Maple Brown Sugar Milkshake

Directions

1. 1In a bowl, whisk together the whole milk, heavy cream, maple syrup, brown sugar, vanilla extract, cinnamon, and salt until the brown sugar is fully dissolved, about 2 minutes.
2. 2Pour the base into a Ninja Creami pint container, filling it no higher than the max fill line. Secure the lid and place it on a flat, level surface in your freezer.
3. 3Freeze for 24 hours. The base must be completely and evenly frozen solid before processing.
4. 4Remove the pint from the freezer and let it sit at room temperature for 5 minutes. Remove the lid, install the pint into the Ninja Creami outer bowl, and lock it into the machine.
5. 5Select the MILKSHAKE preset and let the machine complete its full cycle.
6. 6Check the consistency. If the result appears crumbly or powdery, add a small splash of whole milk (about 1 tablespoon) to the pint and run the RE-SPIN function until smooth and creamy.
7. 7Pour into a chilled glass and top with whipped cream and a drizzle of maple syrup if desired. Serve immediately.

Tips

• Freeze your pint completely solid for the full 16-24 hours; a partially frozen base will come out too crumbly when you run the Creami program.
• If your result spins out powdery or icy, add just a splash of whole milk or heavy cream and re-spin on the same program for a creamier texture.
• For a thicker, denser scoop, use the Ice Cream program; for something lighter and airier, try the Lite Ice Cream program on a fully frozen pint.

Variations

• Swap half the maple syrup for bourbon or rum to add a warm spiced depth that pairs beautifully with the brown sugar and cinnamon.
• Use light brown sugar instead of dark brown sugar for a milder molasses flavor that lets the pure maple come through more clearly.

FAQ

Can I use maple extract instead of pure maple syrup?

No, maple extract won't work the same way; you need the actual syrup for the right sweetness and body in your frozen base, otherwise it won't freeze or spin properly.

Why did my pint come out crumbly and powdery?

Either it didn't freeze completely solid (aim for the full 16-24 hours) or the liquid base was too low in fat; try adding an extra splash of heavy cream to your mix next time, then re-spin your frozen pint with a little milk if needed.

Can I make this lighter or less sweet?

Yes, reduce the maple syrup to 1/4 cup instead of 1/3 cup and skip some of the brown sugar, but remember the frozen base needs enough sugar and fat to spin smoothly in the Creami, so don't cut too much.

How long can I keep a frozen pint in the freezer before spinning?

You can keep a fully frozen pint for up to 2 weeks; after that, ice crystals may form on the surface and affect texture, so it's best to spin it within a few days of freezing for the creamiest result.

Nutrition

Per serving · makes about 2 servings · estimated