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Ninja Creami Maple Ice Cream

Ninja Creami maple ice cream made with real maple syrup for a smooth, dense single-serve scoop. This easy Creami recipe freezes for 24 hours, then you re-spin and fold in candied walnuts or pecans.
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Prep Time 10 minutes
freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 3 tbsp pure maple syrup
  • 1 tbsp brown sugar
  • 1 tbsp cream cheese, softened
  • 0.25 tsp vanilla extract
  • 0.25 tsp maple extract (optional)
  • 0.25 tsp salt
Mix-in
  • 0.25 cup candied walnuts or pecans (for mix-in)

Equipment

  • 1 Ninja Creami

Method
 

Blend the maple base
  1. Blend whole milk, heavy cream, pure maple syrup, brown sugar, cream cheese, vanilla extract, maple extract if using, and salt until completely smooth, with no visible cream cheese lumps.
Freeze in the Ninja Creami pint
  1. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours until solid.
Process and re-spin for texture
  1. Process on the Ice Cream setting on the Ninja Creami, then re-spin with 1 tablespoon milk if needed for a scoopable, dense texture with clean lines.
Fold in mix-ins and serve
  1. Use the Mix-In function to fold in candied walnuts or pecans so they distribute evenly without crushing.
  2. Drizzle with extra maple syrup and serve immediately for the best creamy consistency.

Notes

For the smoothest texture, blend until completely lump-free before freezing. Store covered in the freezer for up to 1 week; for best scoopability, let sit at room temperature for 1–2 minutes before serving. Freezing after processing is okay for a short time (up to 3–4 days), but texture will firm up—re-spin with a splash of milk. Dietary swap: use a dairy-free cream and cream cheese alternative formulated to blend smoothly for a dairy-free version.