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If you Google “most popular ice cream flavors in America”, the number one result is chocolate ice cream. It makes sense, since chocolate is one of the best classic flavors out there. Alex and I decided to take chocolate to the next level by making darkest chocolate gelato!
The chocolate flavor is unimaginably deep and delicious (it’s one of the most chocolate-y things I’ve ever tasted).
Alex and I wanted to be a bit different when we created a chocolate ice cream. There’s already so many good chocolate ice creams out there, so we wanted to stand out a bit.
When we were brainstorming, I tried to think back to my favorite chocolate ice creams I’ve had over the years. The one that came out on top was Jeni’s Darkest Chocolate.
Growing up, I was always the kid who chose vanilla over chocolate. It didn’t matter if it was cake, frosting, or ice cream, vanilla always won out. So I thought it was a huge deal when I found myself ordering chocolate ice cream every time I went to Jeni’s.
The decadent dark chocolate flavor made all the difference in the smooth and rich taste. That’s why we decided to recreate the dark chocolate flavor in our Ninja Creami gelato recipe for darkest chocolate gelato.
Thankfully the recipe only takes a handful of ingredients and takes a few minutes to whip together on the stove. The best part: you just dump everything in a pan and cook for five minutes.
Super easy!
So if you’re a chocolate lover, grab a Ninja Creami pint and get spinning!
To Make Dairy-Free Darkest Chocolate Gelato:
- 1 cup oat milk for 1 cup whole milk
- 3/4 cup cream of coconut for 3/4 cup heavy cream
First Time Using the Ninja Creami or Looking for Tips?
While the Ninja Creami is a machine with only 7 (or 11) buttons, it can still be intimidating! Here are a few tips and tricks Alex and I have picked up since beginning our ice cream journey with the Ninja Creami!
- Does it matter which type of chocolate chunks I use? To achieve the “darkest” chocolate gelato, we recommend anything that is 60% cacao or higher. We used 62% cacao chocolate chunks from Aldi, so if you find dark chocolate chips or just break up a dark chocolate bar into chunks, most things will work!
- My gelato looks like it separated a bit while freezing, is this okay? Yes! This happened to ours too, but the spin in the Ninja Creami spread everything out evenly and it turned out great!
- If I put the pint back into the freezer, do I need to mix the ice cream up again before enjoying? Surprisingly, no! When using the typical base ingredients (whole milk, heavy cream), re-spinning is probably best to get the ice cream back to its original creamy consistency after freezing. However, we have found when using oat milk and cream of coconut, our first spin leaves the ice cream very creamy (almost like a soft-serve texture). After putting it in the freezer for 24 hours after this original spin, the ice cream is the perfect texture to enjoy without re-spinning! My suggestion is see how the texture is without a re-spin, and re-spin only as necessary!
- What button should I use to spin my ice cream? This all depends on the consistency you’re going for! Each button operates the machine at varying speeds. For thicker concoctions (like ice cream), the ice cream button is best. However, if using eggs in the recipe (like a gelato), use the gelato button! The sorbet button is best used with fruit mixtures. For example, if mixing a can of pineapples in heavy syrup, use the sorbet button to make a delicious fruity creation! Overall, it’s something you can experiment with to find your personal preference for your ice cream consistency!
Looking for More Ninja Creami Recipes?
If you’re on the hunt for more Ninja Creami recipes, be sure to grab one of our recipe e-books, Top 25 Ninja Creami Recipes ($2.99), or the great value of over 50 recipes in Ninja Creami Cookbook: Ice Cream & Gelato Edition! Each includes favorites such as cake batter gelato, red velvet ice cream, Shirley Temple ice cream, and many more!
If you’re like us and are running out of ice cream storage containers, grab a two-pack of Ninja Creami pints to keep your freezer full with all of your ice cream creations!
Or if you don’t have a Ninja Creami and are on the fence about getting one, check out my honest review!
Do You Want to Make Your Own Ninja Creami Cookbook?
If you want to make your own version of a Ninja Creami cookbook, check out our Ninja Creami Recipe Page Template! Besides the fun design, it has space to write the spin setting, number of servings, ingredients, directions, and notes (everything a Creami recipe needs)!
Ninja Creami Darkest Chocolate Gelato
Description
Darkest chocolate gelato uses cocoa powder and dark chocolate chunks to bring a rich, deep chocolate flavor to your gelato bowl!
To make this recipe in the Ninja Creami Deluxe, multiply all ingredients by 1.5
Note: 1 serving = 1 pint
Ingredients
Instructions
Combine 1 tsp vanilla extract, 1/3 cup granulated sugar, 1 cup whole milk, 3/4 cup heavy cream, 2 egg yolks, 2 tbsp unsweetened cocoa powder, and 1/3 cup chocolate chunks in a pot and cook on the stove at medium heat for 5 minutes, whisking constantly. This will ensure the eggs will not be scrambled.
Make sure the chocolate is fully melted and combined when the 5 minutes is up.
Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max fill line.
Wait for the pint to cool, then place it into the freezer (ensuring it is on a flat surface). Freeze for 24 hours.
After 24 hours, remove the pint from the freezer, and plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Gelato" button and (try to) wait patiently for the creamy treat coming your way.
Once the process is finished, press and hold the button on the left side of the Creami to twist the bowl to the left and remove it from the machine. Twist the lid off of the outer bowl and remove the pint.
Now your darkest chocolate gelato is ready to enjoy!
Note
If you don't like following recipes, don't worry - you can customize it however you want! We personally use oat milk and coconut cream to avoid most of the dairy, and it's some of the best ice cream we've ever had.
If you liked this recipe, check out our recipe for brownie batter gelato here.
Can I use this recipe to make vanilla gelato by simply omitting the chocolates?
Sure! I have a vanilla bean gelato on this blog that you can also use!
https://theicecreamconfectionals.com/recipe/ninja-creami-vanilla-bean-gelato/
Lindsay
Sure! I have a vanilla bean gelato on this blog that you can also use that might be easier!
https://theicecreamconfectionals.com/recipe/ninja-creami-vanilla-bean-gelato/
Lindsay
Hiya! This turned out great and I really loved the taste. I’ve noticed both times I made it there was a slight grainy texture, particularly around the edges of the pint. Do you have any advice for getting rid of that?
Glad you enjoyed the gelato! I think sometimes the blade isn’t able to reach the edges sometimes so it can get a bit icy or grainy. I would try mixing by hand after spinning (if possible depending on how thick the gelato is), or try running the edges of the pint under a bit of warm water. You could also try scraping down the sides with a knife after the initial spin and put the pint back in the Creami on Re-Spin. Hope this helps!
Best chocolate ice cream I have ever had. Used half and half (didn’t have milk) and heavy cream. Ghiradelli cocoa powder and Belgian chocolate. Will make this again for sure! Thank you.
This is amazing. My husband and I think it’s the best ice cream we’ve ever had. I made some adjustments with fairlife chocolate milk added and a little less sugar. Perfect!