1-First step: mix the base Start by adding 4 tablespoons cheesecake pudding mix, 1 cup chocolate milk, 3/4 cup heavy cream, and 1 tablespoon of caramel sauce to a medium mixing bowl. Whisk until the mixture looks smooth and fully blended. You want the pudding mix dissolved well so the base freezes evenly.

2-Second step: freeze the pint Pour the mixture into a freezer-safe pint container. Seal the lid tightly, then place it in the freezer for up to 24 hours. A full freeze gives the Ninja Creami the firm base it needs to turn the mixture into a creamy treat.

3-Third step: process in the Ninja Creami Once the base is solid, place it in your frozen treat maker and process it on the ice cream setting. This is where the magic happens. The blade breaks down the frozen base and turns it into a soft serve style dessert.

4-Fourth step: fix a crumbly texture if needed If the base looks crumbly after the first spin, add 1 to 2 tablespoons of heavy cream. Then process it again until it reaches the texture you want. This step is very common with the Ninja Creami, and it usually fixes the texture fast.

5-Fifth step: add the mix-ins Gently fold in the remaining caramel sauce, marshmallow cream, and semi-sweet chocolate chunks using a rubber spatula. Folding by hand helps keep the mix-ins swirled through the ice cream instead of fully disappearing into the base. If you want the chocolate chunks more mixed in, you can also add them before the final process step.

6-Final step: firm it up if needed If the ice cream feels too soft, freeze it for 1 to 2 hours to thicken. That extra chill helps it scoop better and gives you a more traditional frozen dessert feel. Serve right away for a soft serve texture, or let it firm up a bit more if you like it thicker.