If you've ever wanted to make a pint of creamy homemade ice cream without the fuss, this Ninja Creami vanilla bean ice cream is for you. It's smooth, rich, and has that real vanilla bean flavor that makes it taste so special. Honestly, once you try it, you'll wonder why you ever bought ice cream at the store.
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This recipe is simple and flexible, making it perfect for family nights, summer cookouts, or when you just want something sweet at home. And if you love creamy desserts like this, you'll also want to check out the Ninja Creami Chocolate Ice Cream - it's just as easy and so good.
A sweet story
When I first got my Ninja Creami, I wasn't sure how much I'd use it. Fast forward to a hot summer evening last year, and I was serving up scoops of homemade vanilla ice cream to my kids. Emily couldn't stop saying how "this tastes like the fancy kind from the ice cream shop." That's when I knew the Creami was going to be a regular in my kitchen.
The best part? I don't need a long list of ingredients or an old-fashioned churn. Just a few basics, mix it up, freeze, and the Ninja Creami does all the work.
Ingredient notes
- Milk - for the best result use whole milk.
- Cream - heavy cream makes this taste heavenly.
- Cream cheese - use full-fat cream cheese for that rich texture.
- Vanilla bean paste - gives the most delicious flavor, better than plain vanilla extract.
- Sugar - just enough sweetness to balance everything.
Handy tip: Use good kitchen tools! The right spatula, mixing bowls, and containers make this process a lot smoother.
Step-by-step instructions
Step 1: Mix the base
Put the cream cheese in a large bowl and microwave it for about 10 seconds, just until softened. Stir in the sugar until combined. Slowly add the milk, heavy cream, and vanilla bean paste, stirring until everything is smooth.
Step 2: Freeze the pint
Pour the mixture into your Ninja Creami pint container. Place the lid on and set it in the freezer on a flat surface for 24 hours. This freezing time is important-it helps the Creami work its magic later.
Step 3: Process in the creami
Once the mixture is fully frozen, remove the pint from the freezer, take off the lid, and install it into the Ninja Creami following the quick start guide. Select the "Ice Cream" function and let the machine process.
Step 4: Serve and enjoy
Check the texture-if needed, press "Re-spin" for a smoother result. Scoop into bowls or cones and serve right away. If you have leftovers (rare in my house!), keep them covered in the freezer and let the ice cream sit at room temperature for a few minutes before scooping again.
FAQs
You can, but the texture won't be as creamy. Whole milk gives the best result.
It's best within a week, but you can keep it for up to a month if sealed well.
Yes! Try coconut cream and almond milk as swaps for cream and milk.
The cream cheese helps give body and texture. You can skip it, but the ice cream may be slightly icier.
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📖 Recipe
Ninja Creami Vanilla Bean Ice Cream
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours 10 minutes
- Yield: 4-6 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, homemade vanilla bean ice cream made effortlessly with your Ninja Creami.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 2 tablespoons cream cheese (softened)
- 1 tablespoon vanilla bean paste
Instructions
- Microwave cream cheese for 10 seconds in a large bowl. Stir in sugar.
- Slowly whisk in milk, cream, and vanilla bean paste until combined.
- Pour mixture into Ninja Creami pint container, secure lid, and freeze for 24 hours.
- Process in Ninja Creami on "Ice Cream" mode. Re-spin if needed. Scoop and serve.
Notes
Use whole milk and full-fat cream cheese for the creamiest texture. Let leftovers sit at room temperature a few minutes before scooping. Swap in coconut cream and almond milk for a dairy-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 40mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg
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