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Judy John

Ninja Creami Recipes

A creamy Ninja Creami vanilla ice cream base made with milk, cream, yogurt, and vanilla. Customize it with fruit, chocolate, nuts, or your favorite mix-ins.
Print Recipe
Prep Time 10 minutes
Freeze 24 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Creami Base
  • 1 cup (240 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (120 g) plain Greek yogurt
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon (21 g) honey
  • 1 teaspoon (5 ml) vanilla extract
  • 1/4 teaspoon (1.5 g) salt
Optional Mix-Ins
  • 1/3 cup (55 g) mini chocolate chips — optional
  • 1/3 cup (45 g) chopped strawberries — optional
  • 2 tablespoons (32 g) peanut butter — optional

Equipment

  • Ninja Creami Pint Container
  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Ninja Creami Machine
  • Freezer
  • Spatula
  • Ice Cream Scoop

Method
 

  1. Whisk the milk, heavy cream, Greek yogurt, sugar, honey, vanilla, and salt in a mixing bowl until the sugar dissolves and the base looks smooth.
  2. Pour the mixture into a Ninja Creami pint container. Keep the liquid below the maximum fill line and seal the container securely.
  3. Place the pint on a level surface in the freezer. Freeze for at least 24 hours so the mixture becomes completely solid and spins properly.
  4. Remove the pint from the freezer and take off the lid. Place it into the Ninja Creami outer bowl and lock the bowl into the machine.
  5. Select the Ice Cream program and let the machine process the frozen base. The first spin may look crumbly, which is normal.
  6. If the texture looks powdery or crumbly, use the Re-Spin function. Stop when the mixture becomes thick, smooth, and scoopable.
  7. Add chocolate chips, strawberries, peanut butter, or other mix-ins to the center. Use the Mix-In program to distribute them without destroying their texture.
  8. Scoop immediately for a soft, creamy texture. For a firmer texture, return the finished dessert to the freezer for 20 to 30 minutes before serving.
  9. Serve in bowls or cones with your favorite toppings. Keep the pint level while freezing to maintain an even surface for processing.

Notes

For the smoothest texture, freeze the pint on a completely level surface for the full 24 hours. Avoid freezing an uneven container because the blade can struggle with a tilted frozen base. If the first spin looks dry or crumbly, use Re-Spin before adding mix-ins. For softer, scoopable results, serve immediately after processing. For firmer dessert, freeze the spun mixture briefly before serving. Add fruit, cocoa powder, espresso, cinnamon, cookie pieces, caramel, peanut butter, or chocolate chips for flavor variations. Add delicate mix-ins only after the base reaches a creamy texture. Never fill above the pint's maximum line. If storing leftovers, smooth the surface, seal tightly, and freeze. Re-spin the frozen leftovers before serving to restore creaminess. Do not repeatedly thaw and refreeze the dessert, as this can create icy crystals and reduce quality.