This easy Ninja Creami Vanilla Ice Cream without cream cheese comes together with just four simple ingredients—without the effort required for a classic vanilla ice cream recipe. All you need is milk, sweetened condensed milk, cream, vanilla bean paste, and a Ninja Creami machine to make this delicious frozen treat.
It has taken me 10 attempts to perfect my Vanilla Ice cream in the Ninja Creami. These are a super dooper hit at ours and the tub vanishes in just one serving for all.
Ever since I got the Ninja Creami Deluxe, I've been making even more vanilla ice cream than before, specially to make my super hit Ninja Creami Oreo Milkshake. Try it and you can thank me later.
If you haven't use a Ninja Creami, I can tell you, it's more than just an ice cream maker—it uses Creamify™ technology to create smooth, creamy desserts and drinks with ease. You're going to love my easy Ninja Creami recipes like 1 Ingredient Mango Sorbet and 3 Ingredient Frozen Yogurt!
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Why You’ll Love This Recipe?
- Only 4 simple ingredients—all easy to find in your local supermarket
- Just 5 minutes of prep and 2 minutes of processing time—no cooking or complicated steps
- No fancy equipment, no blender, and no need to whip the cream.
- No cream cheese or eggs needed (unlike many Ninja Creami vanilla recipes!)
- Kid-friendly and super easy to customise with your favourite toppings
- The base is really versatile—dress it up with mix ins or keep it classic
- The most tedious part? Waiting for the base to freeze!
Ingredients
Detailed ingredients and quantity are mentioned in the recipe card below
- Heavy Whipping Cream(US) or Double Cream(UK) – Look for 35% fat content or more.
- Sweetened Condensed Milk – It is already sweet, so you don't need to add sugar separately. Plus It helps with the creaminess and texture smooth.
- Vanilla Bean Paste – Adds the best vanilla flavor with those little specks of vanilla. Or just use Vanilla extract.
- Whole Milk – Helps balance the richness of the double cream. For a lite ice cream, you can use 2% skim milk too.
Substitutions,Variations & Mix Ins
- No condensed milk? Use a mix of milk and sugar instead.
- Vegan option – Swap the heavy cream and milk with plant-based alternatives like oat milk, almond milk, coconut milk and oat cream or Elmea Plant based cream
- Lighter version – Replace some of the double cream with Greek yogurt to make a creamy Ninja Creami Frozen Yogurt
- Add different flavorings – Stir in different extracts (almond, caramel, etc.) or mix in crushed cookies, chocolate chips, or fruits like strawberry, raspberry after the first spin for custom treats.
- Optional add ins - Vanilla pudding mix, Vanilla Protein powder
How to Make Ninja Creami Vanilla Ice Cream?Step by Step
Step 1: Mix To make Ninja Creami Vanilla Ice cream, add all the ingredients for vanilla ice cream to a Ninja Creami Pint container and whisk to combine. (Don’t exceed the max fill line.)
Step 2: Freeze
Cover with the lid and freeze for 24 hours.
Step 3: Spin Insert the container into your Ninja Creami ice cream machine, lock it in place, and select the Ice Cream function. Re-Spin if needed: If your ice cream is crumbly, use the Re-Spin button until it reaches your desired texture.
Step 4: Serve vanilla ice cream immediately.
Storing
Store any leftover Ninja Creami vanilla ice cream in the freezer for up to 2 weeks. Just smooth out the processed mixture so it’s nice and even, cover it well, and pop it back in the freezer.
When you’re ready to enjoy it again, reprocess it using the ice cream setting and serve straight away.
Sandhya’s Top Tips
- Freeze flat: Always place the vanilla bean ice cream base tub on a flat surface—this helps the base freeze evenly for smooth blending.
- Check your freezer temperature: I used to think my base was fine, but the texture wasn’t right. Turns out, my freezer wasn’t cold enough. Set it to at least -18°C (0°F) for best results.
- Don’t overfill: Stick to just below the max line. If you overfill, the machine won’t churn it properly—and trust me, I’ve made that mistake! I recommend filling about half an inch below the line, especially if you’re planning to add mix-ins.
- Freeze for 24 hours: Any less, and it’s more like a smoothie than ice cream.
- Re-Spin is your friend: When I made my Ninja Creami chocolate ice cream, the first spin was crumbly. One re-spin made it super creamy and perfect.
- Still too soft? Freeze it again: If your ice cream feels too soft after spinning, just pop it back into the freezer for a couple of hours. It firms up beautifully—this trick always works for me!
- Want it firmer? Tweak the mix: Try 150 ml condensed milk instead of higher condensed milk. It makes the ice cream less sweet and more scoopable.
Recipe FAQ's
Sometimes, even after a full spin, the ice cream can feel a bit soft—especially if the base hasn’t frozen completely or the room is warm. Don’t worry! Just pop the tub back into the freezer for a couple of hours. It firms up beautifully. If I ever notice the base isn’t fully solid, I do this, and it always helps achieve that perfect scoopable texture.
The Ninja Creami doesn’t have a built-in cooling system like traditional ice cream machines. Freezing for a full 24 hours ensures the mixture is firm enough for the Creami’s blade to shave it down smoothly, creating that creamy, scoopable texture. Skipping or shortening the freeze time can lead to icy or uneven results.
You can store your processed Ice cream in the Ninja Creami pints in the freezer for up to 2 weeks for the best texture and flavor. Just smooth out the processed mixture so it’s nice and even, cover it well, and pop it back in the freezer.
When you’re ready to enjoy it again, reprocess it using the ice cream setting and serve straight away.
Easy Ninja Creami Recipes
Equipment
- Ninja Creami Deluxe
Ingredients
- 180 ml (double cream) ¾ cup
- 180-200ml ml sweetened condensed milk ¾ cup I use 180ml
- 150 ml whole milk ⅔ cup. I use 160ml
- 15 ml vanilla bean paste 3 tsp
Instructions
- Combine ingredients: Add the double cream, condensed milk, whole milk, and vanilla bean paste to the base of the Ninja Creami container. Stir or whisk well to combine.
- Freeze: Place the Creami Deluxe tub on a level surface in the freezer, upright, for 24 hours to ensure the base is fully solid.
- Spin: Once frozen, place the container in the outer bowl and lock the lid on top. Select FULL and spin on the Ice Cream setting. If needed, use the Re-Spin button until your ice cream reaches your desired consistency.
- Serve: Serve immediately for the creamiest texture.
Optional Mix-ins:
- To add mix-ins like chocolate chips, create a 4 cm wide hole that reaches the bottom of the tub. Add your desired mix-ins and press BOTTOM to mix them in.
- Enjoy your creamy, homemade Ninja Creami vanilla ice cream!
Notes
-
- Freeze flat: Always place the vanilla bean ice cream base tub on a flat surface—this helps the base freeze evenly for smooth blending.
-
- Check your freezer temperature: I used to think my base was fine, but the texture wasn’t right. Turns out, my freezer wasn’t cold enough. Set it to at least -18°C (0°F) for best results.
-
- Don’t overfill: Stick to just below the max line. If you overfill, the machine won’t churn it properly—and trust me, I’ve made that mistake! I recommend filling about half an inch below the line, especially if you’re planning to add mix-ins.
-
- Freeze for 24 hours: Any less, and it’s more like a smoothie than ice cream.
-
- Re-Spin is your friend: When I made my Ninja Creami chocolate ice cream, the first spin was crumbly. One re-spin made it super creamy and perfect.
-
- Still too soft? Freeze it again: If your ice cream feels too soft after spinning, just pop it back into the freezer for a couple of hours. It firms up beautifully—this trick always works for me!
-
- Want it firmer? Tweak the mix: Try 150 ml condensed milk instead of higher condensed milk. It makes the ice cream less sweet and more scoopable.
Shreya says
This ice cream was delicious and better than store bought.
Sandhya Hariharan says
Thank you so much Shreya.. So glad you love it! It's my pleasure to make you more sometime soon.