Check out Bonnie D’s recipe for Ninja Creami Lemon Peach Ice Cream- with Peach Whiskey.
This was a total experiment. I like to add booze to my creations in the Creami because it prevents hard-refreshing. I didn't have lemon-flavored booze so I decided to try the Peach. I used some Peach syrup to kick up the flavor. It's so light and refreshing.
Light, refreshing, and very flavorful.
This recipe was submitted by a member of our Community!
This recipe was submitted by a member of our community, either directly through this website or through one of our Facebook Communities! We have so many great members and recipes in our communities! And now, we are sharing them with all of you!
Since this recipe (ingredients and instructions) was submitted by a member of the community, The Tasty Travelers™ has not tested or verified the recipe. General tips and tricks, extra information, and wording have been modified or added to fit the format of the post.
Tips for making Ninja Creami Lemon Peach Ice Cream- with Peach Whiskey
Yes and no. Milk is milk. They both come from cows. The difference is what happens when it’s being processed. Fairlife is ultra-filtered and has less sugar and due to the way that it is processed, it is lactose-free.
Torani syrups come in all sorts of flavors. While they are available at most grocery stores, I have found the best variety of flavors online or in retail home stores like HomeGoods and Tj Maxx.
Yes! You can. Just be mindful of how much you are adding as high alcohol content liquids do not freeze well. This may make the consistency of your frozen treat less frozen and more liquidy. 1-2 tablespoons is ok. But anything more than that will not freeze as well. To be safe, you can try adding in additional alcohol after you have processed your treat.
Usually, if your ice cream comes out dry or crumbly it’s due to one of the following reasons:
*Your freezer is too cold. Try to adjust your freezer to be a little warmer or let your ice cream sit on the counter for 5-10 minutes before processing it.
*Your recipe does not have enough fat in it. Try adding in a little bit of a higher fat dairy product to your recipe next time.
*Your recipe may not have enough sugar in it. The less sugar in the recipe, the icier and crumblier the ice cream will be. Regular sugar, honey, or corn syrup can be used to increase the sugar content if desired.
To help resolve this issue, after processing, add 1 tablespoon of dairy and then reprocess.
It depends. If you are keeping the ice cream in the Ninja pint container with the lid sealed tightly and are freezing it in a cold freezer (between 9 degrees F and -7 degrees F), your ice cream will keep for several weeks, even months. However, if you transfer your ice cream to another container or freeze it in a freezer that is not quite as cold (or that is accessed a lot/door opened and closed often), the lifetime of your ice cream will decrease greatly to just a few days and you will likely end up with freezer-burned ice cream.
Looking for more Ninja Creami Recipes? Check out all of our Ninja Creami recipes here!
Ingredient substitutions and tips for making Ninja Creami Lemon Peach Ice Cream- with Peach Whiskey:
The full ingredient list is found at the bottom of the post in the recipe card.
Whole Milk- Fairlife brand was used for this recipe. Any whole milk can be used but Fairlife tends to have better results when used in recipes due to the way that it is filtered.
Jell-O Lemon Flavor Instant Pudding- Any brand of pudding can be used. Just be sure that you use the INSTANT pudding and not the cook and serve.
Torani Peach Syrup- Other flavors and brands of syrup can be used. You could even use sugar-free!
Georgia Peach flavored Whiskey– There are many brands of peach whiskey. The most popular and easiest to find is probably Crown Royal Georgia Peach flavored whiskey.
Directions for making Ninja Creami Lemon Peach Ice Cream- with Peach Whiskey:
1. Add everything into a Ninja Creami pint.
2. Whisk for 2 minutes.
3. Cover with lid and place on a level surface in the freezer for 24 hours.
4. After 24 hours, remove from the freezer.
5. Place the pint container into the outer bowl and place it into the machine.
6. Choose the “Gelato” function and process.
7. Dish out and enjoy!
Pin Ninja Creami Boozy Lemon Peach Gelato for later!!
Recipe
Ninja Creami Lemon Peach Gelato
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Equipment
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess. ***This is a guideline and adjustments may be needed based on your recipe.
Original, Breeze, Swirl, and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.
Ingredients
Ice Cream Base
- 1 ¾ Cups Fairlife Whole Milk
- 3 Tablespoons Jell-O Lemon Flavor Instant Pudding
- 1 Tablespoon Torani Peach Syrup
- 1 Tablespoon Georgia Peach flavored Whiskey
Instructions
Make the Ice Cream Mixture
- Add everything into a Ninja Creami pint.
- Whisk for 2 minutes.
- Cover with lid and place on a level surface in the freezer for 24 hours.
Process the Ice Cream
- After 24 hours, remove from the freezer.
- Place the pint container into the outer bowl and place it into the machine.
- Choose the "Gelato" function and process.
- Dish out and enjoy!
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn't fully digest, so it provides only 0.4 calories per gram instead of 4. That's why the calorie total doesn't match what you'd expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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