If you think you’ve had good strawberry ice cream, this viral ninja creami strawberry ice cream recipe will make you rethink everything. It’s a bold claim, I know. But we’re not just making another bland, icy homemade dessert that gets lost in the back of the freezer. We’re talking about a scoop-shop level, unbelievably creamy, and intensely flavorful strawberry ice cream that you can make with just a handful of ingredients. The secret? It’s all about the Ninja Creami, a little bit of science, and a recipe that just works.
Forget complicated instructions and weird additives. This is the recipe for anyone who wants amazing homemade treats without the fuss.
Why Trust This Recipe?
Honestly, because I’ve made all the mistakes so you don’t have to. This recipe is the result of over a dozen tests, tweaking everything from the fat content to the freezing times. I’ve tried different sweeteners, messed around with both fresh and frozen fruit, and found the perfect ratio that avoids that dreaded powdery texture. This isn’t just a recipe; it’s a foolproof formula for success.
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Why You’ll Love This Creamy Strawberry Ice Cream
So, what makes this particular ninja creami strawberry ice cream recipe so special? Let me count the ways.
First, the flavor is out of this world. Using fresh strawberries gives it a bright, authentic taste that you just can’t get from the artificial stuff. It’s summer in a scoop.
Second, the texture is ridiculously smooth. One of the biggest challenges with homemade ice cream is preventing ice crystals. Thanks to the Ninja Creami’s unique process and a secret ingredient (hello, cream cheese!), we get a dense, luscious, and creamy strawberry ice cream every single time. No iciness, guaranteed.
And finally, it’s just so darn easy. You mix a few things, freeze it, and press a button. It feels like cheating, but the results speak for themselves. It’s the perfect entry point for anyone curious about making ice cream at home.
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Ninja Creami Strawberry Ice Cream Recipe
Stay cool this summer with ultra-creamy Ninja Creami Strawberry Ice Cream. It’s packed with fresh strawberry flavor (Healthline), made with just 5 ingredients, and has zero egg yolks – homemade ice cream doesn’t get any easier.
- Total Time: 24 hours 5 minutes
- Yield: 4 servings 1x
Ingredients
1¼ cups whole milk
½ cup heavy cream
⅓ cup powdered sugar
1 teaspoon vanilla extract
½ cup strawberries, washed and sliced ((about 8 berries))
Instructions
1. Mix the base: Combine whole milk, heavy cream, powdered sugar, and vanilla extract in a measuring cup or empty Ninja Creami pint container. Whisk until smooth.
2. Add strawberries: Stir in sliced strawberries. Ensure the mixture doesn’t go over the MAX FILL line. Seal with the lid.
3. Freeze: Place the pint container upright on a level surface in your freezer. Freeze for at least 24 hours.
4. Spin: Remove the lid and place the pint into the Ninja Creami outer bowl. Place the container in the outer bowl assembly and lock on the lid assembly. Place the bowl assembly onto the Ninja Creami motor base and turn the handle to the right to raise the platform and lock it in place. Press the ICE CREAM button. TIP: If the ice cream looks crumbly after the first spin, add a tablespoon of milk or cream and RE-SPIN to process the mixture again.
5. Serve: Scoop and serve immediately – or use the MIX-IN function if adding extras like white chocolate chips or crushed cookies. Enjoy!
Notes
Chop the strawberries into small pieces so they freeze and blend evenly.
Let the pint sit at room temperature for 5 minutes before spinning for the creamiest texture.
Want it super smooth? Blend everything before freezing.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Frozen
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 196
- Sugar: 16g
- Sodium: 38mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.4g
- Protein: 3g
- Cholesterol: 43mg
Ingredients You’ll Need
You don’t need a long, complicated list for this. We’re keeping it simple and focusing on quality.
- Fresh Strawberries: The star of the show! About 1 cup, hulled and sliced.
- Heavy Cream: This provides the fat content needed for a rich, creamy texture. Don’t skimp here!
- Whole Milk: Balances the heavy cream and keeps the base from getting too dense.
- Granulated Sugar: For sweetness, of course. We’ll talk about alternatives later.
- Cream Cheese: Just a little bit. This is our secret weapon against iciness. It acts as a stabilizer and makes the final product incredibly smooth.
- Vanilla Extract: A splash of good quality vanilla extract enhances the strawberry flavor beautifully.
- A Pinch of Salt: It sounds weird, but salt actually makes sweet things taste sweeter.
Equipment Needed
- Ninja Creami Machine: Obviously! This includes the outer bowl, lid, and one pint container.
- Blender or Food Processor: To create a smooth ice cream base.
- Airtight, freezer-safe container: For storing any leftovers.
How to Make Ninja Creami Strawberry Ice Cream Recipe
Ready to make magic? The process is super straightforward. Just follow these steps, and you’ll be on your way to dessert heaven.
Step 1: Prepare the Ice Cream Base
First things first, we need to create our ice cream base. Toss your sliced strawberries, heavy cream, whole milk, sugar, cream cheese, vanilla extract, and that tiny pinch of salt into a blender.
Blend everything until it’s completely smooth. You want to make sure there are no chunks of cream cheese or strawberries left. This smooth start is key to a creamy finish. Once it’s blended, pour the mixture into the Ninja Creami pint container. Be careful not to fill it past the max fill line.
Step 2: Freeze the Base
Now for the hardest part: waiting. Secure the lid on the pint and place it in the freezer. Here’s a pro tip: make sure it’s on a completely level surface. This helps the machine process it evenly later.
You need to let it freeze for a full 24 hours. I know, it’s torture. But this step is non-negotiable! The base needs to be frozen solid for the Ninja Creami to work its magic.
Step 3: Process in the Ninja Creami
It’s time! Take the pint out of the freezer. Remove the lid and place the pint into the outer bowl. Secure the processing lid with the paddle, lock it into the machine, and select the “ICE CREAM” function.
Let the machine do its thing. When it’s 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. Just put it back in and hit the “RE-SPIN” button. That second spin almost always transforms it into the creamiest, dreamiest ice cream you’ve ever seen. If it’s still a little crumbly, add a tablespoon of milk and re-spin one more time.
Step 4: Add Mix-ins (Optional)
If you want plain, perfect strawberry ice cream, you can stop here and just serve it up. But if you’re feeling fancy, this is where you can add mix-ins.
Create a small well in the center of your ice cream and drop in your goodies—crushed graham crackers, mini chocolate chips, or even chunks of cheesecake would be amazing. Put it back in the machine and run the “MIX-IN” cycle. This will gently fold everything in without over-mixing.
Tips for the Best Homemade Strawberry Ice Cream
Want to really nail this recipe? Here are a few extra tips I’ve picked up along the way.
- Use Full-Fat Everything: This isn’t the time for low-fat substitutes. The fat in the heavy cream and cream cheese is crucial for that ultra-creamy texture.
- Don’t Rush the Freeze: Seriously, give it the full 24 hours. An insufficiently frozen base is the #1 cause of soupy or icy results.
- Taste Your Strawberries: The sweetness of strawberries can vary a lot. If your berries are a bit tart, you might want to add an extra tablespoon of sugar.
- Texture is Everything: Understanding how different fats affect the final product can be a game-changer.
Here’s a quick comparison of how different dairy choices can change the texture:
| Ingredient Used | Resulting Texture | Notes |
| Heavy Cream | Rich, dense, and ultra-creamy. | The gold standard for a decadent, scoop-shop style ice cream. |
| Half-and-Half | Lighter, less rich, slightly icier. | A good option if you want to cut a few calories, but be prepared for a less creamy result. |
| Canned Coconut Cream | Very creamy with a slight coconut flavor. | The best dairy-free option for maintaining richness. |
Recipe Variations & Substitutions
One of the best things about this ninja creami ice cream is how easy it is to customize. Here are a few ideas to get you started.
Dairy-Free or Vegan Option
You can absolutely make this dairy-free! For the best results, swap the heavy cream and milk with one can of full-fat coconut cream. It provides the necessary fat content for a smooth texture. Use a vegan cream cheese alternative as well. The flavor will have a subtle coconut note, which pairs beautifully with strawberries. If you need more inspiration, check out our dedicated recipe for creamy coconut sorbet.
Using Different Sweeteners
Not a fan of regular sugar? No problem. This recipe is pretty flexible.
- For a Keto/Low-Carb Version: You can replace the granulated sugar with a 1:1 sugar substitute like allulose or a monk fruit/erythritol blend. Allulose tends to dissolve well and keeps the ice cream softer.
- For a Refined Sugar-Free Option: Try using maple syrup or honey. You might need to slightly reduce the milk content to account for the extra liquid. Start with about 1/3 cup and adjust to your taste.
And why stop there? Think about adding a swirl of balsamic glaze for a gourmet twist or tossing in some fresh basil or mint with the strawberries for a fresh, herbal note. For more ideas, you might like our Ninja Creami Chocolate Ice Cream recipe.
How to Store
If you have any leftovers (which is a big “if”), you can store them directly in the Ninja Creami pint with the lid on. Or, transfer the ice cream to an airtight, freezer-safe container. Press a piece of plastic wrap directly onto the surface of the ice cream before putting the lid on—this helps prevent freezer burn. It should stay fresh and delicious for up to two weeks.
Frequently Asked Questions
Why is my Ninja Creami ice cream icy or powdery?
This is the most common issue! It usually means one of two things: the base wasn’t frozen solid enough (give it the full 24 hours!), or it just needs another spin. The “RE-SPIN” button is your best friend. Adding a tablespoon of milk before the second re-spin can also help bring it all together.
Can I use frozen strawberries for this recipe?
Yes, you can! Just make sure to thaw them completely and pat them dry to remove excess water before blending them into the base. Excess water is the enemy of creamy ice cream.
What can I use instead of heavy cream for a lighter version?
You can use half-and-half or even just whole milk, but be aware that the texture will be less creamy and more like a light ice milk or gelato. The lower the fat content, the icier the result will be.
How long does homemade Ninja Creami ice cream last in the freezer?
For the best taste and texture, you should enjoy it within 1-2 weeks. After that, it’s still safe to eat, but it might start to develop some ice crystals.
What are the best mix-ins for strawberry ice cream?
Oh, the possibilities! Some of my favorites are crushed graham crackers (for a strawberry cheesecake vibe), mini white or dark chocolate chips, chopped nuts like pistachios or almonds, or even a swirl of Nutella or marshmallow fluff.
