Ninja Creami vanilla ice cream
A creamy vanilla base for the Ninja Creami, made with milk and cream cheese. Balanced to spin smooth at freezer temperature instead of coming out powdery.
Ingredients
For 1 kg of mix (about 2 Creami pints). Open it in the calculator to make any batch size.
| Whole milk 3.5% | 625 g |
|---|---|
| Cream cheese (full fat) | 174 g |
| Skim milk powder | 42 g |
| Sucrose (table sugar) | 151 g |
| Vanilla extract | 5 g |
| Stabilizer blend | 3 g |
Balanced for Ninja Creami
- Fat
- 8.1%
- Sweeteners
- 15.1%
- MSNF
- 11.5%
- Total solids
- 35.5%
- 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 sugar, milk powder and stabilizer until dissolved.
- Blend in the cream cheese, the rest of the milk and the vanilla until completely smooth.
- Pour into Creami pints up to the max fill line (1 kg fills about two). Freeze flat for at least 24 hours, between −22 and −13 °C.
- Process on Ice Cream. If it’s powdery, re-spin; if it’s still powdery, add a tablespoon of milk and re-spin again.
- Eat straight away, or put it back in the freezer and re-spin before serving.
Powdery pints usually mean a very cold freezer. Let the pint stand on the counter for 5 to 10 minutes before spinning.
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.