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Ninja Creami Vanilla Soft Serve
Serves — · Prep 5 min · Cook 0 min — Vanilla base for one Ninja Creami pint, spun on the Lite Ice Cream program and re-spun for a soft-serve texture; freeze the base for at least 24 hours first.
- 250ml whole milk
- 120ml double cream
- 65g granulated sugar
- 2 tsp vanilla extract (or 1 vanilla pod, scraped)
- Pinch of salt
- 2 tbsp (30g) milk powder (optional — improves texture)
- Whisk everything together until the sugar has fully dissolved (warming the milk slightly helps).
- Pour into the Creami pint container, level with the max fill line.
- Freeze flat for a minimum of 24 hours.
- Run the Lite Ice Cream program — the full-fat Ice Cream program tends to over-process this base into something denser.
- For true soft-serve texture, run Re-spin immediately.
- If it's crumbly or powdery after re-spinning, add 1–2 tbsp milk and run Mix-in with no additions.
No stabilisers or eggs, so eat it fresh — it hardens like standard ice cream on refreeze.
The sugar level is calibrated for scoopability at freezer temperature; Creami bases need more sugar than churned recipes.
Extra re-spins get closer to soft serve, but a Creami spins from frozen rather than churning, so it will always be denser than a soft-serve machine.
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