• In a medium bowl or large liquid measuring cup, whisk together the sugar, instant espresso powder, cocoa powder, and salt. This helps prevent cocoa clumps.
• Whisk in the whole milk, heavy cream, and vanilla extract. Mix until the sugar is dissolved and the mixture is completely smooth. You can also use an immersion blender for this step, if preferred.
• Pour the mixture into the Ninja Creami pint container, making sure not to exceed the max fill line. You can also mix directly into the pint container. Make sure to secure the lid.
• Place the pint on a level surface in the freezer. Freeze for at least 24 hours.
• Remove the pint from the freezer and take off its lid. Insert the pint into the Ninja Creami's outer bowl, then lock the outer bowl into place in the machine. Select the Ice Cream setting and allow the cycle to complete.
• Remove the pint from the machine and check the ice cream's texture. If it is crumbly, add 1–2 tablespoons milk to the ice cream, insert it back into the machine, and select Re-Spin. It should be nice and creamy after that!

If Adding a Mix-in:

• Make a well in the center of the ice cream base that's about an inch wide and extends to the bottom of the pint container. Add the chocolate chunks or chocolate chips to the well. Select the Mix-In function and allow the cycle to finish.