Ninja Creami Vanilla Ice Cream

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Pale vanilla ice cream being scooped from the Ninja pot in close up with small biscuits in the foreground

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Ninja Creami vanilla ice cream is a classic you will be making on repeat. It is uses everyday ingredients and delivers a soft gelato type texture that feels indulgent with no added processed ingredients. This is the perfect base for countless other Ninja Creami recipes, but also delicious enjoyed just as it is. Serve it on a pie, swirl it with fruit or enjoy as it is.

Servings:

Author: Helen Best-Shaw

Prep Time10

Freezing1

Total Time1 10

Equipment

Ninja Creami
Stick / Immersion Blender (UK) Get one with the highest wattage you can find, and ideally a steel shaft

Ingredients

240 ml milk - 1
180 ml double cream - 2
70 g sugar - 3
15 g cream cheese - 4
2 tsp golden syrup - 5
1 tsp vanilla bean paste - 6

Metric - USA Cups

Instructions

Prep the tub - Add all the ingredients to the Creami tub
240 ml milk, 180 ml double cream, 1 tsp vanilla bean paste, 15 g cream cheese, 2 tsp golden syrup, 70 g sugar
Blitz - use a stick blender to whizz everything together, breaking up the cream cheese. This is quite a liquid mix so go gently.
I do this in the Creami tub to save on washing up.
Freeze - until solid; this can take overnight or up to 24 hours depending on your freezer.
Check for humps - If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.
* Freezing with the lid off can help to stop humps forming. Different recipes and freezers can different sized humps to form. If your mixture always forms a large hump as it freezes give it a stir after the first hour in the freezer.
Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
Process - Put the container in the machine and spin – with the regular Creami (the NC300) I have found that the light ice cream cycle gives the best results.
Scrape the sides down and respin if needed.

Notes

Milk – Any - I usually use semi skimmed (around 1.7% fat)
Double Cream - British double cream is 48%fat. (If using American heavy cream then add another tablespoon and reduce the milk by the same amount.)
Sugar - I usually use golden caster for some extra flavour.
Cream Cheese (full fat) - this adds body and stability to the final ice cream, you can also use a full fat cottage cheese. Neither adds any detectable flavour.
Golden Syrup – Adds some more sweetness and a silky smoothness to the final ice cream.
Vanilla Extract / Paste – A good vanilla is essential here for the very best flavour! I prefer a vanilla bean paste with the little black flecks of seed, as they have more flavour. It is worth spending more money on a decent brand, because if you buy a cheaper, one you often need twice as much (or more). Avoid false economy!
Vanilla extract contains real vanilla, while vanilla essence is generally synthetic and really does not taste very good. So don’t buy it.

Hints and Tips

This recipe is for the regular NC300 Ninja Creami, with (American) pint pots. For the Deluxe model use 1.5X the ingredients.
Make sure the mixture is completely frozen before processing.
Smooth the surface of any leftover ice cream before returning to the freezer.
To enjoy a half empty pot: either just let it thaw slightly or process again with the light ice cream function. You must not the re-spin function on a solid mixture. Or, you can add about 2 teaspoons of food grade glycerine into the mixture so it is scoopable from the freezer. Experiment to perfect quantities.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.