Ninja Creami vanilla ice cream recipe
Egg free, lactose free option, Low FODMAP option Serves 2-4 or more, depending on whether you are eating the ice cream as is or serving it with something
Ingredients
- 200g thickened cream (heavy/whipping in US/UK) or double cream for an even creamier ice cream
- 150-200g sweetened condensed milk (NOT evaporated milk or any other product)
- 100g full fat milk
- 1 tsp vanilla bean paste or vanilla bean extract
Instructions
- Weigh the ingredients directly into your Ninja Creami tub.
- Mix thoroughly to combine, ensuring you have incorporated all the condensed milk.
- Place the mixture into the freezer without the lid for up to 24 hours. I find around 15-16 hours is enough for me, but your freezer might be warmer or colder.
- When you are ready to use it, process your ice cream using the ice cream function. If it looks a bit balled up after the first spin, spin it again.
- Serve alone, with mix ins or with a dessert of your choice. You can place the lid on leftovers and process again when you need more vanilla ice cream. The Ninja Creami machine will successfully spin a half tub. If it is only a few hours later, I find you don't need to respin this recipe - it remains creamy and scoopable.
Notes
- Use 150g sweetened condensed milk for a less sweet version and 200g for a sweeter version.
- Evaporated milk or anything that is not sweetened condensed milk will not work here. The condensed milk is the only sweetener added to this ice cream, so you cannot omit it.
- If you want to make vanilla ice cream with sugar instead of sweetened condensed milk, use the vanilla base of my cookies and cream Ninja Creami recipe.
- This recipe also works with light dairy products.
- For a lactose free/low FODMAP version, see the notes in the body of the post.
- You could add a tiny pinch of salt for flavour, if you like.
Tried this recipe?Let us know how it was!