Ninja Creami Strawberry Ice Cream
This Ninja Creami Strawberry Ice Cream recipe is a quick and easy way to enjoy creamy, fresh, and flavorful strawberry ice cream made right at home. With the help of the Ninja Creami machine, you can whip up a silky-smooth dessert using simple ingredients like fresh strawberries, cream, milk, and sugar. Whether you enjoy it on its own or with fun mix-ins, this homemade strawberry ice cream is perfect for any occasion.
Equipment
- 1 Ninja Creami Machine
- 1 Mixing Bowl (medium-sized)
- 1 - Mixing spoon
- 1 measuring cup
- 1 measuring spoon
- 1 airtight freezer-safe container
Ingredients
- 1 lb 450g Fresh Strawberries
- 1/2 cup 120ml Heavy Cream
- 1/2 cup 120ml Whole Milk
- 1/2 cup 100g Granulated Sugar
- 1 tsp Vanilla Extract
Instructions
Prepare the Strawberries:
- Wash and hull the strawberries, then chop them into small pieces. Add the chopped strawberries to a bowl and sprinkle with 2 tablespoons of sugar. Let the strawberries sit for 15–20 minutes to macerate and release their juices.
Make the Ice Cream Base:
- In a separate mixing bowl, combine the heavy cream, whole milk, remaining sugar, and vanilla extract. Stir well to dissolve the sugar. Add the macerated strawberries (along with any syrup) into the mixture and stir until well combined. For a smoother texture, you can use a blender or food processor to blend the mixture.
Chill the Mixture:
- Cover the bowl and refrigerate the mixture for at least 2–4 hours, or overnight, to ensure the mixture is cold before processing.
Process in the Ninja Creami:
- Once the base is chilled, pour the mixture into the Ninja Creami pint container and freeze for 24 hours. After freezing, insert the pint into the Ninja Creami machine and process using the "Ice Cream" function. If necessary, re-spin to achieve the perfect creamy texture.
Serve:
- Scoop the ice cream into bowls or cones. You can garnish with fresh strawberry slices, whipped cream, or toppings of your choice. Enjoy!
Notes
- For a Dairy-Free Version: Substitute the heavy cream and whole milk with coconut cream and almond or oat milk. You may also use a dairy-free sweetener like maple syrup.
- Storage: Store the ice cream in an airtight container in the freezer for up to two weeks. If the ice cream becomes too hard, let it sit at room temperature for a few minutes before scooping.
- Adjust Sweetness: Taste the ice cream base before chilling. If you prefer a sweeter ice cream, you can adjust the sugar level to suit your preference.