Ninja Creami Peaches and Cream Ice Cream
Underripe peaches? No sweat. This lazy-day recipe turns “meh” fruit into velvet-smooth ice cream—no churning, no fuss.
- Prep Time: 15 Minutes
- Total Time: 24 hours 15 minutes (Including Freezing Time)
- Yield: 4 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup chopped peaches (fresh or frozen—thaw first if frozen)
- 2 tbsp sugar (or 1.5 tbsp honey)
- ¼ tsp cinnamon (optional)
- 1 cup whole milk (coconut milk for vegan)
- ½ cup heavy cream (or chilled coconut cream)
- 2 tbsp vanilla pudding mix (or 1 tbsp cornstarch + ½ tsp vanilla)
Instructions
- Cook the peaches:
Toss peaches, sugar, and cinnamon in a pot. Stir over medium heat until jammy (~5 mins). Syrup = flavor magic. - Blend base:
Mix cooked peaches, milk, and pudding mix in a blender. Keep it smooth. Stir in cream gently—no overmixing! - Freeze flat:
Pour into Ninja Creami pint. Freeze upright for 24 hours. Patience = no ice crystals. - Spin & serve:
Run “Ice Cream” cycle. If crumbly, add 1 tbsp milk and re-spin. Scoop into bowls—add toppings below!
Notes
🍑 Serving ideas:
- Crumbled ginger snaps
- Fresh peach slices + honey drizzle
- Pinch of flaky salt (weird but wow)
💡 Pro tips:
- Too icy? Press parchment paper on surface before freezing.
- Boozy twist: Stir in 1 tbsp bourbon post-spin.
- Storage: Keep frozen with parchment pressed on top (2 weeks max).
🌱 Vegan hack:
Use coconut milk + cream. Add ½ tsp agar for stability. No Ninja Creami? Freeze in a loaf pan, stir every 30 mins for 4 hrs. Less creamy, still delicious.