Ninja Creami Phish Food (Printable)

Decadent chocolate ice cream loaded with marshmallow fluff, caramel sauce, and chocolate fish pieces.

# What You 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 Make It:

01 - Whisk together milk, cream, sugar, cocoa powder, and salt in a medium saucepan over medium heat. Stir frequently until the mixture is hot and sugar is completely dissolved, being careful not to let it boil.
02 - Remove the saucepan from heat and stir in vanilla extract. Pour the mixture into the Ninja Creami pint container and allow it to cool to room temperature.
03 - Cover the container and freeze for at least 8 hours or overnight until completely solid throughout.
04 - Process the frozen base in the Ninja Creami using the Ice Cream setting until smooth and creamy.
05 - Create a well in the center of the processed ice cream and add the marshmallow fluff, caramel sauce, and chocolate fish or pieces.
06 - Reinsert the pint and run the Mix-In setting to swirl the toppings throughout the ice cream. Serve immediately for soft-serve texture or freeze for 1-2 hours for a firmer consistency.

# Expert Advice:

01 -
  • The marshmallow and caramel create those irresistible gooey ribbons that make every bite feel like a surprise discovery
  • Its incredibly customizable once you master the base, so you can play with different mix ins based on your mood
02 -
  • The base must be frozen completely solid, usually 24 hours, before processing or it will not churn properly
  • Room temperature mix-ins incorporate much better than cold ones straight from the refrigerator
03 -
  • Toast your chocolate pieces slightly before adding them for a more complex flavor profile
  • Sprinkle a pinch of sea salt over the caramel swirls just before freezing for a salted caramel variation

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