Vegan Ninja Creami Vanilla Bean Ice Cream
A creamy and indulgent vegan ice cream made with full-fat coconut milk and cashew cream, perfect for satisfying sweet cravings without compromising on texture.
Ingredients
Base Ingredients
- 2 cups full-fat coconut milk (canned, not carton) Use premium quality for best results.
- 1 cup cashew cream (soaked cashews blended with water) Soak cashews for optimal creaminess.
- ¾ cup organic cane sugar or maple syrup Adjust sweetness to taste.
- 1 tablespoon vanilla extract (pure, not imitation)
- 2 pods vanilla bean pods, scraped Adds depth of flavor.
- ½ teaspoon xanthan gum Crucial for texture.
- 1 pinch sea salt Enhances flavor.
Flavor Enhancement Options
- 2 tablespoons coconut butter For extra richness.
- 1 tablespoon MCT oil For smoother consistency.
- ¼ cup silken tofu For protein boost.
Instructions
Preparation
- Soak 1 cup of raw cashews in filtered water for 4-6 hours, or overnight. Drain and rinse thoroughly, then blend with ½ cup fresh water until smooth.
- In a large mixing bowl, whisk together the coconut milk, prepared cashew cream, and your chosen sweetener until fully dissolved.
- Add vanilla extract, vanilla bean seeds, and sea salt, whisking continuously.
- Gradually sprinkle xanthan gum while whisking vigorously to prevent clumping.
- Taste the mixture and adjust sweetness or vanilla intensity as desired.
- Pour the mixture into your Ninja Creami pint container, leaving about ½ inch space at the top. Cover tightly.
- Freeze the container for at least 24 hours.
Processing
- Remove the frozen pint from the freezer and let it sit at room temperature for 5 minutes.
- Install the creamerizer paddle and select the 'Ice Cream' function. Let the machine run its cycle.
- After the initial cycle, create a small well in the center of the mixture and run the 'Re-spin' function.
- Add any desired mix-ins after processing to maintain their integrity.
Notes
Be patient during freezing time for the best texture. Use high-quality ingredients for superior flavor.