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Ninja Creami Chocolate Almond Chip is a luxurious winter treat, combining creamy chocolate with crunchy roasted almonds and rich chocolate chips. It’s the perfect way to indulge during chilly January evenings. The blend of textures and flavours makes it irresistible, while the Ninja Creami ensures a smooth and decadent gelato every time. Pair it with warm desserts or enjoy it on its own for a little winter comfort.

Ninja Creami Chocolate Almond Chip Gelato Recipe

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Course: DessertCuisine: American-Italian FusionDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1 cup (240ml) heavy cream 🥛
1 cup (240ml) whole milk 🥛
1/2 cup (100g) granulated sugar 🟡
1/4 cup (30g) unsweetened cocoa powder 🍫
1/2 tsp vanilla extract 🍨
1/4 tsp almond extract 🌰
1/3 cup (50g) roasted almonds, chopped 🥜
1/3 cup (50g) mini chocolate chips 🍫

Directions

In a medium saucepan, combine heavy cream, whole milk, and sugar. Heat over medium-low, stirring, until the sugar fully dissolves (do not boil).
Whisk in the unsweetened cocoa powder until smooth and fully combined. Remove the saucepan from heat.
Stir in the vanilla and almond extracts. Let the mixture cool to room temperature.
Pour the mixture into the Ninja Creami pint container. Seal with the lid and freeze for 24 hours.
After 24 hours, remove the pint from the freezer. Insert it into the Ninja Creami, select the “Gelato” setting, and let it process.
Once the gelato is churned, create a well in the center of the pint. Add the chopped almonds and mini chocolate chips. Process again using the “Mix-In” function.
If the gelato looks crumbly, respin using the “Gelato” setting until smooth and creamy.
Scoop into bowls or cones and garnish with extra almonds or chocolate chips for added texture.
Pair with warm brownies or drizzle with hot fudge for an extra indulgent treat.
If not serving immediately, transfer to an airtight container and store in the freezer.

Notes

For a sweeter flavor, swap granulated sugar with brown sugar.
Add a pinch of sea salt to elevate the chocolate taste.

Tips for the Creamiest Chocolate Almond Chip Gelato in Your Ninja Creami

Toast the almonds yourself. Bake raw almonds at 350°F (175°C) for 8 to 10 minutes, then cool them fully. Fresh toasting brings out a deep, nutty taste that stands up to the cocoa.
Go easy on almond extract. The 1/4 teaspoon is enough. Almond extract is strong, and too much can taste bitter or like cherry candy.
Bloom the cocoa in warm milk. Whisking the 1/4 cup (30 g) of cocoa into the warm cream and milk lets it dissolve fully, so the gelato tastes rich and not dusty.
Chill the mix-ins. Keep the chopped almonds and mini chips in the freezer for 10 minutes before MIX-IN. Cold mix-ins stay crisp and do not melt the gelato around them.
Chop almonds to pea size. Large whole almonds can strain the machine and sink to the bottom. Small pieces spread evenly through every scoop.

Storage and Serving

Ninja Creami chocolate almond chip gelato keeps well in the freezer for up to 2 weeks in a lidded pint. Smooth the top before freezing so it can be spun again. When you RE-SPIN leftovers, use the RE-SPIN button only, not MIX-IN, so the almonds and chocolate chips stay in nice chunks.

Serve in chilled bowls with a sprinkle of sliced toasted almonds on top. It also makes a great sandwich filling between two chocolate cookies. Wrap each one and freeze for an easy grab-and-go treat.

Chocolate Almond Chip Gelato FAQ

Can I use almond milk in this gelato?

You can swap the whole milk for unsweetened almond milk to add more almond flavor. Keep the heavy cream, because almond milk alone is too thin and will freeze icy.

Can I use salted almonds?

Yes, salted roasted almonds give a nice sweet and salty bite. If you use them, skip any extra salt in the base so it does not taste too salty.

Why are my mix-ins all at the bottom?

The well in the center may have been too shallow. Dig a hole about 1 1/2 inches (4 cm) wide that reaches near the bottom of the pint, then add the almonds and chips and run MIX-IN.

Is this gelato nut-free if I skip the almonds?

Leaving out the almonds and almond extract makes a simple chocolate chip gelato. Always check your chocolate chip label if you are cooking for someone with a nut allergy.

More Ninja Creami Recipes to Try

Troubleshooting Tips

If the mix becomes too thick, add 1-2 tbsp of milk during the Mix-In phase.
Ensure the pint is frozen for a full 24 hours before processing.

Modification Suggestions

Replace almonds with hazelnuts for a Nutella-inspired twist.
Use dairy-free milk and cream alternatives for a vegan-friendly option.

Nutritional Information (Per Serving) For Ninja Creami Chocolate Almond Chip Gelato

Calories: ~320
Protein: 5g
Carbs: 25g
Fat: 22g
Allergens: Contains dairy, nuts, and chocolate.

Serving Suggestions

Garnish with shaved dark chocolate or a dollop of whipped cream.
Pair with a cup of hot coffee or spiced chai tea for a cozy dessert experience.

Enjoy your Ninja Creami Chocolate Almond Chip Gelato—a rich and indulgent treat that warms up any winter day. Let me know how it turns out! 😊

I first discovered the combination of chocolate and almonds during a winter vacation at a cozy mountain lodge. After a long day of skiing, the lodge served us a warm dessert topped with a scoop of chocolate almond ice cream. That single scoop transported me to a place of pure comfort—its nutty crunch perfectly balanced the rich, creamy chocolate. Inspired by that memory, I recreated this recipe using my Ninja Creami, ensuring every bite takes me back to that serene, snowy evening. It’s now a winter staple in my home, paired with warm brownies or simply enjoyed by the fire.

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Ninja Creami Chocolate Almond Chip Gelato Recipe