A cold dessert is a welcome finish after a warm meal, especially when you want something creamy, fruity, or served by the slice. You can choose a classic scoop for bowls, a slice for the table, or a fruit sorbet when a brighter finish sounds better. Keep one in mind for after dinner, weekend sweets, or a cool bite straight from the freezer.
Mango Ice Cream
Ripe fruit gives Mango Ice Cream a bright base with heavy cream, lemon juice, sugar, vanilla, and salt. One and a half cups of diced mango make six servings in 4 hours 40 minutes. The purée is blended into the cream mixture, churned for about 25 minutes, and frozen for at least four hours. Let the container stand at room temperature for five minutes before scooping into bowls or cones.
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Ninja Creami Cookies and Cream Ice Cream
Crushed cookies run through Ninja Creami Cookies and Cream Ice Cream after a simple milk, cream, sugar, and vanilla base is spun. Six Oreo cookies help make four servings in 1 day, 10 minutes. The pint freezes flat for 24 hours, processes on the Ice Cream setting, and receives the cookies through the Mix-In cycle. Add one or two tablespoons of milk to the cookies when the frozen base needs help blending smoothly.
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Neapolitan Ice Cream
Three distinct flavors share Neapolitan Ice Cream without requiring three separate batches. Sweetened condensed milk, two cups of whipped cream, cocoa powder, and strawberry purée make six servings in 5 hours 35 minutes. The base is divided into vanilla, chocolate, and strawberry portions before being arranged side by side in a loaf pan. Freeze it for at least five hours so every scoop can include all three colors.
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Mint Chocolate Chip Ice Cream
Peppermint extract gives Mint Chocolate Chip Ice Cream its cool flavor while chopped semisweet chocolate adds small crisp pieces. Two cups of heavy cream and four ounces of chocolate make four servings in 3 hours 25 minutes. The cream base churns for about 25 minutes, with the chocolate added during the last five minutes. Transfer it to an airtight container and freeze for two to three hours before scooping.
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Ice Cream Cake
Layered crackers turn Ice Cream Cake into a sliceable frozen dessert with vanilla ice cream, whipped cream, strawberry jam, and fresh berries. Two to three pints of ice cream make 16 servings in 4 hours 20 minutes. Graham crackers, ice cream, cream, jam, and strawberries are stacked twice in a parchment-lined square pan. Freeze the covered cake for at least four hours, then lift it out by the parchment before cutting.
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Strawberry Ice Cream
Macerated berries bring fresh fruit flavor to Strawberry Ice Cream with honey, lemon juice, heavy cream, and vanilla. One and a half cups of strawberries make six servings in 4 hours 40 minutes. The fruit rests with sweeteners for 15 to 20 minutes, is puréed, and churns with the cream mixture for about 15 to 20 minutes. Freeze it for three to four hours and soften it briefly at room temperature before serving.
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Pistachio Ice Cream
Ground nuts give Pistachio Ice Cream both flavor and texture beneath optional wafer pieces. One cup of pistachios, two cups of heavy cream, sugar, vanilla, and salt make eight servings in 5 hours 10 minutes. The nuts and sugar are processed finely, folded into whipped cream, and churned for about 25 minutes. Freeze the finished mixture for four to six hours, then top each scoop with the reserved pistachio mixture.
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Rocky Road Ice Cream
Cocoa and mix-ins fill Rocky Road Ice Cream with chopped nuts and mini marshmallows in every scoop. One and a half cups of milk and two cups of heavy cream make eight servings in 3 hours 43 minutes. The cooked chocolate base chills before churning for about 20 minutes, then part of the nuts and marshmallows are folded in. Freeze it for at least three hours and let it soften for five to 10 minutes before scooping.
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Ninja Creami Vanilla Bean Ice Cream
Vanilla seeds speckle Ninja Creami Vanilla Bean Ice Cream throughout a milk, cream, sugar, and salt base. Two whole pods or vanilla extract help make four servings in 1 day, 8 minutes. The blended pint freezes flat for 24 hours before running through the Ice Cream cycle. Add one or two tablespoons of milk and process again when the first spin looks crumbly, or serve it immediately for a softer texture.
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Tiramisu Ice Cream
Mascarpone brings the familiar base of Tiramisu Ice Cream together with espresso, chocolate, amaretto, ladyfingers, and cocoa. Eight ounces of mascarpone make 12 servings in 2 hours 15 minutes. The chilled base churns for 20 to 25 minutes while the espresso-chocolate mixture is drizzled in during the final five minutes. Fold in the chopped ladyfingers, dust with cocoa, and freeze for at least two hours.
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Ninja Creami High-Protein Vanilla Ice Cream
Protein powder gives Ninja Creami High-Protein Vanilla Ice Cream more substance while cream cheese keeps the base smooth. One cup of milk, one serving of vanilla protein powder, sweetener, vanilla, and salt make two servings in 1 day, 10 minutes. The blended mixture freezes flat for 24 hours before running on the Lite Ice Cream cycle. Add one or two tablespoons of milk and use the Mix-In cycle when the texture comes out crumbly.
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Ice Cream Sandwich
Raspberries and graham pieces change this Ice Cream Sandwich into a fruit-filled frozen dessert between crisp wafers. Two cups of vanilla ice cream and 16 rectangular wafers make eight servings in 4 hours 30 minutes. The softened ice cream is mixed, packed into a narrow container, and frozen for three to four hours. Cut the firm block into rectangles, place each piece between two wafers, and wrap extras individually for the freezer.
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Ninja Creami Watermelon Sorbet
Watermelon keeps Ninja Creami Watermelon Sorbet light with only lime juice and honey added to the fruit. Four cups of seedless watermelon make four servings in 1 day, 10 minutes. The smooth blended base freezes for 18 to 24 hours before processing on the Sorbet setting. Add a tablespoon of water or lime juice and respin once if the first cycle leaves the mixture crumbly.
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Dairy Free Ice Cream
Coconut milk gives Dairy Free Ice Cream a rich base without conventional milk or cream. Two 13.5-ounce cans combine with maple syrup, vanilla, and salt to make eight servings in 4 hours 45 minutes. The mixture blends for one minute, churns for about 20 minutes, and freezes for another three to four hours. Let the container stand briefly before scooping, especially when it has been stored in the coldest part of the freezer.
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Ninja Creami S’mores Ice Cream
Toasted marshmallows bring campfire flavor to Ninja Creami S’mores Ice Cream with cocoa, graham crackers, and chocolate chips. One cup of milk and three-quarters of a cup of cream make four servings in 1 day 10 minutes. The chocolate base freezes for 24 hours, processes on the Ice Cream cycle, and receives the mix-ins after the marshmallows broil for one to two minutes. Run the Mix-In cycle and serve immediately or freeze briefly for firmer scoops.
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Biscoff Ice Cream
Cookie butter swirls through Biscoff Ice Cream with crumbled cookies folded into a heavy cream base. Three cups of cream, one cup of Biscoff spread, sugar, and vanilla make six servings in 4 hours 30 minutes. The mixture churns for about 25 minutes before the remaining spread, and eight to 10 cookies are added. Freeze it for two to four hours so the ribbons stay visible while the base firms enough to scoop.
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No Churn Salted Caramel Ice Cream
Whipped cream makes No Churn Salted Caramel Ice Cream without an ice cream machine or cooked custard. Two cups of heavy cream, condensed milk, caramel sauce, and sea salt make eight servings in 5 hours 5 minutes. The cream whips for three to five minutes before the remaining ingredients are folded in gently. Swirl extra caramel over the loaf pan, cover it tightly, and freeze for at least five hours.
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Chocolate Ice Cream
Sifted cocoa gives Chocolate Ice Cream a deep base with sugar, chilled heavy cream, vanilla, and a pinch of salt. Two cups of cream make four servings in 4 hours 25 minutes. The smooth mixture churns for about 15 to 20 minutes until it reaches soft-serve consistency. Freeze it for at least four hours, then add dark chocolate shavings or chunks when serving the firm scoops.
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Strawberry Shortcake Ice Cream
Cooked berry sauce layers Strawberry Shortcake Ice Cream with vanilla cream and chopped shortcake cookies. Three cups of strawberries and two and a half cups of heavy cream make 10 servings in 4 hours 40 minutes. The chilled base churns for about 25 minutes before the ice cream, sauce, and cookies are arranged in three repeating layers. Freeze it for at least four hours and soften it for five minutes before scooping.
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