Ninja Creami Maple Bourbon Ice Cream Recipe

One of my favorite things about the Ninja Creami is how easily it turns a simple frozen base into something that tastes like a dessert from a special night out.

I first wanted to make this maple bourbon ice cream after craving that warm, sweet flavor you get from a maple dessert, but I wanted a version I could prepare at home and keep in the freezer.

This Ninja Creami maple bourbon ice cream recipe brings together maple syrup, heavy cream, whole milk, cream cheese, bourbon, and a little cinnamon spice for a scoop that tastes rich without feeling too heavy.

The maple comes through first, then the bourbon leaves a soft, mellow finish that makes the flavor feel a little more grown-up.

After the pint freezes overnight, the Ninja Creami gives it that smooth, creamy texture that makes homemade ice cream so satisfying.

If you have tried a maple bourbon dessert or maple bacon ice cream before and wanted to recreate it, this recipe gives you an easy place to start.

I’ll show you how to build the base, what to expect after the first spin, and how to serve it with warm apple pie, toasted pecans, caramel sauce, or shortbread cookies.

Why This Maple Bourbon Ice Cream Stands Out

This maple bourbon ice cream tastes special because each ingredient adds something different to the finished pint, and I find the balance works best when maple stays in front.

Maple syrup gives the ice cream its deep sweetness and warm maple flavor instead of making it taste like plain vanilla.

Bourbon adds a gentle richness in the background, so you notice a light bourbon finish without letting it overpower the maple.

Whole milk and heavy cream create the creamy base, while softened cream cheese helps give the ice cream a smoother, fuller texture after processing.

Uncle Steve’s Sweet Dessert Shake brings cinnamon and warm dessert spices that make the flavor more layered.

The Ninja Creami turns the frozen mixture into a soft, creamy scoop. Serve it with warm apple pie, toasted pecans, shortbread cookies, or a light caramel drizzle for the best finish.

What to Expect From Every Maple Bourbon Ice Cream Scoop

Maple comes first – The first taste is sweet, warm, and clearly maple, with a deeper flavor than plain vanilla ice cream.

A light bourbon finish – Bourbon stays in the background and leaves a gentle, mellow taste at the end instead of taking over the scoop.

Warm cinnamon spice – The dessert shake adds a soft cinnamon note that makes the ice cream taste cozy without turning it into a heavily spiced dessert.

Smooth and creamy – After the final spin, the ice cream should feel rich and soft on the spoon, with the cream cheese helping give it a fuller texture.

Soft right after spinning – This ice cream is easiest to scoop and enjoy right after processing, when it has that smooth, freshly made texture.

A little crunch on top – A light sprinkle of the dessert shake adds a quick burst of cinnamon and spice without covering up the maple flavor.

Rich but not too heavy – The milk and cream make each bite satisfying, while the maple keeps the flavor bright enough to enjoy with another dessert.

Even better with warm desserts – Serve a scoop over apple pie, pecan blondies, or shortbread cookies so the cold, creamy ice cream melts into every bite.

Ninja Creami Maple Bourbon Ice Cream Ingredients

1 tablespoon cream cheese, softened
Softened cream cheese helps make the base smooth and creamy. I let it soften first so it blends easily with the other ingredients and does not leave small lumps in the finished ice cream.

1 ounce bourbon
I use a Kentucky straight bourbon for a light, warm flavor. Cooking it first helps mellow the alcohol while keeping the bourbon taste in the ice cream without making it too strong.

1 cup whole milk
Whole milk gives the ice cream a creamy base without making it overly heavy. It also helps balance the richness of the heavy cream and keeps the mixture easy to blend.

3/4 cup heavy cream
Heavy cream adds richness and helps create a smooth, soft scoop. It gives this maple bourbon ice cream a fuller texture than milk alone and makes the finished dessert feel extra creamy.

1/3 cup Uncle Steve’s Sweet Dessert Shake
I use this instead of regular granulated sugar. It sweetens the base while adding cinnamon and warm dessert spices that make the maple flavor taste deeper and more interesting.

Maple syrup, amount called for in the vanilla base
Maple syrup gives this ice cream its main flavor and adds a smooth, natural sweetness. Since the source recipe does not list an exact amount, use the quantity from the vanilla base you are following.

Additional Uncle Steve’s Sweet Dessert Shake, for topping
A light sprinkle over each scoop adds extra cinnamon and dessert spice. I use just enough to give the ice cream a little more flavor without covering up the maple and bourbon.

Essential Kitchen Tools You’ll Need

• Ninja Creami machine
• Ninja Creami pint container with lid
• Ninja Creami outer bowl and paddle
• Small saucepan or small pan
• Microwave-safe small bowl
• Measuring cups
• Measuring spoons
• Mixing bowl
• Whisk or silicone spatula
• Small spoon for topping
• Freezer with a flat surface

How To Make Ninja Creami Maple Bourbon Ice Cream At Home

Step 1 | Prepare the Bourbon

Start by pouring 1 ounce of bourbon into a small pan. Carefully ignite the bourbon and let the flame burn off the alcohol. Keep the pan away from towels, paper, cabinets, and other things that can catch fire.

I recommend keeping a lid close by in case you need to put out the flame quickly. Once the flame goes out, set the pan aside and let the bourbon cool completely. Do not pour hot bourbon into the dairy mixture.

Step 2 | Soften the Cream Cheese

Place 1 tablespoon of cream cheese in a microwave-safe bowl. Microwave it for about 10 seconds. The cream cheese should feel soft and easy to stir, but it does not need to be hot. Give it a quick stir after heating.

Soft cream cheese blends into the base much easier and helps prevent little lumps from showing up in the finished ice cream.

Step 3 | Mix the Sweet Base

Add the softened cream cheese to a mixing bowl. Add the amount of Uncle Steve’s Sweet Dessert Shake used in place of the granulated sugar in the vanilla base. Stir well until the cream cheese and sweetener form a smooth mixture.

Take a little extra time here. A smooth start makes the rest of the base much easier to combine.

Step 4 | Add the Milk and Heavy Cream

Slowly pour in 1 cup of whole milk while stirring. Add 3/4 cup of heavy cream and continue mixing until the dairy is fully blended with the cream cheese mixture.

I like adding the liquid gradually instead of dumping everything in at once. This helps the cream cheese break down and keeps the base smooth.

Step 5 | Add Maple and Bourbon

Pour the cooled bourbon into the base and stir well. Add the maple syrup called for in the vanilla base you are following. Mix until the maple and bourbon are spread evenly through the mixture.

The maple should lead the flavor, while the bourbon should stay lighter in the background. That balance is what makes this ice cream so good.

Step 6 | Check the Base Before Freezing

Give the mixture one final stir. Look for any small cream cheese pieces around the bowl. If you see them, keep whisking until the base looks even. The mixture should be smooth and pourable.

Make sure the final amount stays below the MAX FILL line on the Ninja Creami pint. Do not overfill the container.

Step 7 | Fill and Freeze the Pint

Pour the maple bourbon base into the Ninja Creami pint. Secure the storage lid firmly. Place the pint on a level surface in the freezer. Freeze it overnight until the mixture is completely solid.

A full freeze is important because the Creami needs a hard frozen base to process properly. Many Ninja Creami vanilla recipes recommend a full 24-hour freeze for the best result.

Step 8 | Process the Frozen Base

Remove the pint from the freezer and take off the storage lid. Place the pint into the Ninja Creami outer bowl and secure the paddle and lid according to your machine instructions. Put the bowl into the machine and lock it in place. Select the Ice Cream setting and let the machine complete one cycle.

Step 9 | Check the Texture and Re-Spin

Open the machine and check the ice cream. It may look a little dry or crumbly after the first cycle, and that does not mean the recipe went wrong. Run the Re-Spin setting if the texture needs more work. The second cycle helps turn the frozen base into a smoother, creamier scoop.

If a recipe remains very dry after processing, a small splash of milk can also help before another re-spin.

Step 10 | Add the Dessert Spice Topping

Once the texture looks smooth, scoop the ice cream into serving bowls. Sprinkle a small amount of Uncle Steve’s Sweet Dessert Shake over each scoop.

I like keeping the topping light because the ice cream already has cinnamon and dessert spice in the base. A little gives the top a nice extra flavor without covering up the maple.

Step 11 | Serve Right Away

Serve the ice cream right after the final processing cycle. The texture is soft, creamy, and easy to scoop at this point. The maple comes through first, followed by cinnamon and warm dessert spices, with a light bourbon taste at the end.

For me, that mix makes this recipe feel special without being too heavy.

Simple Tricks To Make The Best Ninja Creami Maple Bourbon Ice Cream

Let the bourbon cool fully – I always let the cooked bourbon cool before mixing it with dairy. Hot liquid can affect the texture and make the base harder to blend evenly.

Keep the maple flavor in front – I want maple to be the main taste, so I avoid adding extra bourbon just because I like bourbon. The original recipe uses only 1 ounce.

Freeze the pint level – I place the pint on a flat freezer shelf. A level frozen base helps the Creami process the mixture more evenly.

Give the cream cheese time to soften – Ten seconds in the microwave is enough for the cream cheese to loosen up. This saves time and helps prevent small lumps.

Use the Re-Spin when needed – A crumbly first spin is common with frozen Creami bases. I use Re-Spin before changing the recipe or adding extra liquid.

Keep the topping light – The Sweet Dessert Shake has a strong cinnamon and spice flavor. A small sprinkle gives plenty of taste.

Serve after processing – I like this ice cream right after the final spin because the texture is soft and creamy. If it sits in the freezer, it becomes firmer.

Creative Variations And Adaptations To Try

Maple Pecan – I like adding finely chopped toasted pecans after the first spin. The nuts bring a buttery crunch that works really well with maple and bourbon. Use the Ninja Creami Mix-In setting to spread them through the pint.

Cinnamon Maple – For a stronger cinnamon taste, add a small extra sprinkle of Uncle Steve’s Sweet Dessert Shake on top. I keep the base unchanged so the maple flavor still stays clear and easy to notice.

Bourbon Caramel – I sometimes serve a scoop with a small drizzle of caramel sauce. The caramel makes the maple taste richer and adds a smooth topping without changing the frozen base.

Maple Chocolate – A few mini chocolate chips can turn this into a richer dessert. I prefer small chips because large pieces can make each bite feel too heavy against the soft ice cream.

Maple Walnut – Chopped walnuts give this recipe a deeper nutty taste. I toast the walnuts first, let them cool, then add them with the Mix-In setting for a better crunch.

Common Mistakes To Avoid When Making Maple Bourbon Ice Cream Using Ninja Creami

Adding hot bourbon to the base – I never rush this part. Hot bourbon can warm the dairy mixture and make the base less pleasant to work with. Let it cool first.

Using more bourbon than the recipe calls for – One ounce gives the ice cream a light bourbon taste. Adding much more can make the flavor too strong and can also affect the frozen texture.

Skipping the overnight freeze – The base needs to become completely solid before processing. A partly frozen pint will not give the same Creami texture.

Overfilling the pint – Keep the mixture below the MAX FILL line. Too much base leaves less room for proper processing and can create a mess inside the machine.

Not softening the cream cheese – Cold cream cheese can stay in small pieces. I soften it for about 10 seconds first, then mix it with the sweet ingredients.

Stopping after a crumbly first spin – I don’t judge the ice cream after one cycle. If it looks dry or mealy, I use Re-Spin to smooth it out.

Adding too much topping – Uncle Steve’s Sweet Dessert Shake has a noticeable cinnamon-spice taste. A light sprinkle tastes better than covering the whole scoop.

Fresh Serving Ideas For Ninja Creami Maple Bourbon Ice Cream

Warm apple pie – I love serving a scoop over warm apple pie. The maple, cinnamon, and bourbon flavors fit naturally with baked apples and buttery crust.

Fresh apple slices – Crisp apple slices give me a fresh bite next to the creamy ice cream. The mild fruit taste also keeps the dessert from feeling too rich.

Pecan blondies – I serve this ice cream with a warm pecan blondie when I want something extra rich. The maple and toasted nut flavors work together beautifully.

Shortbread cookies – A few buttery shortbread cookies give me a simple side for the ice cream. The plain cookie lets the maple bourbon flavor stay in the spotlight.

Caramel drizzle – I add a thin caramel drizzle when I want a sweeter finish. It blends with the maple without needing another complicated topping.

Toasted pecans – I sprinkle toasted pecans over the scoop for a little crunch. The warm nut flavor makes the cinnamon and maple taste even better.

Storing Leftovers & Freezing

Storing Leftovers

After processing, return any leftover Ninja Creami Maple Bourbon Ice Cream to the pint container. Smooth the surface, secure the lid, and place it in the freezer promptly.

Keeping the pint covered helps protect the ice cream from freezer odors and ice crystals.

For the best quality, enjoy the leftovers within one to two weeks.

Freezing and Serving Again

Refrozen ice cream will be firmer than it was after the first spin. Before serving, place the pint back in the Ninja Creami and use the Ice Cream or Re-Spin setting. If it still looks dry or crumbly, add a small splash of milk and process it again.

Avoid letting the ice cream melt completely before refreezing, since repeated thawing can create a harder, icier texture.

Ninja Creami Maple Bourbon Ice Cream Recipe FAQs

Can I use a different bourbon in this Ninja Creami Maple Bourbon Ice Cream Recipe?
Yes, you can use another bourbon that you enjoy. A Kentucky straight bourbon works well, but you do not need an expensive bottle for this recipe. Since the recipe uses only 1 ounce, the bourbon adds a gentle background flavor. I would keep the amount at 1 ounce instead of adding more to make the bourbon taste stronger.

Can I skip cooking the bourbon?
The recipe calls for cooking the bourbon first. This burns off most of the alcohol while keeping the bourbon flavor in the base. I recommend following this step instead of adding raw bourbon directly to the dairy mixture. Always use care with the open flame, keep flammable items away, and let the bourbon cool before mixing it into the base.

What kind of maple syrup should I use?
Pure maple syrup gives the cleanest maple taste, and that is what I prefer for this ice cream. The maple is one of the main flavors, so a syrup with a good maple taste makes a difference. The source recipe does not give an exact maple syrup measurement, so use the amount called for in the specific vanilla base being followed rather than guessing.

Why does my Ninja Creami ice cream look crumbly after one spin?
A crumbly or powdery texture after the first spin can happen with frozen Ninja Creami bases. I do not worry if mine looks this way at first. I check the texture and run the Re-Spin setting. If it still looks too dry, a small amount of milk followed by another re-spin can help make the texture smoother.

Can I use half-and-half instead of heavy cream?
You can make the swap, but the finished ice cream will not be quite as rich as the original version. Heavy cream gives this recipe a fuller texture, while half-and-half makes the base lighter. If you change the dairy, keep the total amount of liquid suitable for one Ninja Creami pint and do not fill past the MAX FILL line.

Can I make two Ninja Creami pints at once?
Yes. The recipe can be scaled for more pints as long as each pint is frozen and processed separately. For two pints, double the ingredients. For three pints, triple them. Do not put double the mixture into one pint. Each container needs its own proper amount and enough freezer space around it to freeze evenly.

How long should I freeze the maple bourbon ice cream base?
Freeze the base overnight, and a full 24-hour freeze is a good target. The mixture needs to be completely solid before going into the Ninja Creami. I freeze the pint on a flat surface so the top stays level. A solid, level pint is much easier to process into the creamy texture this recipe needs.

Can I use more bourbon for a stronger flavor?
I would stay with the recipe’s 1 ounce of bourbon. More alcohol can make a frozen dessert softer because alcohol does not freeze like water. It can also make the bourbon flavor cover up the maple and spice. For this recipe, I like the lighter bourbon taste because maple remains the main flavor.

Can I freeze the ice cream again after processing?
Yes, you can return leftovers to the freezer. The texture will become firmer after refreezing, so it may need another processing cycle before serving. Keep the pint covered while it is stored. I get the best result when I process only the amount I plan to eat and keep the remaining base frozen for another time.

This Ninja Creami Maple Bourbon Ice Cream Recipe has a simple kind of charm that keeps me coming back to it. The maple is sweet, the bourbon stays light, and the cinnamon from the dessert shake gives every bite a warm finish.

I also love that the Ninja Creami makes the frozen base smooth and creamy after just a little work.