Ninja Creami Italian Ice Recipe: See the post for more details. (2024)

What do I do if the Italian Ice is icy or grainy?

If the Italian Ice is icy or has a grainy texture, (which it will likely have) put the pint back into the outer bowl and insert it back into the Ninja Creami machine. Select the RE-SPIN function and re-spin one or two times. Due to the Italian Ice not having any fat or dairy in it, it will need an extra spin or two to make it less icy and more consistent throughout.

Can I add mix-ins to Italian Ice?

Yes! You can. After the Italian Ice has completed the sorbet process, take the inner bowl out of the Ninja Creami and add whatever mix-ins you would like to the center of the pint of Italian Ice. If necessary, create a hole or tunnel down the center to make room for the mix-ins. Place the inner bowl with the pint in it, into the Ninja Creami machine and select the mix-ins process.

What fruit is best to make CREAMY sorbet?

The thicker and denser the fruit, the creamier the sorbet will be. If the sorbet is made using peaches, pineapples, or bananas, the sorbet will be thick and creamy. If the sorbet is made using less dense fruits like watermelon, raspberries, or grapefruit, the result will be less creamy and icier in texture. For more details, check out this post from Serious Eats.

Can I double the recipe?

You sure can! But…you will need to use 2 pint containers instead of one. You always want to make sure that the pint containers are only filled up to the max fill line and not any more than that. In order for the sorbet to turn out creamy, it needs to be mixed by the machine after freezing. If you overfill the pint, the machine is going to have a hard time mixing it and the result will not be as expected.

How long can I freeze my Italian Ice?

It depends. If you are keeping the Italian Ice in the Ninja pint container with the lid sealed tightly and are freezing it in a cold freezer (between 9 degrees F and -7 degrees F), your Italian Ice will keep for several weeks, even months. However, if you transfer your Italian Ice to another container or freeze it in a freezer that is not quite as cold (or that is accessed a lot/door opened and closed often), the lifetime of your Italian Ice will decrease greatly to just a few days and you will likely end up with freezer-burned Italian Ice.

The full ingredient list is found at the bottom of the post in the recipe card.

Lemonade- I used 16 ounces of store-bought lemonade. You can pick any flavor or brand of lemonade that you would like. Make sure that there is some sugar in the lemonade.

Optional:
Sugar and/or Dairy- Because lemonade is basically just water and lemon juice, the mixture needs either sugar and/or some sort of dairy added in. Add in enough sugar to sweeten the lemonade and/or if you would like to add in dairy, I would add a tablespoon or so of lemon-flavored yogurt.

1. Pour 16 ounces of lemonade and any additional sugar or dairy that you would like to add into a Ninja Creami pint container and freeze on a level surface in a cold freezer for a full 24 hours.

2. After 24 hours, remove the pint from the freezer. Remove the lid.

3. Place the Ninja Creami pint into the outer bowl. Place the outer bowl with the pint in it, into the Ninja Creami machine and turn until the outer bowl locks into place. Push the SORBET button. During the SORBET function, the sorbet will mix together and become very creamy. This should take approximately 2 minutes.

4. Once the SORBET function has ended, turn the outer bowl and release it from the Ninja Creami machine.

5. Place the outer bowl with the pint back into theNinja Creamimachine and lock it into place. Choose the RE-SPIN function. Once theNinja Creamicompletes the RE-SPIN cycle, remove the outer bowl from the machine. (The machine will not allow you to re-spin without first removing the pint from the machine and then re-inserting it).

6. Your Italian Ice is ready to eat! Enjoy!