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.
• 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.
• 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.
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.
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.
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.
Warm the milk, sugar, 1 cup (250ml) of the cream, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from heat, and let steep at room temperature for 30 minutes.
Pour the remaining 1 cup (250ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Pu the vanilla bean into the custard, add the vanilla bean extract, and stir until cover over an ice bath.
Pour the custard into the Ninja Creami container, freeze for 24 hours. After 24 hours, process in the Ninja Cream under ice cream.
Servings 4
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hi, I’m Lanne! By day, I’m a Sales Consultant, and by night, I escape to my happy place—the kitchen. Here, I whip up meals that strike the perfect balance between healthy and indulgent. Whether it’s a nourishing dinner or a fun treat, I believe food should feed the soul and spark joy. Let’s cook, laugh, and savor every bite together!
