Ninja Creami Phish Food Ice Cream (Printable)
Rich chocolate ice cream loaded with marshmallow fluff, caramel sauce, and chocolate fish pieces for an indulgent frozen dessert.
# 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
# How to Prepare:
01 - Whisk together milk, cream, sugar, cocoa powder, and salt in a medium saucepan. Heat over medium heat, stirring frequently, until hot and sugar is dissolved. Do not boil.
02 - Remove from heat and stir in vanilla extract. Pour mixture into Ninja Creami pint container and cool to room temperature.
03 - Cover container and freeze for at least 8 hours or overnight until completely solid.
04 - Process frozen base in Ninja Creami using the Ice Cream setting.
05 - Create a well in center of ice cream and add marshmallow fluff, caramel sauce, and chocolate fish or pieces.
06 - Reinsert pint and run Mix-In setting to swirl toppings. Serve immediately for soft-serve texture or freeze 1-2 hours for firmer consistency.
# Expert Advice:
01 -
- The marshmallow swirl stays perfectly soft and gooey, never turning into those disappointing icy crystals you get with traditional churning
- You get complete control over the mix-ins, so go heavy on the caramel if thats your love language like it is mine
02 -
- The base mixture must be completely cooled before freezing or ice crystals will form and ruin the texture
- Overfilling your Ninja Creami pint will cause overflow during processing, leave at least an inch of space at the top
03 -
- Room temperature mix-ins incorporate better into the frozen base without freezing into hard chunks
- If your ice cream looks crumbly after the first spin, add a tablespoon of cream and re-spin before adding mix-ins