Ninja Creami Vanilla Bean Ice Cream

Sometimes, Basic Just Hits

Sure, it’s fun to swirl in fudge ribbons, fold in brownie chunks, or sprinkle cookie crumbles into your ice cream—but when I want comfort? When I want a scoop of pure, nostalgic, back-to-basics joy? It’s vanilla bean all the way. And this one, my friend, is anything but boring.

 
This Ninja Creami Vanilla Bean Ice Cream is rich, velvety, and packed with real vanilla flavor (yes, we’re using an actual vanilla bean). It’s basic in the best way—like a good white tee, fresh sheets, or a good roast chicken.

And if you’ve been questioning whether the Ninja Creami lives up to the hype, let me just say: I’ve made enough pints to justify the appliance taking up valuable counter space.

Also, a pint of ice cream these days costs about $7. You do the math. My wallet is practically high-fiving me.

Why this Recipe Works

• Vanilla bean + extract = double the flavor punch: you get that deep, fragrant vanilla taste you just can’t fake with plain extract.

• Ninja Creami magic: turns frozen custard blocks into silky, churn-style ice cream in seconds. No crystals. No fuss.

• Custard-style base: the egg yolks add richness and that classic French-style texture you get in the fancy ice cream shops.

Tips for Making Ninja Creami Vanilla Bean Ice Cream

• Don’t skip the steep: Letting the vanilla bean steep in the milk infuses way more flavor.

• Strain it well: No one wants cooked egg bits in their ice cream. Use a fine mesh strainer, always.

• Freeze it flat: Makes it easier for the Creami blade to evenly process.

• Re-spin if needed: If it looks crumbly after the first spin, don’t panic. Just hit “Re-spin” and it’ll smooth out beautifully.

• No Creami? No problem: This works with traditional ice cream makers too—just chill the custard and churn per your machine’s instructions.

How To Make Ninja Creami Vanilla Bean Ice Cream

This rich Ninja Creami vanilla bean ice cream is creamy, classic, and easy to make at home. A custard-style base makes it smooth, velvety, and indulgent. and Grits with blackened shrimp, creamy smoked gouda grits, and buttery corn is the ultimate Easter brunch comfort food

Make the Base

In a saucepan, warm 1 cup whole milk, 3/4 cup sugar, 1 cup heavy cream, and a pinch of salt. Scrape the seeds from 1 vanilla bean into the milk and toss the whole bean in there too. Remove from heat, cover, and let steep for 30 minutes.

Temper the Eggs

In a separate bowl, whisk 6 egg yolks. Slowly pour the warm milk mixture into the yolks, whisking constantly. Return the whole thing to the pan.

Cook the Custard

Stir constantly over medium heat with a spatula until thick enough to coat the back of the spatula. Do not let it boil!

Pour through a mesh strainer into the remaining 1 cup heavy cream. Stir in 3/4 tsp vanilla extract.

Freeze + Creamify

Pour custard into Ninja Creami container. Freeze for 24 hours. When ready, process on the Ice Cream setting. If needed, hit “Re-spin” for a smoother texture.

The Scoop on Vanilla

Sometimes the simplest things are the ones you crave the most. This Vanilla Bean Ice Cream might be basic, but it’s the kind of basic that hits just right every single time. ice cream is rich, creamy, and full of that classic, real-deal vanilla flavor. No artificial weirdness here. Serve it in a cone, scoop it onto a brownie, or eat it straight out of the pint with a spoon while standing at the fridge—no judgment.