Ninja Creami Vanilla Ice Cream (5 variations)

Note: For best printing results, please use Google Chrome.

This is my favorite ice cream. Thanks to Dreena Burton for her Vanilla Bean Ice Cream, with no bananas, no coconut. It’s low in fat, creamy and absolutely delicious! Inspired by Breena’s recipe are my variations. The advantage of the Ninja Creami is the ability to make even low fat ice creams, sorbets and gelatos creamy. I don’t know how these low fat recipes would work without a Ninja Creami, but if you don’t have an ice cream maker you may want to check out other methods like GoDairyFree.org.

Yield: 1 Ninja Creami Deluxe Pint/3 cups

Vanilla Ice Cream

Ingredients

  • 1 cup (8-10oz) cooked and mashed white flesh sweet potato, how to pan roast/stop potatoes from turning black
  • ½ cup/2.5 oz soaked raw cashews* (can substitute with raw almonds*)
  • 1 ½ cup water
  • ¼ cup maple syrup
  • 1 ½ tsp vanilla extract
  • 2 Tbsp oat flour
  • scant ¼ tsp Xanthan gum* optional

Instructions

  1. Mix Xanthan gum with oat flour and set aside.
  2. Discard the soaking water from the cashews. Add to blender the cashews, sweet potatoes, water, maple syrup and vanilla. Blend until smooth.
  3. While blender is running on low, add the oat flour mixed with the Xanthan gum. Briefly turn speed on high until the oat flour has been incorporated.
  4. Pour mixture into Ninja Creami Deluxe Pint and freeze for 24 hours. Be sure to place container on a flat surface so the contents will freeze level.

Processing into Ice Cream – (If not familiar with the Ninja Creami refer to the Quick Start Guide)

  1. When ready to serve ice cream, remove Deluxe Pint from freezer. Install outer bowl and select either Lite Ice Cream or Sorbet mode. When cycle is complete, check. It’s not unusual for the mixture to look crumbly. If this happens then select RE-SPIN.
  2. If desired, serve with a drizzle of Chocolate Sauce.

Notes

  • Quick soak cashews, by covering them with boiling water for a minimum of 20 minutes. Alternatively, cashews can be soaked in room temperature water for 4-5 hours, or as long as overnight. When ready to use, discard water and rinse cashews.
  • Raw Almonds can be substituted for cashews. Soak almonds to remove the skins. Put them in a bowl and cover with water. Let sit on the counter overnight. The next day pinch the almonds to remove their skins.
  • Xanthan gum helps prevent the formation of ice crystals when frozen.

Pistachio (variation 1)

Yield: half container

Ingredients

  • 1 x canister ready to spin Vanilla Ice Cream
  • 1 ½ tsp almond extract
  • 6 to 8 drops green food coloring, optional
  • ½ cup unsalted chopped pistachios

Instructions

  1. When ready to make ice cream, remove Deluxe Pint from freezer. Before spinning add a few drops of green food coloring and drizzle the almond extract over the top.
  2. Install outer bowl and select either Lite Ice Cream or Sorbet mode. When cycle is complete, check. It’s not unusual for the mixture to look crumbly. If this happens then select RE-SPIN.
  3. Once the cycle is complete add the pistachios and select the Mix-In cycle.

Maple Walnut (variation 2)

Yield: half container

Ingredients

  • 1 x canister ready to spin Vanilla Ice Cream
  • 1 tsp maple extract
  • ½ cup chopped walnuts

Instructions

  1. When ready to make ice cream, remove Deluxe Pint from freezer. Before spinning drizzle the maple flavored extract over the top.
  2. Install outer bowl and select either Lite Ice Cream or Sorbet mode. When cycle is complete, check. It’s not unusual for the mixture to look crumbly. If this happens then select RE-SPIN.
  3. Once the cycle is complete add the walnuts and select the Mix-In cycle.

Mint Chocolate (variation 3)

Yield: half container

Ingredients

  • 1 x canister ready to spin Vanilla Ice Cream
  • 1 tsp peppermint extract
  • 1/3 cup raw cocao nibs or mini chocolate chips of your choice

Instructions

  1. When ready to make ice cream, remove Deluxe Pint from freezer. Before spinning drizzle the peppermint extract over the top.
  2. Install outer bowl and select either Lite Ice Cream or Sorbet mode. When cycle is complete, check. It’s not unusual for the mixture to look crumbly. If this happens then select RE-SPIN.
  3. Once the cycle is complete add the chocolate chips and select the Mix-In cycle.

Yogurt Ice Cream (variation 4)

If desired, in all of the variations, you can substitute with using Soy Yogurt rather than water. Keep in mind yogurt is tart which means you will likely want to increase your sweetener. When you go to spin it in the Ninja Creami, use the Yogurt setting.

Sugar Free Option (variation 5)

This version is sweetened with dates. When using dates the ice cream will no longer be white but it will be creamy and delicious. The flavor will be somewhat reminiscent to caramel flavored ice cream.

Ingredients

  • 1 cup (8-10oz) cooked and mashed white flesh sweet potato, how to pan roast/stop potatoes from turning black
  • 5 oz pitted dates (about 20 to 22 Deglet Noor)
  • 1 ½ cup water
  • ½ cup/2.5 oz soaked raw cashews (can substitute with raw almonds)
  • 1 ½ tsp vanilla extract, or use butterscotch or caramel flavoring
  • 2 Tbsp oat flour
  • scant ¼ tsp Xanthan gum* optional

Instructions

  1. Mix Xanthan gum with oat flour and set aside.
  2. Add water and dates to blender. If dates are dry let them soak for 30 minutes or until soft.
  3. Discard soaking water from the cashews. Add the cashews and vanilla to the blender then blend until smooth and creamy.
  4. While blender is running on low, add the oat flour mixed with the Xanthan gum. Briefly turn speed on high until the oat flour has been incorporated.
  5. Pour mixture into Ninja Creami Deluxe Pint and freeze for 24 hours. Be sure to place container on a flat surface so the contents will freeze level.