Ninja Creami Lemon Ice Cream

Creamy, smooth butter in a small bowl, ready for cooking or baking. Perfect for enhancing flavors in.

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Prep Time5

Freeze Time1

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: lemon ice cream, ninja creami lemon, ninja creami lemon ice cream

Servings: Pint

Calories: 163kcal

Equipment

Ingredients

Ice Cream Base

⅔ Cups Skim Milk
⅔ Cups Half & Half
3 ½ Tablespoons Sugar Granulated
1 Tablespoon Lemon Juice Fresh
1 Tablespoon Cream Cheese Room Temperature
⅔ Tablespoon Lemon Zest Zest of ⅔ of a lemon
1 ⅔ Teaspoons Pure Lemon Extract
⅓ Teaspoon Pure Vanilla Extract

Optional

1-2 Tablespoons Milk

US Customary - Metric

Instructions

Make the Ice Cream Mixture

Pour the ice cream base ingredients 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

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 “ICE CREAM."
If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. If the ice cream looks like little balls of ice cream, respin without adding liquid. You may have to repeat this process a couple of times.
Remove the pint from the machine and enjoy!

Notes

What is lemon zest?

Lemon zest is small shavings of the lemon peel. The peel contains a lot of intense lemon flavor and provides great texture! To easily get the zest from a lemon, I recommend using a zester, which can be found at any kitchen store. If you don't have a zester, you can also use a vegetable peeler. But, if you use a vegetable peeler, be sure to only peel off a thin layer and then chop it finely. You do not want to get the white part of the peel.

Why is my ice cream dry and crumbly?

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 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.

Nutrition