Ninja Creami recipes
Ninja Creami recipes, balanced to the gram
Ten ice cream and sorbet recipes formulated with Ice Cream Mix for the Ninja Creami: the grams for your 16 oz pint or your 24 oz Deluxe, how to freeze and spin them, and the technical numbers behind each one.
6 ice creams · 4 sorbets16 oz and 24 oz DeluxeTemperatures in °F
Ice creamVanilla ice cream14 °F · PAC 206
Ice creamChocolate ice cream14 °F · PAC 198
Ice creamStrawberry ice cream12 °F · PAC 222
Ice creamCoffee ice cream14 °F · PAC 201
Ice creamPistachio ice cream14 °F · PAC 210
Ice creamPeanut butter ice cream14 °F · PAC 211
SorbetMango sorbet12 °F · PAC 268
SorbetLemon sorbet12 °F · PAC 271
SorbetStrawberry sorbet12 °F · PAC 268
SorbetRaspberry sorbet12 °F · PAC 272
Before you start
Three steps, one day of freezing
Every recipe follows the same rhythm. Use a kitchen scale: all amounts are in grams, the way professionals formulate ice cream.
1
Make the base
Mix the dry ingredients, heat the liquids to 185 °F (85 °C) to hydrate them and cool the base fast to 39 °F (4 °C). Fruit goes in cold.
2
Freeze 24 hours
Fill the pint up to the MAX line, put the lid on and freeze it level for 24 hours at about 0 °F (−18 °C).
3
Spin and serve
Ice Cream program for ice creams, Sorbet for sorbets. If it's powdery, add a tablespoon of milk or water and Re-spin.
Shopping list, US edition
- Cream, 35% fat: US heavy cream is usually 36–40% fat. The closer to 35–36%, the closer you'll be to the calculated numbers.
- Nonfat dry milk: skim milk powder. It adds milk protein for body and creaminess.
- Maltodextrin (DE 18): adds solids and body with very little sweetness. Look for “DE 18” or close to it.
- Stabilizer blend: a ready-made ice cream or sorbet stabilizer, used at 0.5% (5 g per kilo, 2.5 g per pint).
- Fruit purees: fresh or frozen fruit, blended until smooth (and strained for raspberries), or a professional 100% fruit puree.
14 °F serving temp (−10 °C)
PAC 206 anti-freezing
POD 15.8% sweetness
10.1% fat
36.4% total solids
Classic profile
Allergens: Contains milk.
Ice cream
Vanilla ice cream for Ninja Creami
A classic vanilla base with vanilla bean paste: creamy, not too sweet and a good first recipe for any Ninja Creami.
| Ingredient | For 1 pint (16 oz) |
|---|---|
| Whole milk | 284 g |
| Cream, 35% fat | 115 g |
| Granulated sugar | 70 g |
| Nonfat dry milk (skim milk powder) | 13 g |
| Maltodextrin (DE 18) | 13 g |
| Vanilla bean paste | 3 g |
| Ice cream stabilizer blend | 2.5 g |
| Total base | 500 g |
Step-by-step method (11 steps)
- Weigh every ingredient with a kitchen scale that reads to 1 g; one that reads to 0.1 g is better still for the small amounts.
- In a bowl, mix the sugar, nonfat dry milk, maltodextrin and stabilizer. This keeps the stabilizer from clumping when it hits the liquid.
- Warm the whole milk and cream in a saucepan over low heat.
- At about 104 °F (40 °C), sprinkle in the dry mix while whisking or using an immersion blender.
- Bring the base to about 185 °F (85 °C), checking with a thermometer, to hydrate the milk powder and the stabilizer.
- Off the heat, add the vanilla bean paste and blend for a few seconds to spread the specks evenly.
- Cool the base to 39 °F (4 °C) as fast as you can, in an ice-water bath.
- Pour the cold base into the pints without going past the MAX fill line, and put the lids on. The grams in the table match the pint size you chose at the top of the page.
- Freeze the pints level for 24 hours at about 0 °F (−18 °C). A flat surface processes better.
- Process with the Ice Cream program. If it comes out crumbly or powdery, add 1 tablespoon of milk and use Re-spin.
- Serve right away: the recipe is designed for about 14 °F (−10 °C). If you refreeze leftovers, smooth the top and process again before serving.
14 °F serving temp (−10 °C)
PAC 198 anti-freezing
POD 15.0% sweetness
11.7% fat
42.5% total solids
Rich profile
Allergens: Contains milk. Chocolate may contain soy or milk: check its label.
Ice cream
Chocolate ice cream for Ninja Creami
Dark chocolate 70% plus cocoa powder for a deep chocolate flavor. The cocoa butter adds body, so it needs less cream than the vanilla.
| Ingredient | For 1 pint (16 oz) |
|---|---|
| Whole milk | 280 g |
| Dark chocolate 70% | 63 g |
| Cream, 35% fat | 53 g |
| Granulated sugar | 53 g |
| Nonfat dry milk (skim milk powder) | 23 g |
| Cocoa powder (22–24% fat) | 18 g |
| Water | 10 g |
| Ice cream stabilizer blend | 2.5 g |
| Total base | 500 g |
Step-by-step method (11 steps)
- Weigh every ingredient with a kitchen scale that reads to 1 g; one that reads to 0.1 g is better still for the small amounts.
- In a bowl, mix the sugar, nonfat dry milk, cocoa powder and stabilizer (mixing the cocoa with the sugar keeps it from clumping). This keeps the stabilizer from clumping when it hits the liquid.
- Warm the whole milk, cream and water in a saucepan over low heat.
- At about 104 °F (40 °C), sprinkle in the dry mix while whisking or using an immersion blender.
- Bring the base to about 185 °F (85 °C), checking with a thermometer, to hydrate the milk powder and the stabilizer.
- Add the chopped chocolate to the hot base and blend until it melts completely and the base is smooth and glossy.
- Cool the base to 39 °F (4 °C) as fast as you can, in an ice-water bath.
- Pour the cold base into the pints without going past the MAX fill line, and put the lids on. The grams in the table match the pint size you chose at the top of the page.
- Freeze the pints level for 24 hours at about 0 °F (−18 °C). A flat surface processes better.
- Process with the Ice Cream program. If it comes out crumbly or powdery, add 1 tablespoon of milk and use Re-spin.
- Serve right away: the recipe is designed for about 14 °F (−10 °C). If you refreeze leftovers, smooth the top and process again before serving.
12 °F serving temp (−11 °C)
PAC 222 anti-freezing
POD 16.0% sweetness
9.9% fat
36.7% total solids
Classic profile
Allergens: Contains milk.
Ice cream
Strawberry ice cream for Ninja Creami
Strawberry puree blended into a cold dairy base. The fruit is never cooked, so it keeps its fresh flavor and color.
| Ingredient | For 1 pint (16 oz) |
|---|---|
| Strawberry puree | 150 g |
| Cream, 35% fat | 129 g |
| Whole milk | 120 g |
| Granulated sugar | 65 g |
| Nonfat dry milk (skim milk powder) | 27 g |
| Maltodextrin (DE 18) | 7.5 g |
| Ice cream stabilizer blend | 2.5 g |
| Total base | 500 g |
Step-by-step method (12 steps)
- Weigh every ingredient with a kitchen scale that reads to 1 g; one that reads to 0.1 g is better still for the small amounts.
- In a bowl, mix the sugar, nonfat dry milk, maltodextrin and stabilizer. This keeps the stabilizer from clumping when it hits the liquid.
- Warm the whole milk and cream in a saucepan over low heat.
- At about 104 °F (40 °C), sprinkle in the dry mix while whisking or using an immersion blender.
- Bring the base to about 185 °F (85 °C), checking with a thermometer, to hydrate the milk powder and the stabilizer.
- Cool the base to 39 °F (4 °C) as fast as you can, in an ice-water bath.
- If you start from fresh or frozen strawberries, hull them and blend until you have a smooth puree; weigh the amount in the table.
- Blend the strawberry puree into the cold base for a few seconds. Because the fruit isn't heated, it keeps its fresh flavor and color.
- Pour the cold base into the pints without going past the MAX fill line, and put the lids on. The grams in the table match the pint size you chose at the top of the page.
- Freeze the pints level for 24 hours at about 0 °F (−18 °C). A flat surface processes better.
- Process with the Ice Cream program. If it comes out crumbly or powdery, add 1 tablespoon of milk and use Re-spin.
- Serve right away: the recipe is designed for about 12 °F (−11 °C). If you refreeze leftovers, smooth the top and process again before serving.
14 °F serving temp (−10 °C)
PAC 201 anti-freezing
POD 15.8% sweetness
9.9% fat
36.4% total solids
Classic profile
Allergens: Contains milk.
Ice cream
Coffee ice cream for Ninja Creami
Instant coffee dissolved in the hot base for a clean, roasted coffee flavor, coffee-shop style.
| Ingredient | For 1 pint (16 oz) |
|---|---|
| Whole milk | 286 g |
| Cream, 35% fat | 113 g |
| Granulated sugar | 73 g |
| Nonfat dry milk (skim milk powder) | 13 g |
| Maltodextrin (DE 18) | 7.5 g |
| Instant coffee | 5.5 g |
| Ice cream stabilizer blend | 2.5 g |
| Total base | 500 g |
Step-by-step method (11 steps)
- Weigh every ingredient with a kitchen scale that reads to 1 g; one that reads to 0.1 g is better still for the small amounts.
- In a bowl, mix the sugar, nonfat dry milk, maltodextrin and stabilizer. This keeps the stabilizer from clumping when it hits the liquid.
- Warm the whole milk and cream in a saucepan over low heat.
- At about 104 °F (40 °C), sprinkle in the dry mix while whisking or using an immersion blender.
- Bring the base to about 185 °F (85 °C), checking with a thermometer, to hydrate the milk powder and the stabilizer.
- Off the heat, add the instant coffee and stir until it dissolves completely.
- Cool the base to 39 °F (4 °C) as fast as you can, in an ice-water bath.
- Pour the cold base into the pints without going past the MAX fill line, and put the lids on. The grams in the table match the pint size you chose at the top of the page.
- Freeze the pints level for 24 hours at about 0 °F (−18 °C). A flat surface processes better.
- Process with the Ice Cream program. If it comes out crumbly or powdery, add 1 tablespoon of milk and use Re-spin.
- Serve right away: the recipe is designed for about 14 °F (−10 °C). If you refreeze leftovers, smooth the top and process again before serving.
14 °F serving temp (−10 °C)
PAC 210 anti-freezing
POD 16.1% sweetness
12.3% fat
41.6% total solids
Rich profile
Allergens: Contains milk and tree nuts (pistachio).
Ice cream
Pistachio ice cream for Ninja Creami
Pure pistachio paste (100% pistachios) for an intense, gelato-style pistachio. The nut fat replaces part of the cream.
| Ingredient | For 1 pint (16 oz) |
|---|---|
| Whole milk | 273 g |
| Cream, 35% fat | 89 g |
| Granulated sugar | 73 g |
| Pure pistachio paste (100% pistachios) | 40 g |
| Nonfat dry milk (skim milk powder) | 24 g |
| Ice cream stabilizer blend | 2.5 g |
| Total base | 500 g |
Step-by-step method (11 steps)
- Weigh every ingredient with a kitchen scale that reads to 1 g; one that reads to 0.1 g is better still for the small amounts.
- In a bowl, mix the sugar, nonfat dry milk and stabilizer. This keeps the stabilizer from clumping when it hits the liquid.
- Warm the whole milk and cream in a saucepan over low heat.
- At about 104 °F (40 °C), sprinkle in the dry mix while whisking or using an immersion blender.
- Bring the base to about 185 °F (85 °C), checking with a thermometer, to hydrate the milk powder and the stabilizer.
- Add the pistachio paste to the hot base and blend until fully combined: it emulsifies better while hot and leaves no specks of fat.
- Cool the base to 39 °F (4 °C) as fast as you can, in an ice-water bath.
- Pour the cold base into the pints without going past the MAX fill line, and put the lids on. The grams in the table match the pint size you chose at the top of the page.
- Freeze the pints level for 24 hours at about 0 °F (−18 °C). A flat surface processes better.
- Process with the Ice Cream program. If it comes out crumbly or powdery, add 1 tablespoon of milk and use Re-spin.
- Serve right away: the recipe is designed for about 14 °F (−10 °C). If you refreeze leftovers, smooth the top and process again before serving.
14 °F serving temp (−10 °C)
PAC 211 anti-freezing
POD 16.3% sweetness
12.1% fat
41.9% total solids
Rich profile
Allergens: Contains milk and peanuts.
Ice cream
Peanut butter ice cream for Ninja Creami
Natural peanut butter for a rich, nutty ice cream that doesn't feel greasy. Use one made with just peanuts, with no added sugar or salt.
| Ingredient | For 1 pint (16 oz) |
|---|---|
| Whole milk | 271 g |
| Cream, 35% fat | 88 g |
| Granulated sugar | 75 g |
| Natural peanut butter (100% peanuts) | 40 g |
| Nonfat dry milk (skim milk powder) | 24 g |
| Ice cream stabilizer blend | 2.5 g |
| Total base | 500 g |
Step-by-step method (11 steps)
- Weigh every ingredient with a kitchen scale that reads to 1 g; one that reads to 0.1 g is better still for the small amounts.
- In a bowl, mix the sugar, nonfat dry milk and stabilizer. This keeps the stabilizer from clumping when it hits the liquid.
- Warm the whole milk and cream in a saucepan over low heat.
- At about 104 °F (40 °C), sprinkle in the dry mix while whisking or using an immersion blender.
- Bring the base to about 185 °F (85 °C), checking with a thermometer, to hydrate the milk powder and the stabilizer.
- Add the peanut butter to the hot base and blend until fully combined: it emulsifies better while hot.
- Cool the base to 39 °F (4 °C) as fast as you can, in an ice-water bath.
- Pour the cold base into the pints without going past the MAX fill line, and put the lids on. The grams in the table match the pint size you chose at the top of the page.
- Freeze the pints level for 24 hours at about 0 °F (−18 °C). A flat surface processes better.
- Process with the Ice Cream program. If it comes out crumbly or powdery, add 1 tablespoon of milk and use Re-spin.
- Serve right away: the recipe is designed for about 14 °F (−10 °C). If you refreeze leftovers, smooth the top and process again before serving.
12 °F serving temp (−11 °C)
PAC 268 anti-freezing
POD 23.5% sweetness
29.0% total solids
71.0% water
Classic profile
Allergens: Dairy-free. Check your stabilizer's label.
Sorbet
Mango sorbet for Ninja Creami
A dairy-free mango sorbet with 40% fruit: bright, smooth and full of mango flavor.
| Ingredient | For 1 pint (16 oz) |
|---|---|
| Mango puree | 200 g |
| Water | 188 g |
| Granulated sugar | 83 g |
| Maltodextrin (DE 18) | 28 g |
| Sorbet stabilizer blend | 2.5 g |
| Total base | 500 g |
Step-by-step method (11 steps)
- Weigh every ingredient with a kitchen scale that reads to 1 g. In a sorbet, small differences in sugar change the hardness a lot.
- In a bowl, mix the sugar, maltodextrin and sorbet stabilizer so the stabilizer doesn't clump.
- Warm the water in a saucepan and, at about 104 °F (40 °C), sprinkle in the dry mix while stirring.
- Bring the syrup to about 185 °F (85 °C) to hydrate the stabilizer and dissolve the sugars completely.
- Cool the syrup to 39 °F (4 °C) as fast as you can, in an ice-water bath.
- If you start from fresh mangoes, peel them, remove the pit and blend until smooth; strain the puree if it's fibrous.
- Blend the mango puree into the cold syrup for a few seconds. Because the fruit isn't heated, it keeps all its aroma.
- Pour the cold base into the pints without going past the MAX fill line, and put the lids on. The grams in the table match the pint size you chose at the top of the page.
- Freeze the pints level for 24 hours at about 0 °F (−18 °C). A flat surface processes better.
- Process with the Sorbet program. If it comes out crumbly or powdery, add 1 tablespoon of water and use Re-spin.
- Serve right away: the recipe is designed for about 12 °F (−11 °C). If you refreeze leftovers, smooth the top and process again before serving.
12 °F serving temp (−11 °C)
PAC 271 anti-freezing
POD 23.3% sweetness
29.0% total solids
71.0% water
Classic profile
Allergens: Dairy-free. Check your stabilizer's label.
Sorbet
Lemon sorbet for Ninja Creami
Fresh lemon juice in a cold syrup: a sharp, refreshing dairy-free sorbet.
| Ingredient | For 1 pint (16 oz) |
|---|---|
| Water | 240 g |
| Fresh lemon juice | 125 g |
| Granulated sugar | 108 g |
| Maltodextrin (DE 18) | 25 g |
| Sorbet stabilizer blend | 2.5 g |
| Total base | 500 g |
Step-by-step method (11 steps)
- Weigh every ingredient with a kitchen scale that reads to 1 g. In a sorbet, small differences in sugar change the hardness a lot.
- In a bowl, mix the sugar, maltodextrin and sorbet stabilizer so the stabilizer doesn't clump.
- Warm the water in a saucepan and, at about 104 °F (40 °C), sprinkle in the dry mix while stirring.
- Bring the syrup to about 185 °F (85 °C) to hydrate the stabilizer and dissolve the sugars completely.
- Cool the syrup to 39 °F (4 °C) as fast as you can, in an ice-water bath.
- Squeeze the lemons and strain the juice to remove pulp and seeds.
- Blend the fresh lemon juice into the cold syrup for a few seconds. Because the fruit isn't heated, it keeps all its aroma.
- Pour the cold base into the pints without going past the MAX fill line, and put the lids on. The grams in the table match the pint size you chose at the top of the page.
- Freeze the pints level for 24 hours at about 0 °F (−18 °C). A flat surface processes better.
- Process with the Sorbet program. If it comes out crumbly or powdery, add 1 tablespoon of water and use Re-spin.
- Serve right away: the recipe is designed for about 12 °F (−11 °C). If you refreeze leftovers, smooth the top and process again before serving.
12 °F serving temp (−11 °C)
PAC 268 anti-freezing
POD 23.4% sweetness
28.8% total solids
71.2% water
Classic profile
Allergens: Dairy-free. Check your stabilizer's label.
Sorbet
Strawberry sorbet for Ninja Creami
45% strawberry puree for a fruit-forward, dairy-free strawberry sorbet.
| Ingredient | For 1 pint (16 oz) |
|---|---|
| Strawberry puree | 225 g |
| Water | 153 g |
| Granulated sugar | 98 g |
| Maltodextrin (DE 18) | 23 g |
| Sorbet stabilizer blend | 2.5 g |
| Total base | 500 g |
Step-by-step method (11 steps)
- Weigh every ingredient with a kitchen scale that reads to 1 g. In a sorbet, small differences in sugar change the hardness a lot.
- In a bowl, mix the sugar, maltodextrin and sorbet stabilizer so the stabilizer doesn't clump.
- Warm the water in a saucepan and, at about 104 °F (40 °C), sprinkle in the dry mix while stirring.
- Bring the syrup to about 185 °F (85 °C) to hydrate the stabilizer and dissolve the sugars completely.
- Cool the syrup to 39 °F (4 °C) as fast as you can, in an ice-water bath.
- If you start from fresh or frozen strawberries, hull them and blend until you have a smooth puree.
- Blend the strawberry puree into the cold syrup for a few seconds. Because the fruit isn't heated, it keeps all its aroma.
- Pour the cold base into the pints without going past the MAX fill line, and put the lids on. The grams in the table match the pint size you chose at the top of the page.
- Freeze the pints level for 24 hours at about 0 °F (−18 °C). A flat surface processes better.
- Process with the Sorbet program. If it comes out crumbly or powdery, add 1 tablespoon of water and use Re-spin.
- Serve right away: the recipe is designed for about 12 °F (−11 °C). If you refreeze leftovers, smooth the top and process again before serving.
12 °F serving temp (−11 °C)
PAC 272 anti-freezing
POD 23.3% sweetness
29.0% total solids
71.0% water
Classic profile
Allergens: Dairy-free. Check your stabilizer's label.
Sorbet
Raspberry sorbet for Ninja Creami
Seedless raspberry puree for an intense, tangy dairy-free sorbet. Strain out the seeds for the smoothest texture.
| Ingredient | For 1 pint (16 oz) |
|---|---|
| Raspberry puree, seedless | 200 g |
| Water | 180 g |
| Granulated sugar | 100 g |
| Maltodextrin (DE 18) | 18 g |
| Sorbet stabilizer blend | 2.5 g |
| Total base | 500 g |
Step-by-step method (11 steps)
- Weigh every ingredient with a kitchen scale that reads to 1 g. In a sorbet, small differences in sugar change the hardness a lot.
- In a bowl, mix the sugar, maltodextrin and sorbet stabilizer so the stabilizer doesn't clump.
- Warm the water in a saucepan and, at about 104 °F (40 °C), sprinkle in the dry mix while stirring.
- Bring the syrup to about 185 °F (85 °C) to hydrate the stabilizer and dissolve the sugars completely.
- Cool the syrup to 39 °F (4 °C) as fast as you can, in an ice-water bath.
- If you start from fresh or frozen raspberries, blend them and press the puree through a fine sieve to remove the seeds.
- Blend the raspberry puree into the cold syrup for a few seconds. Because the fruit isn't heated, it keeps all its aroma.
- Pour the cold base into the pints without going past the MAX fill line, and put the lids on. The grams in the table match the pint size you chose at the top of the page.
- Freeze the pints level for 24 hours at about 0 °F (−18 °C). A flat surface processes better.
- Process with the Sorbet program. If it comes out crumbly or powdery, add 1 tablespoon of water and use Re-spin.
- Serve right away: the recipe is designed for about 12 °F (−11 °C). If you refreeze leftovers, smooth the top and process again before serving.
Your own flavors
Make your own Ninja Creami recipes
These ten recipes were formulated with Ice Cream Mix. With the app you can create any flavor for your Ninja: choose Ninja Creami as the serving method and it balances the anti-freezing power for the pint.
- Ice Cream Master: type a flavor and it prepares a balanced recipe for the Ninja Creami.
- Scale formula by pint: the grams for your 16 oz pint or your 24 oz Deluxe, with one tap.
- Weighing mode: check off each ingredient and see what's left to weigh.
FAQ
Ninja Creami questions
How much base fits in a Ninja Creami pint?
About 500 g (17.6 oz by weight) up to the MAX fill line of a 16 oz pint, and about 740 g in a 24 oz Deluxe pint. Don't fill past the MAX line: the base expands as it freezes.
How long should I freeze a Ninja Creami pint?
24 hours, level, at about 0 °F (−18 °C). Ninja says its machines process pints frozen between 9 °F and −7 °F; a much colder freezer makes the block harder to process.
Why does my Ninja Creami ice cream come out powdery?
Usually because the block is very cold or the base is low in sugar and fat. Add 1 tablespoon of milk (water for a sorbet) and use Re-spin. These recipes are balanced by their anti-freezing power (PAC) for the Ninja's serving range, which helps, but every freezer is different.
Can I use these recipes in a Ninja Creami Deluxe?
Yes. Choose “Deluxe · 24 oz” at the top of the page and every ingredient table switches to the grams for a 24 oz pint.
Do I need maltodextrin and a stabilizer?
They're used in small amounts for texture: maltodextrin adds body without extra sweetness, and the stabilizer keeps the ice cream smooth and slows down ice crystals when you refreeze leftovers. If you leave them out, the balance changes; you can recalculate the recipe in Ice Cream Mix with the ingredients you have.
Why heat the base to 185 °F?
To hydrate the milk powder and the stabilizer and to dissolve the sugars completely; heating also makes the base safer. Cool it fast to about 39 °F before filling the pints.
Which program should I use?
Ice Cream for the ice creams and Sorbet for the sorbets. If the texture is crumbly after the first spin, use Re-spin.
Have these recipes been tested in a Ninja Creami?
They're formulated and calculated with Ice Cream Mix for the Ninja Creami's serving range, from the same formulas as our Spanish recipes. Machines and freezers vary, so use Re-spin if you need it and adjust to your taste.
Can I create my own Ninja Creami recipes?
Yes, with Ice Cream Mix. Choose Ninja Creami as the serving method and the app adjusts the anti-freezing power for it; “Scale formula” then gives you the grams for your pint or your Deluxe.