Chocolate-Strawberry Ice Cream Recipe for Ninja Creami Deluxe

Directions

• Dissolving cocoa
  In a small bowl, combine the cocoa powder and hot water. Whisk vigorously until you have a perfectly smooth chocolate paste, free of any lumps. Let it cool to room temperature for 5 to 10 minutes before proceeding. This step is crucial to avoid any grainy texture.
• Preparing the strawberries
  If you're using fresh strawberries, hull them and cut them into small pieces about 0.5 cm. If you're using frozen strawberries, thaw them completely and cut them into small dice as well.
• Mixing the base
  In a high-powered blender, combine the cooled chocolate mixture, heavy cream, sweetened condensed milk, fromage blanc, instant coffee, vanilla extract, and a pinch of salt. Blend at high speed for 30 to 45 seconds until completely smooth and homogeneous. The fromage blanc should be completely dissolved.
• Incorporating the strawberries
  Add the chopped strawberries to the blender and pulse 2 to 3 times briefly to break them up slightly. Do not blend until smooth; you want to keep some visible pieces of strawberry to create pretty swirls in the final ice cream.
• 24-hour freezing
  Pour the mixture into your Ninja Creami Deluxe without exceeding the maximum fill line. Smooth the surface with a spatula to ensure even freezing. Seal tightly and place in the freezer on a flat surface for 24 full hours.
• Transformation into ice
  Remove the container from the freezer, take off the lid, and place it in the outer bowl of your machine. Secure the lid with the paddle and start the program. Ice Cream. The machine will transform the frozen block into creamy and smooth ice cream.
• Re-Spin if necessary
  If the texture still seems slightly grainy after the first cycle (which is normal for chocolate ice cream), make a small well in the center, add 1 to 2 tablespoons of whipping cream or milk, and run another cycle. Re-Spin to achieve a perfectly silky texture.