Ninja Creami Strawberry Ice Cream

Ingredients

• 220 gstrawberries
• 50 gsugar
• 2 tbspmaple syrup
• 1 tspvanilla bean paste
• 2 tsplemon juice
• 225 mlsingle cream
• 150 mlsemi-skimmed milk
• 75 mldouble cream

Instructions

1. 1

   Prepare strawberries

   If using frozen strawberries, let them partially defrost so they are easier to cut. Hull fresh strawberries and quarter them, then put them in the Ninja pot. Add the sugar, maple syrup, lemon juice and vanilla extract.

2. 2

   Blend and freeze

   Add the cream up to the max fill line and blitz the mixture with a stick blender; this helps stop strawberry pieces sinking to the bottom. You can also use a regular blender, or process the mixture in the Creami on the milkshake setting. For that option, use about two thirds of the cream, then stir in the rest afterwards to help prevent spills. Freeze until solid, which may take overnight or up to 24 hours depending on your freezer.

3. 3

   Flatten any hump

   If a hump has formed in the middle, scrape it flat with a spoon before processing. Freezing without the lid may help prevent humps; if yours tends to form a large one, stir the mixture after its first hour in the freezer. Do not spin the mixture with a large hump, as it may damage the machine.

4. 4

   Process the ice cream

   Put the container in the machine and spin it. On the regular Creami (NC300), use the light ice cream cycle for the stated result. Scrape down the sides and respin if needed.

What is Ninja Creami strawberry ice cream?

It is a frozen strawberry-and-cream dessert processed in a Ninja Creami after the base has been frozen solid. Ice cream is enjoyed in many forms around the world, and this version uses a simple fruit-and-dairy base rather than a cooked custard.

Blending the strawberries into the base distributes their flavour throughout, while the mixture of single cream, milk and double cream gives it a creamy texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 176 calories, 1g protein, 17g carbs, 12g fat.

The strawberries, sugar and maple syrup provide most of the carbohydrates, while the single and double cream contribute most of the fat. The milk and cream provide a little protein. To balance a serving, pair it with fresh fruit rather than another rich dessert.

Choosing the strawberries

Fresh or frozen: fresh strawberries need hulling and quartering; frozen ones should be allowed to partially defrost so they can be cut up.

Blending: blitzing the base helps keep strawberry pieces from sinking to the bottom. A stick blender in the Creami pot also avoids transferring the mixture to another jug.

Balancing the sweet and tart

Sweetness: sugar and maple syrup sweeten the fruit and dairy base. Measure them as listed so the strawberry flavour remains the focus.

Brightness: lemon juice adds a tart note alongside the strawberries, while vanilla bean paste rounds out the flavour.

Freezing the base evenly

Freeze time: the base needs to be solid before processing, which can take overnight or up to 24 hours depending on your freezer.

Level surface: check the frozen base for a raised hump and scrape it flat before spinning. If your mixture often develops a large hump, the method suggests stirring it after the first hour of freezing.

Getting a creamy finish

First spin: process the frozen base using the light ice cream cycle on the regular NC300, as specified in the method.

After spinning: scrape the sides down and respin if needed. The recipe does not specify a fixed number of spins, so use the texture as your cue.

Serving the ice cream

Let the finished ice cream sit briefly if it is too firm to scoop, then serve once it is soft enough for your preferred texture.

It works well on its own or alongside fresh strawberries. Serve it soon after processing for a soft, scoopable finish.

Recipe notes & tips

• Partially defrost frozen strawberries before cutting them.
• Blend the base thoroughly to help prevent strawberry pieces sinking.
• Keep the mixture below the Creami pot's max fill line.
• Flatten any large hump before putting the container in the machine.
• Scrape down the sides and respin if the texture needs it.

Variations

• Use honey: swap it for the maple syrup as mentioned in the method.
• Use golden syrup: replace the maple syrup for a different syrup flavour.
• Use frozen strawberries: partially defrost them before cutting.
• Blend in the pot: use a stick blender to reduce washing up.
• Try the milkshake setting: process with about two thirds of the cream, then stir in the rest.

Common mistakes to avoid

• Adding frozen berries whole: partially defrost them so they can be cut up.
• Skipping the blending: blitz the mixture to help prevent fruit pieces sinking.
• Filling past the line: stop at the pot's max fill line.
• Spinning a large hump: scrape it flat first to help protect the machine.
• Skipping the respin: scrape down the sides and respin if the texture needs it.

How to store

Keep the base frozen in its Creami container until it is solid and ready to process. The method gives a freezing time of overnight to 24 hours; it does not specify a storage life for the finished ice cream.

Frequently asked questions