Ninja Creami Phish Food Ice Cream (Printable)

Decadent chocolate base swirled with marshmallow fluff, caramel sauce, and chocolate pieces for a classic flavor combination.

# 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

# Directions:

01 - Combine milk, heavy cream, granulated sugar, cocoa powder, and salt in a medium saucepan. Whisk thoroughly to incorporate the cocoa powder and dissolve sugar granules.
02 - Place the saucepan over medium heat, stirring frequently to prevent scorching. Heat the mixture until hot and steaming, ensuring all sugar completely dissolves. Do not allow the mixture to reach a boil.
03 - Remove from heat and stir in vanilla extract. Pour the warm base into the Ninja Creami pint container. Allow to cool to room temperature, then cover securely with the lid.
04 - Place the container in the freezer and freeze for at least 8 hours or overnight until completely solid. The base must be thoroughly frozen for proper processing.
05 - Remove the frozen pint from the freezer and process in the Ninja Creami using the Ice Cream setting. The machine will break down the frozen base into a creamy consistency.
06 - Create a deep well in the center of the processed ice cream. Add the marshmallow fluff, caramel sauce, and chocolate fish or chopped chocolate pieces into the well.
07 - Reinsert the pint into the Ninja Creami 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 firmer scoops.

# Expert Hints:

01 -
  • The combination of marshmallow fluff and caramel creates those signature ribbons that make every spoonful an adventure
  • Using the Ninja Creami gives you restaurant quality texture without the endless churning of traditional methods
02 -
  • Patience during the initial freeze is absolutely crucial or you will end up with icy crystals instead of creaminess
  • The mix-ins need to be room temperature or they will seize the ice cream into hard chunks immediately
03 -
  • Homemade caramel sauce beats store bought every single time
  • Freeze your container for 30 minutes before pouring in the base for faster freezing

Return