1/4cupsemisweet chocolate chips, to melt into base
1tspvanilla extract
1/8tspfine salt
Mix-ins:
1/2cupfudgy brownies, cut into 1/2-inch chunks
1/4cupsemisweet chocolate chips
2tbsphot fudge sauce, plus more for drizzling
Instructions
In a small saucepan over medium-low heat, whisk the whole milk, sugar, cocoa powder, pudding mix, and 1/4 cup chocolate chips until the sugar dissolves and the chips melt into a smooth, glossy mixture (about 3–5 minutes).
Remove from heat. Whisk in the heavy cream, vanilla, and salt. Let cool to room temperature.
Pour the cooled base into a Ninja Creami pint, just below the max-fill line. Seal and freeze flat for 24 hours.
Lock the frozen pint into the outer bowl and run the Ice Cream program. If it looks crumbly, run Re-Spin (add 1 tbsp milk first if very stiff).
Dig a 1.5-inch hole in the center. Add the brownie chunks, 1/4 cup chocolate chips, and hot fudge. Run the Mix-In program.
Scoop, drizzle with extra hot fudge, and serve immediately.
Equipment
Ninja Creami Ice Cream Machine
Ninja Creami Pint Container
Ninja Creami Pint Container Lid
Notes
Let the base cool fully before freezing and freeze the full 24 hours for the best texture. Keep the fat and sugar high to avoid an icy result. Store leftovers with wrap pressed to the surface and re-spin before serving.