Making delicious, creamy frozen treats at home is easier than ever with the Ninja Creami—especially if you’re looking for dairy-free options. Using almond milk as a base, you can whip up smooth, flavorful ice cream that’s lighter than traditional versions but still satisfyingly rich. This recipe is perfect for vegans, those with dairy sensitivities, or anyone wanting a refreshing, lower-calorie dessert.
Ingredients
- 2 cups unsweetened almond milk (plain or vanilla)
- 1/2 cup granulated sugar (or preferred sweetener)
- 2 tablespoons almond butter (for creaminess)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- Optional: 1 tablespoon cornstarch (for thicker texture)
- Optional: 1/3 cup dairy-free chocolate chips or chopped nuts (mix-ins)
Instructions
- Combine Ingredients: In a medium mixing bowl, whisk together almond milk, sugar, almond butter, vanilla extract, and salt until smooth. If using cornstarch, sift it in and whisk thoroughly to avoid lumps.
- Pour Into Ninja Creami Pint: Carefully pour the mixture into a Ninja Creami pint container, leaving at least 1/2 inch at the top for expansion.
- Freeze: Place the lid on the pint and freeze upright for at least 24 hours. This ensures the base is solid enough for the Creami to process.
- Process in Ninja Creami: Remove the pint from the freezer. Install the pint into the Ninja Creami outer bowl, lock the lid, and insert into the machine. Select the “Ice Cream” function and let it run its cycle (usually about 2–3 minutes).
- Check Texture: After the first spin, check the texture. If it looks crumbly or powdery, add 1–2 tablespoons of extra almond milk and run the “Re-spin” cycle once or twice until creamy.
- Add Mix-ins (Optional): If you’d like chocolate chips or nuts, create a small well in the center, add your mix-ins, and select the “Mix-in” program for a quick spin.
- Serve: Scoop into bowls or cones and enjoy immediately for the best texture.
Tips
- Substitutions: Swap almond butter for cashew or peanut butter for a different flavor. Agave, maple syrup, or monk fruit can replace sugar—adjust to taste.
- Texture Troubleshooting: If your ice cream is icy, add a tablespoon more nut butter or a splash of coconut cream next time for extra richness.
- Mix-in Caution: Only add mix-ins after the initial spin, or they’ll get pulverized. Use small, uniform pieces for even distribution.
- Storage: Store leftovers in the Creami pint with lid on, smoothing the top. For best results, respin after storing overnight.
Serving Suggestions
- Top with fresh berries, sliced bananas, or a drizzle of almond or peanut butter.
- Sprinkle with toasted coconut, granola, or chopped nuts for crunch.
- Serve alongside warm brownies or cookies for a classic dessert pairing.
- For a sundae, add vegan whipped cream and a cherry on top.
Variations
- Chocolate Almond Milk Ice Cream: Add 1/4 cup unsweetened cocoa powder to the base and increase sugar to 2/3 cup for a deep chocolate flavor.
- Strawberry Almond Milk Ice Cream: Blend 1 cup fresh or frozen strawberries into the liquid base before freezing.
- Salted Caramel Swirl: Stir 2 tablespoons of vegan caramel sauce into the base before freezing, and swirl extra on top before serving.
- Mocha Chip: Dissolve 1 tablespoon instant espresso powder in 2 tablespoons hot water, cool, and add to the base with 1/3 cup mini chocolate chips as mix-ins.
Storage and Reheating
Store any leftover ice cream directly in the Ninja Creami pint container with the lid tightly sealed. It will keep in the freezer for up to 2 weeks, but is best enjoyed within 5–7 days for optimal texture and flavor. When ready to enjoy again, the ice cream may freeze solid or become icy—simply place the pint back in the Ninja Creami and use the “Re-spin” function once or twice until it becomes creamy again. Avoid microwaving or letting it thaw at room temperature, as this can cause a grainy or watery texture.
Frequently Asked Questions
- Can I use sweetened almond milk instead of unsweetened?
- Yes, but adjust the amount of sugar or sweetener in the recipe to avoid making the ice cream too sweet. Sweetened almond milk will also add a hint of vanilla or other flavors, so taste your base before freezing and tweak as needed.
- Why is my Ninja Creami ice cream crumbly or powdery?
- This is common with lower-fat, dairy-free bases. The solution is to add a tablespoon or two of extra almond milk and use the “Re-spin” function until creamy. Including nut butter or a splash of coconut cream in the base can help prevent iciness.
- Can I double this recipe?
- The Ninja Creami pints hold about 16 ounces (2 cups), so it’s best to make one batch per pint. If you want more, prepare multiple pints rather than doubling in one container, as overfilling can prevent even freezing and spinning.
- Is almond milk ice cream healthy?
- Almond milk ice cream is typically lower in calories and saturated fat than traditional dairy ice cream, especially if you use unsweetened almond milk and moderate the sugar. However, it still contains sugar and should be enjoyed in moderation as a treat.
- Can I use homemade almond milk?
- Yes, homemade almond milk works well, but ensure it is strained thoroughly to remove pulp, which can affect the texture. Homemade almond milk may also be thinner, so consider adding an extra tablespoon of nut butter or a little cornstarch to improve creaminess.
- What other non-dairy milks work in the Ninja Creami?
- Oat milk, cashew milk, and coconut milk are all excellent alternatives, each adding their own flavor and creaminess. Oat milk is especially creamy, while coconut milk adds richness and a light coconut flavor. Swap these one-for-one in the recipe, but adjust sweetness and flavorings as needed.