Ninja Creami Gourmet Pints

Serves: 1

dessert
Quantity
x

Ingredients

Salted Miso Caramel

  • 300 ml whole milk
  • 1 tbsp miso paste (standard light / shiro)
  • 2 tbsp caramel sauce
  • 1 tbsp brown sugar
  • 0.125 tsp xanthan gum

Brown Sugar & Soy Sauce

  • 300 ml whole milk
  • 3 tbsp dark brown sugar
  • 1 tsp high-quality soy sauce (up to 1.5 tsp to taste)
  • 0.5 tsp vanilla extract
  • 0.125 tsp xanthan gum

Koro Salted Pistachio

  • 300 ml whole milk
  • 30 g KoRo 60% pistachio cream (2 tbsp)
  • 0.25 tsp flaky sea salt
  • 0.125 tsp xanthan gum

Salted Tahini & Honey

  • 300 ml whole milk
  • 2 tbsp tahini, well stirred
  • 2 tbsp honey
  • 0.25 tsp flaky sea salt
  • 0.125 tsp xanthan gum

Balsamic Strawberry & Pepper

  • 300 ml whole milk
  • 85 g mashed fresh strawberries
  • 1 tbsp balsamic glaze (crema di balsamico)
  • 2 tbsp sugar
  • 0.25 tsp freshly cracked black pepper
  • 0.125 tsp xanthan gum

Salted Caramel Espresso

  • 300 ml whole milk
  • 2 tbsp sweetened condensed milk
  • 1 tbsp brown sugar
  • 1.5 tsp instant espresso powder
  • 0.25 tsp flaky sea salt
  • 0.125 tsp xanthan gum

Matcha White Chocolate

  • 300 ml whole milk
  • 25 g white chocolate chips, melted
  • 1.5 tsp matcha powder
  • 1.5 tbsp sugar
  • 0.125 tsp xanthan gum
  • pinch of salt

Basil & Olive Oil

  • 240 ml whole milk
  • 80 g part-skim ricotta
  • 1 tbsp extra virgin olive oil
  • 8–10 fresh basil leaves
  • 2 tbsp sugar
  • 0.25 tsp sea salt
  • 0.125 tsp xanthan gum

Lemon Ricotta & Honey

  • 240 ml whole milk
  • 80 g part-skim ricotta
  • 2.5 tbsp honey
  • zest of 1 lemon
  • 1 tbsp lemon juice
  • 0.5 tsp vanilla extract
  • 0.125 tsp xanthan gum

London Fog (Earl Grey)

  • 360 ml skim milk
  • 2 Earl Grey tea bags
  • 3 tbsp sugar
  • 0.5 tsp vanilla extract
  • 0.125 tsp xanthan gum

Cinnamon Speculoos

  • 360 ml skim milk
  • 3 tbsp zero-cal brown sugar substitute
  • 0.5 tsp ground cinnamon
  • 0.125 tsp ground nutmeg
  • 0.25 tsp caramel extract
  • 0.125 tsp xanthan gum

Mango Cardamom Lassi

  • 240 ml skim milk
  • 80 g non-fat Greek yogurt
  • 75 g mashed mango
  • 2.5 tbsp zero-cal sweetener (2–3 tbsp to taste)
  • 0.25 tsp ground cardamom
  • 0.125 tsp xanthan gum

Instructions

Base Method

  1. Pick one flavor section. Mix that flavor’s ingredients until fully smooth (immersion blender, 15–20 seconds). See flavor-specific notes below when a warm step or steep is needed.
  2. Pour into a Ninja Creami pint (do not exceed the MAX FILL line). Freeze flat for 24 hours.
  3. Process on the spin setting listed in the notes for that flavor. If crumbly, add 1 tbsp milk and RESPIN.

Salted Miso Caramel

  1. Whisk miso, caramel, brown sugar, and xanthan into a paste. Blend into the cold milk until completely smooth (no miso lumps).

Brown Sugar & Soy Sauce

  1. Whisk dark brown sugar, soy sauce (start with 1 tsp), vanilla, and xanthan into a paste. Blend into the milk. Taste the base: add up to 0.5 tsp more soy if you want deeper umami.

Koro Salted Pistachio

  1. Blend pistachio cream, salt, and xanthan into the milk until fully emulsified. No extra sugar needed — the spread is sweetened.

Salted Tahini & Honey

  1. Warm ~60 ml of the milk. Whisk tahini, honey, salt, and xanthan into the warm milk until smooth (prevents tahini seizing). Blend in the remaining cold milk.

Balsamic Strawberry & Pepper

  1. Combine sugar, xanthan, and cracked pepper. Blend with milk, mashed strawberries, and balsamic glaze until pink and smooth. Use glaze (crema), not thin balsamic vinegar.

Salted Caramel Espresso

  1. Whisk condensed milk, brown sugar, espresso powder, salt, and xanthan into the milk until dissolved. Spin on Ice Cream; use Lite if you prefer a lighter set.

Matcha White Chocolate

  1. Warm ~60 ml of the milk and melt in the white chocolate. Whisk matcha, sugar, salt, and xanthan into the warm chocolate milk until lump-free, then blend with the remaining cold milk.

Basil & Olive Oil

  1. Blend milk, ricotta, olive oil, basil, sugar, salt, and xanthan until the basil is fully broken down and the oil is emulsified (no green flecks of oil on top).

Lemon Ricotta & Honey

  1. Blend milk, ricotta, honey, lemon zest, lemon juice, vanilla, and xanthan until completely smooth.

London Fog (Earl Grey)

  1. Heat the skim milk, steep both tea bags 5–8 minutes (do not boil hard or it can turn bitter), squeeze and discard bags. Cool completely. Blend with sugar, vanilla, and xanthan until dissolved.

Cinnamon Speculoos

  1. Whisk sweetener, cinnamon, nutmeg, caramel extract, and xanthan into the skim milk until dissolved. Blend briefly.

Mango Cardamom Lassi

  1. Blend skim milk, yogurt, mashed mango, sweetener, cardamom, and xanthan until smooth.

Notes

Each section = 1 Creami pint (serves 1–2).

Spin: Lite Ice Cream for all except Salted Caramel Espresso (Ice Cream or Lite).

Est. kcal/pint (rough): Miso Caramel ~300; Brown Sugar Soy ~330; Pistachio ~380; Tahini Honey ~500; Balsamic Strawberry ~280; Espresso ~370; Matcha ~400; Basil Olive Oil ~420; Lemon Ricotta ~400; London Fog ~270; Speculoos ~130; Mango Lassi ~150. Ballpark only.

Optional toppings: toasted sesame on Tahini & Honey; cracked pepper or balsamic drizzle on Strawberry.

Standard supermarket miso paste is usually the light/mild kind (shiro or similar) — fine here. Only use less if yours is dark red/aka miso.

Skim bases (London Fog, Speculoos, Mango Lassi) freeze icier — xanthan matters, and a RESPIN is often needed. Speculoos/Mango still use zero-cal sweetener; swap to sugar like London Fog if you prefer.