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Eightyrecipes
Vanilla Bean Ice Cream
by Bity · eightyrecipes.com
Rich, creamy homemade vanilla ice cream made with real vanilla beans in the Ninja Creami. Just five ingredients, no eggs, and no churning.
Vanilla ice cream on waffle cones with sprinkles
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Prep Time 8 minutes
Cook Time 4 minutes
Freeze Time 1 day
Total Time 1 day 12 minutes
Course Dessert
Cuisine American
Servings 2 servings
Calories 320 kcal

Ingredients  

  • 240 ml whole milk 1 cup
  • 120 ml heavy cream 1/2 cup
  • 70 g confectioners' sugar 1/3 cup
  • 2 whole vanilla pods split and scraped, or 1 to 1 1/2 tsp vanilla extract
  • 1 pinch salt

Instructions

  • Split both vanilla pods lengthwise and scrape out the seeds.
    Split pods with the seeds scraped out
  • Add the vanilla seeds, whole milk, heavy cream, confectioners’ sugar, and salt to a jug. Whisk until the sugar dissolves and the seeds are evenly dispersed.
    The speckled base whisked smooth before freezing
  • Pour into the Ninja Creami pint, secure the lid, and freeze flat for 24 hours.
  • Place the frozen pint in the Ninja Creami and run the Ice Cream cycle.
    The just-spun pint, thick and smooth
  • If the texture is crumbly, add 1 to 2 tablespoons of milk into the centre and press Mix-In once. Serve immediately for a soft scoop.

Notes

Nutrition values are an estimate. Whole milk gives the creamiest result. Freeze the pint fully solid on a level surface. A powdery first spin is normal; add a splash of milk and re-spin.
Nutrition
Calories 320 kcal
Fat 20 g
Saturated Fat 13 g
Protein 5 g
Carbohydrates 30 g
Sugar 28 g
Sodium 120 mg
Nutrition is an estimate, calculated automatically.
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