be slightly less rich but still creamy after a Re-spin.

Ninja Creami World Class Chocolate ice cream on a waffle cone with a white chocolate mousse ribbon

Storage

Freezer: Keep leftovers in the pint with the lid on for up to 2 weeks.
Re-serving: Let the pint sit at room temperature for 5–10 minutes, then run Re-spin to bring back the creamy texture. The swirl will blend in a bit more each time, so add a fresh spoonful of mousse on top if you have it.
Mousse: Extra white chocolate mousse keeps in the fridge for 3 days and is great over brownies or fresh berries.

Frequently Asked Questions

Can I make this without the mousse? Yes. The milk chocolate base alone is a great everyday chocolate ice cream. But the white chocolate swirl is what makes it World Class Chocolate, so I’d encourage you to make it at least once.

Why did my white chocolate seize? White chocolate is sensitive to heat. Melt it low and slow in short bursts, and make sure no water gets into the bowl. If it seizes, stir in a teaspoon of warm heavy cream to loosen it.

Can I use the Deluxe pint? Yes. The recipe fills a standard pint; for the Deluxe, multiply the ingredients by 1.5 and stay under the max line.

Can I use dark cocoa powder? You can, but it will taste more like dark chocolate than the milk chocolate flavor Baskin-Robbins is known for. Regular unsweetened cocoa is the closer match.

How long does the Ninja Creami base need to freeze? A full 24 hours. Shorter freezes lead to a soft, soupy spin.

Search