- Crumbly after the first spin? No worries. Just press Respin (you may need it more than once) until it turns smooth and creamy. If you want it to come together faster, add 1 tablespoon milk or cream before respinning.
- Want to skip the extra spins? Let the pint sit on the counter for 5 to 10 minutes after freezing. A quick rest usually makes the texture creamy on the first spin.
Ninja Creami Ube Ice Cream
This creamy Ninja Creami Ube Ice Cream is the perfect summer treat, made with just five easy ingredients for a quick and delicious way to cool down and savor the taste of ube!
Servings: 4
Calories: 116kcal
Equipment
- 1 Blender
- 1 Ninja Creami Ice Cream Maker
- 1 Ninja Creami Pint Container
Ingredients
- 1½ cups Half and Half or heavy cream
- ½ cup Condensed Milk adjust to your sweetness preference
- ½ cup Cottage Cheese or cream cheese
- 1 tablespoon Ube Powder substitute with (½c Ube jam or halaya)
- 1 teaspoon Ube Extract add more if needed
Instructions
- In a blender, combine half and half, cottage cheese, condensed milk, ube powder and extract. Pour the blended mixture into a Ninja Creami pint container, making sure it does not exceed the max fill line.1½ cups Half and Half, ½ cup Condensed Milk, ½ cup Cottage Cheese, 1 tablespoon Ube Powder, 1 teaspoon Ube Extract
- Place the pint container in the freezer and freeze for at least 18-24 hours.
- After freezing, remove the pint container from the freezer and place it into the Ninja Creami ice cream machine. Attach the pint holder lid and lock it into place. Select the "Lite Ice Cream" setting and let the Ninja Creami process the mixture. *see notes
- Scoop the ube ice cream into bowls and top with your favorite toppings
Notes
Nutrition
Calories: 116kcal | Carbohydrates: 9.4g | Protein: 4.2g | Fat: 7.1g | Saturated Fat: 4.4g | Cholesterol: 24mg | Sodium: 87mg | Potassium: 123mg | Sugar: 6.9g | Calcium: 97mg
