Ninja Creami Banana Sweet Cream Ice Cream
This creamy, sweet, and naturally flavorful banana ice cream is a perfect homemade treat. Made with ripe bananas, sweet cream coffee creamer, and a hint of vanilla, it’s easy to whip up and customize. A must-try for dessert lovers looking for a quick and satisfying recipe!
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 24 hours 5 minutes (freezing)
- Yield: 1 pint (2–4 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2–3 ripe bananas, cut into 1–2 inch chunks
- ½ cup whole milk
- ½ cup sweet cream-flavored coffee creamer
- 1 teaspoon vanilla bean paste (or vanilla extract)
- Optional: 1 tablespoon milk (for re-spinning)
Instructions
- Prepare the Ice Cream Mixture
Peel and slice ripe bananas into chunks. Blend bananas, milk, coffee creamer, and vanilla bean paste in a blender for a few seconds until smooth. Avoid over-blending to prevent air bubbles. - Freeze the Mixture
Pour the blended mixture into a Ninja Creami pint container, ensuring it’s level. Seal with the lid and freeze on a flat surface for 24 hours. - Process the Ice Cream
After freezing, place the pint in the Ninja Creami outer bowl and lock it into the machine. Select the “Ice Cream” setting to churn until creamy. - Re-spin if Needed
If the texture is crumbly or dry, add 1 tablespoon of milk and use the “Re-spin” function to achieve a smooth consistency. - Serve & Enjoy
Once processed, scoop out your ice cream and enjoy immediately!
Notes
Serving Suggestions
Serve in chilled bowls or waffle cones. Top with caramel drizzle, chocolate chips, or fresh banana slices for extra indulgence.
Tips & Tricks
- Use very ripe bananas for natural sweetness and rich flavor.
- Avoid overfilling the pint container to ensure even freezing.
Storage & Reheating
Store leftover ice cream in the pint container with a tight lid for up to two weeks in the freezer. Let it sit at room temperature for 5–10 minutes before scooping if frozen solid.