Vegan Vanilla Ice Cream with the Ninja Creami
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Tasty Vegan Vanilla Ice Cream with the Ninja Creami

Find the joy of making vegan vanilla ice cream that’s smooth, tasty, and completely dairy-free. With the Ninja Creami and a few simple items, you can make a vegan treat that competes with regular ice cream. The special ingredient is Flora plant cream.

Tasty Vegan Vanilla Ice Cream with the Ninja Creami
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Tasty Vegan Vanilla Ice Cream with the Ninja Creami

Course: DessertCuisine: VeganDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
freezing time

24

Hours
Calories

Approximately 200

kcal per serving

This vegan vanilla ice cream recipe is smooth, tasty, and completely dairy-free. Using Flora plant cream and the Ninja Creami, you can create a delicious vegan treat that competes with traditional ice cream. It’s simple to make and ideal for those avoiding dairy, gluten, and nuts.

Ingredients

  • 100g refined sugar superfine or regular white sugar

  • 100g water

  • 300g Flora plant cream

  • 1-2 teaspoons vanilla bean paste or vanilla extract

  • A tiny pinch of salt

Directions

  • Mix the Ingredients. In a medium mixing bowl, combine the sugar and water. Stir until most of the sugar has melted. Add the Flora plant cream, vanilla bean paste or extract, and a pinch of salt. Whisk everything together until well mixed.

  • Freeze the Mixture. Pour the mix into your 470ml Ninja Creami tub. Place the tub in the freezer without the lid for 24 hours.

  • Process the Ice Cream. When ready to make the ice cream, put the tub in the Ninja Creami machine and process using the ice cream set. You can re-spin the texture for a smoother feel if the texture is grainy.

  • Store Leftovers. Put any leftover ice cream back in the freezer with the lid on.

    Why I Love This Vegan Vanilla Ice Cream with the Ninja Creami

    I came across Flora plant cream while looking for an excellent lactose-free whipping cream option. Surprisingly, its plain and smooth taste made it a perfect choice for ice cream. After some testing, I created this vegan vanilla ice cream recipe that’s simple and very pleasing. It’s free from dairy, gluten, and nuts, making it an excellent pick for various eating needs.

    Ingredients Needed For Vegan Vanilla Ice Cream with the Ninja Creami

    • 100g refined sugar superfine or regular white sugar

      granulated sugar

    • 100g waterwater
    • 300g Flora plant creamFlora plant cream
    • 1-2 teaspoons vanilla bean paste or vanilla extract

      vanilla extract

    • A tiny pinch of saltsalt

    How to Make Vegan Vanilla Ice Cream with the Ninja Creami

    1. Mix the Ingredients. In a medium mixing bowl, combine the sugar and water. Stir until most of the sugar has melted. Add the Flora plant cream, vanilla bean paste or extract, and a pinch of salt. Whisk everything together until well mixed.
    2. Freeze the Mixture. Pour the mix into your 470ml Ninja Creami tub. Place the tub in the freezer without the lid for 24 hours.
    3. Process the Ice Cream. When ready to make the ice cream, put the tub in the Ninja Creami machine and process using the ice cream set. You can re-spin the texture for a smoother feel if the texture is grainy.
    4. Store Leftovers. Put any leftover ice cream back in the freezer with the lid on.

    Cooking Tips For Vegan Vanilla Ice Cream with the Ninja Creami

    • The 300g plant cream to 100g water ratio ensures the right mix of fat for a smooth texture.
    • If using vanilla bean paste, it might sink to the bottom. To avoid this, consider using vanilla extract or adding the paste before processing.
    • Be aware that eating large amounts of this vegan ice cream might leave a greasy film in your mouth due to the nature of the plant cream. If this bothers you, try making my vegan strawberry ice cream instead.

    Storing Tips For Vegan Vanilla Ice Cream with the Ninja Creami

    • Always freeze the mix with the lid off at first to prevent a bump in the middle, which can damage the machine’s blades.
    • Too much sugar can prevent the ice cream from getting solid, so stick to the suggested amount.
    • If you’re using a different plant cream, check the label for sweetness and adjust the sugar accordingly. Refined sugar is preferred for its small grains and quick melting, but regular white sugar can also work with more stirring.

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