I think it could be adapted for a Ninja Creami, but I haven’t tested this recipe in one, so I can’t give you exact instructions or guarantee the same results. The Creami uses a different freezing and processing method than the traditional ice cream maker I used to develop this recipe, so I wouldn’t recommend following the recipe as written for that machine.

I love this — sounds like you really made it your own. And yeah… the plastic wrap tip is more for the just-in-case crowd. Mine rarely lasts that long either. Good note on the churn time too — depending on the machine, 20–30 minutes is usually plenty. Two hours definitely qualifies as a dedicated ice cream session.

If it felt a little sweet, you could cut the condensed milk back slightly (try 3/4 of the can), or add a splash of whole milk to balance it out. Just a little — maybe 1/4 cup — so you don’t lose that creamy consistency. You could also swap in a mix of cream and half-and-half next time to tone it down a bit without going too lean. Glad it was still a hit, and thanks for all the great notes.

Yes, it’s the best!

thank you, glad you enjoyed it.

Glad you enjoyed it!