ninja creami vanilla ice cream Easy Recipe

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Prepare the Base: In a medium bowl or directly into your Ninja Creami pint container, whisk together the whole milk, heavy cream, granulated sugar, vanilla extract, and salt until the sugar is completely dissolved. Stir until the mixture is uniform.
Chill Thoroughly: Place the lid on the pint container and refrigerate the mixture for at least 4 hours, or preferably overnight. The base must be completely cold before freezing.
Freeze: Once chilled, place the lid on the pint and freeze on a level surface for 24 hours. Do not use the ‘Lite Ice Cream’ setting if the base is not fully frozen rock solid.
Process (First Spin): Remove the pint from the freezer, remove the outer bowl, and place the frozen base into the Ninja Creami machine. Select the ‘Ice Cream’ setting and process.
Check Texture: After the initial cycle, the texture may look crumbly or powdery. This is normal. Scrape down the sides of the mixture using a spatula.
Re-spin (If Necessary): Place the pint back into the machine. Use the ‘Re-spin’ function. If the texture is still not creamy enough, add 1-2 tablespoons of whole milk or a splash of cream and re-spin one more time until smooth and creamy.
Serve: Serve immediately for a soft-serve consistency, or transfer to an airtight container and freeze for 1-2 hours for a firmer scoopable texture.

For an even richer flavor, substitute 1/4 cup of the whole milk with 1/4 cup of cream cheese (softened and mixed in well) before freezing.
If you prefer a lower-sugar option, you can substitute the granulated sugar with a granulated zero-calorie sweetener like erythritol or monk fruit blend, adjusting quantities to taste.
Always ensure the base is completely frozen solid (24 hours minimum) before processing for the best results on the first spin.