Ninja Creami Peach Ice Cream

Let’s make this ice cream recipe sound more like your chatty neighbor shared it over the fence:

leans in Okay, real talk – I almost melted into a puddle during last week’s heatwave. That’s when I cracked the code on this peach-lemon ice cream that’s easier than teaching your cat to high-five. Seriously, my Ninja Creami’s been working overtime!

What you’ll grab:

• 1 juicy peach (the kind that drips down your arm)
• ⅓ cup sugar (white or coconut both work)
• ¾ cup heavy cream
• ¾ cup milk (whole works best)
• 1 tsp vanilla extract (the good stuff)

Let’s do this:

1. Pit that peach like you’re removing a splinter – peel optional but recommended
2. Toss everything except the cream in your blender. Whirl until smoother than a jazz playlist
3. Stir in the cream gently – no need to whip it good
4. Freeze overnight (this is when you binge that show everyone’s talking about)
5. Next day: Ninja time! Hit the ice cream button and watch the magic

Pro tips from my kitchen fails:

• Too icy? Add a splash of milk and respin
• Try lime instead of lemon for a tropical twist
• Mix in crumbled shortbread cookies post-spin (trust me)
• Coconut milk swap makes it dairy-free

The best part? You’ll look like a dessert wizard but really just pushed a button. My book club still thinks I slaved over it – our secret!

Ninja Creami Peach Ice Cream

Print Recipe

Summer’s creamy dream with a citrus kick – no fancy skills required 🍑

• Author: Monem
• Prep Time: 15
• Total Time: 24 hours 15 minutes (Including Freezing Time)
• Yield: 3-4 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

(No grocery acrobatics needed)

• 1 peach (so ripe it practically sweats juice)
• ⅓ cup sugar
• ¾ cup heavy cream
• ¾ cup whole milk
• 1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Blend the base: Pit + peel the peach. Toss it in a blender with sugar, milk, and vanilla. Whirl until smoother than a jazz sax solo.
2. Mix the cream: Pour into your Ninja pint container. Stir in heavy cream gently – we’re making ice cream, not whipped topping.
3. Freeze & forget: Seal tight. Level in freezer. Pretend it doesn’t exist for 24 hrs (Netflix helps).
4. Ninja time! Pop frozen pint into machine. Hit “Ice Cream” – watch science do its thing.
5. Fix if needed: Crumbly? Add 1 tbsp milk, respin. Still off? Blame your freezer’s drama.

Notes

• Shortcut: Use frozen peaches if fresh aren’t juicy
• Dairy-free? Swap cream+milk for full-fat coconut milk
• Serving hack: Crumble shortbread cookies on top (trust me)
• Storage: Keep in pint container ≤1 week. Freezer-burned? Respin with extra milk!

“It’s like summer punched you in the tastebuds – in the best way.