Ingredients
1 cup whole milk (or dairy-free alternative)
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
1/4 cup granulated sugar (or sweetener of choice, adjusted to taste)
1 teaspoon pure vanilla extract
Pinch of salt
Instructions
Step 1: In a medium bowl, whisk together the whole milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved.
Step 2: Pour the mixture into a Ninja Creami pint container, ensuring it does not exceed the MAX FILL line.
Step 3: Place the sealed pint on a flat surface in your freezer and freeze for at least 24 hours until completely solid. The ideal freezer temperature is -7°F (-22°C) or colder.
Step 4: Once frozen, remove the pint from the freezer. Place the pint into the outer bowl, attach the lid with the paddle, and lock it into your Ninja Creami machine.
Step 5: Select the “ICE CREAM” function and process. The mixture may appear crumbly after the first spin; this is normal.
Step 6: If the ice cream is crumbly, remove the pint from the outer bowl, create a small hole in the center of the mixture with a spoon, and then return it for a “RE-SPIN” cycle. Repeat if necessary until a smooth, creamy consistency is achieved.
Step 7: Serve immediately and enjoy your perfectly creamy vanilla ice cream!
Notes
For best results, ensure your base is frozen solid for at least 24 hours at a low temperature. If your freezer is not cold enough, the block may be too soft, resulting in a less creamy texture. Always perform a “RE-SPIN” if the texture is crumbly after the first process.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Cooking Hacks & Techniques
- Cuisine: American
Nutrition
- Serving Size: 1/2 pint (approx. 200g)
- Calories: 280
- Sugar: 25g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 50mg
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