Ingredients:

  • 1 cup whole milk
  • 3/4 cup heavy whipping cream
  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 oz semi-sweet dark chocolate, finely chopped
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions:

  1. Combine the whole milk and sugar in a saucepan over medium heat. Stir until the sugar is completely dissolved and the milk is steaming.
  2. Whisk in the cocoa powder and salt until the mixture is smooth and mahogany-colored.
  3. Remove from heat and stir in the finely chopped dark chocolate and vanilla extract until the chocolate is fully melted and the base is glossy.
  4. Slowly whisk in the heavy whipping cream. Pour the mixture through a fine-mesh strainer into the Ninja Creami pint.
  5. Secure the lid and place the pint on a level surface in the freezer for 24 hours.
  6. Remove the pint and process using the 'Ice Cream' or 'Lite Ice Cream' program.
  7. If the texture is powdery, add 1 tablespoon of milk to the center and select the 'Re-spin' function.