Here’s the scoop (pun intended): This recipe is simple, creamy, and packed with rich vanilla flavor. Let’s break it down step by step.
Ingredients You’ll Need
- ½ tablespoon cream cheese or ¼ teaspoon guar gum (if cream cheese isn’t your thing)
- ⅓ cup sugar
- 1 teaspoon vanilla bean paste
- ½ cup heavy whipping cream
- 1¼ cups milk
Step-by-Step Instructions
- Mix it up: Combine the milk, cream, vanilla bean paste, sugar, and cream cheese (or guar gum) in a small blender. Blend until smooth.
- Freeze it right: Pour the mixture into a Ninja Creami pint container. Freeze for 24 hours on a flat surface without the lid. This helps avoid uneven freezing or bumps.
- Spin to win: After freezing, place the pint container into the Ninja Creami machine. Process it using the “ICE CREAM” setting.
- Fix any crumbles: If your ice cream looks dry or crumbly, don’t panic! Add 1–2 tablespoons of milk and hit the re-spin button until it’s nice and creamy.
Pro Tips for Success
- Vanilla Bean Paste:
This is your secret weapon. It’s thicker than vanilla extract and has those fancy little specks of vanilla seeds. The flavor? Intense and delicious. You can find it at most grocery stores or online. - The Re-spin Trick:
If your ice cream isn’t creamy enough after the first spin, use the re-spin function. It’s like giving your dessert a second chance at perfection. Just remember: only use this on already-spun ice cream—not straight out of the freezer. - Freezing Done Right:
Set your freezer to a sweet spot between -7°F and 9°F for the best results. And always freeze without the lid to keep the surface smooth.
Why Vanilla Bean Paste?
Think of it as vanilla extract’s fancy cousin. Not only does it pack more flavor, but those little black specks make your ice cream look gourmet—like something you’d get at a high-end shop.
Troubleshooting Crumbly Ice Cream
Crumbly texture? It happens. Here’s why:
- Your freezer might be too cold.
- The mixture might not have enough fat.
The fix? Add a splash of milk or cream and re-spin until smooth.
PrintNinja Creami Vanilla Bean Ice Cream
A creamy, rich vanilla ice cream with specks of real vanilla bean, made effortlessly with the Ninja Creami. Perfect for a gourmet treat at home!
- Prep Time: 5 minutes
- Cook Time: N/A
- Total Time: 24 Hours 5 minutes
- Yield: 2–3 1x
- Category: Dessert
- Cuisine: American
Ingredients
- ½ tablespoon cream cheese or ¼ teaspoon guar gum (optional)
- ⅓ cup sugar
- 1 teaspoon vanilla bean paste
- ½ cup heavy whipping cream
- 1¼ cups whole milk
Instructions
- Blend Ingredients: Combine milk, cream, vanilla bean paste, sugar, and cream cheese (or guar gum) in a small blender. Blend until smooth.
- Freeze Mixture: Pour the mixture into a Ninja Creami pint container. Freeze for 24 hours on a flat surface without the lid to avoid bumps on the surface.
- Spin in Ninja Creami: After freezing, place the container into the Ninja Creami machine and process using the “ICE CREAM” setting.
- Adjust Texture if Needed: If the ice cream is crumbly or dry, add 1–2 tablespoons of milk and re-spin until creamy.
Notes
- Serving Suggestions: Serve plain or top with fresh fruit, chocolate syrup, or crushed cookies for added flavor.
- Tips & Tricks:
- Use high-quality vanilla bean paste for an intense flavor and visible specks of vanilla.
- Ensure your freezer is set between -7°F and 9°F for optimal results.
- Re-spin only after the first spin if the texture isn’t creamy enough.
- Storage: Store leftover ice cream in the Ninja Creami pint container with a lid. Re-spin before serving if it hardens too much in the freezer.
Enjoy this easy-to-make, luxurious dessert that tastes like it came from an artisanal ice cream shop!
This recipe is easy to follow and delivers creamy, dreamy results—just keep an eye on your freezer settings and don’t skip that re-spin!
