Check out our recipe for Ninja Creami Raspberry White Chocolate Truffle Ice Cream!
When I heard that Ninja was coming out with a frozen dessert maker…..I was SOOO EXCITED, I just had to try it!
Who else loves ice cream??? We sure do! Ice cream is the most commonly eaten dessert around our house. Luis absolutely loves all things that have raspberries in them, so I made raspberry ice cream and added in some white chocolate truffles. Thanks to the addition of a small amount of cream cheese in this recipe, it came out super creamy!
The base for this ice cream is a mild, not overly sweet, raspberry ice cream. The mix-ins are fresh raspberries and white chocolate truffles. Raspberries and white chocolate go really well together since the raspberries a little tart and the white chocolate has a mild flavor and a super smooth texture.
Tips for making Ninja Creami Raspberry White Chocolate Truffle Ice Cream
If you want to kick up the raspberry flavor a few notches, add in a small amount of raspberry extract. Extracts are very strong in flavor, so a little goes a long way. You can also use frozen raspberries instead of fresh ones. Frozen fruit tends sometimes has a more concentrated flavor than fresh fruit.
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.)
Yes! Feel free to substitute the dairy for your favorite non-dairy milk.
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.
Ingredient substitutions and tips for making Ninja Creami Raspberry White Chocolate Truffle Ice Cream:
The full ingredient list is found at the bottom of the post in the recipe card.
Cream Cheese (Room temperature)– Be sure that the cream cheese is room temperature otherwise it will not combine well with the other ingredients. If needed, you can microwave the cream cheese for 5-10 seconds to soften it up. You can use low-fat or regular cream cheese for this recipe.
Sugar– Feel free to reduce or increase the sugar based on how sweet you would like the ice cream. If you decide to use a sugar substitute, such as monk fruit or agave sweeteners, use the LITE ICE CREAM function instead of the ICE CREAM function.
Raspberry Preserves – While I used raspberry preserves with seeds, you can use seedless, jelly, or jam instead.
Heavy Whipping Cream– The heavy whipping cream helps to add to the creaminess of the ice cream. If you prefer, you can use half and half or a lower fat option. The results will be less creamy.
Milk– I used whole milk but you can use lower-fat milk or a non-dairy option like oat milk, coconut milk or, almond milk.
Raspberries (Cut in half)– Fresh berries mix in really well but you can use frozen or substitute with a different fruit of your choice.
White Chocolate Truffles (Cut in quarters)– I used Lindt white chocolate truffles. Feel free to use any chocolates that you would like. Just be sure to cut them into small pieces that they mix in well.
Directions for making Ninja Creami Raspberry White Chocolate Truffle Ice Cream:
1. Combine the cream cheese, sugar, and raspberry preserves in a mixing bowl.
2. Using a whisk, mix together until all ingredients are fully combined and the sugar starts to dissolve.
3. Add in the heavy whipping cream and milk. Whisk until all ingredients have combined well. This may take a minute or two because the raspberry preserves mixture is quite thick.
4. Add in ½ of the raspberries that have been cut in half. This will be about 6-8 raspberries based on the size.
5. Once all ingredients have been added (except the mix-ins) pour into an empty Ninja Creami pint container and freeze for 24 hours.
After 24 hours, remove the pint from the freezer. Remove the lid.
6. 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.
7. Once the ice cream function has ended, turn the outer bowl and release it from the Ninja Creami machine.
8. Using a spoon, create a hole through the center of the ice cream that goes from top to bottom. This hole is where you will add the mix-ins. Add in the ¼ cup of raspberries and 3 white chocolate truffles. Be sure to cut the raspberries in ½ and the truffles in ¼. These mix-ins will not get broken into smaller pieces during the mix-in function so you want to make sure they are in pretty small pieces.
9. Place the outer bowl with the pint back into the Ninja Creami machine and lock it into place. Choose the MIX-IN function.
10. Once the Ninja Creami completes the MIX-IN cycle, remove the outer bowl from the machine.
11. Your ice cream is ready to eat! Enjoy!
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Recipe
Ninja Creami Raspberry White Truffle 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
Ingredients
Ice Cream Base
- 1 Tablespoon Cream Cheese (Room temperature)
- ⅓ Cup Sugar
- 1 Tablespoon Raspberry Preserves
- ¾ Cup Heavy Whipping Cream
- 1 Cup Milk
- ¼ Cup Raspberries (Cut in half)
Mix-Ins
- ¼ Cup Raspberries (Cut in half)
- 3 White Chocolate Truffles (Cut in quarters)
Instructions
- Combine the cream cheese, sugar, and raspberry preserves in a mixing bowl. Using a whisk, mix together until all ingredients are fully combined and the sugar starts to dissolve.
- Add in the heavy whipping cream and milk. Whisk until all ingredients have combined well. This may take a minute or two because the raspberry preserves mixture is quite thick.
- Add in ½ of the raspberries that have been cut in half. This will be about 6-8 raspberries based on the size.
- Once all ingredients have been added (except the mix-ins) pour into an empty Ninja Creami pint container 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.
- Once the ice cream function has ended, turn the outer bowl and release it from the Ninja Creami machine.
- Using a spoon, create a hole through the center of the ice cream that goes from top to bottom. This hole is where you will add the mix-ins. Add in the ¼ cup of raspberries and 3 white chocolate truffles. Be sure to cut the raspberries in ½ and the truffles in ¼. These mix-ins will not get broken into smaller pieces during the mix-in function so you want to make sure they are in pretty small pieces.
- Place the outer bowl with the pint back into the Ninja Creami machine and lock it into place. Choose the MIX-IN function.
- Once the Ninja Creami completes the MIX-IN cycle, remove the outer bowl from the machine.
- Your ice cream is ready to eat! Enjoy!
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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Lisa says
Hello! I’m wondering why some recipes have a different cream (heavy cream or half and half) to milk ratio? For instance this one is a lot higher fat percentage compared to the chocolate chip or mint chocolate recipes.
Lauren Cardona says
Hi Lisa- I like to experiment with different ingredients for recipes. So, you’ll see that some of my ice cream recipes have cream, half and half, milk, almond milk, or coconut milk in them. I originally started making my ice creams with heavy cream but started to move away from that and started using half and half instead. If you are worried about the fat content, you can use whichever milk you prefer. But, keep in mind that usually the higher fat, the creamier the result.
Julia DeForest says
You add the vegetable glycerin before you freeze the pint? This looks so good and I’m eager to make it
Lauren Cardona says
The glycerin can be added to the recipe before freezing. But, the glycerin is only needed if you want the leftovers to stay scoopable. If you don’t plan on having leftovers, you don’t need any glycerin.
Cathy says
Hi Lauren,
I was wondering if you can use allulose as a sweetener when making ice cream with the Creami. That’s my sweetener of choice. I have found that this type doesn’t give me any bad side effects. Thank you.
TheTastyTravelers says
Hi Cathy! I haven’t tried using allulose as a sweetener in the Ninja Creami yet. Unfortunately, I can’t advise one way or the other.