Peppermint Mocha Ninja CREAMi Ice Cream Recipe
- kcal
- 785
- protein
- 14g
- sugar
- 60g
- fat
- 53g
per pint, estimated
This is the December coffee order, frozen: espresso powder for the roast, real cocoa for the dark backbone, and peppermint extract dosed with a steady hand — it doubles its volume in the freezer, and the line between holiday latte and menthol is half a teaspoon. The cocoa does hidden work too: its solids thicken the base, so the pint spins scoopable with a bitter edge that keeps the sweetness honest. Like its plain coffee sibling, this pint runs on water discipline — all the flavor comes from dry powders, so nothing dilutes the freeze. Spin on ICE CREAM, respin once, and finish with crushed candy cane on top of the bowl, never in the pint.
Ingredients
| Ingredient | US | Metric | kcal | Protein |
|---|---|---|---|---|
| Whole milk | 1 cup | 240 ml | 150 | 8g |
| Heavy cream | 1/2 cup | 120 ml | 400 | 3g |
| Unsweetened cocoa powder | 2 tbsp | 10 g | 25 | 2g |
| Instant espresso powder | 1 1/2 tbsp | 9 g | 22 | 1g |
| Granulated sugar | 4 tbsp | 48 g | 185 | 0g |
| Peppermint extract | 1/2 tsp | 2.5 ml | 6 | 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 sugar, cocoa powder, espresso powder, and salt together in a medium bowl until no dry pockets remain — blending them dry first stops the cocoa from clumping against the wet milk.
Whisk in the milk and peppermint extract for about 60 seconds, until the mixture is one uniform mocha color with no powder streaks. Measure the peppermint exactly — 1/2 tsp is the ceiling for a first batch; it intensifies as it freezes.
Whisk in the heavy cream, then pour into the CREAMi pint, stopping at the max-fill line.
Freeze upright on a level shelf for a full 24 hours.
- Spin: ICE CREAM
Process on ICE CREAM. The first pass will look crumbly and dry — cocoa and espresso powder absorb moisture, so expect it.
- Spin: RE-SPIN
Add 1 tbsp whole milk over the top and RE-SPIN until the pint turns glossy and holds soft-serve ridges. Serve immediately, crowned with crushed candy cane if you're feeling festive.
If it comes out crumbly: respin
If the first spin looks dry or powdery, add 1 tbsp whole milk and RE-SPIN. Cocoa and espresso powder both drink moisture from the base, so this pint runs drier than vanilla — one extra pass is completely normal.
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 ICE CREAM setting. On Scoop & Swirl (NC701), the same base works — spin on ICE CREAM, then use SWIRL to ripple in a spoon of chocolate chips if you want a chunkier pint.
FAQ
How much peppermint extract is too much?
Start at 1/2 tsp for the pint and don't exceed 3/4 tsp on any batch — cold amplifies mint, and peppermint goes from 'holiday latte' to 'toothpaste' fast. Use peppermint extract specifically: bottles labeled plain 'mint' lean on spearmint, which is a different (worse) pint.
Can I use brewed coffee instead of espresso powder?
Partially — swap 1/4 cup of the milk for 1/4 cup of strong brewed coffee and keep the cocoa as-is. Brewed coffee is mostly water, and a full milk swap adds enough loose water to spin the pint icy. The espresso powder keeps the roast flavor bold at a safe water level.
Dutch-process or natural cocoa — does it matter?
Both work. Dutch-process is darker and smoother, natural cocoa is brighter and slightly more bitter — in a pint with peppermint, either reads as 'chocolate'. Don't use hot cocoa mix: it's mostly sugar and milk powder, and it throws the base's sweetness and salt balance off.
How much caffeine is in a scoop?
The whole pint carries roughly 80–100 mg from the espresso powder — about one shot of espresso spread over four scoops, plus a trace from the cocoa. Decaf espresso powder behaves identically in the spin if you want the flavor for an evening bowl.
Chasing protein? Peanut Butter Ninja CREAMi Ice Cream Recipe packs 41g per pint.
More pints to spin next
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