Ninja Creami coffee ice cream
Gluten free, lactose free option
Equipment
- NC300 Ninja Creami machine with 470ml size tubs
Ingredients
- 150 g sweetened condensed milk (NOT evaporated milk or any other product)
- 50 g fresh espresso cooled for 5 minutes
- 200 g full fat cream (35% butterfat, check the label to ensure you have the right variety)
- 100 g full fat milk, regular or lactose free (you could also use light milk)
Instructions
- Combine all the ingredients in a medium mixing bowl and whisk until completely smooth. I prefer to do it this way to ensure the sweetened condensed milk doesn’t get stuck in the grooves of the Ninja Creami tub.
- Decant the mixture into your 470ml Ninja Creami tub. You can chill it in the fridge for 3 or so hours to minimise the hump if you like (just remember to put it in the freezer before you go to bed!).
- Freeze the mixture with the lid off for 16-24 hours.
- When ready to consume, process the mixture on the ice cream function. If the top is a little balled up (but not powdery or icy) simply smooth it down with a spoon. We want to avoid over processing the mixture at the risk of splitting the cream.
- If the top is powdery, re-spin the mixture once.
- Return any leftovers to the freezer with the lid on. Allow to soften slightly on the bench before consuming.
Notes
- See the notes in the body of the post for tips, tricks and method for making this ice cream lactose free.
- I have not tested a vegan version of this recipe. I will update the post when I do.
- Avoid over processing cream based ice cream or you will split the cream.
Tried this recipe?Let us know how it was!