Ninja Creami SCOOPABLE Ice Cream

While you can make ice cream that scoops very nicely after processing, it has been a much bigger challenge to make ice cream that is scoopable right out of the freezer. If you’ve added mix-ins to your ice cream, they pretty much get ruined if you reprocess the leftovers. Until now, you had to let the container thaw and eat the leftovers with the mix-ins, but the texture was just never as good. Or, you could reprocess the leftovers with the mix-ins added, but the mix-ins would get completely mixed into the ice cream base, which kind of defeats the point of adding mix-ins. So the question is…How do you keep Ninja Creami ice cream soft?

How to make scoopable ice cream

I was on a mission to find a way to make Ninja Creami ice cream scoopable right out of the freezer! So, I started experimenting!

I created 3 ice cream bases using the EXACT same ingredients with the exception of adding vegetable glycerin to the bases.

Pint #1- NO vegetable glycerin

Pint #2- 1 teaspoon vegetable glycerin

Pint #3- 1 tablespoon vegetable glycerin

All three were blended in a small blender, poured into a Ninja Creami container, and then frozen in a 0 degree freezer with the lids on for 24 hours.

After 24 hours, I took them out of the freezer and processed all on the ICE CREAM setting.

Ingredient substitutions for making Ninja Creami SCOOPABLE Vanilla Ice Cream:

The full ingredient list is found at the bottom of the post in the recipe card.

• Milk– I used whole milk in this recipe. You can use a dairy substitute or lower fat milk if you prefer but the lower the fat content, the less creamy the result will be.
• Half and Half– If you don’t have half and half, you can use a mixture of ¼ heavy cream and ¾ whole milk.
• Sugar– White sugar was used. You can use a sugar substitute that is a 1:1 ratio.
• Vanilla Bean Paste- I prefer to use vanilla bean paste because it adds a deeper vanilla flavor and I find that it tastes less like alcohol. You can substitute the vanilla bean paste with vanilla extract.
• Vegetable Glycerin
• Guar Gum

Directions for making Ninja Creami SCOOPABLE Vanilla Ice Cream:

Make the Ice Cream Mixture

1. Pour all ingredients into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami pint container.
2. Freeze on a level surface for 24 hours with the lids on. Your freezer should be between 9 and -7 degrees Fahrenheit.

Process the Ice Cream

1. After 24 hours, remove the pint container from the freezer.
2. Place the pint container into the outer bowl of the Ninja Creami and then process on “ICE CREAM.”
3. You should not need to respin the ice cream. But if the ice cream is looks like little balls of ice cream (dippin dots), respin without adding liquid. If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. You may have to repeat this process a couple of times.
4. If you want to add mix-ins, dig a whole down the center of the ice cream and pour in your mix-ins. Put the pint container back into the Ninja Creami and process on “MIX-INS.”
5. Remove the pint from the machine and enjoy!
6. Put your leftovers back into the freezer. When you are ready to eat the leftovers, take out of the freezer and scoop. No need to reprocess or thaw. The ice cream should be perfectly scoopable!!

Pint #1- No Glycerin Added

Pint #2- 1 Teaspoon of Glycerin

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