This Ninja Creami xanthan gum recipe is a simple way to make a smoother, creamier frozen dessert at home. Xanthan gum helps improve texture, reduce iciness, and create a more scoopable result, especially in lighter bases or dairy-free recipes.
Ingredients
- 1 cup milk, dairy or dairy-free
- 1 cup heavy cream or additional milk, depending on richness desired
- 1 to 2 tablespoons sugar, honey, maple syrup, or other sweetener
- 1/8 to 1/4 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- Pinch of salt
Optional mix-ins:
- Chocolate chips
- Crushed cookies
- Chopped nuts
- Fruit pieces
- Caramel sauce
- Peanut butter swirls
- Brownie chunks
- Candy pieces
Instructions
- Combine the ingredients.
Add the milk, heavy cream or extra milk, sweetener, xanthan gum, vanilla extract, and salt to a blender. Blend for 20 to 30 seconds until the mixture is fully combined and the xanthan gum is evenly dispersed. This step is important because xanthan gum works best when it is blended thoroughly. - Check the texture.
After blending, the base should look smooth and slightly thicker than plain milk. If it looks uneven or you see small clumps, blend again briefly until the mixture is fully smooth. Do not add too much xanthan gum, since a small amount goes a long way. - Taste and adjust.
Taste the base before freezing. Add a little more sweetener if you want a sweeter ice cream, or a touch more vanilla if you want a stronger flavor. The mixture should taste slightly sweeter than the final ice cream will taste because freezing reduces sweetness. - Pour into the pint.
Transfer the mixture into the Ninja Creami pint container. Make sure it stays below the MAX FILL line. If you are planning to add mix-ins later, leave a little room near the top. - Freeze completely.
Place the lid on the pint and freeze it upright for at least 24 hours. For the best result, freeze it on a flat surface so the base sets evenly. - Spin in the Ninja Creami.
Remove the pint from the freezer and place it into the outer bowl assembly. Attach the lid and process it using the Ice Cream or Lite Ice Cream setting, depending on the type of base you made. - Check the first spin.
After the first spin, the mixture may look crumbly or powdery. This is normal, especially with lighter recipes. Use a spoon to check the center before deciding whether it needs more liquid. - Re-spin if needed.
If the texture is not creamy enough, add 1 to 2 tablespoons of milk and run the Re-spin cycle. Repeat once more if needed until the ice cream becomes smooth and scoopable. - Add mix-ins.
If you want extra flavor or texture, make a small well in the center of the ice cream, add your mix-ins, and use the Mix-ins cycle to blend them evenly. - Serve.
Serve immediately for a soft-serve texture, or freeze for 30 to 60 minutes if you want a firmer scoop.
Recipe Tips
- Start with a very small amount of xanthan gum; too much can make the texture gummy.
- Xanthan gum works especially well in dairy-free bases and lower-fat recipes.
- A blender gives the smoothest result and prevents clumping.
- Vanilla, chocolate, and fruit bases all work well with this method.
- If the base feels too thick before freezing, add a splash more milk.