Ninja CREAMi Heavy Cream Recipes

Heavy cream is what makes classic CREAMi ice cream rich and smooth. Our ice cream recipes use it for about 40% of the liquid, roughly 120 to 170 ml (½ to ¾ cup) in a 473 ml16 oz tubpint, with whole milk for the rest. That lands the base at about 10 to 16% fat, the range where ice cream tastes creamy and melts clean.

Buy cream with 35 to 40% fat, sold as heavy cream in the US and whipping cream in most other countries. Light cream and half-and-half have far less fat, so they make a lighter, thinner and icier tubpint.

All that fat has one downside: the CREAMi can churn it into tiny bits of butter. Re-spin a rich tubpint only if it looks powdery, and stop at two. If a tubpint feels greasy or coats your mouth, swap some of the cream for whole milk next time.