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Ninja Creami Mint Ice Cream

One pint of homemade mint ice cream — garden peppermint when you have it, a careful oil substitute when you don’t, and a Mix-In for mint chocolate chip.

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From the U.P. to Texas

As a child, my favorite color was green, so I gravitated towards the dyed mint ice creams. I have many fond memories of a cool mint ice cream on a nice summer day in Michigan’s Upper Peninsula. Fast forward 30 years, four kids, and a move to Texas, and I still grow peppermint in hopes that I can make mint ice cream from scratch.

When I made ice cream at home in the past, there was the inconvenience of the rock salt, the noise of the machine, and so on. Now with a Ninja Creami, I am able to make a nice portion of homemade ice cream — healthier, and with the fresh peppermint. Sometimes fresh peppermint is not available, so I’ve included a substitute as well.

My daughter has actually been the biggest catalyst for making the mint ice cream — she loves it!

— Family note · Waryway Guides

What this pint is

One Creami pint. Skim milk, heavy whipping cream, sugar, and mint. The cream carries the texture; skim keeps it a little lighter than a classic shop pint. For a richer scoop, swap the amounts: 1 cup cream and ¾ cup skim.

Fresh peppermint first. Steep the leaves in warm milk, strain, add cream, then freeze. The ice cream will be pale, not neon green — that’s the garden version, not the dyed grocery-store scoop from childhood.

When the plant is bare: peppermint essential oil, food-grade only, and only a drop or two. Culinary oil or food-grade aromatherapy oil both work — skip anything not labeled food-grade. Peppermint extract (if you have it) is gentler than oil: start at ¼–½ teaspoon. Too much tastes like toothpaste.

Printable recipe card

One letter page. Use Portrait, scale 100%, single-sided, headers & footers off. The story above does not print — only this card.

Family kitchen card · Ninja Creami pint

Mint Ice Cream

Fresh peppermint steep · cream + skim · optional chocolate chip

1 pint Prep 15 min Freeze 24 hr Spin Ice Cream

Directions

  1. Warm the skim milk. Steaming, not boiling, if you are steeping leaves; just warm enough to dissolve sugar if you are using oil.
  2. Leaves: stir in peppermint, cover 15–30 min, strain. Skip this step if you are using oil.
  3. Whisk in sugar and salt until dissolved. Then whisk in the cream. No need to chill first. If you skipped the leaves, add 1 drop food-grade peppermint oil, taste, and a second drop only if you still want more (stop at 2).
  4. Pour into the Creami pint (under the max-fill line). Lid on. Freeze flat 24 hours.
  5. Sit 2–5 min (or a brief warm-water rinse on the outside). Spin Ice Cream. If powdery or crumbly, add 1 Tbsp milk or cream in a center well and Re-spin. Repeat once if needed.
Mint chocolate chip: After a creamy first spin, make a well, add 2–3 Tbsp mini chips (and a splash of milk only if the pint is still dry). Run Mix-In — not Re-spin — so the chocolate stays in pieces. Serve soft, or freeze 30–60 min for a firmer scoop.
Notes: Skim alone freezes icy — keep the cream. Fresh mint tastes like the garden; oil tastes like candy cane. Pale, not neon, without dye. Leftovers: level the pint, freeze, Re-spin before the next scoop.
Waryway family kitchen · Mint Creami pint guide.waryway.com/guides/ninja-creami-mint-ice-cream

Mint chocolate chip, on the machine

Spin the mint base on Ice Cream until it is creamy (Re-spin with a tablespoon of milk or cream if it looks like snow). Then:

  1. Dig a small well down the center with a spoon.
  2. Add 2–3 tablespoons of mini chocolate chips or finely chopped chocolate. Regular chips work if you chop them; large chips stay as cold pebbles.
  3. Run Mix-In once. Do not hit Re-spin here — that pulverizes the chocolate into grey mint.
  4. Scoop. If you want a harder pint, freeze 30–60 minutes after the Mix-In.

This is a family kitchen method for a homemade pint, not a manufacturer recipe. Ninja and Creami are trademarks of SharkNinja Operating LLC. This page is not affiliated with or endorsed by SharkNinja. Follow your machine’s manual for fill lines, freeze time, and cycle names. Use peppermint essential oil only if it is labeled food-grade — culinary bottles or food-grade aromatherapy oil both work. Skip oils that are not labeled food-grade.