Go Back
–+ servings
An aerial image of a tub of Ninja Creami gingerbread ice cream on a pale pink linen tablecloth with a sunlit glass of water in the top right corner

Ninja Creami gingerbread ice cream

Gluten free, lactose free option.
Be the first to rate this recipe
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 minutes
Freezing time 1 day
Course Dessert, Ice Cream
Cuisine Ninja Creami recipes
Servings 470 ml Ninja Creami tub

Equipment

  • NC300 Ninja Creami machine with 470ml size tubs

Ingredients
  

  • 100 -125g light brown sugar (see notes)
  • 2g (1/2 teaspoon) xanthan gum (optional, see notes)
  • 2 teaspoons ginger powder
  • 1/4 teaspoon nutmeg powder (less if grated fresh)
  • 1/4 teaspoon cinnamon powder
  • Pinch of fine salt
  • 250 g milk, full fat or low fat and regular or lactose free
  • 150 g thickened cream (30-35% milkfat) see notes
  • 1 teaspoon molasses (optional, see notes)

Instructions
 

  • Whisk the sugar, xanthan gum, spices and salt together in a medium pot.
  • Add the milk and whisk thoroughly to combine. It should feel a little thicker after whisking if you're using the xanthan gum.
  • Whisk in the cream then place the pot on a medium heat. Cook for 2 minutes then pour into the 470ml Ninja Creami tub. Allow to cool a little before transferring to the freezer for 16-24 hours with the lid off.
  • When you're ready to eat, process the ice cream using the ice cream function. I find it's normally perfect after the first go, but you can re-spin if needed. Keep in mind that the higher quantity sugar option freezes more like soft serve, so be mindful of how many times you spin it. It may require 15-20 minutes back in the freezer after processing.
  • Store leftovers in the freezer with the lid on.

Notes

  • 125g light brown sugar creates a sweet ice cream that is a soft serve texture after processing. It is also easier to scoop straight from frozen. Add sugar according to your preferences for both sweetness and texture. 
  • 100g light brown sugar creates a firmer textured ice cream that is firmer upon processing and more solid after time in the freezer. Use sugar according to your preference for sweetness and texture. 
  • The xanthan gum is optional but highly recommended - see the body of the post for more information.
  • Thickened cream in Australia contains approximately 30-35% milkfat. In the UK, this might be called whipping cream. In the USA, it may be heavy whipping cream. The most important aspect is the milkfat ratio - 30-35% is the ideal here.
  • If you can only find 36%, I recommend using light milk and including the xanthan gum option. Too much fat in an ice cream can cause it to split and to coat the roof of your mouth with an oily film. Using light milk will drop the fat content of the ice cream back. 
  • My experience has been that xanthan gum helps emulsify an ice cream and minimises the fatty roof of mouth feeling. This is why I recommend it for a higher fat cream. 
Keyword Ninja Creami gingerbread ice cream, Vegan gingerbread ice cream
Tried this recipe?Let us know how it was!