Let’s talk ice cream. Once reserved for royalty, it’s now everyone’s favorite dessert. And thanks to gadgets like the Ninja Creami, homemade ice cream is easier than ever. This recipe? It combines the nostalgic flavor of licking cake batter off the spoon with the rich, creamy vibe of a professional-grade scoop. Perfect for birthdays, celebrations, or just a sweet treat after a long day. Ready to give it a try? Let’s dive in.
What to Expect
Time Breakdown
- Prep Time: 5 minutes
- Freezing Time: 24 hours
- Total Time: Just a little patience—24 hours and 5 minutes
Serving Size
This makes one pint of ice cream. Enough to share… but let’s be real, you might want to keep this one for yourself. Want more? Just double or triple the recipe and freeze extras for later.
Difficulty?
It’s as easy as stirring a bowl. Seriously, no fancy skills required.
What You’ll Need
- Ninja Creami machine (any model works)
- Ninja Creami pint container
- Whisk or milk frother
- Measuring cups and spoons
- Optional: A small sieve for smoother results
No Ninja Creami? No problem. You can use a regular ice cream maker! The texture might be a bit different, but still delicious.
Ingredients
Here’s everything you need for that creamy cake batter magic:
- 1 ½ cups whole milk
- 4 tablespoons instant vanilla pudding mix
- ½ cup heavy whipping cream
- 1 teaspoon cake batter flavor extract
- Optional additions:
- ¼–½ teaspoon vanilla extract for depth
- Sprinkles, crushed cookies, or chocolate chips for toppings
Substitutions
- Whole Milk: Almond or coconut milk works for a dairy-free version.
- Heavy Whipping Cream: Swap it for coconut cream or lighter half-and-half.
- Cake Batter Extract: Use vanilla extract for a more subtle flavor.
- Pudding Mix: Cheesecake-flavored mix adds a fun twist!
Pro Tip: High-fat milk and cream make the creamiest ice cream. For sprinkles, pick ones that won’t bleed color.
How to Make It
Step 1: Mix It Up
Grab a bowl or measuring cup. Whisk the whole milk and instant pudding mix until smooth—no lumps allowed! Then, stir in the heavy cream and cake batter extract. Smell that? Cake batter heaven.
Shortcut: Use a milk frother for quicker mixing and fewer clumps.
Step 2: Freeze It
Pour the mixture into your Ninja Creami pint container. Make sure it stays below the max fill line. Pop on the lid, and place it flat in the freezer for at least 24 hours. It needs to be rock solid.
Step 3: Creamify It
The fun part! Take the frozen pint out of the freezer and remove the lid. Place the container into the Ninja Creami, lock it into the machine, and hit the “Ice Cream” button. Let magic happen.
Does it look crumbly? No stress. Add 1–2 tablespoons of milk to the top, then press “Re-spin.” Repeat until it’s silky smooth.
Step 4: Add Some Fun (Optional)
Love mix-ins? Use a spoon to make a little crater in the ice cream. Toss in sprinkles, crushed cookies, or whatever you like. Then, use the “Mix-In” setting to stir it all in.
Step 5: Enjoy the Sweet Reward
Scoop your creamy creation into bowls or cones. Want to go all out? Add extra sprinkles on top. Grab a spoon and dig in.
Customize Your Ice Cream
- Dairy-Free: Use almond or coconut milk with coconut cream.
- Lighten It Up: Go for sugar-free pudding mix and fat-free half-and-half.
- Gluten-Free: Double-check your pudding mix—it needs to be certified gluten-free.
Want to get fancy? Swirl in some caramel sauce or layer chunks of pound cake into the mix. For an everyday treat, a handful of sprinkles does the job.
Serving & Storing Tips
- Serve It Up: Use colorful bowls to make it look extra festive. Pair it with cake, cookies, or even fresh fruit.
- Leftover Ice Cream? Smooth the top, seal the container, and freeze it for up to a month.
Pro Tip: Let leftovers sit out for 10 minutes before scooping. Or, give them new life by running them through the Ninja Creami again.
The bottom line? Making ice cream at home is fun, easy, and oh-so-rewarding. With this recipe, you’ll get all the creamy goodness of cake batter ice cream—no fancy techniques needed. Whether for a party or a solo dessert moment, this one’s a keeper.
