Vanilla Bean Ice Cream
A classic vanilla bean ice cream with a smooth dairy base, visible vanilla seeds, and a clean, rounded flavor. It is simple, elegant, and a strong base recipe for toppings, sauces, or mix-ins.
- Prep
- 15 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€
Prepare the base
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Add the whole milk, heavy cream, honey, vanilla bean paste, and salt to a mixing bowl.
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Whisk until the honey is fully dissolved and the base is smooth.
Freeze and spin
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Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
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Close with the storage lid and freeze flat for 24 hours.
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Once fully frozen, run the ICE CREAM program.
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If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture.
Serve
Serve immediately, while the ice cream is still nice and creamy.
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Vanilla bean paste gives a deeper flavor and the classic speckled look.
- A tiny pinch of salt helps the vanilla taste rounder.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 181 | 909 |
| Protein (g) | 2.5 | 12.6 |
| Carbs (g) | 18.6 | 93.4 |
| Fat (g) | 10.8 | 54.2 |