If you’ve been searching for the richest, creamiest, and easiest ninja creami coffee ice cream recipe, your search is officially over. Honestly, ever since this magical machine landed on my kitchen counter, it’s been a nonstop parade of sorbets, milkshakes, and, of course, ice cream. But this coffee version? It’s the one that has my family, friends, and neighbors shamelessly asking for a pint to take home. It’s that good.
This isn’t just another recipe; it’s your ticket to becoming a homemade ice cream legend. We’re talking about a scoop so smooth and packed with robust coffee flavor that it rivals the pricey stuff from artisan shops. Forget icy textures or bland results. We’re aiming for perfection, and with the Ninja Creami, it’s surprisingly simple to achieve.
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Why You’ll Love This Ninja Creami Coffee Ice Cream
So, what makes this particular recipe a must-try? Let’s be real, you have options. But here’s why this one will become your go-to.
First off, the texture is out of this world. The Ninja Creami works by shaving down a frozen block of ingredients into something impossibly smooth. We’re also using a secret weapon—a little bit of cream cheese—that guarantees a rich, velvety mouthfeel and eliminates any chance of iciness. It’s a game-changer.
Second, the flavor is pure, unadulterated coffee. No weird aftertastes, no muted notes. Just a bold, satisfying buzz that you can customize to your exact liking. Whether you’re a dark roast devotee or a sweet latte fan, you control the strength and sweetness.
And maybe the best part? It’s ridiculously easy. You don’t need to be a pastry chef. You don’t need to temper eggs or churn a base for an hour. If you can mix a few things in a bowl, you can make this ice cream. It’s a five-minute prep job that delivers a million-dollar result.
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Ninja Creami Coffee Ice Cream Recipe
This Ninja Creami coffee ice cream is rich, creamy and perfectly sweet. This simple recipe takes 5 minutes to whip up and should only need one spin in the machine for a delicious result.
- Total Time: 24 hours 10 minutes
- Yield: 1 pint 1x
Ingredients
150g sweetened condensed milk
50g fresh espresso, cooled for 5 minutes
200g full fat cream (35% butterfat)
100g full fat milk, regular or lactose free
Instructions
1. Combine all the ingredients in a medium mixing bowl and whisk until completely smooth.
2. Decant the mixture into your 470ml Ninja Creami tub.
3. Freeze the mixture with the lid off for 16-24 hours.
4. When ready to consume, process the mixture on the ice cream function. If the top is a little balled up, simply smooth it down with a spoon.
5. If the top is powdery, re-spin the mixture once.
6. Return any leftovers to the freezer with the lid on. Allow to soften slightly on the bench before consuming.
Notes
Use fresh espresso for the best flavor.
Avoid over-processing the cream-based mixture to prevent it from splitting.
For a lactose-free version, see the alternative recipe below.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Frozen
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
Ingredients You’ll Need
No need for a long, complicated shopping list. We’re keeping things simple and focusing on quality.
For the Ice Cream Base
- Heavy Cream: This is the foundation of our creamy texture. It provides the necessary fat content for a rich, luxurious ice cream. Don’t skimp on this one!
- Whole Milk: We use this to balance the heavy cream, keeping the final product from feeling too heavy or greasy.
- Granulated Sugar: For sweetness, of course. You can adjust the amount slightly based on your preference, but this is a good starting point.
- Cream Cheese: Here it is, the secret ingredient! Just a couple of tablespoons ensure the ice cream stays smooth and scoopable, preventing ice crystals from forming. Make sure it’s softened to room temperature so it mixes in easily.
- Instant Coffee or Espresso Powder: This is where you get that powerful coffee punch. We’ll talk more about the different types later, but a good quality powder is key.
- Vanilla Extract: A little bit of vanilla doesn’t make it taste like vanilla; it just makes the coffee flavor pop. It rounds everything out beautifully.
Optional Mix-ins
This is where you can get really creative! After the initial spin, you can add all sorts of goodies. Think about things like:
- Mini chocolate chips or shaved dark chocolate
- A thick swirl of caramel or fudge sauce
- Crushed Oreos or other chocolate sandwich cookies
- Toasted nuts like pecans or almonds
- A sprinkle of flaky sea salt to make the flavors sing
Step-by-Step Instructions
Ready to make some magic? Let’s walk through the process. It’s simpler than you think.
Step 1: Mix the Base
First things first, grab a medium-sized bowl. Add your softened cream cheese and a little bit of the granulated sugar. Whisk them together until they’re smooth and there are no lumps. This is a crucial step to avoid little frozen bits of cream cheese in your final product.
Once that’s smooth, pour in the heavy cream, whole milk, the rest of the sugar, your instant coffee or espresso powder, and the vanilla extract. Whisk everything together for about a minute, or until the sugar and coffee powder are completely dissolved. You want a smooth, uniform liquid.
Now, pour this mixture into your Ninja Creami pint container. Be careful not to fill it past the max fill line. Trust me on this—it expands a bit when it freezes.
Step 2: Freeze the Mixture
Snap the lid onto the pint container and place it in the freezer. Here’s a pro tip: make sure it’s on a completely flat surface. If it freezes at an angle, the machine might have trouble processing it evenly.
Now for the hard part: waiting. You need to let it freeze for a full 24 hours. I know, it’s torture. But this is non-negotiable. The base needs to be frozen solid all the way through for the Creami to do its job properly.
Step 3: Process in the Ninja Creami
It’s go-time! Take the pint out of the freezer and remove the lid. Place the pint into the outer bowl, snap on the processing lid, and lock it into the Ninja Creami machine.
Select the “ICE CREAM” setting and let it run. It’ll be loud, but that’s the sound of deliciousness being made.
When the cycle is done, take it out and check the texture. Sometimes, the first spin can result in a crumbly or powdery texture. Don’t panic! This is totally normal. If it’s not perfectly creamy, just put it back in the machine and press the “RE-SPIN” button. Nine times out of ten, a second spin will transform it into the smoothest, most perfect ice cream you’ve ever seen.
Step 4: Add Mix-ins (Optional)
If you want to add mix-ins, now’s your chance. Use a spoon to create a small well down the center of your ice cream. Drop in your chocolate chips, cookie pieces, or whatever your heart desires.
Place it back in the machine and press the “MIX-IN” button. This cycle is much shorter and is designed to gently fold your additions into the ice cream without pulverizing them.
And that’s it! You can enjoy your homemade coffee ice cream straight away (it’ll have a lovely soft-serve consistency) or pop it back in the freezer for an hour or so to firm up for more traditional scooping.
Tips for the Best Coffee Ice Cream
- Use High-Quality Coffee: The flavor of your ice cream is only as good as the coffee you use. Splurge a little on a good quality espresso powder or a rich instant coffee. It makes a huge difference.
- Don’t Skip the Cream Cheese: I know it sounds weird, but it’s the key to an ultra-creamy texture. It acts as a stabilizer that you’d find in commercial ice creams, but without any weird chemicals.
- Chill Your Base: If you have time, letting the liquid base chill in the fridge for an hour before freezing can help the flavors meld together even more.
- Patience is a Virtue: Seriously, wait the full 24 hours for the freeze. If the core of the pint isn’t frozen solid, you’ll get a soupy result instead of creamy ice cream.
Variations and Substitutions
This recipe is a fantastic starting point, but feel free to make it your own!
Dairy-Free or Vegan Option (FDA)
Want to make a vegan version? No problem. You can easily adapt this ninja creami recipe.
- Swap the heavy cream for full-fat canned coconut cream.
- Replace the whole milk with a creamy plant-based milk like oat milk or cashew milk.
- Use a vegan cream cheese substitute. The results are just as delicious and creamy!
Different Coffee Types (Instant vs. Espresso vs. Cold Brew)
The type of coffee you use will have the biggest impact on the final flavor. Let’s break down the main contenders.
| Coffee Type | Flavor Profile | Best For | Notes |
| Instant Espresso Powder | Strong, robust, deep coffee flavor | Coffee purists who want an intense, authentic taste. | This is my personal favorite. It dissolves perfectly and provides a powerful, rich flavor that really shines through. |
| Instant Coffee Granules | Milder, classic coffee flavor | A smooth, balanced scoop that’s not too overpowering. | A great, budget-friendly option. Just make sure it’s a brand you enjoy drinking, as the flavor will be front and center. |
| Cold Brew Concentrate | Smooth, low-acidity, slightly sweeter | People who find regular coffee too bitter. | You’ll need to replace some of the milk with the concentrate. Start with 1/4 cup of concentrate and reduce the milk by the same amount. It gives a wonderfully smooth, modern coffee flavor. |
Frequently Asked Questions
Can I make this recipe without instant coffee? What can I use instead?
Absolutely! High-quality espresso powder is a fantastic substitute for an even richer flavor. You can also use cold brew concentrate by replacing some of the milk content with it to get a wonderfully smooth, modern coffee flavor.
How do I make this ninja creami coffee ice cream recipe dairy-free or vegan?
It’s super easy! Use full-fat coconut cream in place of heavy cream, a creamy plant-based milk (like oat or cashew) instead of whole milk, and your favorite vegan cream cheese. The results are just as delicious and creamy.
What’s the best way to prevent the ice cream from being icy or powdery?
Three things are key: 1) Don’t skip the cream cheese, as it’s the best defense against ice crystals. 2) Make sure your base freezes for a full 24 hours on a flat surface. 3) Don’t be afraid to use the “RE-SPIN” button! A powdery first spin is often normal, and a second spin will usually make it incredibly creamy.
Can I use brewed coffee instead of espresso powder?
It’s a bit tricky. Adding too much liquid from brewed coffee can throw off the fat-to-water ratio and lead to an icy texture. If you want to try, brew it extra-strong (double or triple strength), let it cool completely, and use it to replace the milk. However, be prepared that the texture might be slightly less creamy.
How long does this homemade coffee ice cream last in the freezer?
Properly stored (USDA) in the pint container with the lid on, it should stay fresh for up to two weeks. After that, it’s still safe to eat, but it might start to develop some ice crystals. Realistically, it probably won’t last that long!
What are some good mix-ins for coffee ice cream?
The possibilities are endless! Chocolate and coffee are a classic pairing, so chocolate chunks or a fudge swirl are always a win. For some crunch, try adding crushed Oreos, toffee bits, or toasted almonds. A salted caramel swirl also takes it to a whole new level.
