The Ninja Creami vanilla ice cream base is a homemade custard made with whole milk, cream, egg yolks, sugar and real vanilla beans. Once cooked, cooled and divided into 4 jars, it is easy to make 4 flavors of homemade ice cream: cà phê sữa đá with Vietnamese coffee, vanilla mango, sesame tahini-halva and peanut butter. Simply flavor each jar, freeze for 24 hours, and then start the Ninja Creami Ice Cream program.
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A Ninja Creami vanilla ice cream base to travel without leaving your kitchen
Today, we prepare a Ninja Creami vanilla ice cream base like custard, then we transform it into 4 gourmet flavors inspired by Vietnam, India, the Middle East and the United States.
It’s exactly the kind of easy summer recipe I love: a single mother prep, a little organization, and in the end several homemade frozen desserts ready to take out of the freezer when it’s too hot to cook. This Ninja Creami vanilla ice cream base is rich, fragrant, very creamy, and above all neutral enough to accommodate very different flavors.
The idea is simple: make a real ice cream with whole milk, liquid cream, egg yolks, sugar and vanilla beans. Then, divide this base into 4 Ninja Creami pots. Each jar becomes a different ice cream: Vietnamese coffee ice cream cà phê sữa đá style, vanilla mango ice cream, sesame tahini-halva ice cream and ultra-gourmet peanut butter ice cream.
This recipe is perfect if you’re looking for an easy Ninja Creami ice cream, but more elaborate than a condensed milk-liquid cream mix. We keep the practical logic of the Ninja Creami, while rediscovering the deep taste of a real homemade vanilla ice cream .
Why This Homemade Vanilla Ice Cream Works So Well
The strength of this Ninja Creami vanilla ice cream base is its balance. Whole milk provides water, lactose and a sweet milk base. The full liquid cream gives the necessary fat for a round and melting texture. Egg yolks act as a natural emulsifier: they help bind water and fat, resulting in an ultra-creamy ice cream after passing through the machine.
In homemade ice cream, sugar helps to soften the texture. A preparation that is too little in the sugar will become very hard in the freezer, while a base that is too sweet can remain soft or transform less cleanly in the Ninja Creami. Salt, on the other hand, is discreet but essential: it awakens vanilla, coffee, mango, peanuts and sesame.
Vanilla is the common thread of the recipe. It rounds out coffee, sweetens tahini, gives a dessert side to mango and is a natural accompaniment to peanut butter. Vanilla comes from pods from orchids, whose aroma develops especially after a long process of maturation and preparation of the pods.
With this Ninja Creami vanilla ice cream base, you get a homemade ice cream recipe without a classic ice cream maker, but with the taste of a traditional ice cream. The machine does not turbine like an ice cream maker: it works a frozen block to transform it into a creamy texture. That’s why freezing time is important.
Vanilla ice cream, a classic base for a thousand flavors
Vanilla ice cream has this simple, almost obvious fragrance image. However, this is often the best way to judge a good ice cream. If the vanilla is flat, too sweet, or artificial, you can smell it immediately. Conversely, a good homemade vanilla ice cream can become the ideal base for a multitude of flavors.
The history of vanilla ice cream is linked to the spread of vanilla in Europe and then its use in frozen desserts. Vanilla is said to have started to flavor ice cream in France in the eighteenth century, before becoming one of the most well-known flavors in Europe and North America.
Before that, vanilla was already a valuable spice that originated in Mesoamerica. The plant originally grew in the rainforests of this region, where the Totonacs of present-day Mexico live.
In this recipe, vanilla serves as an aromatic base. It gives depth to the Ninja Creami vanilla ice cream base and allows you to create coherent homemade ice cream flavors, even when the inspirations come from very different cuisines.
4 homemade ice cream flavors inspired by flavors from around the world
This Ninja Creami vanilla ice cream base allows you to play with very contrasting flavors.
The cà phê sữa đá version is inspired by Vietnamese iced coffee with sweetened condensed milk. Cà phê sữa đá is traditionally made with dark robusta coffee, filtered with a phin, then mixed with sweetened condensed milk and served over ice. This inspiration results in an intense, full-bodied, slightly caramelized ice cream thanks to the condensed milk.
The vanilla mango version is more sunny. The mango is a major fruit of South Asia and Southeast Asia, with ancient lineages linked to India and Southeast Asia. In this Ninja Creami mango ice cream, vanilla sweetens the fruit, while cardamom avoids an overly sweet result.
The sesame, tahini and halva version evokes the desserts of the Middle East and the Eastern Mediterranean. Tahini is a sesame paste used in many Middle Eastern, Eastern Mediterranean and North African cuisines. In an ice cream, it brings an almost praline-like roundness, very elegant.
Finally, the peanut butter ice cream version plays the American card, generous and comforting. Peanut butter has a long history, with a modern version developed in the United States in the late nineteenth century, notably associated with John Harvey Kellogg in 1895. In this recipe, it gives a sweet and salty ice cream, very creamy, perfect with roasted peanuts or some chocolate chips.
Ingredients for the Ninja Creami vanilla ice cream base
For about 4 Ninja Creami pots:
- 750 ml whole milk
- 500 ml of full-fat liquid cream
- 6 egg yolks
- 200 g sugar
- 2 vanilla beans
- 1 nice pinch of salt
This Ninja Creami vanilla ice cream base is deliberately rich. This is what makes for a real ice cream texture, especially with flavors like coffee or mango, which can easily become harder or crumblier after freezing.
Preparation of the vanilla custard base
Split the vanilla beans in half lengthwise, then scrape out the seeds with the tip of a knife.
In a saucepan, pour the whole milk, liquid cream, vanilla seeds and scraped pods. Heat gently until simmering, without boiling.
Turn off the heat, cover and let steep for 30 minutes to 1 hour. This step is important: it results in a more fragrant and elegant vanilla ice cream .
In a large bowl, whisk the egg yolks with the sugar and salt until smooth, slightly paler.
Remove the vanilla beans from the milk-cream mixture. Gradually pour the hot liquid over the sweet yolks, whisking constantly to avoid cooking the eggs too quickly.
Pour everything back into the saucepan. Cook over low heat, stirring constantly with a spatula, until the cream coats the spoon. The ideal temperature is around 82 to 84°C. The mixture should not be boiled.
Strain the cream into a large, clean container to remove any small pieces of coagulated egg and obtain a smooth texture.
Let cool, then place in the refrigerator until completely cooled, ideally several hours or overnight. Once the base is cool, mix quickly, then divide the Ninja Creami vanilla ice cream base into 4 equal portions.
Flavor 1: cà phê sữa đá ice cream with Ninja Creami
For 1 jar:
- 1 serving vanilla custard base
- 2 bags Vietnamese instant coffee or full-bodied instant coffee
- 1 tablespoon hot milk or hot water
Dissolve the instant coffee in hot milk or hot water. Mix until no grains remain.
Add the dissolved coffee and sweetened condensed milk to a serving of cold Ninja Creami Vanilla Ice Cream Base . Mix thoroughly, then pour into a Ninja Creami jar without exceeding the maximum line.
Close the jar and place it in the freezer for at least 24 hours, lying flat. The next day, start the Ice Cream program. If the texture is powdery or crumbly, add 1 tablespoon of milk, then run Re-spin.
Serve with a drizzle of sweetened condensed milk to recall Vietnamese cà phê sữa đá .
Flavor 2: Peanut butter ice cream with Ninja Creami
For 1 jar:
- 1 serving vanilla custard base
- 100g smooth peanut butter
- 1 small pinch of salt
Optional Mix-in:
- 1 tablespoon crushed roasted peanuts
- A few chocolate chips
- Or a drizzle of caramel
Add the peanut butter and pinch of salt to a serving of cold Ninja Creami Vanilla Ice Cream Base . Blend quickly with an immersion blender, or whisk vigorously, until the peanut butter is perfectly incorporated.
Pour into a Ninja Creami jar without exceeding the maximum line. Close and freeze for at least 24 hours.
The next day, start the Ice Cream program. If the texture is too compact or powdery, add 1 tablespoon of milk, then run Re-spin.
To add the crushed peanuts, dig a small well in the center of the ice, add the pieces, and then run the Mix-In program.
Flavor 3: mango lime coconut ice cream with Ninja Creami
For 1 jar:
- 1 serving vanilla custard base
- 150 g smooth mango puree
- Zest of a lime
- 5 cl coconut milk
Add the mango puree, lime zest and coconut milk to a serving of cold Ninja Creami Vanilla Ice Cream base . Mix briefly to obtain a homogeneous mixture. If the mango puree is fibrous, strain it before adding.
Pour into a Ninja Creami jar without exceeding the maximum line. As the mango adds volume, it may be necessary not to use the entire base serving.
Close the jar and place in the freezer for at least 24 hours.
The next day, start the Ice Cream program. If the texture is crumbly, add 1 tablespoon of milk or cream, then run Re-spin.
Serve with a few diced fresh mangoes, lime zest or a little grated coconut.
Flavor 4: Sesame tahini ice cream and halva with Ninja Creami
For 1 jar:
- 1 serving vanilla custard base
- 100 g tahini
- 1 small pinch of salt
Mix-in:
- 20 to 30 g of crumbled halva
- 1 teaspoon toasted sesame seeds
Add the tahini and pinch of salt to a serving of cold Ninja Creami Vanilla Ice Cream Base . Mix vigorously or whisk until perfectly smooth. The tahini should be well incorporated.
Pour into a Ninja Creami jar without exceeding the maximum line. Close the jar and freeze for at least 24 hours.
The next day, start the Ice Cream program. If the texture is powdery, add 1 tablespoon of milk or cream, then run Re-spin.
Make a well in the centre of the ice, add the crumbled halva and toasted sesame seeds, then start the Mix-In programme.
Serve with a few toasted sesame seeds as a finish.
Tips for making an easy and creamy Ninja Creami ice cream
The first rule: the base must be completely cold before being flavored and frozen. A night in the fridge also allows the vanilla aromas to develop further.
The jars should be frozen flat for at least 24 hours. SharkNinja recommends freezing for at least 24 hours to ensure that the preparation reaches the optimal temperature before processing.
If the ice comes out powdery after the first pass, it’s not a problem. Simply add 1-2 tablespoons of milk, cream, or condensed milk depending on the flavor, then run a Re-spin.
Inclusions such as peanuts, halva, chocolate chips or chopped fruit should be added after the first churning, with the Mix-In program.
For a softer texture, leave the jar at room temperature for 5 to 10 minutes before putting it in the machine, especially if your freezer is very cold.
Finally, never fill in beyond the maximum line. This is especially important for the mango version, as the fruit puree adds volume to the Ninja Creami vanilla ice cream base.
Macros and nutritional values per serving
Estimate for 1 serving, based on 4 jars and about 4 servings per jar, or 16 servings in total. The values vary depending on the flavor chosen, the cream, condensed milk, peanut butter, mango puree or halva used.
For a serving of basic Ninja Creami plain vanilla ice cream :
- Calories: about 205 kcal
- Protein: about 4 g
- Carbohydrates: approx. 16 g
- Fat: about 14 g
- Sugars: about 15 g
For perfumes, count approximately:
- Cà phê sữa đá: 215 to 225 kcal per serving
- Vanilla mango: 215 to 230 kcal per serving
- Peanut butter: 240 to 260 kcal per serving
- Sesame tahini-halva: 240 to 265 kcal per serving
This recipe remains a real gourmet ice cream. It is not designed as a light ice cream, but as a more qualitative homemade frozen dessert , with real ingredients and original flavors.
1 base, 4 recipes to vary the flavors
This Ninja Creami vanilla ice cream base is one of the most convenient recipes to have on hand in summer. It allows you to prepare a real homemade vanilla ice cream, rich and fragrant, then to decline it in 4 flavors of homemade ice cream without multiplying the preparations.
The cà phê sữa đá version is intense and full-bodied, the mango is fruity and bright, the sesame tahini-halva is deep and slightly oriental, while the peanut butter ice cream plays the card of the ultra-comforting American dessert.
It’s a perfect recipe for heat waves, summer desserts, gourmet snacks or impromptu snacks. A single Ninja Creami vanilla ice cream base, 4 trips, 4 atmospheres, and above all an incredibly creamy texture.
Ninja Creami vanilla ice cream base: 4 flavors with a single recipe
Ingredients
Vanilla Base
- 750 ml whole milk
- 500 ml full fat liquide cream
- 6 egg yolks
- 200 g sugar
- 2 vanilla beans
- 1 pinch salt
Cà phê sữa đá flavor
- 1 Serving of vanilla base
- 2 Vietnamese instant coffee bags or full-bodied instant coffee
- 1 tablespoon sweetened condensed milk
- 1 tablespoon hot milk or hot water
Peanut butter flavor
- 1 Serving of vanilla base
- 100 g smooth peanut butter
- 1 pinch salt
- 1 tablespoon crushed roasted peanuts optional
Mango vanilla flavor
- 1 Serving of vanilla base
- 150 g mango puree
- 1 teaspoon lime juice
- A few lime zests optional
- 5 cl coconut milk
Sesame tahini-halva flavor
- 1 Serving of vanilla base
- 100 g tahini
- 1 pinch salt
- 20 to 30 g of crumbled halva
- 1 teaspoon toasted sesame seeds
Preparation
- Split the vanilla beans in half and scrape out the seeds.
- Pour the milk, cream, seeds and vanilla beans into a saucepan. Heat until simmering, without boiling.
- Turn off the heat, cover and let steep for 30 minutes to 1 hour.
- Whisk the egg yolks with the sugar and salt.
- Remove the vanilla beans, then gradually pour the hot milk-cream mixture over the yolks, whisking.
- Pour back into the saucepan and cook over low heat to 82-84°C, stirring constantly.
- Strain the cream, let cool, then cool completely in the refrigerator.
- Divide the cold base into 4 equal portions.
- For the cà phê sữa đá flavor, dissolve the coffee in the hot milk, then add into the vanilla custard base with the sweetened condensed milk.
- For the peanut butter flavor, mix the base with the peanut butter and salt.
- For the mango flavour, blend the base with the mango puree, lime and coconut milk.
- For the sesame flavor, mix the base with the tahini and salt.
- Pour each mixture into a Ninja Creami jar without exceeding the maximum line.
- Freeze the jars flat for at least 24 hours.
- The next day, launch the Ice Cream program.
- If the texture is powdery, add 1 to 2 tablespoons of milk or cream, then run Re-spin.
- Add inclusions with the Mix-In program (Extras): peanuts, halva, sesame seeds, chocolate chips or fruit.
- Serve immediately or return to the freezer.
Notes
FAQ — Frequently Asked Questions
Can you make this Ninja Creami vanilla ice cream base without eggs?
Yes, but the result will be different. Egg yolks give a richer, creamier texture. Without eggs, you will have to compensate with condensed milk, cream cheese, powdered milk or a suitable stabilizer.
How long should you freeze Ninja Creami jars?
The jars should be frozen for at least 24 hours, flat. This is the recommended time for the preparation to be cold and solid enough before being processed in the machine.
Why is my Ninja Creami ice cream powdery?
A powdery texture is common after the first pass, especially with very cold bases. Add 1-2 tablespoons of milk, cream, or condensed milk, then run Re-spin.
Can you substitute mango in this recipe?
Yes. You can replace the mango with passion fruit, peach, apricot, raspberry or pineapple puree. Be careful with very acidic fruits: they can change the texture of the cream.
Can you prepare only one perfume instead of 4?
Yes. You can prepare the entire Ninja Creami vanilla ice cream base, then flavor only one jar and keep the other portions plain. You can also divide the quantities by 4 to prepare a single jar.
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