Ninja Creami Vanilla Ice Cream

Ingredients

• 240 mlmilk
• 180 mldouble cream
• 70 gsugar
• 15 gcream cheese
• 2 tspgolden syrup
• 1 tspvanilla bean paste

Instructions

1. 1

   Fill the tub

   Add all the ingredients to the Creami tub.

2. 2

   Blend the mixture

   Use a stick blender to combine everything, making sure the cream cheese is broken up. The mixture is quite liquid, so blend gently. You can do this directly in the Creami tub. Alternatively, spin it on the milkshake setting: to avoid spills, use about two-thirds of the milk for processing, then stir in the rest afterwards.

3. 3

   Freeze until solid

   Freeze the mixture until solid. This may take overnight or up to 24 hours, depending on your freezer.

4. 4

   Flatten any hump

   If a hump forms in the middle, scrape it flat with a spoon before processing. Freezing without the lid may help prevent humps. If your mixture tends to form a large one, stir it after its first hour in the freezer. Do not spin the tub with a large hump still in place, as it could damage the machine.

5. 5

   Spin the ice cream

   Put the container in the machine and spin it. For the regular Creami (NC300), the light ice cream cycle gives the best results. Scrape down the sides and spin again if needed.

What is Ninja Creami vanilla ice cream?

Vanilla ice cream is a familiar frozen dessert enjoyed in many places, and this version is made in a Ninja Creami rather than churned in a traditional ice-cream maker. Its short ingredient list keeps the flavour classic and makes it easy to customise.

Milk and double cream provide the dairy base, while cream cheese and golden syrup contribute to the mixture’s texture. Vanilla bean paste gives it a clear vanilla flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 195 calories, 2g protein, 18g carbs, 13g fat.

The supplied nutrition per serving is 195 kcal, with 18 g of carbohydrate, mostly from the sugar and golden syrup, and 13 g of fat, mainly from the double cream. The milk, cream and cream cheese contribute the protein; serve a portion with fruit to add freshness and balance the plate.

Why the cream cheese matters

Cream cheese: blend it thoroughly into the liquid mixture so no lumps remain before freezing.

Golden syrup: measure it with the other ingredients; it is part of the base, not a topping.

Vanilla: vanilla bean paste is mixed through the whole tub, so the flavour is present in every serving.

Blend gently and evenly

The mixture is quite liquid before freezing, so use a stick blender gently and keep it in the tub if you want to avoid transferring the base to another container. Check that the cream cheese has broken up and is incorporated.

If using the Creami’s milkshake setting to mix, process about two-thirds of the milk with the other ingredients, then stir in the remaining milk. This helps reduce the chance of liquid spilling from the tub.

Freeze flat before spinning

Freeze the tub until the mixture is solid; the recipe allows overnight or up to 24 hours, depending on your freezer. A central hump can form as the base freezes, so check the surface before processing.

Scrape any hump flat with a spoon. If a large one often forms in your freezer, stir the mixture after its first hour of freezing; do not spin it with a large hump in place.

Check the texture

Use the light ice cream cycle for the regular NC300 machine, as specified in the recipe. After the spin, scrape the sides down and respin if needed.

The recipe does not give a fixed number of respins; use the texture in the tub to decide whether another spin is needed.

Serving ideas

Serve the vanilla ice cream on its own, with pie, or with fruit swirled through it. It also works as a starting point for other Ninja Creami combinations.

For a more balanced plate, pair a scoop with fresh fruit and enjoy it alongside a meal or dessert that includes a source of protein.

Recipe notes & tips

• Blend gently because the unfreezed mixture is quite liquid.
• Blend until the cream cheese is broken up and incorporated.
• If using the milkshake setting to mix, leave about one-third of the milk to stir in afterwards.
• Allow up to 24 hours for the tub to freeze solid, depending on your freezer.
• Check the frozen surface and flatten any large hump before spinning.
• Scrape down the sides and respin if the texture needs it.

Variations

• Fruit swirl: swirl fruit through the finished ice cream before serving.
• Pie topping: serve a scoop alongside or on top of pie.
• Vanilla base: use this mixture as a starting point for other Ninja Creami recipes.
• Simple serving: enjoy it on its own to keep the vanilla flavour in focus.

Common mistakes to avoid

• Lumpy cream cheese: blend the base until the cream cheese is broken up.
• Blending too vigorously: the mixture is liquid, so use the stick blender gently.
• Milkshake-setting overflow: process only about two-thirds of the milk, then stir in the rest.
• Spinning too soon: freeze the mixture until solid, which may take overnight or up to 24 hours.
• Leaving a large hump: scrape it flat before processing to avoid potential machine damage.
• Skipping the respin: scrape down the sides and spin again if needed.

How to store

Keep the tub frozen until you are ready to process and serve it. The recipe does not specify a storage duration after processing; keep any remainder in a freezer-safe, covered container and return it to the freezer promptly.

Frequently asked questions