Ninja Creami Chai Ice Cream

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Creamy, spiced, and perfectly scoopable, this Ninja Creami chai ice cream tastes like a frozen chai latte. Made with simple ingredients and no cooking required, it spins into a smooth, rich dessert every time.

Prep Time5

Freeze Time1

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 421kcal

Author: Jeri Walker

Ingredients

1 cup whole milk (or Fairlife 2% or whole milk)
½ cup heavy whipping cream
¾ cup chai concentrate (such as Tazo or my Homemade Chai Concentrate)
⅓ cup brown sugar (reduce to ¼ cup if concentrate is quite sweet.)
1 teaspoon vanilla extract

Instructions

Mix the Base. Add 1 cup of milk, ½ cup of heavy cream, ¾ cup of chai concentrate, ⅓ cup of brown sugar, and 1 teaspoon of vanilla extract directly to a Ninja Creami pint container. Do not fill past the MAX FILL line. Whisk or use a milk frother until the sugar is fully dissolved and the mixture is smooth.
Freeze. Secure the lid and place the pint on a level surface in the freezer. Freeze for at least 24 hours.
Spin. Remove the lid and place the frozen pint into the outer bowl. Attach the outer bowl lid and lock it into the Ninja Creami machine. Select the ICE CREAM function and process.
Re-Spin if Needed. If the texture looks crumbly or powdery, make a small well in the center and add 1 tablespoon of milk or cream. Process using the RE-SPIN function until smooth and creamy. Serve immediately and enjoy!

Video

Notes

Using Fairlife Milk: Fairlife often produces a smoother texture after the first spin and may not require a RE-SPIN.
Freezer Runs Cold? Let the pint sit on the counter for 1-2 minutes before spinning.
Sweeter or Less Sweet: Adjust brown sugar depending on the sweetness of your chai concentrate.
Storage: Smooth the top flat, secure the lid, and store in the freezer for up to 2 weeks. Re-spin before serving.
Optional Mix-Ins: ¼ cup white chocolate chips, ¼ cup chopped pecans, 2 tablespoons caramel sauce, crushed graham crackers.

Nutrition