Ninja Creami Vanilla Ice Cream

Prep Time 8

Freezing Time 1

Total Time 1 8

Rich, creamy Ninja Creami vanilla ice cream made with whole milk, heavy cream, confectioners' sugar and real vanilla bean. Just 5 ingredients, no eggs, no cooking and naturally gluten-free.

PRINT PIN REVIEW SAVE

Servings

Ingredients

240 ml whole milk 1 cup
120 ml heavy cream 1/2 cup
70 g confectioners' sugar powdered sugar
2 whole vanilla pods split and seeds scraped (or 1 to 1 1/2 tsp vanilla extract, if preferred)
1 pinch salt

Instructions

Split both vanilla pods lengthwise with a sharp knife. Scrape out the seeds.
Add the vanilla seeds, whole milk, heavy cream, confectioners' sugar, and salt to a mixing jug.
Whisk until the sugar has fully dissolved and the vanilla seeds are evenly dispersed.
Pour the mixture into your Ninja Creami pint container. Secure the lid and freeze for 24 hours on a flat surface.
The next day, remove the pint from the freezer.
Place the pint into the Ninja Creami and run the Ice Cream cycle (2 to 4 minutes).
If the texture is crumbly, add 1 to 2 tablespoons of milk into the centre and press Mix-In once.
Serve immediately for a soft, creamy texture, or freeze again for a firmer scoop.

Notes

Gluten-free note: This vanilla ice cream base is naturally gluten-free. If using extract, choose pure vanilla extract and check the label; also check your confectioners' sugar. Toppings, cones and mix-ins (cookies, brownies, malt powder) are the usual sources of gluten, so pick gluten-free labeled products and use clean tools.

Store in the Creami pint with the lid secured for up to 2 weeks. For best texture, soften for 5 to 10 minutes before serving.
Vanilla extract (1 to 1 1/2 tsp) can replace the pods; pods give a richer flavour and the classic speckled look.
Low-fat milk works but the ice cream will be slightly less creamy.
Serve with warm brownies, apple pie or chocolate chip cookies, a drizzle of caramel or hot fudge, fresh berries, or use as a milkshake base.

Nutrition

Bitty