Ninja Creami Peach Ice Cream is a fresh, no-cook recipe that combines ripe peaches, milk, cream, and sugar into a smooth, peach-forward dessert finished with an easy re-spin for the creamiest texture.
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A Creami Flavor Worth Keeping in Rotation
Once you've had a Ninja Creami ice cream maker for a while, you usually end up with a few reliable favorites: a Classic Vanilla Ninja Creami, a bright Strawberry Ninja Creami, maybe a Ninja Creami Chocolate.
This peach version deserves a spot right alongside them. It's the one I start making as soon as peaches are in season because the raw fruit keeps its fresh flavor so much better than cooked peach desserts do.
I like to serve it in a chilled bowl with a few fresh peach slices on top, or scooped into a waffle cone. It's also excellent with pound cake or a drizzle of honey or maple syrup and toasted almonds.
Jump to:
- A Creami Flavor Worth Keeping in Rotation
- Why You'll Love This Recipe
- Ingredients You'll Need
- How to Make Ninja Creami Peach Ice Cream
- The Secret to Creamy (Not Crumbly) Creami Ice Cream
- Jeri's Tips for the Best Peach Ice Cream
- Variations and Mix-Ins
- How to Store It
- FAQs
- More Ninja Creami Recipes
- Printable Recipe
- Comments
Why You'll Love This Recipe
- Year-round. Fresh ripe peaches in summer, frozen peaches the rest of the year - both work without any change to the method.
- Make-ahead by design. Mix and freeze pints whenever you have ripe fruit, then spin a fresh one in minutes whenever a craving hits.
Ingredients You'll Need
Here are a few quick notes on the simple ingredients and the swaps that work best.
- Peaches. Fresh or frozen both work well. There's no need to peel them since the skins blend in smoothly and deepen the color. Use the ripest peaches you can find for the best flavor.
- Milk. I usually use whole milk for the richest texture, but Fairlife 2% or 3% also works well and gives the finished ice cream a slightly lighter feel.
- Heavy cream. This is what gives the base its rich, creamy texture and helps keep the ice cream from turning dry or crumbly.
- Sugar. Sugar sweetens the peaches, but it also helps keep the texture softer and more scoopable once frozen. If your peaches are especially ripe, you can reduce it a bit.
- Vanilla. Just a small amount rounds out the peach flavor without overpowering it.
See the full printable recipe card at the bottom of this post for full information on ingredients and quantities.
How to Make Ninja Creami Peach Ice Cream
- Add the chopped peaches, milk, heavy whipping cream, sugar, and vanilla extract to a blender. Blend until completely smooth, about 30-45 seconds. The mixture should be uniform with no chunks.
- Pour the mixture into a Ninja Creami pint container, stopping at the MAX FILL line. If you have a little extra, don't overfill the pint - I usually just drink the rest like a smoothie.
- Put the lid on and freeze the pint flat on a level surface for a full 24 hours.
- Remove the pint from the freezer, place it in the outer bowl, place the lid assembly, lock it into the Ninja Creami machine, and press the ICE CREAM button.
- When the cycle finishes, the surface may look a little crumbly or powdery. That's completely normal. Use a spoon to dig a small well in the center of the ice cream and add 1 tablespoon of milk or cream.
- Lock the pint back into the machine and press the RE-SPIN button. The ice cream should now be smooth, creamy, and scoopable.
- Scoop and serve right away.
The Secret to Creamy (Not Crumbly) Creami Ice Cream
The most common Ninja Creami problem is opening the machine after the first spin and finding a dry, powdery, or crumbly surface. Here's why it happens - and why the fix works.
The Creami doesn't churn air into your base like a traditional ice cream maker - it shaves a frozen block into ice cream at high speed. If the base is too low in fat or sugar, or simply very hard from the freezer, that first pass can come out granular instead of smooth.
The re-spin works because a little added liquid helps bring the texture back together into a smooth, scoopable ice cream. With this base, one re-spin is usually enough. A couple of other things help too:
- Don't over-spin. With high-fat bases, too many cycles can start to turn the cream toward butter. One spin plus one re-spin is usually all you need.
- Check your freezer. A very cold freezer can make the base harder to spin smoothly.
Jeri's Tips for the Best Peach Ice Cream
- Peaches. The riper and more fragrant the peaches, the better the finished flavor will be. If your peaches taste a little flat, add a teaspoon of lemon juice to brighten the base.
- Sweetness. Taste the base before freezing and make sure it tastes slightly sweeter than you want the finished ice cream to be. Cold dulls sweetness, so the spun ice cream will taste less sweet than the liquid base.
Variations and Mix-Ins
- Peaches and cream: After the final spin, dig a well and add ½ cup of chopped fresh peaches, then run the Mix-In function for a peaches-and-cream effect with real fruit chunks.
- Peach cobbler: Crumble in a few shortbread cookies or graham crackers as a mix-in for a cobbler-inspired scoop.
- Brown sugar peach: Swap the granulated sugar for brown sugar and add a pinch of cinnamon for a warmer, caramel note.
- High-protein peach: Use Fairlife and add a scoop of vanilla protein powder plus a splash of extra milk for a slightly firmer, lighter peach pint.
How to Store It
Ninja Creami ice cream is best fresh, right after spinning, when the texture is at its peak. If you have leftovers, smooth the surface flat, put the lid back on, and return the pint to the freezer.
To enjoy stored ice cream later, re-spin it straight from the freezer to restore the creamy texture, since it will have re-frozen into a solid block. For the best flavor and texture, eat it within about a week.
FAQs
You can, but the heavy cream is what makes it richest and creamiest. If you skip it, use whole milk or Fairlife for the full amount of dairy and process on the LITE ICE CREAM function. Expect a slightly lighter, less rich result.
Not in a single pint - this batch already fills one Creami pint to the max line, and overfilling leads to a poor spin. To make more, split a doubled base across two pints and spin each one separately.
More Ninja Creami Recipes
If you love easy Ninja Creami homemade ice cream recipes, here are a few more flavors to try next:
Printable Recipe
Ninja Creami Peach Ice Cream
Ingredients
- 1 cup peaches, chopped (fresh or frozen, peeled or unpeeled)
- 1 cup whole milk (or Fairlife 2% or 3%)
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk or cream, for re-spin
Instructions
- Add the peaches, milk, heavy cream, sugar, and vanilla to a blender. Blend until completely smooth, about 30-45 seconds.
- Pour the mixture into a Ninja Creami pint container, stopping at the MAX FILL line. If you have a little extra, do not overfill the pint.
- Freeze the pint flat and level for 24 hours.
- Remove the pint from the freezer, place it in the outer bowl, lock it into the machine, and process on the ICE CREAM function.
- If the surface looks crumbly or powdery after the first spin, dig a small well in the center and add 1 tablespoon of milk or cream. Process on RE-SPIN until smooth, creamy, and scoopable.
- Serve right away.
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Notes
- Peaches. Fresh or frozen peaches both work well here. There is no need to peel them; the skins blend in smoothly and deepen the color.
- Milk. Whole milk gives the richest texture. Fairlife makes a slightly firmer, lighter scoop.
- Texture. If the first spin looks dry or sandy, the milk-or-cream well plus one re-spin usually brings it together.
- Pint size. This recipe makes one full Creami pint. Do not overfill.
- Leftovers. Smooth the top, cover, and freeze. Re-spin straight from the freezer before serving again for the best texture.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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