Ninja Swirl chocolate ice cream or soft serve
Gluten free, lactose free option
Equipment
- Ninja Swirl machine with 470ml tubs
Ingredients
- 60 - 80g caster sugar (see notes)
- 1-2 g xanthan gum (optional, see notes)
- 125 g full fat thickened cream (might be called heavy cream or whipping cream where you live - 30-36% fat content, see notes)
- 200-225 g full fat milk (I used full fat lactose free milk)
- 50 g fresh espresso
- 50 g glucose syrup or light corn syrup (see notes)
- 1 teaspoon vanilla bean extract (optional but delicious)
- Pinch fine salt
Instructions
- If you are using the xanthan gum, mix the sugar and xanthan gum together in a medium pot. This helps disperse it and minimises the risk of it clumping when you add the liquid.
- Have a silicone spatula ready as you pour the milk and cream into the pot. Stir vigorously and make sure to scoop around the edges of the pot to dislodge any sugar and xanthan gum that might be hiding there.
- Add the remaining ingredients and stir to combine. Place on a medium heat and cook for 1-3 minutes or just until the sugars have completely dissolved. Set aside to cool.
- Pour the mixture into the 470ml Ninja Swirl tub (make sure the bottom mechanism is closed first). Place in the freezer with the lid off for 24 hours. Leaving the lid off minimises the risk of the mixture developing a hump which can damage your machine.
- When ready to eat, process the mixture using the SCOOP and ICE CREAM functions. Using the SOFT SERVE function with a cream based ice cream splits the cream and results in an unpleasant mouthfeel.
- You can eat the ice cream as a scoop or turn it into soft serve. To make soft serve, swap the lid and add the piping nozzle. Pipe the soft serve using the lever. There will be some ice cream left in the bottom of the container that is a bit icy. The machine seems unable to process this last bit.
Notes
- Use 60g sugar if you have less of a sweet tooth and 80g if you have a sweet tooth. Keep in mind that the 80g version will be softer as sugar lowers the freezing point of a mixture (the more sugar you add, the less it is able to freeze solid).
- The xanthan gum is optional but does create a mixture that pipes beautifully. You can absolutely omit it if you prefer.
- It is important to choose cream with 30-36% fat or as close to as possible. High fat creams (like dollop) are too high in fat and create a risk of the mixture splitting. It will taste grainy and fatty and leave an unpleasant film in your mouth.
- Glucose syrup and light corn syrup are magical ingredients in Creami making. Glucose syrup is available in Australian supermarkets. Light corn syrup is more common in USA. Choose a high fructose free corn syrup that is light (which refers to the flavour and colour, not the calories). I have tested Karo brand light corn syrup. You may be able to substitute light agave syrup but I haven't tested it here.
Tried this recipe?Let us know how it was!