If you love gingerbread, then you will love this easy to make and affordable Ninja Creami gingerbread ice cream recipe that’s bursting with holiday cheer!
Suitable for vegetarian and gluten free diets.
When the Christmas holiday season begins, you’ll find me whipping up all sorts of festive gingerbread recipes. And this year, my new favorite is this Ninja Creami gingerbread ice cream recipe.
Rich, creamy, and full of festive flavor, this is the easy sweet treat you’ll want to make all season long.
Table of Contents
Easy Gingerbread Ice Cream
All that’s needed to make this festive ice cream is 6 simple ingredients and the Ninja Creami machine.
Along with my Ninja Creami pumpkin ice cream, this gingerbread ice cream is perfect for keeping on hand during the busy holiday season.
It’s a fun and festive dessert that’s great for serving at family movie nights or as a welcome reward after a long day of shopping. Who doesn’t love a delicious frozen Christmas treat?!
And if you love homemade ice cream, be sure to check out my collection of easy Ninja Creami recipes!
Why Make This Recipe
- Easy – With the Ninja Creami, making homemade ice cream requires a minimal amount of hands-on time.
- Affordable – A handful of budget-friendly staples are all that’s needed to make this delicious dessert.
- Adaptable – It’s simple to change up the ingredients to make it a vegan ice cream or a sugar-free version.
Ingredient Notes
- Heavy cream – You can also use half and half instead if you prefer.
- Whole Milk – Provides a luxurious richness.
- Cream cheese – let it soften slightly before adding it to the mixture.
- Vanilla extract – Use the best quality extract that you have.
- Brown sugar – You can use your preferred sweetener of choice.
- Gingerbread spice – Gives this ice cream the quintessential Christmas flavor. Use more or less to suit your taste.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make Ninja Creami Gingerbread Ice Cream
Get the complete ingredients list and instructions from the recipe card below.
- Add cream cheese, cream, milk, brown sugar, vanilla, and gingerbread spice to a blender.
- Blend until all of the ingredients are fully combined.
- Pour the mixture into an empty Ninja CREAMi container pint, cover, and freeze on a level surface in the freezer for 24 hours. Then remove, take the lid off, and place in the Ninja CREAMi according to the manufacturer’s instructions.
- Process using the Ice Cream setting. Then when done, open and quickly stir. You will need to add a splash of liquid and re-spin. Feel free to repeat until you reach the desired consistency.
Tips For Success
- Be sure to let the mixture freeze for the full 24 hours. It must be fully frozen in order to process correctly.
- Don’t be afraid to re-spin if your ice cream isn’t creamy enough. And if it’s still not the right texture after respinning, add a splash of milk or cream and re-spin again.
- Serve ice cream in pre-chilled bowls so it stays cold and remains solid longer.
- Pro-tip for ice cream lovers: prepare and freeze several recipes at once so there’s always a frozen pint ready to process!
Recipe Variations
- Make it vegan – Swap in coconut cream and vegan cream cheese to turn this into a vegan ice cream recipe.
- Go sugar free – Replace the brown sugar with a sugar-free alternative and process using the Lite Ice Cream program.
- Add mix-ins – Use the mix-in setting to add cookies chunks, pecans, walnuts, almonds, chocolate chips, or candied ginger to your delicious ice cream.
- Top it off – A dollop of whipped cream, cherry, and a gingerbread man cookie makes a perfect holiday presentation.
- Gingerbread milkshakes – You can use the milkshake setting to whip up a festive gingerbread milkshake!
Prep and Storage
- Prep Ahead – You’ll need to make your ice cream base and let it freeze for at least 24 hours before processing in the Ninja Creami machine.
- Storage – Processed ice cream can be stored inside a sealed pint container in the freezer up to a month.
FAQs
Yes, while it’s tough to wait 24 hours for Ninja Creami, it is important to allow the base to freeze for the full time. Ensuring the base is frozen solid means that smaller ice crystals will form, which provides the ice cream with a delectable creamy texture.
There are a few reasons your Ninja Creami ice cream may be too icy.
To remedy this, try letting your frozen ice cream sit on your counter for about 10 minutes to warm up a little bit before processing.
It’s also possible the base does not have enough fat content. Try adding some liquid with a high-fat content (such as whole milk or cream) and re-spinning.
Another reason the ice cream is icy is that the base may not have enough sugar. Add a bit more sugar, honey, or corn syrup and re-spin.
Once processed, you can keep Ninja Creami in freezer for several weeks. To store, smooth out the top so it’s flat, then place the lid on and store it in the freezer. When you are ready to enjoy it again, simply process it again on the same setting that you used the first time.
I would not put frozen fruit in the Ninja Creami since attempting to process hard frozen fruit can damage your machine. Allow the fruit to thaw before using. You can also purée it separately in a high-powered blender before adding to your Ninja Creami ice cream base.
More Ninja Creami Recipes
- Ninja Creami Pumpkin Ice Cream.
- Ninja Creami Coconut Ice Cream.
- Ninja Creami Vanilla Ice Cream Recipe.
- Ninja Creami Strawberry Ice Cream.
Recommended Tools
- The Ninja Creami machine is a must, of course!
- Extra Ninja CREAMi Deluxe pints to always have a frozen batch ready to process.
- Measuring cups and spoons to ensure you use the correct amounts.
- And for the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Get The Ninja Creami Gingerbread Ice Cream Recipe:
Ninja Creami Gingerbread Ice Cream
Ingredients
- 2 cups (473ml) milk
- 1 ½ cups (354ml) heavy cream or half and half
- 3-4 tablespoons brown sugar or your preferred sweetener
- 2 tablespoons cream cheese
- 2 teaspoons gingerbread spice use more or less to suit your taste
- 1 ½ teaspoons vanilla extract
Instructions
- Add cream, milk, brown sugar, cream cheese, vanilla extract, and gingerbread spice into a blender and blend ingredients until smooth.
- Pour the blended base into an empty Ninja CREAMi container pint, cover, and freeze on a level surface in the freezer for 24 hours.
- Remove the container from freezer, take off the lid, and place it in the Ninja CREAMi according to the manufacturer’s instructions. Process using the Ice Cream setting.
- When done, open and quickly stir. You will need to add a splash or two of liquid and re-spin. Feel free to repeat until you reach the desired consistency.
Notes
- Be sure to let the mixture freeze for the full 24 hours. It must be fully frozen in order to process correctly.
- Don’t be afraid to re-spin if your ice cream isn’t creamy enough. And if it’s still not the right texture after respinning, add a splash of milk or cream and re-spin again.
- Serve ice cream in pre-chilled bowls so it stays cold and remains solid longer.
- Pro-tip for ice cream lovers: prepare and freeze several recipes at once so there’s always a frozen pint ready to process!
- Storage – keep in a sealed container inside the freezer for up to a month.
Houston
This is so good. Im going to be making it all the time for Christmas parties coming up!