1⅔CupsDairyUse any dairy or non dairy that you would like. The higher the fat content, the creamier the ice cream will be.
⅓CupSugarUse any sugar or sugar substitute that you would like. Be sure to use one that is a 1:1 ratio to sugar.
StabilizerUse 1 tablespoon of cream cheese, ¼ teaspoon guar gum, ¼ teaspoon xanthan gum, or 2 tablespoons of instant pudding mix. Choose one option, not all.
FlavorUse up to 1 tablespoon of flavor extract or flavor oils. Some flavors only need ¼ teaspoon. Add a little and then taste. Add more as needed.
Instructions
Make the Ice Cream Mixture
Pour the diary, sugar, stabilizer, and flavor extract into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami pint container.
Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Process the Ice Cream Mixture
After 24 hours, remove the pint container from the freezer.
Place the pint container into the outer bowl of the Ninja Creami and then process on the appropriate cycle.
If the ice cream is dry or crumbly looking, pour in a tablespoon or two of dairy and then re-spin. You may have to repeat this process a couple of times.
If you are adding mix-ins, dig a well down the center of the ice cream and pour in the mix-ins. Process on mix-ins.
Remove the pint from the machine and enjoy!
Notes
This is a great base recipe to start with. With this general guideline, you can make an endless number of ice cream flavors that fit your dietary needs. For more recipes, check out the post above. I've included recipes for sorbet, gelato, ice cream, light ice cream, and protein based ice creams.