Ninja Creami Ube Ice Cream Recipe
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
- 2 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.
- 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
If your mixture is still crumbly after the first spin, just hit the "Respin" button and keep going until it’s nice and creamy. Adding a tablespoon of cream or milk can help speed things up.
Normally, if you let it sit out for 5 minutes after taking it out of the freezer, it usually won't need any spin.
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
