Non-dairy ice cream is a fantastic treat for those who want creamy, indulgent desserts without dairy. Using the Ninja Creami, you can effortlessly create smooth, rich frozen desserts with plant-based ingredients that freeze well and churn beautifully. These recipes highlight the best bases and flavor combos to get perfect texture and taste every time.
Ingredients
- 1 1/2 cups full-fat canned coconut milk (chilled)
- 1/2 cup almond milk (unsweetened)
- 1/3 cup maple syrup or agave nectar
- 1 tablespoon vanilla extract
- 1/4 teaspoon sea salt
- Optional mix-ins: 1/4 cup dairy-free chocolate chips, 1/4 cup chopped nuts, 2 tablespoons cocoa powder, or 1/2 cup pureed fruit (like mango or strawberries)
Instructions
- In a medium bowl, whisk together the chilled canned coconut milk, almond milk, maple syrup, vanilla extract, and sea salt until fully combined and smooth.
- If using cocoa powder or fruit puree, add it now and mix thoroughly to incorporate.
- Pour the mixture into the Ninja Creami pint container, being careful not to exceed the max fill line.
- Place the container in the freezer and freeze for at least 24 hours until the mixture is completely solid.
- Remove the frozen pint from the freezer and insert it into the Ninja Creami machine.
- Use the “Ice Cream” function on the Ninja Creami to churn the frozen base into creamy ice cream.
- If you want to add mix-ins like chocolate chips or nuts, create a small hole in the center of the churned ice cream with the included scoop, add the mix-ins, then use the “Mix-in” function to fold them evenly.
- Serve immediately for soft-serve style or place the pint back in the freezer for 1-2 hours if you prefer a firmer scoop.
Tips
- Substitute milks: Full-fat coconut milk is key for creaminess, but you can use oat milk or cashew milk for a milder flavor; just expect a slightly less rich texture.
- Sweeteners: Maple syrup and agave nectar work well as they freeze smoothly. Avoid granulated sugar which can crystallize and cause icy texture.
- Don’t skip chilling: Make sure canned coconut milk is well chilled before mixing to improve texture and prevent separation during freezing.
- Mix-in timing: Always add nuts or chips after the initial churn to keep them from sinking and maintain crunch.
Serving Suggestions
Serve non-dairy Ninja Creami ice cream in bowls or cones topped with fresh berries, toasted coconut flakes, or a drizzle of dairy-free chocolate sauce. It pairs wonderfully with warm fruit crisps or vegan brownies for a decadent dessert experience. For a refreshing twist, add a sprig of mint or a squeeze of fresh lime juice on top.
Variations
Experiment with these delicious flavor variations by swapping or adding ingredients to the base recipe:
- Chocolate Coconut: Add 2 tablespoons unsweetened cocoa powder and 1/4 cup dairy-free chocolate chips for a rich chocolate treat.
- Mango Sorbet: Use 1 cup mango puree instead of coconut milk and almond milk, add 1/4 cup simple syrup, and skip the vanilla extract for a refreshing fruit sorbet.
- Mint Chip: Add 1 teaspoon peppermint extract and 1/4 cup chopped dairy-free chocolate chips after churning.
- Peanut Butter Swirl: Gently fold in 1/4 cup natural peanut butter after the first churn, then run the “Mix-in” function for swirls.
Storage and Reheating
Store your non-dairy ice cream in the Ninja Creami pint container with the lid tightly sealed to prevent freezer burn. For best quality, consume within 1-2 weeks. When ready to eat after storage, you can let the ice cream sit at room temperature for 5-10 minutes to soften slightly or use the Ninja Creami “Re-spin” function to refresh its creamy texture before serving. Avoid thawing and refreezing multiple times as this can negatively affect texture.
Frequently Asked Questions
Can I use other plant-based milks besides coconut and almond?
Yes, you can use oat, cashew, soy, or hemp milk, but the texture might be less creamy depending on the fat content. Full-fat coconut milk is preferred for richness and smoothness.
Why is my non-dairy ice cream icy or grainy?
This usually happens if the mixture is too low in fat or if the sweetener crystallizes. Use full-fat coconut milk and liquid sweeteners like maple syrup to avoid this. Also, ensure the mixture is well blended and fully frozen before churning.
Do I need to pre-freeze the base before using the Ninja Creami?
Yes, the Ninja Creami requires the base to be frozen solid (usually 24 hours) before churning to achieve the proper creamy texture.
Can I make vegan ice cream without coconut milk?
Yes, but coconut milk provides the fat content needed for creaminess. Alternatives like cashew cream or full-fat oat milk can work but may need adjustments in sweetener or stabilizers for best results.
How do I add mix-ins without them sinking?
Add mix-ins after the initial churn by creating a hole in the ice cream and adding them in, then use the “Mix-in” function. This keeps them evenly distributed and preserves texture.
Can I double the recipe for larger batches?
You can double the ingredients, but be sure not to exceed the max fill line on the Ninja Creami pint container. Instead, prepare multiple pints separately for best results.
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