Ninja Creami strawberry ice cream
Strawberry ice cream for the Ninja Creami: fresh strawberries blended into a light, creamy base. The fruit brings water and sugar, so the base is rebalanced around it.
Ingredients
For 1 kg of mix (about 2 Creami pints). Open it in the calculator to make any batch size.
| Whole milk 3.5% | 415 g |
|---|---|
| Cream cheese (full fat) | 83 g |
| Skim milk powder | 56 g |
| Sucrose (table sugar) | 125 g |
| Dextrose | 13 g |
| Vanilla extract | 5 g |
| Stabilizer blend | 3 g |
| Strawberries | 300 g |
Balanced for Ninja Creami
- Fat
- 4.3%
- Sweeteners
- 15.2%
- MSNF
- 10.0%
- Total solids
- 31.3%
- Scoops best at
- −12 °C
Every number is inside the Ninja Creami template’s range. What they mean: how to balance a recipe.
Method
- Weigh every ingredient. Warm a third of the milk to about 40 °C and whisk in the sugars, milk powder and stabilizer until dissolved.
- Blend the strawberries with the cream cheese, the rest of the milk and the vanilla until smooth.
- Combine, pour into Creami pints up to the max fill line, and freeze flat for at least 24 hours, between −22 and −13 °C.
- Process on Ice Cream; re-spin if it’s powdery.
Frozen strawberries work too: thaw them first so they blend smoothly.
Make it your own
Open it in the calculator to change any amount, swap ingredients for the ones you have, or make it sweeter or softer: Scoopable rebalances the rest so it stays in range.