Q: Can I make this recipe dairy-free?

A: Yep! Use oat milk and coconut cream for a solid dairy-free swap. Just don’t expect identical texture, but it’s real close.

Q: My gelato is crumbly. What’d I do wrong?

A: Usually, it means not enough fat or you overfilled (or underfilled) the container. A little splash of milk and a quick respin usually fixes it.

A: Honestly, no—unless you have extra containers. Creami pints only do one batch at a time. Trust me, tried to fudge this, ended with a huge mess.

A: For sure! Mine love dumping stuff into the bowl. Spinning is a loud job though (maybe skip during naptime).

A: Cover and keep it in the freezer. You might need to respin if it hardens again, but fresh is always best.

A simple and creamy vanilla gelato made effortlessly using the Ninja Creami.

Scale

Mix the whole milk, heavy cream, sugar, vanilla, corn syrup, and salt in a bowl until smooth.
Pour the mixture into the Ninja Creami pint container and snap the lid on tightly.
Freeze the container flat for at least 24 hours.
Once frozen, place the container in the Ninja Creami and press the gelato or ice cream button.
If the gelato appears crumbly, add a dash of milk and respin.

For a richer base, you can add egg yolks. If you need a dairy-free version, substitute with oat milk and coconut cream.

Keywords: gelato, dessert, vanilla, Ninja Creami, homemade ice cream