Check out our recipe for Ninja Creami Peaches and Cream Ice Cream!
Since getting the Ninja Creami, I find myself looking at everything I see at the grocery store and in my kitchen and thinking to myself…”Hmmmm, I wonder if I can put that in the Ninja Creami to make ice cream!!!” Well, that’s exactly what happened with this recipe. I recently went to Costco and bought a bunch of peaches and sweet cream creamer for our coffee. I thought…well, peaches go really well with cream…so why not make ice cream out of it!
Yes, I know I can make vanilla ice cream from scratch and add in peaches (which I’ve done and it’s delicious), but this is an even easier way to accomplish virtually the same thing!
I’ve made several batches of peach sorbet using canned peaches but never used fresh, let alone fresh with the skins still on them! Let me tell you…it worked perfectly! The skins were nicely pureed into the mix and you couldn’t even tell that I didn’t peel them! The sweet cream was just sweet enough and not overly sweet. Together, the peaches and cream combined to make a super easy, sweet, delicious treat that I will for sure be making again!
While you can peel your peaches, there is no need to. I promise! You can’t even tell the skins are still on the peaches. The Ninja Creami machine made them almost disappear. There were little bits of skin here and there but nothing noticeable. In my opinion, it’s totally unnecessary to peel the peaches before adding them to the pint containers!
Tips for making Peaches and Cream Ice Cream
I used skin-on fresh peaches that I cut into 1 to 2-inch chunks. You could use canned peaches instead, but I would recommend buying sliced peaches instead of diced peaches. Here’s why. Since I left the peach in rather large chunks instead of dicing it up into small pieces, the ice cream had still had some little chunks of peaches in it. This was the best part! So, if you want to use canned, go for the canned peaches that are in bigger chunks like the slices.
Usually, if your ice cream/sorbet 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.
If you have made ice cream and it just isn’t quite as creami as you would like, you can very easily get it super creami by using the re-spin function on the Ninja Creami. Simply place the pint into the outer bowl and snap it into place. Choose the RE-SPIN function. Once the cycle completes, remove the pint and enjoy! Your gelato should be nice and creamy again. ***Use re-spin on already spun ice cream. If the ice cream has been spun and then frozen again, do not use re-spin, Instead, use the original process (ice cream, gelato, etc.)
You sure can! But…you will need to use 2 pint containers instead of one. You always want to make sure that the pint containers are only filled up to the max fill line and not any more than that. In order for the ice cream to turn out creamy, it needs to be mixed by the machine after freezing. If you overfill the pint, the machine is going to have a hard time mixing it and the result will not be as expected. It’s ok if you go over the max fill line a little bit when adding in the mix-ins after the ice cream has already gone through the ice cream function.
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.
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Ingredient substitutions and tips for making Peaches and Cream Ice Cream:
Directions for making Peaches and Cream Ice Cream:
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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.
Original and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. 1X=Original 16 ounce 1.5X=Deluxe 24 ounces
Ice Cream Base
- 1 Peach (Fresh- cut into 1 to 2 inch chunks)
- 1 Cup Sweet Cream Creamer (Natural Bliss Sweet Cream)
- Cut a fresh peach into 1 to 2 inch chunks.
- Add peach chunks to Ninja Creami pint container.
- Pour in creamer. Depending on the size of peach that you are using, you may need more or less than the recommended 1 cup.
- Put on the lid and freeze for 24 hours.
- After 24 hours, remove the pint from the freezer. Remove the lid.
- Place the Ninja Creami pint into the outer bowl. Place the outer bowl with the pint in it, into the Ninja Creami machine and turn until the outer bowl locks into place. Push the ICE CREAM button. During the ice cream function, the ice cream will mix together and become very creamy. If needed, re-spin to make creamier.
- Once the ice cream function has ended, turn the outer bowl and release it from the Ninja Creami machine.
- Your ice cream is ready to eat! Enjoy!
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
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