TIP: Want to take it up a notch with some sugar and spice? Use cinnamon graham crackers! If you don’t have agave nectar, you can sweeten this ice cream with light corn syrup.
CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.
This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
Utensils
Whisk
Large Bowl
Medium Saucepan
Fine-Mesh Strainer
Instant-Read Thermometer
Step 1
In a large bowl, add the whole milk, 1 1/4 cups crushed graham crackers, and salt. Stir with a spoon to submerge graham crackers and let milk infuse for 20 minutes.
Step 2
In a medium saucepan, add egg yolks and agave nectar. Whisk until fully combined.
Step 3
Place a fine-mesh strainer over the saucepan and strain the graham cracker crumbs out of the milk. With a spoon, press the graham crackers into the strainer to release any milk that was absorbed. Add heavy cream to saucepan and whisk to combine.
Step 4
Place saucepan on stove over medium heat, stirring constantly with a whisk. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
Step 5
Remove base from heat and pour through a clean fine-mesh strainer into an empty CREAMI™ Pint. The base may not reach the MAX FILL line. Place pint into an ice bath for 10 minutes. Once cooled, place storage lid on pint and freeze for 24 hours.
Step 6
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 7
Select ICE CREAM.
Step 8
With a spoon, create a 1 1/2-inch wide hole that reaches the bottom of the pint. During this process, it is okay for your treat to exceed the MAX FILL line. Add the remaining crushed graham crackers to the hole and process again using the MIX-IN program.
Step 9
When processing is complete, remove ice cream from pint and serve immediately, topped with dulce de leche or caramel syrup, if desired.
Step 1
In a large bowl, add the whole milk, 1 1/4 cups crushed graham crackers, and salt. Stir with a spoon to submerge graham crackers and let milk infuse for 20 minutes.
Step 2
In a medium saucepan, add egg yolks and agave nectar. Whisk until fully combined.
Step 3
Place a fine-mesh strainer over the saucepan and strain the graham cracker crumbs out of the milk. With a spoon, press the graham crackers into the strainer to release any milk that was absorbed. Add heavy cream to saucepan and whisk to combine.
Step 4
Place saucepan on stove over medium heat, stirring constantly with a whisk. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
Step 5
Remove base from heat and pour through a clean fine-mesh strainer into an empty CREAMi® Breeze™ Pint. The base may not reach the MAX FILL line. Place pint into an ice bath for 10 minutes. Once cooled, place storage lid on pint and freeze for 24 hours.
Step 6
Remove pint from freezer and remove lid from pint. Place the processing lid on top of the CREAMi® Breeze™ Pint and twist lid clockwise to secure pint. Insert pint into motor base and rotate clockwise to lock, until you hear a click.
Step 7
Select ICE CREAM.
Step 8
With a spoon, create a 1 1/2-inch wide hole that reaches the bottom of the pint. During this process, it is okay for your treat to exceed the MAX FILL line. Add the remaining crushed graham crackers to the hole and process again using the MIX-IN program.
Step 9
When processing is complete, remove ice cream from pint and serve immediately, topped with dulce de leche or caramel syrup, if desired.
In a large bowl, add the whole milk, 1 1/4 cups crushed graham crackers, and salt. Stir with a spoon to submerge graham crackers and let milk infuse for 20 minutes.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
Step 2 of 9
In a medium saucepan, add egg yolks and agave nectar. Whisk until fully combined.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
Step 3 of 9
Place a fine-mesh strainer over the saucepan and strain the graham cracker crumbs out of the milk. With a spoon, press the graham crackers into the strainer to release any milk that was absorbed. Add heavy cream to saucepan and whisk to combine.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
Step 4 of 9
Place saucepan on stove over medium heat, stirring constantly with a whisk. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
Step 5 of 9
Remove base from heat and pour through a clean fine-mesh strainer into an empty CREAMI™ Pint. The base may not reach the MAX FILL line. Place pint into an ice bath for 10 minutes. Once cooled, place storage lid on pint and freeze for 24 hours.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
Step 6 of 9
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
Step 7 of 9
Select ICE CREAM.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
Step 8 of 9
With a spoon, create a 1 1/2-inch wide hole that reaches the bottom of the pint. During this process, it is okay for your treat to exceed the MAX FILL line. Add the remaining crushed graham crackers to the hole and process again using the MIX-IN program.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
Step 9 of 9
When processing is complete, remove ice cream from pint and serve immediately, topped with dulce de leche or caramel syrup, if desired.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
In a large bowl, add the whole milk, 1 1/4 cups crushed graham crackers, and salt. Stir with a spoon to submerge graham crackers and let milk infuse for 20 minutes.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
Step 2 of 9
In a medium saucepan, add egg yolks and agave nectar. Whisk until fully combined.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
Step 3 of 9
Place a fine-mesh strainer over the saucepan and strain the graham cracker crumbs out of the milk. With a spoon, press the graham crackers into the strainer to release any milk that was absorbed. Add heavy cream to saucepan and whisk to combine.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
Step 4 of 9
Place saucepan on stove over medium heat, stirring constantly with a whisk. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
Step 5 of 9
Remove base from heat and pour through a clean fine-mesh strainer into an empty CREAMi® Breeze™ Pint. The base may not reach the MAX FILL line. Place pint into an ice bath for 10 minutes. Once cooled, place storage lid on pint and freeze for 24 hours.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
Step 6 of 9
Remove pint from freezer and remove lid from pint. Place the processing lid on top of the CREAMi® Breeze™ Pint and twist lid clockwise to secure pint. Insert pint into motor base and rotate clockwise to lock, until you hear a click.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
Step 7 of 9
Select ICE CREAM.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
Step 8 of 9
With a spoon, create a 1 1/2-inch wide hole that reaches the bottom of the pint. During this process, it is okay for your treat to exceed the MAX FILL line. Add the remaining crushed graham crackers to the hole and process again using the MIX-IN program.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
Step 9 of 9
When processing is complete, remove ice cream from pint and serve immediately, topped with dulce de leche or caramel syrup, if desired.
Ingredients
240ml
whole milk
147g
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
240ml
heavy cream
80ml
dulce de leche or caramel syrup, for topping (optional)
Ingredients
1 cup
whole milk
1 3/4 cups
finely crushed honey graham crackers, divided
1/4 teaspoon
kosher salt
4
egg yolks
2 tablespoons
agave nectar
1 cup
heavy cream
1/3 cup
dulce de leche or caramel syrup, for topping (optional)
