This Easy Ninja Creami Chocolate Gelato is rich, smooth, and loaded with deep chocolate flavor in every bite. Made with simple ingredients and churned in the Ninja Creami, it’s an easy homemade dessert that tastes like it came straight from a gelato shop.
If you’re craving real-deal chocolate gelato without leaving the house, this Easy Ninja Creami Chocolate Gelato is about to be your new favorite dessert.
It’s ultra creamy, deeply chocolatey, and made with simple ingredients you probably already have in your kitchen, no fancy techniques, no long ingredient list, just pure chocolate flavor spun to perfection in your Ninja Creami.
Why You Will Love This Recipe!
- Big Chocolate Flavor: This isn’t bland, barely-there chocolate. It’s rich, bold, and exactly what you want when a chocolate craving hits hard.
- Super Creamy Texture: The Ninja Creami works its magic and gives you that smooth, scoop-shop consistency without any complicated steps.
- Simple Ingredients: No hard-to-find items. You’re working with basic pantry and fridge staples.
- Easy to Make: Mix it, freeze it, spin it. That’s it. No stovetop babysitting or churning for hours.
- Budget-Friendly Treat: Skip the pricey gelato shop. You can make a full batch at home for a fraction of the cost—and no one will know the difference.
Ingredients Needed
- Whole milk: For a smooth, creamy base
- Heavy cream: For rich texture and body
- Granulated sugar: To sweeten the gelato
- Dry ice cream powder: For extra creaminess
- Vanilla extract: For added depth of flavor
How To Make Ninja Creami Chocolate Gelato
Step One: In a medium bowl or directly in the pint container, whisk together the milk, heavy cream, sugar, cocoa powder, and milk powder until everything is completely dissolved and smooth. Stir in vanilla or any other extracts if using.
Step Two: Pour the mixture into the Ninja Creami pint, secure the lid, and freeze for a full 24 hours so it’s completely solid all the way through.
Step Three: Remove the lid, place the frozen pint into the Ninja Creami, and run the “Gelato” setting.
Step Four: If the texture looks dry or crumbly after the first spin, use the “Re-Spin” function or add a small splash of milk and spin again until creamy.
Step Five: Scoop and enjoy right away for a soft, fresh texture, or pop it back in the freezer for a firmer, scoopable gelato.
Ninja Creami Chocolate Gelato Recipe Tips
Freeze It Flat & Level: Before freezing, make sure the base is evenly distributed in the pint container. A flat, level surface helps the Ninja Creami spin it evenly instead of leaving icy patches on the sides.
Give It the Full 24 Hours: If the center isn’t fully frozen solid, the texture won’t be right. Don’t rush it. Rock-solid is the goal.
Use Good Cocoa Powder: Your chocolate flavor depends on it. A high-quality unsweetened cocoa powder gives you that deep, bold taste instead of a weak chocolate vibe.
Scrape Down the Sides If Needed: After the first spin, check the edges. If you see dry powdery bits clinging to the sides, scrape them down and hit the re-spin button.
Add a Splash of Milk for Creamier Results: If it looks crumbly after spinning, add a small splash of milk before using the re-spin function. It smooths everything out fast.
Don’t Over-Sweeten: Gelato tastes less sweet once frozen. Taste your base before freezing and adjust carefully—you can always drizzle chocolate sauce on top later.
Customize It: Want chocolate chip? Add shaved chocolate after the first spin and use the mix-in function. Craving mocha? Stir in a little espresso powder before freezing. This recipe is flexible, so make it yours.
Storing Instructions
Store any leftovers right in the original Ninja Creami pint container with the lid tightly secured. Keep it in the coldest part of your freezer, not the door, to maintain a consistent texture.
If the gelato freezes rock hard after sitting for a few days (which it probably will), just pop the pint back into the Ninja Creami and run the “Re-Spin” function until smooth again. For best texture and flavor, try to enjoy it within 1–2 weeks—after that, ice crystals can start creeping in and nobody wants gritty chocolate gelato.
Easy Ninja Creami Chocolate Gelato Recipe Faqs
Can I use 2% milk instead of whole milk? Yes! 2% milk will work just fine. The gelato will be slightly less rich but still creamy and delicious.
Do I have to use dry ice cream powder? Not strictly. It helps create a creamier, smoother texture, but you can skip it if you don’t have it—just expect a slightly softer gelato.
How long does it last in the freezer? For best flavor and texture, enjoy within 1–2 weeks. It may last longer, but ice crystals can form and affect creaminess.
Can I add mix-ins like chocolate chips or nuts? Absolutely! Add them after the first churn using the Ninja Creami mix-in function for evenly distributed pieces.
Can I make this gelato without the Ninja Creami? You can try, but the texture won’t be the same. The Ninja Creami is what gives this gelato its signature smooth, scoopable consistency.
Why is my gelato crumbly after spinning? If it looks dry or crumbly, add a small splash of milk and use the “Re-Spin” function. This helps smooth it out perfectly.
Can I change the flavor? Yes! Swap vanilla extract for almond, coffee, or other extracts. You can even stir in cocoa nibs or espresso powder for a twist.
More Easy Ninja Creami Gelato Recipes
Easy Ninja Creami Pistachio Gelato Recipe
Easy Ninja Creami Nutella Gelato
Easy Ninja Creami Coffee Gelato
Easy Ninja Creami Lemon Raspberry Gelato
Easy Ninja Creami Cherry Gelato Recipe
Easy Ninja Creami Strawberry Gelato
Easy Ninja Creami Stracciatella Gelato
Easy Ninja Creami Vanilla Gelato
Ninja Creami Salted Caramel Gelato Recipe
Easy Ninja Creami Peach Gelato
Easy Ninja Creami Lemon Gelato
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Easy Ninja Creami Chocolate Gelato
Description
Ingredients
- 1 ½ cup whole milk, or 2% for a lighter texture
- ¾ cup heavy cream
- 1/4 cup granulated sugar
- 2 teaspoons cocoa powder
- ¼ cup dry ice cream powder, chocolate ice cream mix
- 1 tsp vanilla extract, optional
Instructions
- In a medium bowl or pint container, whisk together the 1 ½ cup whole milk, ¾ cup heavy cream, 1/4 cup granulated sugar, 2 teaspoons cocoa powder and ¼ cup dry ice cream powder until the sugar and milk powder are fully dissolved. If you’re adding 1 tsp vanilla extract or other flavor extracts, mix them in as well.
- Pour the mixture into the Ninja Creami pint container. Place the lid on and freeze for 24 hours to ensure it's fully solid.
- After 24 hours, remove the pint from the freezer, take off the lid, and place it in the Ninja Creami machine. Select the "Gelato" function and churn.
- If the gelato looks a bit crumbly after the first churn, use the "Re-mix" function or add a splash of milk and churn again until smooth and creamy.
- Enjoy immediately for a fresh, soft gelato texture, or refreeze in the pint container for a firmer consistency.
Equipment
- Ninja Creami Ice Cream Machine
- Ninja Creami Pint Container
- Ninja Creami Pint Container Lid
Nutrition
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