Ninja Creami Jalapeño Lime Ice Cream
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When it comes to ice cream flavors, jalapeño lime may not be the first that comes to mind. However, this jalapeño lime ice cream is one of my favorite flavors we have made our Ninja Creami.
If you're a little hesitant to eating green ice cream or ice cream with peppers, I promise that the pepper only enhances the flavor. I'm not one to go around adding green food or veggies to my meals, but this ice cream flavor is going to be on constant rotation from here on out.
Back in the day, I would never have considered myself a fan of jalapeños. I thought of them as "the super spicy pepper my dad always gets on his Subway sandwiches". While that is true, I've come to realize in the last year that the jalapeño pepper is so much more!
Besides bringing the heat (if desired), the pepper also has such great flavor.
Alex typically carves out the seeds and veins in order to keep the spice level down, so the jalapeño is just pure flavor. That's how we used them in the jalapeño lime ice cream - no heat, just amazing flavor.
When Alex and I went to Colorado earlier this year, there was a breakfast restaurant I was dying to visit called Snooze an A.M. Eatery. I had been there before, and they had the best breakfast hash (basically eggs, meat, cheese, and whatever else you could think of on top of crispy potatoes). As a newly turned jalapeño lover, I thought it was a great idea to get jalapeños as a topping on my breakfast hash.
Alex warned me that the peppers may be spicier than I was used to, but I waved him off and thought I could handle it. Boy was I wrong. They were extremely spicy and I had to pic around them to eat my breakfast. I went through about 4 glasses of water before asking for Alex's help to finish the meal.
Moral of the story: Jalapeños can be extremely hot, but even if you have been wronged by them, give them a chance in this ice cream.
Making this jalapeño lime ice cream takes a bit of prep since the pepper needs to be chopped up. The extra work is absolutely worth it. Once you have a taste of this fun flavor, you'll be hooked and coming back for more!
To Make Dairy-Free Jalapeño Lime Ice Cream, Use the Following:
- 1 tbsp vegan cream cheese for 1 tbsp cream cheese
- 1 cup oat milk for 1 cup whole milk
- 3/4 cup cream of coconut for 3/4 cup heavy cream
First Time Using the Ninja Creami or Looking for Tips?
While the Ninja Creami is a machine with only 7 (or 11) buttons, it can still be intimidating! Here are a few tips and tricks Alex and I have picked up since beginning our ice cream journey with the Ninja Creami!
- I don't like jalapeños, are you sure I will like this ice cream? As someone who was once a firm believer that I did not like jalapeños, I can honestly say this ice cream is delicious. There isn't heat to the ice cream, and the jalapeño just adds a unique and delicious flavor. Of all of the recipes we have made, I think I am most excited about this flavor!
- If I put the pint back into the freezer, do I need to mix the ice cream up again before enjoying? Surprisingly, no! When using the typical base ingredients (whole milk, heavy cream), re-spinning is probably best to get the ice cream back to its original creamy consistency after freezing. However, we have found when using oat milk and cream of coconut, our first spin leaves the ice cream very creamy (almost like a soft-serve texture). After putting it in the freezer for 24 hours after this original spin, the ice cream is the perfect texture to enjoy without re-spinning! My suggestion is see how
- What button should I use to spin my ice cream? This all depends on the consistency you’re going for! Each button operates the machine at varying speeds. For thicker concoctions (like ice cream), the ice cream button is best. However, if using eggs in the recipe (like a gelato), use the gelato button! The sorbet button is best used with fruit mixtures. For example, if mixing a can of pineapples in heavy syrup, use the sorbet button to make a delicious fruity creation! Overall, it’s something you can experiment with to find your personal preference for your ice cream consistency!
Looking for More Ninja Creami Recipes?
If you’re on the hunt for more Ninja Creami recipes, be sure to grab one of our recipe e-books, Top 25 Ninja Creami Recipes ($2.99), or the great value of over 50 recipes in Ninja Creami Cookbook: Ice Cream & Gelato Edition! Each includes favorites such as cake batter gelato, red velvet ice cream, Shirley Temple ice cream, and many more!
If you’re like us and are running out of ice cream storage containers, grab a two-pack of Ninja Creami pints to keep your freezer full with all of your ice cream creations!
Or if you don’t have a Ninja Creami and are on the fence about getting one, check out my honest review!
Do You Want to Make Your Own Ninja Creami Cookbook?
If you want to make your own version of a Ninja Creami cookbook, check out our Ninja Creami Recipe Page Template! Besides the fun design, it has space to write the spin setting, number of servings, ingredients, directions, and notes (everything a Creami recipe needs)!
This jalapeño lime ice cream combines the delicious flavor of jalapeño peppers with a tang of lime for a tasty flavor combination! The jalapeño only adds flavor, not heat, making this ice cream a delicious and creamy treat.
To make this recipe in the Ninja Creami Deluxe, multiply all ingredients by 1.5
Note: 1 serving = 1 pint
- 1 tbsp Cream Cheese
- 1 tsp Lime Extract
- 1/3 cup Granulated Sugar
- 3/4 cup Heavy Cream
- 1 cup Whole Milk
- 1 tbsp Lime Juice
- 1 Jalapeño Pepper
Place 1 tbsp cream cheese in a medium bowl and microwave for 5-10 seconds. If the cream cheese was in the fridge, these 5-10 seconds in the microwave will help soften it up to mix well with the other ingredients.
Combine cream cheese with 1 tsp lime extract and 1/3 cup granulated sugar. Whisk until the ingredients are mixed together.
Whisk in 1 tbsp lime juice.
De-stem and de-seed 1 jalapeño pepper. Make sure all of the seeds and veins are removed from the pepper.
Finely chop the pepper and grind in a mortar pestle. This will help release the flavor. You also can use a food processor to grind it up (I haven't done this so it might not work as well, it's just my best guess).
Add in the jalapeño to the mixture and whisk.
Slowly whisk in 1 cup whole milk and 3/4 cup heavy cream.
Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max fill line.
Freeze the pint for 24 hours, making sure it is placed on a flat surface in the freezer.
After 24 hours, remove the pint from the freezer. You may notice that jalapeño chunks have risen to the top - don't worry, they will mix in and become smaller when the ice cream spins.
Next, plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Ice Cream" button and (try to) wait patiently for the creamy treat coming your way.
Once the process is finished, press and hold the button on the left side of the Creami to twist the bowl to the left and remove it from the machine. Twist the lid off of the outer bowl and remove the pint.
Now your jalapeño lime ice cream is ready to enjoy!
If you don't like following recipes, don't worry - you can customize it however you want! We personally use oat milk and coconut cream to avoid most of the dairy, and it's some of the best ice cream we've ever had.
If you liked this recipe, check out our recipe for key lime pie ice cream here.
Thank you for using the recipe!