Vegan Ninja Creami Ice Cream Recipes Plant-Based (2024)

FAQs

How to make dairy free ice cream in Ninja? ›

Plant-Based Milk: This forms the base of vegan ice cream. Popular options include almond milk, coconut milk, soy milk, oat milk, cashew milk, rice milk, and lentil milk. These milk alternatives provide the creamy texture and richness typically associated with traditional dairy ice cream.

Plant-based fats are the best way to thicken vegan ice cream. Coconut cream, full-fat coconut milk and coconut oil will give the creamiest and thickest results. Cornstarch and tapioca starch can also be used to thicken but the end result will be a little more icy and a little less creamy.

Vegan ice cream is a category of frozen desserts made without adding dairy or animal products, like eggs or cow's milk. Vegan ice cream recipes often rely on coconut milk, coconut oil (you can opt for refined coconut oil, which has less coconut flavor), or blended nuts to achieve a creamy texture.

Most vegan ice creams are made with coconut milk, almond milk or soy milk. All of those bases come from plants, and none include anything that comes from an animal. If, however, an ice cream is made with coconut milk but contains egg, it is dairy-free but not vegan, since it has egg.

Sorbets. Sorbets are naturally lactose-free because they do not contain dairy. They're typically made from water and fruit juice or purée. Sherbets, on the other hand, will contain dairy in the form of dairy milk or cream, so be sure to inspect the label. Sorbabes' Jam'n Lemon sorbet packs zippy lemony notes.

Kaminsky says that you'll get the best results from dairy-free counterparts that are higher in fat such as canned coconut milk. She typically uses almond milk as her base, but other non-dairy milks can work (steer clear of rice milk because it tends to be too watery).

A common - and better - emulsifier for ice cream is soy lecithin, which can be derived from soybeans, sunflowers and rapeseed.

It is typically lower in saturated fat and cholesterol, making it beneficial for heart health. However, vegan ice cream can still be high in sugar and calories, so portion control is important.

As well as being used to mimic the taste and texture of dairy milk, coconut oil and syrup is also commonly used, along with raw sugar cane as a natural sweetener in dairy-free ice cream. Another common replacement for dairy in vegan ice cream is cashew nuts!

What is the best vegan thickening agent? ›

Coconut cream is a versatile ingredient that makes an excellent vegan substitute for heavy cream. While it can be purchased pre-made, it's also simple to make at home using coconut milk. Simply chill a can of full-fat coconut milk in the fridge overnight, open it and pour the liquid contents into another container.

You dared us to go dairyless—and we did! Our Non-Dairy flavor creations are made with almond milk, 100% certified vegan, and boldly loaded with chunks and swirls. You'll get Ben & Jerry's euphoria in every bite. These flavors deliver everything… but the cow.

Blends of vegetable oils (60% to 80% coconut oil or palm kernel oil with 20% to 40% of a liquid oil such as sunflower oil, soybean oil, peanut oil, or olive oil) are often used in vegan ice cream production to obtain the optimum amount of solid fat.

My ice cream is icy. This is probably the most common problem with home made ice cream. And it's caused by large ice crystals forming in the mixture as it freezes. Large ice crystals are usually the result of either too much water in the mix or excessively long freezing time.

Want to make homemade ice cream with your Ninja blender? It's easy-peasy. Freeze milk and pudding mix in an ice cube tray, blend them until smooth, and voila. Create a creamy base with the frozen milk and pudding mix, then personalize it to your taste.

Tip: Cooking Mode

This is the Ninja® plain vanilla ice cream recipe that is simply delicious eaten plain or with your favorite topping. You can also use it as a base for creating your own unique recipes.

Dairy-free frozen desserts typically substitute regular milk with plant-based milk such as almond, soy, coconut, or cashew milk, although there are some amazing brands (*cough, cough, Eclipse*) that take it even further.

If you are looking to experiment with making ice cream and sorbet with unconventional ingredients (and without having to make a custard base for ice cream), then the Creami might be useful. However, we found most results were crumbly and powdery, hardly like the creamy sorbet and ice cream we expected.