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

FAQs

What is the best thickener for vegan 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.

Add richness to your vegan ice cream by incorporating healthy fats such as coconut oil and cashew butter, which not only enhance texture, but also contribute beneficial nutrients. Adding fat is critical for any ice cream making, but especially important for no-churn ice creams that require a little extra TLC.

Re-spin ice cream if the consistency is not optimal after the initial cycle. Consider adding extra liquid for a creamier texture in certain recipes. Use official Ninja Creamy pints and avoid plastic bags for freezing. Embrace creativity and explore new recipes and flavor combinations.

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).

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.

Ninja CREAMi Ice Cream Maker

We love our Creami. To use your frozen fruit, follow your instructions from the recipes that came with your Creami. If you want to make fruit ice cream thaw your fruit, place in a food processor and mix it with the vanilla ice cream recipe.

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.

Why does my ice cream become icy? The presence of too much water in your ice cream mix can cause iciness. This could be from using high-water content ingredients or from not blending your mix sufficiently.

A common - and better - emulsifier for ice cream is soy lecithin, which can be derived from soybeans, sunflowers and rapeseed. Soy lecithin has a neutral taste, and also allows you to make egg-less ice cream.

What can I use instead of heavy cream for ice cream vegan? ›

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.

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.

(Best of all: No rock salt needed.)

It comes in two different sizes: the seven-in-one version and the deluxe, 11-in-1 version. A third model, the Ninja Creami Breeze, is now discontinued, but we've tested all three models in the Good Housekeeping Institute.

Usually 2 parts cold water is mixed with 1 part cornstarch until an opaque mixture is formed. For example, 1 tablespoon of cornstarch with 2 tablespoons cool water to thicken about 2 cups of hot liquid. More slurry can be added for a thicker sauce.

Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel. Gelatin: Adding a small amount of gelatin to the ice cream mixture improves texture by reducing ice crystal formation and creating a smoother consistency.

Great examples include arrowroot powder, cornflour, and tapioca flour. Unlike eggs, they do not alter the flavor too much. Plan on using between 2 and 3 teaspoons per quart (688 grams) of ice cream.

Milky powders can also help thicken.

Adding 1/4 cup dairy-free milk powder or powdered cashews to this recipe will help thicken it further, but it won't be as fluffy and will slightly influence the consistency and taste. Soymilk powder works best, but coconut milk powder makes this a true coconut-flavored whip.