Triple Chocolate Ice Cream, easily prepared in your Ninja Cremi. Perfectly rich, creamy and extra chocolatey this ice cream recipe is made without cream cheese, heavy cream nor condensed milk. Instead we rely on Italian mascarpone cheese and milk for the lush ice cream feel. This is a heathy extra chocolate-y (with dark chocolate) ice cream recipe with real ingredients (no protein powders, pudding or xanthan gum either). So easy, so delicious, so good!
What is better than ice cream on a hot summer day – well, triple chocolate ice cream of course. Let me show you how I make mine. To my own standards this is a healthy chocolate ice cream that uses only real high quality ingredients – like Italian mascarpone for silkier and richer texture, high quality chocolate and cacao powder;
Ingredients and Substitutions
- Mascarpone cheese – I use Italian mascarpone;
- Milk – whole milk or skim milk works. When I’m out of milk, I’d mix Greek yogurt with water to the same consistency and use that instead.
- Cacao powder – dark cacao powder for baking and cooking
- Chocolate – I’m using dark chocolate with at least 70 % cacao content and moderate amounts of sugar. Needed for the mix-in (chocolate chips can be used here too) and the ice cream mix itself.
- Hot water – helps the cacao blend better and give the ice cream a much deeper chocolate taste. Plus it helps sugar melt.
- Sugar – I use brown sugar for deeper taste and flavor, but regular sugar can be used as well
How to make Triple Chocolate Ice cream?
1st: In a large glass combine hot water with cacao powder, sugar and 2 chunks of chocolate. Stir well to let every ingredient melt/blend well with the rest.
2nd: Combine with the mascarpone cheese, add in the milk and blend well. If needed adjust the milk to reach the max fill line of the container only.
3rd: Freeze for at least 12-14 hours, or until solid frozen. Run the sides under hot water and leave for a few minutes on the counter to defrost. Put on light ice cream (or ice cream), then add the chunks of chocolate and mix-in. Serve.
TIP: When adding chocolate at the end, make sure to add shredded chocolate or small chocolate drops (chunks) as sometimes the machine has trouble mixing it in if too big.
More SUMMER desserts:
Triple Chocolate Ice Cream (Ninja Creami)
Ingredients
- 120 g mascarpone cheese
- 270 g whole milk, or to be adjusted
- 60 g brown sugar
- 4 chunks dark chocolate, 70%
- 25 g cacao powder, high quality
- 70 g hot water, boiling
Instructions
- First, in a large glass pour the boiling hot water, then add the sugar, cacao powder and 2 chocolate chunks (the rest is for the mix-in at the end).
- Then, stir well until cacao powder is well incorporated and the chocolate and sugar are melted.
- Next, transfer the cacao mixture into the Ninja Creami container, add in the mascarpone cheese and the milk. If needed adjust milk quantity to reach the max fill line of the container.
- Freeze the container for up to 24 hours or until solid frozen. Usually it takes mine 12-16 hours to be solid frozen.
- Next, run the containers' sides under hot water for a few seconds, leave on the counter for approx.5-10 minutes to defrost a bit.
- Secure the container on the Ninja Creami and choose a program (ice cream or light ice cream).
- Then, make a whole in the middle and add the 2 remaining chocolate chunks in. Run the mix-in program.
- If the mixture still looks crumbly, re-spin, but it usually does not require this step. Serve immediately.
Notes
Nutrition
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I have been looking for a Ninja creamy recipe that uses mascarpone cheese. Thank you.
You are most welcome, hope you like it.