Ninja Creami Vanilla Gelato Recipe

This Ninja Creami Vanilla Gelato recipe creates a rich, smooth, and creamy dessert with a classic vanilla flavor. Made with a base of whole milk, heavy cream, egg yolks, sugar, and pure vanilla extract, the mixture is gently heated, chilled, and frozen for 24 hours before being processed in the Ninja Creami. The Re-spin function ensures a perfectly creamy texture, and optional mix-ins like chocolate chips or caramel can be added for extra flavor. Enjoy this homemade gelato on its own or with your favorite toppings for a delicious, indulgent treat!

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Prep Time 10

Cook Time 10

Total Time 1 25

Course Dessert

Cuisine Italian

Servings 4 People

Calories 750 kcal

Equipment

Ninja Creami Machine – Essential for processing and achieving a smooth, creamy gelato texture.
Ninja Creami Pint Container – Used to freeze the gelato base before processing.
Medium Saucepan – For heating the milk, cream, and sugar mixture.
Whisk – Helps dissolve sugar and combine ingredients smoothly.
Small Mixing Bowl – For whisking and tempering egg yolks.
Spatula – Useful for stirring and checking the consistency of the mixture while cooking.
Measuring Cups & Spoons – Ensures accurate ingredient measurements.
Fine Mesh Strainer (optional) – Can be used to strain the mixture for an ultra-smooth gelato base.
Plastic Wrap – Helps prevent a skin from forming on the gelato base while chilling.
Airtight Container (optional) – For storing leftovers and maintaining freshness.

Ingredients

1 cup (240ml) whole milk
¾ cup (180ml) heavy cream
⅓ cup (65g) granulated sugar
2 large egg yolks
1 tablespoon (15ml) pure vanilla extract (or 1 vanilla bean, scraped)
Pinch of salt (optional, to enhance flavor)

Instructions

Heat the Base
In a medium saucepan, combine whole milk, heavy cream, and sugar over medium heat. Stir until the sugar is fully dissolved and the mixture is warm but not boiling.
Temper the Egg Yolks
In a small bowl, whisk the egg yolks. Slowly add about ½ cup of the warm milk mixture, whisking constantly to prevent curdling. Then, gradually pour the tempered yolks back into the saucepan, stirring continuously.
Thicken the Mixture
Cook the mixture over low heat, stirring constantly, until it thickens slightly (about 5 minutes). Do not let it boil. Remove from heat and stir in the vanilla extract (or scraped vanilla bean seeds) and a pinch of salt (if using).
Chill and Freeze
Pour the mixture through a fine mesh strainer (optional) for an ultra-smooth texture. Cover and refrigerate for at least 4 hours (preferably overnight). Once chilled, pour into the Ninja Creami pint container, secure the lid, and freeze for 24 hours.
Process in Ninja Creami
Place the frozen pint in the Ninja Creami machine and select the Gelato function. If the texture appears crumbly, use the Re-spin function or add 1-2 tablespoons of milk or cream before re-spinning. Serve immediately and enjoy!

Notes

Use Full-Fat Dairy for Creaminess – Whole milk and heavy cream are essential for achieving the signature gelato texture. Skim or low-fat milk may result in an icier consistency.
Properly Temper the Egg Yolks – When adding warm milk to the egg yolks, do it slowly while whisking constantly to prevent curdling.
Chill Before Freezing – The mixture must be fully chilled for at least 4 hours (preferably overnight) before placing it in the freezer to develop better flavor and texture.
Re-Spin if Needed – If the gelato appears crumbly after the first spin in the Ninja Creami, use the Re-spin function for a smoother consistency. Adding 1-2 tablespoons of milk or cream can also help.
Customize with Mix-Ins – After processing, you can add chocolate chips, cookie crumbles, or caramel swirls using the Ninja Creami’s Mix-In function.
Storage Tips – Store any leftovers in an airtight container and press a layer of plastic wrap directly on the surface to prevent ice crystals. Let it sit at room temperature for 5-10 minutes before serving for the best texture.

Keyword Ninja Creami Vanilla Gelato Recipe