How to Get Rid of Ice on the Outside of Ninja Creami Ice Cream

Sometimes a layer of ice forms around the inside walls of the Ninja Creami container during freezing, sitting between the outer edge of the frozen base and the container. If that ice gets mixed into the ice cream when you process it, it can affect the texture and make it icier than it should be. Here’s how to fix it so that the ice cream is creamy instead of icy.

Why does ice form around the outside of the frozen base?

When the base freezes, moisture from condensation or from the base itself can collect between the frozen mixture and the container wall and freeze there separately. This creates a thin ring or layer of ice on the inside of the container around the base. It is more common with certain recipes, certain freezer temperatures, and when there is any moisture on the pint before it goes in the freezer.

Three Ways to Get Rid of the Ice Before Processing

The goal with all three methods is the same: melt just the outer ice ring without significantly thawing the base itself. You want the base to stay frozen and solid. You are only targeting the thin layer of ice on the walls of the container.

Microwave for 10 seconds. Place the pint in the microwave for 10 seconds. This softens the outer ice layer enough that it melts or releases from the wall. Check after 10 seconds. The base should still feel solid. Do not keep microwaving if the base has started to soften significantly.
Run under warm water. Hold the outside of the pint under warm running water for a few seconds, rotating it so the warmth reaches all sides. This melts the ice on the walls without affecting the frozen base inside. Quick and easy.
Let it thaw for about 10 minutes before processing. Set the pint on the counter for roughly 10 minutes before processing. The outer ice ring will melt on its own as the surface of the pint warms slightly. The base inside will still be frozen solid.

What to Do After the Ice Is Gone

Once the outer ice has melted, you can use a spoon or spatula to gently scrape any remaining slush away from the sides of the container before processing. Then, process the ice cream as normal. You do not need to refreeze it first.

If you used the counter thaw method and accidentally let it sit a bit too long and the surface of the base feels soft, put it back in the freezer for a bit before processing. The base needs to be frozen solid when it goes in the machine.

Key point: You are only targeting the ice on the walls of the container, not the base itself. The base needs to stay frozen. A quick 10 seconds in the microwave, a few seconds under warm water, or about 10 minutes on the counter is all it takes.