Ninja Creami Vanilla Ice Cream (plus 3 other flavors with yogurt & sugar free options)

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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 at GoDairyFree.org.

Yield: 1 Ninja Creami Deluxe Pint/3 cups

Ingredients

  • 1 cup* cooked and mashed white flesh sweet potato (how to pan roast/stop sweet 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. Add to blender the sweet potatoes, cashews, water, maple syrup and vanilla. Blend until smooth.
  3. While blender is running on low, add the oat flour mixed with the Xanthan gum and continue blending briefly to mix.
  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.

If desired, serve with a drizzle of Chocolate Sauce.

Notes

  • 1 cup is a guideline. The amount can vary from 230-290 gr/8-10 ounces.
  • 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.
  • Blanched or Whole Raw Almonds can be used. Both have to be soaked. To remove skins from raw almonds put them in a bowl and cover them with water. Let sit overnight on the counter. The next day pinch the almonds to remove their skins.
  • Xanthan gum helps prevent the formation of ice crystals when frozen.

Same Base for Three Other Flavors

When ready to serve, drizzle the flavored extract over top of the ice cream and select the appropiate setting. Once the cycle is complete, add your choice of mix in and select the Mix-In cycle.

For Almond Pistachio (for half container)

  • 1 ½ tsp almond extract
  • 6 to 8 drops green food coloring, optional
  • ½ cup unsalted chopped pistachios

For Maple Walnut (for half container)

  • 1 tsp mapleine extract
  • ½ cup chopped walnuts

For Mint Chocolate Chip (for half container)

  • 1 tsp peppermint extract
  • 1/3 cup raw cocao nibs or chocolate chips of your choice

Yogurt Ice Cream

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 process it in the Ninja Creami, use the Yogurt setting.

Sugar Free Option

This version is sweetened with dates and with using almond butter, the flavor is reminiscent to caramel flavored ice cream.

Ingredients