Top 25 Ninja Creami Recipes for Every Dessert Lover: Easy, Delicious, and Homemade

Discover the best Ninja Creami recipes for creamy, delicious desserts. Easy-to-make ideas for ice cream, gelato, sorbet, and more!

1. Classic Vanilla Ice Cream

Ingredients:

• 1/2 ounce cream cheese
• 1/3 cup sugar
• 3/4 cup heavy cream
• 1 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Microwave the cream cheese with 1 tablespoon of heavy cream until softened.
2. Whisk in the sugar until dissolved, then gradually add the remaining heavy cream and milk.
3. Pour the mixture into the Ninja Creami pint container and freeze for at least 24 hours.
4. Attach the container to the Ninja Creami and select the ‘Ice Cream’ setting. If needed, re-spin for a smoother texture before serving.

2. Chocolate Ice Cream

Ingredients:

• 1 tablespoon cream cheese
• 1/3 cup sugar
• 3/4 cup heavy cream
• 1 cup milk
• 1/4 cup cocoa powder

Instructions:

1. Soften the cream cheese in the microwave, then mix with sugar and cocoa powder until well combined.
2. Gradually add heavy cream and milk, whisking until smooth.
3. Pour into the Ninja Creami pint container and freeze for at least 24 hours.
4. Process in the Ninja Creami using the ‘Ice Cream’ setting.

3. Strawberry Ice Cream

Ingredients:

• 1 tablespoon cream cheese
• 1/3 cup sugar
• 3/4 cup heavy cream
• 1 cup milk
• 5 strawberries, sliced

Instructions:

1. Microwave cream cheese until softened, then whisk in sugar.
2. Add heavy cream and milk, mixing well.
3. Fold in sliced strawberries before pouring into the pint container.
4. Freeze for at least 24 hours, then process in the Ninja Creami.

4. Cookies and Cream Ice Cream

Ingredients:

• 1 tablespoon cream cheese
• 1/3 cup sugar
• 3/4 cup heavy cream
• 1 cup milk
• 3-4 Oreo cookies, crushed

Instructions:

1. Soften cream cheese in the microwave and mix with sugar until dissolved.
2. Add heavy cream and milk, whisking until combined.
3. Stir in crushed Oreo cookies before pouring them into the pint container.
4. Freeze for at least 24 hours, then process in the Ninja Creami.

5. Mango Sorbet

Ingredients:

• 15 ounces canned or packaged mango pieces (in juice)

Instructions:

1. Blend mango pieces until smooth.
2. Pour into the Ninja Creami pint container and freeze for at least 24 hours.
3. Process using the ‘Sorbet’ setting on your Ninja Creami.

6. Chocolate Peanut Butter Cup Ice Cream

Ingredients:

• Chocolate ice cream base (as above)
• Mini peanut butter cups, chopped

Instructions:

1. Prepare chocolate ice cream base as instructed above.
2. After processing, mix in chopped peanut butter cups before serving.

7. Mint Chocolate Chip Ice Cream

Ingredients:

• Vanilla ice cream base (as above)
• Mint extract (to taste)
• Mini chocolate chips

Instructions:

1. Prepare vanilla ice cream base as instructed above.
2. Add mint extract to taste before freezing.
3. Mix in mini chocolate chips after processing.

8. Rocky Road Ice Cream

Ingredients:

• Chocolate ice cream base (as above)
• Chopped almonds
• Mini marshmallows

Instructions:

1. Prepare chocolate ice cream base as instructed above.
2. Mix in chopped almonds and mini marshmallows after processing.

9. Banana Pudding Ice Cream

Ingredients:

• Vanilla ice cream base (as above)
• 1 overripe banana, mashed
• Crushed graham crackers

Instructions:

1. Prepare vanilla ice cream base as instructed above.
2. Fold in mashed banana and crushed graham crackers before freezing.

10. Pineapple Sorbet

Ingredients:

• 15 ounces canned or packaged pineapple chunks (in juice)

Instructions:

1. Blend pineapple chunks until smooth.
2. Pour into the Ninja Creami pint container and freeze for at least 24 hours.
3. Process using the ‘Sorbet’ setting on your Ninja Creami.

11. Butter Pecan Ice Cream

Ingredients:

• 1/2 cup pecans, toasted
• 1 tablespoon cream cheese
• 1/3 cup brown sugar
• 3/4 cup heavy cream
• 1 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Toast the pecans in a dry skillet over medium heat until fragrant, then chop them.
2. Soften cream cheese in the microwave and mix with brown sugar until smooth.
3. Add heavy cream, milk, and vanilla extract, whisking until combined.
4. Stir in the toasted pecans before pouring into the Ninja Creami pint container.
5. Freeze for at least 24 hours, then process using the ‘Ice Cream’ setting.

12. Cinnamon Roll Protein Ice Cream

Ingredients:

• 1 cup vanilla protein shake
• 1/2 teaspoon cinnamon
• 2 tablespoons maple syrup
• 1/4 cup chopped pecans (optional)

Instructions:

1. In a bowl, mix the protein shake, cinnamon, and maple syrup until well combined.
2. Pour into the Ninja Creami pint container and freeze for at least 24 hours.
3. Process using the ‘Lite Ice Cream’ setting on your Ninja Creami.
4. Stir in chopped pecans after processing if desired.

13. Chocolate Chip Cookie Dough Ice Cream

Ingredients:

• Vanilla ice cream base (as above)
• Edible cookie dough (made with flour, butter, sugar, brown sugar, vanilla extract, and chocolate chips)

Instructions:

1. Prepare vanilla ice cream base as instructed above.
2. Mix in chunks of edible cookie dough before freezing.
3. After processing in the Ninja Creami, serve immediately.

14. Lemon Cookie Ice Cream

Ingredients:

• 1 tablespoon cream cheese
• 1/3 cup sugar
• 3/4 cup heavy cream
• 1 cup milk
• Zest of 1 lemon
• Crushed lemon cookies (like Limoncello cookies)

Instructions:

1. Soften cream cheese in the microwave and mix with sugar until dissolved.
2. Add heavy cream, milk, and lemon zest, and mix well.
3. Fold in crushed lemon cookies before pouring them into the pint container.
4. Freeze for at least 24 hours and process using the ‘Ice Cream’ setting.

15. Blueberry Sorbet

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/2 cup sugar (adjust based on sweetness preference)
• Juice of 1 lemon

Instructions:

1. Blend blueberries with sugar and lemon juice until smooth.
2. Pour into the Ninja Creami pint container and freeze for at least 24 hours.
3. Process using the ‘Sorbet’ setting.

16. Root Beer Float Ice Cream

Ingredients:

• 1 cup root beer
• 1 tablespoon cream cheese
• 3/4 cup heavy cream

Instructions:

1. Soften cream cheese in the microwave and mix with root beer until smooth.
2. Add heavy cream and whisk until combined.
3. Pour into the Ninja Creami pint container and freeze for at least 24 hours.
4. Process using the ‘Ice Cream’ setting.

17. Raspberry Chocolate Chip Ice Cream

Ingredients:

• Vanilla ice cream base (as above)
• 1 cup fresh raspberries (or frozen)
• Mini chocolate chips

Instructions:

1. Prepare vanilla ice cream base as instructed above.
2. Fold in fresh raspberries and mini chocolate chips before freezing.
3. Process in the Ninja Creami after freezing.

18. Chocolate Turtle Ice Cream

Ingredients:

• Chocolate ice cream base (as above)
• Caramel sauce (store-bought or homemade)
• Chopped pecans

Instructions:

1. Prepare chocolate ice cream base as instructed above.
2. After processing in the Ninja Creami, swirl in caramel sauce and chopped pecans before serving.

19. Maple Walnut Gelato

Ingredients:

• 1 tablespoon cream cheese
• 1/3 cup brown sugar
• 3/4 cup heavy cream
• 1 cup milk
• 1/2 cup walnuts, toasted and chopped

Instructions:

1. Soften cream cheese in the microwave and mix with brown sugar until smooth.
2. Add heavy cream and milk, whisking until combined.
3. Stir in toasted walnuts before pouring into the pint container.
4. Freeze for at least 24 hours and process using the ‘Ice Cream’ setting.

20. Thin Mint Ice Cream

Ingredients:

• Mint chocolate chip ice cream base (as above)
• Crushed Thin Mint cookies

Instructions:

1. Prepare mint chocolate chip ice cream base as instructed above.
2. Fold in crushed Thin Mint cookies after processing.

21. Eggnog Ice Cream

Ingredients:

• 1/2 cup eggnog (store-bought or homemade)
• 3/4 cup heavy cream
• Nutmeg (to taste)

Instructions:

1. Mix eggnog with heavy cream and nutmeg until well combined.
2. Pour into the Ninja Creami pint container and freeze for at least 24 hours.
3. Process using the ‘Ice Cream’ setting.

22. Chocolate Banana Ice Cream

Ingredients:

• Frozen bananas (about 2 ripe bananas)
• Cocoa powder to taste

Instructions:

1. Blend frozen bananas with cocoa powder until smooth.
2. Pour into the Ninja Creami pint container and freeze for at least an hour if not already frozen solid.
3. Process using the ‘Lite Ice Cream’ setting.

23. Cherry Vanilla Ice Cream

Ingredients:

• Vanilla ice cream base (as above)
• Cherries (fresh or frozen), pitted and chopped

Instructions:

1. Prepare vanilla ice cream base as instructed above.
2. Fold in chopped cherries before freezing.
3. Process in the Ninja Creami after freezing.

24. Tropical Coconut Sorbet

Ingredients:

• 15 ounces coconut milk (canned)
• Juice of one lime or lemon
• Sweetener to taste (like honey or agave)

Instructions:

1. Mix coconut milk with lime juice and sweetener until well combined.
2. Pour into the Ninja Creami pint container and freeze for at least 24 hours.
3. Process using the ‘Sorbet’ setting.

25. Almond Joy Ice Cream

Ingredients:

• Coconut ice cream base (as above)
• Chopped almonds
• Mini chocolate chips

Instructions:

1. Prepare coconut ice cream base as instructed above by adding shredded coconut to a vanilla base or starting with coconut milk as a base.
2. After processing, mix in chopped almonds and mini chocolate chips before serving.