Step 1: In a medium bowl, whisk together the whole milk, heavy cream (if using), granulated sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved. If using instant pudding mix, whisk it in thoroughly until no lumps remain. Ensure all ingredients for this creami ninja recipe are well combined.
Step 2: Pour the mixture into a Ninja Creami pint container. Do not fill past the MAX FILL line.
Step 3: Place the lid securely on the pint container.
Step 4: Freeze the pint container on a level surface for at least 24 hours at -7°F (-22°C) or colder. A deep freeze or the coldest part of your freezer works best. This extended freezing time is crucial for the perfect creami ninja recipe texture.
Step 5: Once thoroughly frozen, remove the pint from the freezer and place it into the outer bowl of your Ninja Creami machine. Secure the outer bowl lid and attach the paddle.
Step 6: Select the ‘ICE CREAM’ or ‘LITE ICE CREAM’ function on your Ninja Creami. Allow the machine to process the frozen base.
Step 7: After the first processing, the mixture may appear crumbly or powdery. This is normal. Remove the pint, use a spoon to create a small well in the center of the mixture, and return it to the outer bowl.
Step 8: Select the ‘RE-SPIN’ function. This second spin is often the secret to achieving that ultra-creamy, smooth consistency. If it’s still too crumbly, you can add 1-2 tablespoons of milk or liquid and re-spin again.
Step 9: Serve immediately and enjoy your incredibly smooth and delicious creami ninja recipe creation! For any leftovers, flatten the top and freeze again. When ready to eat, you may need to re-spin it one or two times with a splash of milk for optimal texture.