ice cream for face

DECADENT NINJA CREAMI CHOCOLATE ICE CREAM

This exquisite dessert takes homemade ice cream to new heights, combining the convenience of a countertop machine with the rich, velvety texture of artisanal ice cream. Crafted with premium ingredients, this recipe delivers a decadent experience that will satisfy even the most discerning chocolate lover.

INGREDIENTS

  • 1 tbsp (1/2 ounce) cream cheese
  • 1/3 cup sugar
  • 1 1/2 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 1 cup whole milk
  • 3/4 cup heavy whipping cream

INSTRUCTIONS

  • Place the cream cheese in a microwave-safe bowl and microwave for 10 seconds.
  • Stir in the sugar, vanilla extract, and cocoa powder, mixing well to form a thick paste.
  • In a separate measuring cup, combine the whole milk and heavy cream. Gradually add this mixture to the sugar paste, starting with a couple tablespoons at a time. Mix thoroughly after each addition until all the liquid is incorporated and the sugar dissolves.
  • Transfer the mixture to a Ninja Creami pint. Close the lid and freeze for 24 hours on a flat surface in your freezer.
  • After 24 hours, remove the pint from the freezer and remove the lid. Place the pint in the Ninja Creami bowl, secure the lid, and lock the bowl into place.
  • Select the Ice Cream function, which will run for about 2 minutes.
  • Once the function completes, unlock the bowl and remove the lid. Serve and enjoy!

NOTES

  • If the ice cream is too crumbly after processing, try using the Re-Spin function. If the texture isn’t improved, add 1 tablespoon of milk and Re-Spin.
  • To make this dairy-free, substitute unsweetened oat milk for the milk, unsweetened coconut cream for the heavy cream, and vegan cream cheese for regular cream cheese.

PORK TENDERLOIN WITH DIJON CREAM SAUCE

This Best-Ever Pork Tenderloin recipe is an absolute crowd-pleaser! Juicy and extra tender, the pork is coated in a well-seasoned blend of herbs and spices, then pan-seared to perfection. Before roasting, it’s slathered in an umami-rich glaze and finished with a delicious Dijon cream sauce. This dish is perfect for an easy yet fancy weeknight meal or a holiday-inspired feast, offering a low-effort, high-reward cozy dining experience!

Ingredients

FOR THE PORK TENDERLOIN

  • 2 pork tenderloins (about 1 ½ – 2 lbs each), trimmed of excess fat
  • Kosher salt & freshly ground black pepper, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • 3 tablespoons olive oil, divided
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon low-sodium soy sauce

FOR DIJON CREAM SAUCE

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, finely minced or pressed
  • 1 tablespoon fresh-squeezed lemon juice
  • ½ cup heavy whipping cream
  • 1 tablespoon whole grain Dijon mustard
  • 2 teaspoons dried thyme
  • Kosher salt & freshly ground black pepper, to taste
  • 1–3 tablespoons water, as needed to thin

Instructions

FOR THE PORK TENDERLOIN

Prep & Season:

  • Preheat the oven to 375°F (190°C). Trim any excess fat or silver skin from the tenderloins and pat them dry with a paper towel.
  • In a small bowl, combine salt, pepper, oregano, rosemary, thyme, onion powder, and cumin. Mix well and rub the spice blend over the tenderloins, ensuring they are evenly coated. Set aside.

Make Glaze:

  • In another bowl, whisk together 1 tablespoon of olive oil, Dijon mustard, maple syrup, Worcestershire sauce, and soy sauce. Set aside.

Sear Pork & Glaze:

  • In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sear the tenderloins for about 3-4 minutes on each side until golden brown.
  • Transfer the seared tenderloins to a baking sheet and brush with the prepared glaze, coating all surfaces.

Roast Tenderloins:

  • Roast the tenderloins for 15 minutes, then flip them over and continue roasting for another 15 minutes, or until they reach an internal temperature of 145°F – 150°F. Remove from the oven and let rest on a cutting board.

    FOR THE DIJON CREAM SAUCE

    Make Sauce:

    • In the same skillet used for searing, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
    • Stir in the lemon juice, heavy cream, and Dijon mustard, scraping up any bits from the bottom of the skillet. Allow the sauce to come to a gentle simmer.
    • Add dried thyme and season with salt and pepper to taste. Cook for another 1-2 minutes, stirring until well incorporated. If the sauce is too thick, thin it with water, adding 1 tablespoon at a time until desired consistency is reached. Remove from heat.

      SERVE

      Slice and Serve:

      • Slice the tenderloins into 1-2 inch thick slices and arrange on a large platter. Spoon the Dijon cream sauce over the slices and garnish with fresh herbs if desired.
      • Serve immediately alongside your favorite side dishes, like mashed potatoes, green beans, or a salad. Enjoy!

        NOTES

        • Leftover Ideas: Chop leftover pork tenderloin for use in frittatas, sliders, salads, tacos, quesadillas, lettuce wraps, and more.
        • For additional tips and tricks, please refer to the blog post.