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Pour all ingredients into a small blender and blend until everything is fully combined.
Pour 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 from the freezer. Remove the lid.
Place the container into the Ninja Creami and then process on 'Gelato.'
If the ice cream is dry or crumbly looking, pour in a tablespoon or two of milk and then re-spin. You may have to repeat this process a couple of times.
Remove the pint from the machine and enjoy!