Recipes

9 Ninja Creami Recipes That’ll Have You Scooping for More

Ninja Creami Recipes NC300

You've probably heard of the Ninja Creami, the unique appliance that whips (literally) anything into ice cream. The Ninja Ice Cream Maker has gone viral, and it's clear why, being the ultimate companion for ice cream lovers looking to create their own versions of their favourite tubs. From chunky cookies and cream ice cream to velvety mango coconut sorbet and smoothie bowls, there’s a Ninja Creami recipe for everyone! the Ninja Creami allows you to whip up your favourite frozen dessert without all the nasty preservatives, and with recipes to suit dietary requirements and allergies while not skipping on taste, there’s no wonder the Creami is #trending right now. If you're searching for the best Ninja Creami recipes Australia has to offer, keep reading!

Ninja Creami Recipes

Now, without further ado, here are our top nine Ninja Creami recipes:

Ferrero Rocher Ninja Creami Recipe

INGREDIENTS:

  • 1 cup thickened cream

  • ¾ cup full cream milk

  • 2 tbsp cocoa powder

  • 1 tsp vanilla extract

  • 1 tbsp honey

  • ¼ cup chocolate hazelnut spread (e.g., Nutella)

  • 4-5 Ferrero Rocher chocolates

METHOD:

  1. In a mixing bowl, mix thickened cream, cocoa powder, vanilla extract, honey, and chocolate hazelnut spread together until smooth.

  2. Add the full cream milk to the mixture and whisk together 

  3. Pour the mixture into the Ninja Creami Ice Cream Pint and freeze for 24 hours.

  4. Once frozen, put the mixture into the Ninja Creami and churn according to the manufacturer's instructions.

  5. After churning, add the crushed Ferrero Rocher chocolates to the pint and run the Mix-In function to blend them evenly.

  6. Serve the rich and creamy Ferrero Rocher ice cream in bowls or cones for a decadent chocolate-hazelnut treat (and sprinkle a crushed Ferrero Rocher on top… because more chocolate is always the right answer).

Mango Coconut Sorbet Bliss

INGREDIENTS:

  • 2 cups frozen mango

  • ¾ cup coconut water

  • 2 tbsp coconut flakes (plus extra for topping)

METHOD:

  1. In the Ninja Creami Ice Cream Pint, combine frozen mango and coconut water, and freeze for 24 hours.

  2. Once frozen, place the pint into the Ninja Creami and churn according to the manufacturer's instructions.

  3. If the texture is too firm after churning, add a splash of coconut water and respin until smooth.

  4. Add coconut flakes and run the Mix-In function to blend evenly.

  5. Serve in a bowl or cone, sprinkle extra coconut flakes on top, and enjoy a tropical getaway in every bite (minus the plane ticket).

Decadent Double Chocolate Delight

INGREDIENTS:

  • 2 cups heavy cream

  • 1 cup whole milk

  • 3/4 cup granulated sugar

  • 1/4 cup unsweetened cocoa powder

  • 4 ounces semisweet chocolate, chopped

  • One teaspoon of pure vanilla extract

METHOD:

  1. Combine the heavy cream, milk, sugar, and cocoa powder in a medium saucepan. Whisk until the sugar and cocoa dissolve.

  2. Place the saucepan over medium heat and add the chopped chocolate. Stir until the chocolate melts and the mixture is smooth.

  3. Remove from heat and stir in the vanilla extract. Let the mixture cool completely.

  4. Pour the cooled mixture into the Ninja Creami Ice Cream Pint and freeze for 24 hours.

  5. Once frozen, put the mixture into the Ninja Creami and churn according to the manufacturer's instructions.

  6. Serve and enjoy the rich and creamy double chocolate delight.

Zesty Lemon-Lime Sorbet

INGREDIENTS:

  • 1 cup fresh lemon juice

  • 1/2 cup fresh lime juice

  • 1 cup water

  • 1 cup granulated sugar

  • Zest of 1 lemon

  • Zest of 1 lime

METHOD:

  1. In a small saucepan, combine all ingredients and heat over medium heat, stirring until the sugar dissolves.

  2. Remove from heat and let the mixture cool to room temperature.

  3. Pour the cooled mixture into the Ninja Creami Ice Cream Pint and freeze for 24 hours.

  4. Once frozen, put the mixture into the Ninja Creami and churn according to the manufacturer's instructions.

  5. Serve the tangy lemon-lime sorbet in chilled bowls or cones for a refreshing treat on a hot day.

Dairy-Free Coffee Coconut Ice Cream

INGREDIENTS:

  • ¾ Cup Full Fat Coconut Milk

  • 1 Cup Hemp Milk

  • 1 tsp. Vanilla

  • Instant Coffee (optional)

  • ¼ Cup + 1 TBLS. Maple Syrup

METHOD:

  1. Put all ingredients into a bowl and mix with whisk, then pour into a pint container.

  2. Once frozen for 24 hours, run it through the Lite Ice Cream cycle until you reach a smooth and creamy consistency.

Heavenly Honey Vanilla Swirl

INGREDIENTS:

  • 2 cups heavy cream

  • 1 cup whole milk

  • 3/4 cup granulated sugar

  • One tablespoon of pure vanilla extract

  • 1/4 cup honey

METHOD:

  1. Combine the heavy cream, milk, sugar, and vanilla extract in a mixing bowl. Whisk until the sugar dissolves.

  2. Pour the mixture into the Ninja Creami Ice Cream Pint and freeze for 24 hours.

  3. Once frozen, put the mixture into the Ninja Creami and churn according to the manufacturer's instructions.

  4. In a separate microwave-safe bowl, warm the honey until it becomes pourable.

  5. Once the ice cream has reached a soft-serve consistency, slowly drizzle the warm honey into the machine while running. Let it mix for a few more seconds to create beautiful honey swirls.

  6. Serve the heavenly concoction and savour the velvety smoothness.

Vegan Berry Banana Smoothie Bowl

INGREDIENTS:

  • 1 Cup Coconut Milk

  • 1 TBS. Chia Seeds 

  • 1 Banana

  • 1 Cup Mixed Berries

  • 2 Scoops Vegan Protein Powder (optional)

METHOD:

  1. Blend all ingredients in a blender, then add to the pint container. You can also add all the ingredients to a pint and just chop up the banana.

  2. Let it freeze for at least 12 hours.

  3. Hit the Smoothie Bowl button. If it gets powdery hit the re-spin button again to make it smooth.

Refreshing Strawberry Basil Sorbet

INGREDIENTS:

  • 2 cups fresh strawberries, hulled and chopped

  • 3/4 cup granulated sugar

  • 1/4 cup fresh basil leaves, chopped

  • One tablespoon of fresh lemon juice

  • 1 cup water

METHOD:

  1. Combine the strawberries, granulated sugar, basil leaves, lemon juice, and water in a blender. Blend until smooth and well combined.

  2. Pour the mixture into the Ninja Creami Ice Cream Pint and freeze for 24 hours.

  3. Once frozen, put the mixture into the Ninja Creami and churn according to the manufacturer's instructions.

  4. Serve the refreshing strawberry basil sorbet in chilled bowls or cones, garnished with fresh basil leaves, for a delightful and unique flavour combination.

Love your Ninja Creami? Check out Bing Lee’s huge range of Ninja Home Appliances—or explore our blenders and juicers to whip up smoothies, fresh juices, and more in seconds! Give these fabulous creations a whirl, and be sure to share your results on Instagram and tag us at @bingleeofficial