Ninja Creami vanilla ice cream base (and chocolate)

Classic cream cheese vanilla base

If you end up with a little extra base after filling to the line, freeze it in a second pint or an ice pop mold. Do not top up past the line.

1. 1

   Microwave the cream cheese in a bowl for about 10 seconds to soften it.

2. 2

   Add the sugar and vanilla and whisk until it looks like frosting, about 1 minute.

3. 3

   Slowly whisk in the heavy cream and milk until smooth and the sugar is dissolved.

4. 4

   Pour into the pint up to the MAX line, no higher. Snap on the lid.

5. 5

   Freeze on a level shelf for about 24 hours.

6. 6

   Process on Ice Cream. Re-spin if it looks crumbly.

Why the cream cheese is there

Cream cheese adds fat, milk solids and a bit of natural stabilizing power, which helps the frozen block shave into a smooth, dense texture instead of crumbs. At one tablespoon per pint you will not taste it as cheesecake. It also thickens the base slightly so it freezes with smaller ice crystals. Our Creami stabilizers guide explains how it compares with pudding mix and xanthan gum.

No cream cheese version

If you do not have cream cheese, or want a cleaner vanilla flavor, use one of these swaps in a 16 oz pint. Both are still no-cook. Multiply by 1.5 for a 24 oz pint.

• Pudding mix: whisk 1 tablespoon instant vanilla pudding mix with the sugar, then add 3/4 cup heavy cream, 1 cup whole milk and 1 teaspoon vanilla. Cut sugar to 1/4 cup since the mix is sweetened.
• Plain: whisk 1/3 cup sugar into 3/4 cup heavy cream and 1 cup whole milk with 1 teaspoon vanilla and a pinch of salt. It may need a re-spin.
• Extra cream: use 1 cup heavy cream and 3/4 cup whole milk for a richer, softer result.

Note.If you want a French vanilla custard with egg yolks, cook the base to 170 to 175 F, chill it, then freeze. Never use raw yolks in a no-cook base. Custard bases suit the Gelato program.

Chocolate variation

Cocoa powder is dry and absorbs liquid, and it adds bitterness, so chocolate bases need a little extra sugar. For a 16 oz pint, whisk 2 tablespoons unsweetened cocoa powder into the sugar before adding the cream cheese, and raise the sugar to 1/3 cup plus 1 tablespoon. Then follow the classic steps. For a 24 oz pint, use 3 tablespoons cocoa and 1/2 cup plus 2 tablespoons sugar.

For a deeper flavor, melt 1 ounce of chopped dark chocolate into 1/4 cup of the milk, cool it, then whisk it in with the rest. Dutch-process cocoa gives a darker, milder chocolate. Many chocolates contain soy lecithin, and some are made on lines with nuts, so check labels if allergies matter.

Flavor ideas from the same base

For more on mix-ins, see the Creami mix-ins guide. For a lighter version, try the lite ice cream recipes.

• Cookies and cream: process the vanilla pint, make a hole down the center, add 3 crushed sandwich cookies and run Mix-in. Contains wheat.
• Coffee: dissolve 1 to 2 teaspoons instant espresso powder in the milk.
• Strawberry: replace 1/4 cup of the milk with strawberry purée.
• Cinnamon: add 1/2 teaspoon ground cinnamon with the sugar.
• Mint chip: use 1/2 teaspoon peppermint extract in place of vanilla, then add chopped chocolate with Mix-in.

If it comes out powdery or icy

This base usually spins creamy, but a very cold freezer can still make it crumbly. Re-spin once. If needed, add 1 to 2 tablespoons of milk and Re-spin again. If you swapped whole milk for skim or cut the sugar, expect harder pints. See why is my Creami ice cream powdery and the step-by-step how to use a Ninja Creami. Compare models in our best Ninja Creami guide.

Check the right program for your model →

Frequently asked questions

What program do I use for Creami vanilla ice cream? Use Ice Cream for this full-fat base. Use Gelato if you make a cooked custard with yolks.

Can I use half-and-half instead of cream and milk? Yes. Use 1 3/4 cups half-and-half in a 16 oz pint. It is leaner, so plan on a re-spin.

Can I make it with less sugar? You can cut it a little, but the pint will freeze harder. For sugar-free, see keto and sugar-free Creami.

How do I scale it for the Deluxe? Multiply every ingredient by 1.5 and fill the 24 oz pint to its MAX line.