Ninja Creami Phish Food Chocolate (Printable)
Indulgent chocolate loaded with marshmallow swirls, caramel, and chocolate chunks
# What You'll Need:
→ Ice Cream Base
01 - 2 cups whole milk
02 - 1 cup heavy cream
03 - 3/4 cup granulated sugar
04 - 1/2 cup unsweetened cocoa powder
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt
→ Mix-ins
07 - 1/2 cup marshmallow fluff or crème
08 - 1/3 cup caramel sauce
09 - 1/2 cup mini chocolate fish or chopped chocolate pieces
# Directions:
01 - Whisk together milk, cream, sugar, cocoa powder, and salt in a medium saucepan. Heat over medium heat, stirring frequently, until mixture is hot and sugar dissolves completely. Do not allow to boil.
02 - Remove saucepan from heat and stir in vanilla extract until fully incorporated.
03 - Pour mixture into Ninja Creami pint container. Allow to cool to room temperature, then cover and freeze for at least 8 hours or overnight until solid.
04 - Process frozen base in Ninja Creami using Ice Cream setting until smooth and creamy.
05 - Create a well in center of processed ice cream. Add marshmallow fluff, caramel sauce, and chocolate fish or pieces.
06 - Reinsert pint and run Mix-In setting to swirl toppings throughout ice cream until evenly distributed.
07 - Serve immediately for soft-serve texture, or freeze 1-2 hours for firmer scoopable consistency.
# Expert Advice:
01 -
- The marshmallow gets these incredible ribbony pockets that stay soft even after days in the freezer
- You control exactly how chocolatey it gets, unlike store versions that always feel somehow diluted
02 -
- The ice cream must be completely solid before processing or you will end up with a sad, soupy mess
- Room temperature caramel mixes in more evenly than cold from the fridge
03 -
- Let your ice cream sit 5 minutes before serving for the absolute best texture
- Warm your scoop in hot water between servings for picture-perfect rounds