Dairy-Free Vanilla Protein Ice Cream (Ninja Creami)
This Vanilla Protein Ice Cream is soft and creamy, naturally sweetened, and made with just 6 simple ingredients. It’s dairy-free and vegan, while being packed with protein and so easy to make in the Ninja Creami. It’s the perfect base recipe to add all your favorite mix-ins and toppings to!
PREP TIME
10 minutes
COOK TIME
—
INGREDIENTS
6
Serves: 3
Ingredients
- 13.5 oz13.5 oz13.5 oz Coconut Milk, 1 can, full-fat recommended
- 0.25 cup0.25 cup0.25 cup Vanilla Protein Powder, Plant Based, or 1 scoop
- 0.25 cup0.25 cup0.25 cup Agave Nectar Syrup, or maple syrup
- 1 tsp1 tsp1 tsp Vanilla Extract, or vanilla paste
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Almond Milk, or other dairy-free milk, as needed for re-spinning
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Shake the can of coconut milk before opening. Add the coconut milk, protein powder, agave, vanilla, and salt to a Ninja Creami pint container. Whisk or froth with a handheld milk frother until well combined.
- Freeze with the lid off for 24 hours, or until completely solid. Freezing without the lid helps the mixture freeze flat rather than forming a hump, which can interfere with the machine’s blade. Once frozen, put the lid on for longer storage if needed.
- Remove from the freezer and run the outside of the container under hot water for 1–2 minutes to help loosen the icy edges. Insert the container into the Ninja Creami machine and process on the “Lite Ice Cream” setting.
- If the mixture looks crumbly, add 1 tablespoon of dairy-free milk and process on the “Re-Spin” setting. Repeat as needed until smooth and creamy.
- If adding mix-ins, use a spoon to make a hole in the center of the ice cream. Add 2–4 tablespoons of your desired mix-ins, then return the container to the machine and process on the “Mix-In” setting.
- Serve immediately for the best texture. If storing leftovers, smooth the surface flat with a spoon before refreezing. When ready to enjoy again, process on the “Lite Ice Cream” setting, re-spinning as needed until creamy.
Notes
- Coconut milk: Full-fat canned coconut milk works best, as its fat content provides a creamy texture instead of icy. Light canned coconut milk can also work, but it won’t turn out as rich and will feel slightly icier and have a colder mouthfeel.
- Mix-ins: Add up to ¼ cup of mix-ins like Oreos or Biscoff cookies, fresh or frozen fruit, sprinkles, nuts, chocolate chips or chunks, peanut butter cups, cereal, granola, crumbled brownies, or edible cookie dough balls. Chop hard mix-ins like nuts or candy into smaller pieces, as the Creami paddle won’t break them down. For more delicate mix-ins like cookies, larger pieces are fine since the paddle will crush them further.
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About This Recipe
Show nutritional information
Dairy Free Desserts Egg Free Gluten Free Grain Free Ice Cream Nightshade Free Pescetarian Plant Based Shellfish Free Snacks Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 375 |
| Fat: | 23 g |
| Carbohydrates: | 24 g |
| Protein: | 12 g |
| Cholesterol: | 0 g |
| Sodium: | 384 mg |
| Fiber: | 1 g |
| Sugars: | 21 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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