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Ninja Creami Maple Ice Cream

Ninja Creami maple ice cream with a smooth, dense texture made by blending real maple syrup into a silky base, then freezing and re-spinning for scoopable results. A simple single-serve Canadian-style maple frozen dessert with optional maple extract and a walnut or pecan mix-in.
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Prep Time 10 minutes
Freeze 24 hours 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Maple ice cream base
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 3 tbsp pure maple syrup
  • 1 tbsp brown sugar
  • 1 tbsp cream cheese, softened
  • 0.5 tsp vanilla extract
  • 0.25 tsp maple extract Optional.
  • 0.25 tsp salt
  • 0.25 cup candied walnuts or pecans For mix-in.

Equipment

  • 1 Ninja Creami
  • 1 ice cream maker

Method
 

Blend the maple base
  1. Blend whole milk, heavy cream, pure maple syrup, brown sugar, cream cheese, vanilla extract, maple extract (if using), and salt until completely smooth, with no visible lumps.
Freeze
  1. Pour the blended mixture into the Ninja Creami pint container and freeze for 24 hours.
Process into ice cream
  1. Process on the Ice Cream setting until thick and scoopable, then re-spin with 1 tablespoon milk if needed for a smoother texture.
Add mix-in and serve
  1. Use the Mix-In function to fold in candied walnuts or pecans.
  2. Drizzle with extra maple syrup and serve.

Notes

Pro tip: blend until truly smooth before freezing—cream cheese lumps can cause icy bits after processing. Storage: keep in the freezer in the Ninja Creami pint up to 2 weeks; soften 5–10 minutes, then re-spin on Ice Cream if it hardens. Freezer yes (already frozen), though best texture is within 1 week. Dietary swap: use half-and-half or lactose-free milk/cream for a lactose-reduced version.