Chocolate Ninja CREAMi Milkshake Recipe
- kcal
- 425
- protein
- 10g
- sugar
- 48g
- fat
- 20g
per pint, estimated
A CREAMi milkshake is not a blender situation. You freeze a chocolate-milk base until it's solid, then let the machine shave it back into something thicker than any shake shop can pour. Cocoa powder, not syrup, keeps the base from freezing rock-solid and gives the shake a deeper chocolate edge, and the two tablespoons of cream is what makes the final spin pour slow and land rich. Every model in this catalog — NC300, NC301, Deluxe, and Scoop & Swirl — has a milkshake program, and the FAQ below tells you exactly which button to press on yours. Either way, give the base the full 24-hour freeze, or the spin comes out soup.
Ingredients
| Ingredient | US | Metric | kcal | Protein |
|---|---|---|---|---|
| Whole milk | 1 cup | 240 ml | 150 | 8g |
| Heavy cream | 2 tbsp | 30 ml | 100 | 1g |
| Unsweetened cocoa powder | 2 tbsp | 12 g | 24 | 1g |
| Granulated sugar | 3 tbsp | 36 g | 140 | 0g |
| Pure vanilla extract | 1 tsp | 5 ml | 12 | 0g |
| Pinch of kosher salt | 1/8 tsp | 0.75 g | 0 | 0g |
Per-line macros are for the whole amount listed. Nutrition per pint is estimated — see the methodology on the About page.
Steps
Whisk the cocoa powder and sugar into the whole milk until no lumps remain — about 45 seconds. Dry cocoa clumps if you rush this step.
Whisk in the heavy cream, vanilla, and salt.
Pour into the CREAMi pint and freeze upright on a level shelf for a full 24 hours.
- Spin: MILKSHAKE
Process on MILKSHAKE. The texture should look like soft-serve that just barely holds a spoon.
- Spin: RE-SPIN
If it's too thick to pour, add 2 tbsp milk and RE-SPIN. If it's soupy, the base under-froze — refreeze the pint for 2 hours and spin again.
If it comes out crumbly: respin
If the spin comes out crumbly instead of pouring, add 2 tbsp milk and RE-SPIN — a milkshake should be looser than ice cream. If it's still too thick, add one more splash and spin again.
Still icy after the respin? The icy-fix guide has all seven fixes.
Scaling to your machine
For the 24 oz Deluxe tub (NC501), multiply every ingredient by 1.5 and spin on the Deluxe MILKSHAKE program. On Scoop & Swirl (NC701), spin on MILKSHAKE, then use SWIRL to fold in chopped chocolate.
FAQ
What setting do I use for a Ninja CREAMi milkshake?
On the NC300 and NC301, use the dedicated MILKSHAKE setting after a full 24-hour freeze. The CREAMi Deluxe (NC501) has a MILKSHAKE program too — it sits with the drinkable programs — so scale the batch by 1.5 for the 24 oz tub and spin the same way. On the Scoop & Swirl (NC701), spin on MILKSHAKE, then use SWIRL for mix-ins.
Do I really need to freeze the base for 24 hours first?
Yes — the CREAMi shaves and churns frozen pints, so it can't blend a liquid. A fully frozen base is what turns into a thick shake on the MILKSHAKE spin; a pint pulled early spins up soupy no matter the setting.
How do I make it thicker or thinner?
For a spoon-thick shake, keep the full 2 tbsp of cream and skip the extra respin splash. To make it straw-friendly, RE-SPIN with an extra 2 tbsp milk. Adjust after the first spin — never by adding liquid before freezing, or the base won't set.
Chasing protein? Peanut Butter Ninja CREAMi Ice Cream Recipe packs 41g per pint.
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