Ninja Creami Cake Batter Ice Cream
Description
Five-ingredient Ninja Creami cake batter ice cream that tastes like licking the bowl. No cooking — whisk, freeze 24 hours, spin, and re-spin.
Ingredients
- 1 cup whole milk
- 2 tablespoons instant vanilla pudding mix, dry
- ¾ cup heavy cream
- ½ cup granulated sugar
- 1 teaspoon cake batter extract
- 2 tablespoons rainbow sprinkles, for mix-in
Instructions
- Whisk the milk and instant pudding mix until the powder is fully dissolved with no lumps.
- Whisk in the heavy cream, sugar, and cake batter extract until the sugar dissolves.
- Pour into a Ninja Creami pint, staying at or below the MAX FILL line. Lid on, freeze on a level surface for 24 hours.
- Remove the lid, place the pint in the outer bowl, lock into the machine, and run the ICE CREAM cycle (LITE ICE CREAM on the Deluxe).
- If crumbly or powdery — which is normal — add 1 to 2 tablespoons of milk on top and run RE-SPIN until creamy. Do not stir the milk in first.
- Dig a 1½-inch hole in the center, add the sprinkles, and run the MIX-IN cycle.
Equipment
- NInja Creami Machine
- Ninja Creami Pint Container
- Ninja Creami Pint Container Lid
Notes
- A crumbly first spin is normal. Add 1–2 tablespoons of milk and re-spin.
- Add sprinkles after processing — sprinkles frozen into the base bleed color and turn the pint gray.
- Works in both the original Ninja Creami and the Deluxe.
- No cake batter extract? Use 1 teaspoon vanilla extract plus ¼ teaspoon almond extract.
- Freeze the full 24 hours. Underfrozen bases spin into slush.
Nutrition
Serving: 1ServingCalories: 334kcalCarbohydrates: 41gProtein: 3gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 58mgSodium: 82mgPotassium: 136mgFiber: 0.04gSugar: 40gVitamin A: 755IUVitamin C: 0.3mgCalcium: 105mgIron: 0.1mg