Making creamy, delicious ice cream with almond milk in your Ninja Creami is easier than you might think. This dairy-free dessert is perfect for those who are lactose intolerant, vegan, or simply looking to reduce dairy in their diet. With just a few staple ingredients and the magic of the Ninja Creami, you can enjoy a scoopable, satisfying frozen treat at home.
Ingredients
- 2 cups unsweetened almond milk (plain or vanilla)
- 1/2 cup granulated sugar (or 1/3 cup maple syrup for natural sweetener)
- 1/4 cup raw cashews (soaked 2 hours, optional for creaminess)
- 2 teaspoons pure vanilla extract
- 1 tablespoon cornstarch or arrowroot starch
- 1/4 teaspoon fine sea salt
- 1 tablespoon neutral oil (such as avocado or grapeseed, optional for texture)
Instructions
- Soak cashews (optional): If using cashews for extra creaminess, soak them in hot water for 2 hours or in boiling water for 20 minutes. Drain before using.
- Blend the base: In a high-speed blender, combine almond milk, sugar or maple syrup, soaked cashews (if using), vanilla extract, cornstarch, salt, and oil. Blend on high for 1-2 minutes until completely smooth and slightly thickened.
- Chill the mixture: Pour the blended base into the Ninja Creami pint container. Secure the lid and refrigerate for at least 4 hours, or preferably overnight. This ensures the mixture is cold and allows flavors to meld.
- Freeze: After chilling, place the pint container in the freezer on a level surface. Freeze for at least 24 hours until solid. Do not skip this step; the mixture must be fully frozen for the Ninja Creami to work properly.
- Process in Ninja Creami: Remove the pint from the freezer and take off the lid. Insert the pint into the Ninja Creami outer bowl, secure the bowl lid, and lock it into the machine. Select the “Ice Cream” function and let the machine process the base.
- Check texture and respin if needed: After the first spin, check the consistency. If it’s crumbly or powdery, use a spoon to create a small well in the center, then respin once or twice as needed. The ice cream should become creamy and scoopable.
- Add mix-ins (optional): For flavors like chocolate chips or berries, add your mix-ins after the first spin. Use the “Mix-In” function to blend them in without over-processing.
- Serve immediately: Enjoy your homemade almond milk ice cream right away for the best texture. If storing for later, cover and freeze, then let it soften at room temperature for 10-15 minutes before scooping.
Tips
- Substitute milks: You can swap almond milk for other plant-based milks like oat, cashew, or soy milk. Creamier milks (like cashew or coconut) yield a richer texture.
- Sugar alternatives: Maple syrup, agave, or monk fruit sweetener can replace granulated sugar. Adjust quantities to taste, as some are sweeter than others.
- Don’t skip chilling: Chilling the base before freezing helps prevent ice crystals and ensures smooth ice cream. Rushing this step can make the texture icy.
- Thickeners matter: Cornstarch or arrowroot helps mimic the creaminess of dairy ice cream. Don’t omit it unless substituting with another thickener like guar gum.
Serving Suggestions
- Serve in bowls or cones with your favorite toppings, such as chopped nuts, dairy-free chocolate chips, berries, or toasted coconut flakes.
- Drizzle with homemade chocolate or caramel sauce for an indulgent sundae.
- Pair with warm brownies, fruit crisps, or vegan cookies for a decadent dessert.
- Blend with a splash of almond milk to create a dairy-free milkshake.
- Top with fresh strawberries and a sprinkle of cinnamon for a refreshing twist.
Variations
- Chocolate Almond Milk Ice Cream: Add 1/3 cup unsweetened cocoa powder and increase sweetener to taste. Blend cocoa with the base before chilling.
- Strawberry Swirl: Blend 1/2 cup fresh or frozen strawberries into the base. For a swirl, add strawberry puree as a mix-in after the first spin.
- Cookies and Cream: After the first spin, fold in 1/2 cup crushed vegan chocolate sandwich cookies and spin using the “Mix-In” function.
- Salted Caramel: Swirl in 1/4 cup vegan caramel sauce after the initial spin for ribbons of caramel throughout.
- Peanut Butter Cup: Blend 2 tablespoons peanut butter into the base and add chopped dairy-free chocolate chunks as a mix-in.
- Mocha: Add 1 tablespoon instant espresso powder and 1/4 cup cocoa powder for a coffee-chocolate twist.
Storage and Reheating
Store leftover almond milk ice cream in the Ninja Creami pint with the lid tightly sealed. It will keep in the freezer for up to 2 weeks for best flavor and texture. For longer storage, ice crystals may develop and the texture can become less creamy. When ready to enjoy, remove the pint from the freezer and let it sit at room temperature for 10-15 minutes to soften. If the ice cream becomes too hard or icy, you can respin it in the Ninja Creami using the “Re-Spin” or “Ice Cream” function to restore creaminess. Avoid microwaving, as this can melt and refreeze unevenly, leading to icy patches.
Frequently Asked Questions
- Can I use store-bought almond milk or do I need homemade?
- Store-bought almond milk works perfectly fine for this recipe. However, for a creamier result, choose a brand with higher fat content, or use homemade almond milk that is thicker and less diluted. Avoid “light” versions, as they tend to be too watery and can result in icy texture.
- Why is my almond milk ice cream icy instead of creamy?
- Dairy-free bases like almond milk have less fat and protein than traditional dairy, which can lead to iciness. To combat this, use a thickener (like cornstarch or arrowroot), add soaked cashews or a tablespoon of neutral oil, and ensure your base is fully chilled before freezing. If it’s still icy, respin in the Ninja Creami for a smoother texture.
- Can I make this recipe sugar-free?
- Yes, you can substitute with your preferred sugar-free sweetener, such as stevia, erythritol, or monk fruit. Be aware that some sugar substitutes may affect texture, so you may need to experiment with quantities for optimal creaminess and taste.
- Is this recipe suitable for people with nut allergies?
- This recipe uses almond milk and optional cashews, so it is not suitable for those with nut allergies. However, you can substitute a nut-free plant milk such as oat or soy and skip the cashews for a similar result.
- Can I double the recipe?
- The Ninja Creami is designed to process one pint at a time, so it’s best to make each batch separately. You can prepare multiple pints and freeze them, then process each as needed. Doubling the mixture in one pint container is not recommended as it will not freeze or spin evenly.
- What if I don’t have a high-speed blender?
- If you don’t have a high-speed blender, soak the cashews longer (at least 4 hours or overnight) and blend as smoothly as possible. Strain the base through a fine-mesh sieve for best results. A regular blender can still work, though the ice cream may be slightly less creamy.