Cold Stone Mint Mint Chocolate Chocolate Chip Ninja Creami

Cold Stone’s Mint Mint Chocolate Chocolate Chip has the silliest name on the menu and one of the best builds. The doubling isn’t a typo — it’s the recipe. Mint ice cream, chocolate chips, brownie, and fudge, folded together on that frozen granite slab.

Almost every homemade mint chocolate chip recipe stops at the chips. That’s the gap this one closes. With a Ninja Creami you can make a copycat Cold Stone Mint Mint Chocolate Chocolate Chip at home that’s just as dense and loaded as the scoop shop version, for a few dollars a pint instead of nine.

The Creami does the hard part. You do about ten minutes of whisking.

What Is Cold Stone’s Mint Mint Chocolate Chocolate Chip?

It’s one of Cold Stone Creamery’s Signature Creations: mint ice cream with chocolate chips, brownie, and fudge. Four components, and the brownie is the one people forget.

Worth knowing so you order the right thing: this is not Cookie Mintster, which is mint ice cream with double Oreo cookies and fudge. Same base, different mix-ins. If Oreos are what you’re actually after, that’s the one to ask for.

Cold Stone’s whole texture identity is high butterfat and low overrun — dense ice cream that can carry heavy mix-ins without collapsing. That’s the same principle behind our Cold Stone Cotton Candy copycat, and it’s why the base below leans hard on heavy cream.

Why You’ll Love This Recipe

• It’s the full build, not the shortcut. Chips, brownie, and fudge — the way the shop actually makes it.
• Ten minutes of hands-on time. Whisk, pour, freeze, spin.
• No churning, no rock salt, no ice cream maker.
• A pint costs about $3. A Gotta Have It size is pushing $9.
• You set the mint level. Bold like the shop, or gentle for kids.

Ingredients

Mint ice cream base:

• Heavy whipping cream — the fat is what stops the Creami from producing a snow cone. Don’t substitute half-and-half here.
• Whole milk — keeps the base from going heavy.
• Granulated sugar — sweetens and lowers the freezing point so the pint stays spinnable.
• Cream cheese, softened — two tablespoons buys you that dense, slow-melting Cold Stone body. It’s the same trick that makes our Cold Stone Cake Batter copycat taste like the real thing instead of like homemade.
• Peppermint extract — peppermint, not “mint.” Mint extract is usually spearmint-forward and lands closer to toothpaste. Start low.
• Vanilla extract — rounds the peppermint so it isn’t sharp.
• Kosher salt — a pinch. Makes the chocolate read as more chocolate.
• Green gel food coloring — cosmetic only. Gel, not liquid; liquid thins the base.

Mix-ins:

• Mini chocolate chips — mini genuinely matters. Full-size chips freeze into pebbles.
• Brownie, in ½-inch pieces — bakery-case brownie is fine. If you want to go deeper on the brownie-in-ice-cream thing, our Cold Stone Chocolate Devotion copycat is built entirely around it.
• Hot fudge sauce — warmed to pourable, not hot.

How to Make Cold Stone Mint Mint Chocolate Chocolate Chip in the Ninja Creami

Step 1 — Soften the cream cheese. Microwave 10 seconds. It should smear, not melt. Skipping this is why people find white specks in the finished pint.

Step 2 — Build the base in the right order. Whisk the cream cheese and sugar to a smooth paste first. Then add cream, milk, peppermint extract, vanilla, salt, and coloring. Order matters — dump everything in at once and the cream cheese never dissolves.

Step 3 — Fill the pint. Below the max fill line, always. The base expands, and an overfilled pint domes and jams the blade.

Step 4 — Freeze 24 hours, level. Not 18. A tilted pint freezes lopsided and spins unevenly.

Step 5 — Spin on ICE CREAM. Freezer straight to machine. No counter rest.

Step 6 — Re-spin. The first spin usually comes out powdery and crumbly. This is normal, not a failure. Re-spin first; only if that doesn’t fix it, add one tablespoon of milk and re-spin again. Our Peanut Butter Cup Perfection copycat walks through the same fix in more detail.

Step 7 — Mix-ins. Dig a 1½-inch hole down to the bottom of the pint. Chips and brownie in. Run MIX-IN.

Step 8 — Fudge by hand, last. Spoon the warm fudge over the top, fold two or three strokes with a spoon. Run MIX-IN with fudge in there and the whole pint goes brown — you lose the ribbon entirely.

Pro Tips

• Underdose the peppermint on your first pint. It blooms as the base freezes. What tastes mild going in tastes right coming out; what tastes right going in tastes like mouthwash.
• Room-temp mix-ins only. Cold brownie chunks won’t distribute.
• Icy result? The pint froze against the back wall. Move it forward.
• Dig the hole deep. Shallow hole, mix-ins only in the top third.
• Same-day is best. Refrozen needs another re-spin.

Variations

• Cookie Mintster style — crushed Oreos in place of chips and brownie.
• Grasshopper — Andes mints instead of chocolate chips.
• Dark mint — dark chocolate chunks, skip the coloring, let it stay white.
• Festive version — for a green mint scoop built around the holiday instead of the Cold Stone build, our St. Patrick’s Day Ninja Creami ice cream is the one you want.
• Lighter — swap the cream cheese and some sugar for sugar-free instant vanilla pudding mix.

Storage

Sealed Creami pint, back of the freezer, up to two weeks. Parchment pressed to the surface if you’re fussy about ice crystals. Re-spin with a splash of milk before serving — don’t attack it hard-frozen with a spoon.

Frequently Asked Questions

What is in Cold Stone’s Mint Mint Chocolate Chocolate Chip? Mint ice cream with chocolate chips, brownie, and fudge. It’s a Signature Creation, and the doubled name refers to the doubled chocolate — chips and brownie and fudge.

Is Mint Mint Chocolate Chocolate Chip the same as Cookie Mintster? No. Cookie Mintster is mint ice cream with double Oreo cookies and fudge. Different mix-ins, same mint base.

Can I use mint extract instead of peppermint extract? You can, but the flavor shifts. Most mint extract is spearmint-forward, and Cold Stone’s mint reads clearly peppermint.

Why is my Ninja Creami mint chocolate chip crumbly? That’s the normal first-spin result. Re-spin once — if it’s still crumbly, add a tablespoon of milk and re-spin again. It happens on nearly every pint, including our Chocolate Devotion copycat.

Can I make this without cream cheese? Yes — 2 tablespoons instant vanilla pudding mix instead. Slightly softer, still good.

Do I really need 24 hours? Yes. Under-frozen bases spin to liquid. This is the one Creami rule with no workaround.

Can I double the batch? Not in one pint. Fill two, spin separately.