Banana Ice Cream (Ninja Creami)

Ingredients

• 2bananas
• 1 tbspmaple syrup
• 1 tspvanilla bean paste
• 225 mlsingle cream
• 150 mlsemi-skimmed milk
• 75 mldouble cream

Instructions

1. 1

   Prepare the tub

   Peel and break up the bananas into the Ninja Creami tub. Add the maple syrup and vanilla bean paste, then pour in the single cream, semi-skimmed milk and double cream, staying below the maximum fill line. The recipe is forgiving: larger bananas leave room for a little less liquid, while smaller ones leave room for more.

2. 2

   Blend the mixture

   Use a stick blender to blitz everything until no banana pieces remain and the maple syrup is fully mixed in. You can instead blend it in a regular blender, or use the Creami's milkshake setting; for that option, add about two thirds of the cream before processing and stir in the rest afterwards to reduce splashing. Freeze until solid, overnight or for up to 24 hours depending on your freezer.

3. 3

   Flatten any hump

   If the frozen mixture has a raised hump in the middle, scrape it flat with a spoon before spinning. Freezing without the lid may help prevent one; if your mixture tends to form a large hump, stir it after its first hour in the freezer. Do not spin it with a large hump still in place, as this could damage the machine.

4. 4

   Spin the ice cream

   Fit the tub into the machine and process it. For the regular NC300 Creami, use the light ice cream cycle. Scrape down the sides and respin if needed.

What is Ninja Creami banana ice cream?

This is a banana-flavoured frozen dessert made by freezing a blended mixture in a Creami tub, then processing it into a soft-serve texture. It draws on the familiar combination of banana, cream and vanilla rather than a specific regional tradition.

The bananas provide the main flavour, while the mix of single cream, milk and double cream gives the base its dairy richness. Blending the mixture thoroughly also helps keep banana from settling at the bottom.

Nutrition and macros by portion

The nutrition label shows one serving as written: 153 calories, 1g protein, 11g carbs, 12g fat.

The bananas and maple syrup contribute most of the carbohydrates, while the single and double cream provide most of the fat. The dairy also supplies some protein, though the listed amount per serving is modest; balance a serving with fresh fruit if you want something alongside it.

Choosing the ingredients

Bananas: use the two called for in the recipe and break them into the tub before blending. Their size affects how much liquid fits, so keep the mixture below the fill line.

Dairy: the single cream, semi-skimmed milk and double cream are all part of the stated ingredient list. Pour them in while watching the tub's maximum fill line.

Sweetener and vanilla: maple syrup adds sweetness, and vanilla bean paste rounds out the banana flavour. Blend until the syrup is fully incorporated.

Blend before freezing

A smooth base is important here: use a stick blender until you can no longer see pieces of banana. This also mixes the maple syrup through the liquid, rather than leaving it to run to the bottom.

Blending directly in the Creami tub saves transferring the mixture to another vessel. A regular blender works too, but means an extra container to wash.

Freeze it flat

Freeze the mixture until it is solid; the recipe allows overnight or up to 24 hours, depending on your freezer. Check the surface before processing, since a raised centre should be scraped level first.

If your mixture often develops a large hump, the recipe suggests stirring it after the first hour of freezing. Do not put a tub with a large hump into the machine without flattening it.

Getting a soft texture

The method recommends the light ice cream cycle for the regular NC300 model. Once it has spun, scrape down the sides and process again if the texture needs it.

If you use the milkshake setting to blend the base instead, add around two thirds of the cream first and stir the remainder in afterwards. This is suggested to help prevent the mixture slopping out during that step.

Serving and timing

Allow time for the tub to freeze solid before processing; freezing may take overnight or up to 24 hours. The total time listed for this recipe is 1,450 minutes.

Serve the finished ice cream after its final spin for a soft-serve-style texture. It can be enjoyed on its own or alongside fresh fruit.

Recipe notes & tips

• Blend until no visible banana pieces remain.
• Check that the maple syrup has been mixed in rather than left at the bottom.
• Keep the base below the Ninja tub's maximum fill line.
• Freeze the tub until the mixture is completely solid.
• Flatten any large hump before processing.
• Scrape down the sides and respin if the first cycle needs it.

Variations

• Use honey: swap it for the maple syrup as suggested in the method.
• Try golden syrup: use it in place of the maple syrup for a different sweetness.
• Add extra vanilla: increase the vanilla bean paste slightly for a more pronounced vanilla note.
• Serve with fruit: add fresh fruit alongside the finished ice cream.
• Blend in a blender: use a regular blender for the base instead of a stick blender.

Common mistakes to avoid

• Leaving banana pieces: blend thoroughly so pieces do not sink to the bottom of the tub.
• Unmixed syrup: check the maple syrup is fully incorporated, as it can settle at the bottom.
• Filling too high: stay below the maximum line, allowing for differences in banana size.
• Spinning a raised hump: scrape a large hump flat first to avoid risking damage to the machine.
• Processing before solid: freeze the base until solid before using the Creami.
• Skipping a second spin: scrape down the sides and respin if the texture needs it.

How to store

Keep the frozen base in its Creami tub in the freezer until it is solid and ready to process. The recipe does not specify how long the processed ice cream keeps; for the softest texture, serve it after spinning, and process again if needed after it has been stored.

Frequently asked questions