I finally broke down and gave in. I bought a Ninja Creami. Now, I have a Kitchenaid ice cream attachment and while that works very well, it just always felt like it was harder and more bulky ultimately to use. So, I didn’t. Okay well, I did but just rarely.
Ever since I’ve gotten the Ninja Creami, I’ve been totally inspired in the ice cream dept. Both plant based AND dairy but refined sugar free. The possibilities with this thing are endless, and for that reason, I’ve been on a Creami kick and might just be my new favorite gadget to work with in my kitchen (at least while its 100F outside in summer).
Enter this inspiration. It’s giving Christmas in July vibes with two popular Christmas staples that just so happen to be peaking right now at the local markets: fresh plum, and woody stemmed herbs like thyme. This one is milk forward (not like a custard style gelato that is egg based), which helps it come out dense, silky, and not overly rich.
Now, using fresh raw plums is fine, but I found roasted plum to be BETTER. 25 minutes in a hot oven with a little honey and they turn jammy, concentrated on flavor, and give you some caramelized edges that add depth. Plus, they reduce some of their water content out to lock in the sugars even more. Which then not just gives you these beautiful deep red hues, but a lovely little syrup once everything is strained to go right over the top.
The thyme was the biggest aha and my favorite part though. I didn’t put this in the recipe, but if you want to take it a step further, you can heat the milk in a little stovetop pan (do NOT boil, just get it right before that), and add in some sprigs of thyme to infuse more of the flavor into the equation. Even if you don’t do this extra secret step though, you will find that the thyme leaves infuse naturally as its freezing, and that it gets a little green hue to the ice cream base when first blended. The thyme alone is worth doing before even adding plums and giving it its pretty pink ribbons throughout.
A few notes if you’re new to the creami before I let you go — Freeze your base flat and uncovered until solid, then put the lid on. A hump in the middle can throw off the blade during spinning, so a flat surface matters more than it seems like it should. If it looks crumbly after the first spin, that’s normal. Run it again before you assume something went wrong. Oh, and don’t rush the freeze time! I know it seems like a lot, but 24 hours isn’t just a suggestion, it’s what gets you a smooth spin instead of a soupy one. Take that from someone who has gotten impatient and tried to do it with less… just plan ahead and wait it out, I promise.
I cannot wait for you to enjoy this as much as my house hold did. Feel free to reserve a few roasted plum pieces and fresh thyme to sprinkle over the top, and then add in the roasted plum syrup you saved too. And maybe pair this with some water and a Christmas in July hallmark movie because YOU my darling, are worth it! If you share this, don’t forget to tag me on socials too, @herbyeater.
Roasted Plum & Thyme Gelato (in a Ninja Creami)
Equipment
- Ninja Creami (any kind with gelato setting)
- Baking sheet
- Parchment paper
- Blender or food processor
- Fine-mesh sieve
- Butter knife
Ingredients
Roasted Plum (for Mix-In):
- 1 lb 450g ripe plums, halved and pitted
- 2 tbsp honey
- 4 sprigs fresh thyme
- 1 tbsp lemon juice
Gelato Base:
- 1 cup whole milk
- 3/4 cup heavy cream
- 1/2 cup maple syrup
- 2 tsp fresh thyme leaves
- 1/8 tsp salt
Instructions
- Preheat oven to 400°F (200°C). Arrange plum halves cut-side up on a parchment-lined baking sheet. Drizzle with honey and scatter thyme sprigs over top.
- Roast for 20–25 minutes, until soft and caramelized at the edges. Cool slightly, then discard thyme sprigs.
- Chop the roasted plums into small, pea-sized pieces. Toss with lemon juice and any roasting juices, then drain well in a fine mesh sieve; excess liquid will turn icy in the machine but can be saved as a syrup to finish with!
- Spread in a thin layer on a plate and freeze alongside your Creami pint, at least 24 hours.
- Whisk together milk, heavy cream, maple, chopped thyme leaves, and salt, until combined.
- Pour the base into the Ninja Creami pint container, staying at or below the max freeze fill line. Freeze flat for 24 hours.
- After 24 hours freezing, remove lid, attach the pint to the outer bowl, lock in the Creami base, and process on the Gelato setting. (If using a deluxe I recommend running first on “Full” then once on “Bottom”)
- Using a butter knife, carve a well about 1–1.5 inches wide down to the bottom of the spun gelato.
- Add the frozen plum pieces to the well, lock the pint back into the machine, and run the Mix-In function.
- Serve immediately, or refreeze for a firmer scoop!