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A glass bowl filled with scoops of Vanilla Ninja Creami Ice Cream, topped with colorful rainbow sprinkles.

Ninja Creami Vanilla Bean Ice Cream

I love keeping Ninja Creami Vanilla Bean Ice Cream in the freezer for when I need dessert fast. It's smooth and creamy with rich, authentic vanilla flavor in every bite. I make it for birthday parties, weeknight dinners, and summer barbecues because everyone loves vanilla and it goes with everything. It stays fresh in the freezer for up to 2 months.
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Prep Time: 8 minutes
Freezing time: 1 day
Total Time: 1 day 8 minutes
Course: Dessert
Cuisine: American
Keyword: Ninja Creami Vanilla Bean Ice Cream, Vanilla Ninja Creami Ice Cream
Servings: 4
Calories: 144kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 1 cup whole milk plus 1 to 2 tablespoons
  • ½ cup heavy cream
  • ⅓ cup confectioners’ sugar
  • 2 whole vanilla pods split lengthwise and seeds scraped or 1 to 1½ teaspoons vanilla extract
  • Pinch of salt

Instructions

  • If using vanilla pods, split each pod lengthwise with a sharp knife and scrape out the seeds.
  • Add the vanilla seeds (or vanilla extract), whole milk, heavy cream, confectioners’ sugar, and salt to a mixing jug or bowl. Whisk until the sugar is completely dissolved and the vanilla is evenly distributed.
    1 cup whole milk, ½ cup heavy cream, ⅓ cup confectioners’ sugar, 2 whole vanilla pods, Pinch of salt
  • Pour the mixture into a Ninja Creami pint container. Secure the lid and place the container on a completely flat surface in the freezer. Freeze for 24 hours, or until fully solid.
  • Remove the lid and place the frozen pint into the Ninja Creami machine. Run the Ice Cream cycle.
  • If the ice cream appears crumbly after spinning, add 1 to 2 tablespoons of milk to the center and run the Mix-In cycle once.
  • Serve immediately for a soft, creamy texture, or return the ice cream to the freezer for a firmer scoop.

Notes

Here are my best tips for making perfect vanilla ice cream every time.
  • Use real vanilla pods for the best flavor: Vanilla extract works, but real vanilla bean seeds give you those gorgeous dark specks and a deeper, more complex, authentic vanilla flavor.
  • Make sure the sugar is completely dissolved: Keep whisking until you can't see any sugar granules at the bottom of the bowl, or the ice cream will have a grainy texture after processing.
  • Freeze on a flat surface: If the container tilts while freezing, the ice cream will freeze unevenly, and the Ninja Creami blade might not process it smoothly, leaving chunks or an uneven texture.
  • Add milk gradually if needed: Start with 1 tablespoon after the first spin, then add the second tablespoon only if it's still crumbly, as too much liquid will make the ice cream soupy.
  • Re-spin for soft serve texture: If you've refrozen the ice cream and it's too hard to scoop, pop the pint back into the Ninja Creami and rerun the Ice Cream cycle for fresh, creamy texture.
  • Flash freeze before transferring: If you want to move the ice cream to a different container, freeze it in the pint for 1 hour after processing so it firms up enough to scoop without melting everywhere.

Nutrition

Calories: 144kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 31mg | Potassium: 120mg | Sugar: 4g | Vitamin A: 536IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 0.03mg
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