In a large mixing bowl, whisk together the whole milk, heavy cream, and chocolate instant pudding mix until smooth and fully incorporated. Add sugar, vanilla extract, and a pinch of salt, and whisk until the mixture thickens slightly.

1. Pour the pudding mixture into the Ninja Creami pint container. Make sure not to fill it past the “max fill” line.
2. Place the pint container in the freezer for at least 24 hours to ensure it freezes solid.
3. After 24 hours, take the pint container out of the freezer and insert it into the Ninja Creami machine.
4. Select the “Ice Cream” setting on your Ninja Creami, and allow it to process until smooth and creamy.
5. If you prefer a softer texture, you can stop here. For a firmer consistency, run the “Re-spin” setting on the Ninja Creami a couple of times until you reach your desired texture.
6. Scoop and serve immediately, or store in the freezer for later.