Ninja Creami Coffee Ice Cream

5 from 3 votes

Make this Ninja Creami Coffee Ice Cream at home with just 5 simple ingredients. It’s rich, bold, and creamy - with pure coffee flavor in every scoop.

Prep Time5

Freeze Time1

Total Time1 5

Course: All Recipes, Dessert

Cuisine: American

Servings: servings

Calories: 190kcal

Author: Jeri Walker

Ingredients

½ cup heavy cream
1¼ cups whole milk
⅓ cup powdered sugar (or granulated sugar)
1 teaspoon vanilla extract
1½ teaspoons instant coffee (or espresso powder)

Instructions

Mix the Base: In a measuring cup or Ninja Creami pint container, whisk together the heavy cream, milk, sugar, vanilla extract, and instant coffee until fully combined.
Freeze: Pour the mixture into the pint container (if not already in one), making sure it reaches - but doesn't exceed - the MAX FILL line. Cover with the lid and freeze it on a flat surface for 24 hours.
Spin: Remove the lid. Insert the pint into the Ninja Creami outer bowl, attach the lid, and lock it into the machine. Press the ICE CREAM button and let it run through the full cycle.
Re-Spin (if needed): If the texture looks dry or crumbly, make a small well in the center of the ice cream, add 1 tablespoon of milk, and run the RE-SPIN cycle. It should come out smooth and creamy.
Serve & Enjoy: Scoop and serve immediately. Add your favorite ice cream toppings, if desired, and enjoy!

Notes

Don’t overfill the pint — stay under the MAX FILL line.
Freeze on a flat surface for best results.
Use Lite Ice Cream mode if using oat, almond, or coconut milk.
Garnish with whipped cream, chocolate-covered coffee beans, hot fudge sauce, caramel sauce, or chopped nuts.
To refreeze, smooth the surface, press plastic wrap directly onto the ice cream, and reseal with the lid. Store in the freezer for up to 2 weeks. Re-churn before serving.

Nutrition