Hey there! Let’s turn those bland peaches into something spectacular with this Ninja Creami hack. No fancy skills needed—just a craving for cold, creamy goodness.
Why This Works
Underripe peaches? No problem. Cooking them with a sprinkle of sugar wakes up their flavor better than an alarm clock. Pro tip: This base works with frozen fruit too—perfect for lazy days.
What You’ll Need
Hands-on time: 15 mins
Freezer time: 24 hrs (netflix and wait)
Makes: 4 generous scoops
Gear
- Ninja Creami
- Blender (any kind—even that dusty smoothie maker)
- Small pot
- Measuring cups
Ingredients
- 1 cup chopped peaches (fresh, frozen, or canned—we don’t judge)
- 2 tbsp sugar (honey works too—just use 1.5 tbsp)
- ¼ tsp cinnamon (optional, but adds that “grandma’s kitchen” vibe)
- 1 cup whole milk (swap coconut milk for vegan)
- ½ cup heavy cream (the secret to that melt-in-mouth feel)
- 2 tbsp vanilla pudding mix (or 1 tbsp cornstarch + ½ tsp vanilla)
Let’s Do This
- Cook the peaches:
Toss peaches, sugar, and cinnamon in a pot over medium heat. Stir until they get juicy and soft—about 5 minutes. They should smell like a summer farmers’ market. - Blend it smooth:
Dump everything except the cream into a blender. Whizz until smooth. Stir in the cream gently—overmixing makes it grainy. - Freeze smart:
Pour into your Creami pint, leaving space at the top. Freeze flat for 24 hours. No shortcuts here—ice crystals are the enemy. - Spin magic:
Run the “Ice Cream” cycle. If it looks sandy, add 1 tbsp milk and hit “Re-spin.” Still crumbly? Repeat. I’ve had to do this twice—patience pays off.
Pro Tips
- Too icy? Press parchment paper on the surface before freezing.
- Make it boozy: Mix in a tablespoon of bourbon after spinning.
- Hate dishes? Use the same pot for blending (just let it cool first).
Mix It Up
- Vegan version: Coconut milk + ½ tsp agar powder
- Protein boost: Add a scoop of vanilla protein powder
- Fall twist: Swap peaches for roasted apples + dash of nutmeg
Serving Ideas
Top with:
- Crumbled shortbread cookies
- Honey-drizzled peach slices
- A pinch of flaky salt (trust me on this)
Store leftovers (ha!) with parchment pressed on top. Good for 2 weeks—if it lasts that long.
There you go—creamy peach magic without the churn. Your future self will thank you when that heatwave hits.
Ninja Creami Peaches and Cream Ice Cream
Underripe peaches? No sweat. This lazy-day recipe turns “meh” fruit into velvet-smooth ice cream—no churning, no fuss.
- Prep Time: 15 Minutes
- Total Time: 24 hours 15 minutes (Including Freezing Time)
- Yield: 4 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup chopped peaches (fresh or frozen—thaw first if frozen)
- 2 tbsp sugar (or 1.5 tbsp honey)
- ¼ tsp cinnamon (optional)
- 1 cup whole milk (coconut milk for vegan)
- ½ cup heavy cream (or chilled coconut cream)
- 2 tbsp vanilla pudding mix (or 1 tbsp cornstarch + ½ tsp vanilla)
Instructions
- Cook the peaches:
Toss peaches, sugar, and cinnamon in a pot. Stir over medium heat until jammy (~5 mins). Syrup = flavor magic. - Blend base:
Mix cooked peaches, milk, and pudding mix in a blender. Keep it smooth. Stir in cream gently—no overmixing! - Freeze flat:
Pour into Ninja Creami pint. Freeze upright for 24 hours. Patience = no ice crystals. - Spin & serve:
Run “Ice Cream” cycle. If crumbly, add 1 tbsp milk and re-spin. Scoop into bowls—add toppings below!
Notes
🍑 Serving ideas:
- Crumbled ginger snaps
- Fresh peach slices + honey drizzle
- Pinch of flaky salt (weird but wow)
💡 Pro tips:
- Too icy? Press parchment paper on surface before freezing.
- Boozy twist: Stir in 1 tbsp bourbon post-spin.
- Storage: Keep frozen with parchment pressed on top (2 weeks max).
🌱 Vegan hack:
Use coconut milk + cream. Add ½ tsp agar for stability. No Ninja Creami? Freeze in a loaf pan, stir every 30 mins for 4 hrs. Less creamy, still delicious.
