Go Back

Classic Vanilla Bean Ice Cream, Rich Chocolate Gelato, and Refreshing Strawberry Sorbet

Transform your dessert game with these three classic recipes made using the Ninja Creami, delivering smooth, creamy textures without the hassle of traditional methods.
Prep Time 45 minutes
Total Time 1 day
Course Dessert
Cuisine Australian, Italian
Servings 6 servings
Calories 142 kcal

Ingredients
  

Classic Vanilla Bean Ice Cream

  • 240 ml heavy cream (35% fat content for optimal richness) Replace with coconut cream for a dairy-free version.
  • 240 ml whole milk (full-fat preferred for creamy texture)
  • 75 g caster sugar (superfine sugar works best) Can replace with maple syrup for natural sweetening.
  • 1 pod whole vanilla bean Or use 2 teaspoons pure vanilla extract.
  • 3 large egg yolks Room temperature for easier mixing.
  • 1 pinch sea salt Enhances vanilla flavour.

Rich Chocolate Gelato

  • 300 ml whole milk
  • 200 ml heavy cream
  • 85 g dark brown sugar
  • 60 g unsweetened cocoa powder (Dutch-processed preferred)
  • 100 g dark chocolate (70% cocoa), finely chopped
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ¼ teaspoon espresso powder (optional) Enhances chocolate flavour.

Refreshing Strawberry Sorbet

  • 500 g fresh strawberries, hulled and quartered (or frozen strawberries, thawed)
  • 100 g caster sugar
  • 60 ml fresh lemon juice Approximately 2 lemons.
  • 240 ml filtered water
  • 1 tablespoon honey (optional) For added sweetness.
  • to taste Fresh mint leaves for garnish

Instructions
 

Classic Vanilla Bean Ice Cream

  • Prepare the Vanilla Infusion: Split the vanilla bean lengthwise and scrape out the seeds. In a saucepan, combine cream, milk, and half the sugar with the vanilla seeds and pod. Heat over medium-low until bubbles form (about 5 minutes).
  • Create the Custard Base: Whisk egg yolks with remaining sugar until pale (about 3 minutes). Slowly add hot cream mixture while whisking. Return to saucepan to cook until it coats the back of the spoon (170°F/77°C).
  • Strain and Cool: Pour custard through a strainer into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
  • Freeze in Ninja Creami Container: Pour cooled custard into Ninja Creami container, leaving space at the top, and freeze for a minimum of 12 hours.
  • Process in Ninja Creami: Let sit for 2-3 minutes to soften, install Ice Cream blade, and process on the 'Ice Cream' setting. Add milk if mixture appears crumbly.

Rich Chocolate Gelato

  • Bloom the Chocolate: Place chopped chocolate in a bowl. Whisk cocoa powder and brown sugar in a saucepan, add milk, then cream and espresso powder, heating until steaming.
  • Create Chocolate Base: Pour hot milk mixture over chopped chocolate, let sit for 30 seconds, then whisk until smooth.
  • Temper and Thicken: Whisk egg yolks, gradually add some chocolate mixture, then return to saucepan and cook over low heat until slightly thickened (about 5 minutes).
  • Final Preparation: Stir in vanilla extract, cool completely, then freeze for 12-24 hours.
  • Transform into Gelato: Process using the 'Gelato' setting.

Refreshing Strawberry Sorbet

  • Prepare Strawberry Puree: Combine strawberries, sugar, and honey in a food processor, pulse until roughly chopped, then process until smooth.
  • Balance the Flavours: Add lemon juice and water to the puree, stir well, and adjust sweetness as needed.
  • Strain for Smoothness (Optional): Strain the mixture through a sieve for smooth sorbet.
  • Freeze Preparation: Pour mixture into Ninja Creami container and freeze for 16-24 hours.
  • Create Perfect Sorbet: Process using the 'Sorbet' setting.

Notes

Pro Tip: Start your ice cream base preparations in the evening for optimal texture development.
Keyword Gelato, Homemade Desserts, Ice Cream, Ninja Creami Recipes, Sorbet