The Ninja Creami has revolutionised homemade ice cream in UK kitchens, making it easy to whip up silky, customisable frozen treats in under 24 hours. Whether you’re craving classic vanilla, rich chocolate, or fruity sorbet, this recipe delivers creamy results every time, with ingredients you can find at any British supermarket.
Ingredients
- 300ml whole milk
- 200ml double cream
- 100g caster sugar
- 1 tsp vanilla extract
- Pinch of fine salt
- Optional: 2 egg yolks (for a richer, custard-style base)
Instructions
- Combine the base ingredients: In a mixing bowl, whisk together the whole milk, double cream, caster sugar, vanilla extract, and a pinch of salt until the sugar dissolves. If using egg yolks for a custard-style base, whisk them in now.
- Optional – Heat for custard base: For a richer, smoother ice cream, gently heat the mixture in a saucepan over medium-low heat, stirring constantly, until it thickens slightly and reaches 75°C (do not boil). Remove from the heat and let cool to room temperature.
- Chill the mixture: Pour your ice cream base into the Ninja Creami pint container. Seal with the lid and chill in the fridge for at least 4 hours, or ideally overnight. For best results, the base should be as cold as possible before freezing.
- Freeze: Place the sealed Ninja Creami pint container upright in your freezer. Freeze on a flat surface for at least 24 hours. The mixture must be fully solid before processing.
- Spin in the Ninja Creami: Remove the frozen pint from the freezer. Place it into the Ninja Creami outer bowl, secure the paddle lid, and insert into the machine. Select the ‘Ice Cream’ function and let the machine spin.
- Check texture: After the cycle, check the texture. If the ice cream is too firm or powdery, add a splash (1-2 tbsp) of milk and re-spin using the ‘Re-spin’ function until creamy.
- Serve immediately: Scoop the ice cream into bowls or cones and enjoy straight away, or transfer to an airtight container and store in the freezer.
Tips
- Substitutions: Swap double cream for single cream for a lighter texture, or use oat/almond milk for a dairy-free version (expect a slightly icier finish).
- Flavour boosts: Stir in chopped chocolate, nuts, or fruit after the first spin, then use the ‘Mix-in’ function to evenly distribute them.
- Sweetener swaps: Use golden syrup, honey, or a sugar substitute like stevia, but note that texture may change slightly.
- Common mistakes: Don’t under-freeze your base – it must be rock solid for the Creami to work its magic and create that signature creamy texture.
Serving Suggestions
- Classic Sundae: Top with whipped cream, chocolate sauce, and a glacé cherry for a retro treat.
- With Hot Desserts: Serve a scoop alongside sticky toffee pudding, apple crumble, or warm brownies for a classic British pudding pairing.
- Ice Cream Sandwiches: Spoon between homemade cookies or shop-bought digestive biscuits for a fun twist.
- Affogato: Pour a shot of hot espresso over a scoop for a sophisticated Italian-inspired dessert.
Variations
- Chocolate Ice Cream: Add 50g sifted cocoa powder or 100g melted dark chocolate to the base before chilling.
- Strawberry Ice Cream: Blend 200g fresh or frozen strawberries (hulled) into the base before freezing.
- Mint Choc Chip: Add 1 tsp peppermint extract and 50g chopped dark chocolate after the first spin, using the ‘Mix-in’ function.
- Vegan Alternative: Use 400ml coconut milk (full fat) and 100ml oat milk, plus 100g caster sugar and 1 tsp vanilla extract. Freeze and process as above.
- Sorbet: Blend 400g fresh fruit (such as mango or raspberry), 120ml water, and 100g sugar. Freeze in the pint container, then spin using the ‘Sorbet’ function.
Storage and Reheating
Store leftover Ninja Creami ice cream in an airtight container in the freezer for up to 2 weeks. For the best texture, let it sit at room temperature for 5-10 minutes before scooping, or use the Creami’s ‘Re-spin’ function to refresh its creaminess if it becomes too hard or icy. Avoid repeated thawing and refreezing, as this can lead to ice crystals and a grainy texture. For sorbets, the same storage rules apply, though they may freeze a little harder than dairy ice creams.
Frequently Asked Questions
- Can I use semi-skimmed milk instead of whole milk?
Yes, you can use semi-skimmed milk, but the ice cream will be less creamy and may have a slightly icier texture. Whole milk and double cream create the richest, smoothest results. - Do I need to use eggs in my Ninja Creami ice cream?
No, eggs are optional. They create a custard-style base that’s richer and smoother, but you can make excellent ice cream with just milk, cream, sugar, and flavourings. - Why is my ice cream powdery or crumbly after spinning?
This usually happens if the base wasn’t fully frozen or if there’s not enough fat or sugar in the mixture. Add a splash of milk and use the ‘Re-spin’ function to smooth it out. - Can I make low-sugar or sugar-free ice cream in the Ninja Creami?
Yes, but sugar helps with texture as well as sweetness. If you use less sugar or a sugar substitute, expect a firmer, less scoopable result. Some sugar substitutes (like xylitol or allulose) work better than others for creaminess. - How long does it take to make Ninja Creami ice cream from start to finish?
The active prep time is only about 10 minutes, but you’ll need to freeze the base for at least 24 hours before spinning. Once frozen, the spinning process takes just 2-3 minutes. - Is it safe to refreeze Ninja Creami ice cream after spinning?
Yes, but for best texture, store it in an airtight container and avoid repeated thawing and refreezing. If it hardens, use the ‘Re-spin’ function to restore creaminess. - Can I add alcohol to my ice cream?
Small amounts of alcohol (such as a tablespoon of liqueur or spirit) can add flavour and help keep the ice cream scoopable, but too much will prevent it from freezing properly.