This 3-Ingredient Chocolate Ninja Creami Ice Cream is the easiest homemade ice cream you’ll ever make.

Rich, creamy, and made without any protein powder or pudding mix, I’m happy to say, it’s a classic for a reason.

I’m going to warn you: these taste like full-fat ice cream and only have a few ingredients. My chocolate ice cream is hard to resist and gives you a great reason to pull out your Ninja Creami.

Why You’ll Love This Recipe

Only three ingredients. Milk, sweetener, cocoa powder. That’s the whole shopping list.
No fuss, no fancy equipment. A container and a handheld milk frother are all you need to mix it up.
Endlessly customizable. Swap the sweetener and adjust the richness.

Ingredients

2 cups milk — The whole milk will give you the richest texture, but any milk you have on hand (dairy or non-dairy) will work.

3 tbsp maple syrup (or preferred sweetener) — Granulated sugar, honey, or your favorite sugar substitute all work here too. This is genuinely a “make it yours” ingredient.

3 tbsp cocoa powder — Use whatever unsweetened cocoa powder you already have in the pantry.

How to Make It

Start by adding your milk, sweetener, and cocoa powder to your container.

Pop the lid on and freeze the container for a full 24 hours.

Once it’s frozen through, spin it on the “Ice Cream” setting. Take a peek: if it looks a little crumbly or dry, that’s normal at this stage.

Simply add a splash more milk and respin until the texture turns silky and scoopable. Taste as you go.

From here, it’s entirely up to you. Scoop it straight into a bowl, or fold in some crushed Oreos or brownie, if you like.

Storage

Keep the container tightly covered in the freezer for up to two weeks.

Because this base doesn’t have the stabilizers or added fat that store-bought ice cream relies on, it will freeze harder than what you’re used to between servings.

A quick respin (or a few minutes at room temperature) brings it right back to scoopable.

Substitutions

Milk: Any dairy or non-dairy milk works. Oat milk and whole milk tend to give the creamiest results; skim milk and very low-fat alternatives may need an extra respin or two.
Sweetener: Sugar, honey, maple syrup, monk fruit, or allulose all work well. Keep in mind that sugar alternatives can behave differently in the freezer, so you may need slightly more liquid at the respin stage to smooth things out.
Cocoa powder: Natural or Dutch-processed both work fine — use what’s already in your pantry.

Once you try this base, I have a feeling it’s going to become a regular in your freezer rotation.

Let me know what flavor you want to see turned into a Ninja Creami recipe next, and don’t forget to save this one for later. Enjoy!

More Ninja Creami Recipes