Pour all ice cream base ingredients into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami pint container.

Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.

After 24 hours, remove the pint container from the freezer.

Place the pint container into the outer bowl of the Ninja Creami and then process using the "ICE CREAM" function. If you are using non dairy milk and half and half along with sugar-free pudding mix then use "LITE ICE CREAM" instead of ice cream.

If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. You may have to repeat this process a couple of times. If the ice cream looks like little balls of ice cream and is not overly dry, re-spin without adding additional liquid. If you plan on adding mix-ins, it's not recommended to re-spin more than once or twice as the ice cream will continue to be spun during the mix-ins process. Overspinning the ice cream or adding too much liquid during a re-spin can create a softer and less scoopable ice cream.

If you want to add mix-ins, dig a well down the center of the ice cream and pour in the mix-ins. Process on mix-ins.

Remove the pint from the machine and enjoy!