How is dairy-free ice cream made?

What is vegan ice cream made of? Vegan ice cream recipes often use coconut milk and nut milks in lieu of cow's milk. Xanthan gum is a thickener that helps ice cream gain a creamy texture, without the need for heavy cream and eggs.

Why is Ninja Creami so popular?

The Ninja Creami is so popular because it claims to be able to make ice cream out of anything —including ingredients that are far from a custard or ice cream base. It promises an easy, low-lift way to make homemade ice cream at home.

What is the best non-dairy milk to make ice cream?

Kaminsky says that you'll get the best results from dairy-free counterparts that are higher in fat such as canned coconut milk . She typically uses almond milk as her base, but other non-dairy milks can work (steer clear of rice milk because it tends to be too watery).

What milk is used in dairy-free ice cream?

Dairy-free frozen desserts typically substitute regular milk with plant-based milk such as almond, soy, coconut, or cashew milk , although there are some amazing brands (*cough, cough, Eclipse*) that take it even further.

Do you really need to freeze Ninja Creami for 24 hours?

Ninja recommends freezing Creami bases for 24 hours , but we've had success with 8 to 12 hour freezing times, too. In our experience, freezing bases for 24 hours or longer usually meant they'd be very chalky on the first run through the Creami and require multiple respins.

Can Ninja Creami crush ice?

A Creami is not a blender (there are plenty of top-notch Ninja blenders if that's what you're after), and the user manual makes that very clear. You don't use this machine for crushing ice or blending loose ingredients.

What is the difference between Ninja Creami and Ninja Creami Deluxe?

The original Ninja Creami makes a smaller variety of treats but it typically costs a lot less, so you only need the Deluxe upgrade if you wish to make Italian ice, frozen yogurt, slushies, and creamiccinos. Everything else the Deluxe can make, the original can make, too.

Is there ice cream made without dairy?

The creamiest dairy-free ice creams tend to be made from oat milk, cashews, or coconut . Oat milk is a great option for those with food allergies, though oat-based ice creams may be pricier. Oatly's Vanilla Frozen Dessert is worth exploring if you're looking for an allergy-friendly oat-based ice cream.

What is so delicious dairy-free ice cream made from?

Organic Coconutmilk (Filtered Water, Organic Coconut), Organic Cane Sugar, Organic Coconut Oil, Organic Tapioca Syrup, Pea Protein, Locust Bean Gum, Guar Gum, Natural Flavor, Vanilla Bean Specks.

Why doesn't dairy-free ice cream melt?

However, some vegan ice creams contain stabilizers such as guar gum or carrageenan, which can help slow down the melting process . Additionally, using alternative ingredients such as coconut oil or cashew cream can help mimic the creaminess of traditional ice cream, which in turn can slow down melting.

What do they put in lactose free ice cream?

Lactose-free dairy ice creams are usually made by adding a synthetic lactase enzyme into dairy milk . This helps break down the lactose ( 3 , 4). Alternatively, ice-cream manufacturers sometimes filter lactose out of the milk ( 3 , 4). Just make sure your product has a label designating it as lactose-free.

Dairy-Free Chocolate Creami Recipe | Feasting on Fruit (2024)

June 4, 2023 · Natalie 2 Comments

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A dairy-free spin on the Ninja Creami trend! Rich vegan chocolate ice cream sweetened with dates, healthy and high-protein, ready in minutes!

So after seeing enough swirly instagram posts of Ninja Creami creations, I finally justified to myself and my husband that this magical machine was something we NEEDed in our lives. And I have used it almost every day since the box showed up, so I think I was right. Finding the right dairy-free ratios started out a little bumpy (literally), but after a few weeks I figured out a recipe to get consistently creamy results! It had to be:

CREAMY – not too icy or powdery (part of this is about technique too!)
High-protein – you’ll notice a common theme with Creami recipes and that is protein powder, which is part of why I wanted the machine in the first place. A bedtime snack that tastes like ice cream but also packs 30+ grams of protein? YES PLEASE. And yes it is possible to do with plant-based protein too
Healthy-ish – not too high in sugar or fat, I wanted that eat-the-whole-pint experience
Easy – prep every morning in just a few minutes easy
Dairy-free – almost every Ninja Creami recipe you’ll see on the internet starts with “fairlife milk”, so I wanted to bring a dairy-free option to the Creami recipe scene

I started with the classic: chocolate! With chocolate chips mixed in. But don’t worry, I have plenty more flavors in the works…

Creating The Perfect Dairy-Free Chocolate Creami

Just a handful of simple ingredients you probably already have on hand, one blender, and 8ish hours of chilling time. The Ninja Creami instructions do say “freeze overnight”, but I have found that if I pop it in the freeze by about 9am I am usually good to go by post-dinner Netflix time (8-9pm).

Dairy-Free Creami Ingredients

Cashew milk. Almond milk will work too, but cashew has a little extra creaminess that is even better here.
Coconut milk. Or coconut cream if you want it extra rich, you can sub with dairy-free yogurt or dairy-free creamer.
Chocolate protein powder. Your favorite brand or variety, I personally like Sprout Living Chocolate Maca Epic Protein.
Medjool dates. For natural sweetness, and a little extra thickness too
Cocoa powder. We want it extra chocolatey of course.
Vanilla and salt. Both add extra flavor balance and make it taste more like store-bought ice cream.

Ninja Creami Tips

The RE-SPIN function! If there is one tip/secret/key I can give any new Ninja Creami owner, it’s the re-spin button on your machine. The first time you run almost any ice cream recipe, it’s going to come out powdery. But do not lose hope there! Just give it a little stir, add a splash of milk, and re-spin. Still not perfectly creamy? Re-spin again, this time without milk. And then add your mix-ins. It makes ALL the difference.
Use enough fat. Yes we are going for a healthier ice cream, but you still need some fat/richness to get a creamy satisfying texture that isn’t icy. The majority of the base is cashew milk, which is mostly water, so you need the coconut milk for that extra fat. Or if you want to skip the coconut milk, add a tablespoon or two of nut butter.
Sweeten with dates. I’ve made batches with maple syrup too, but blending in dates as the “sugar” adds extra thickness and creaminess too. Win win!
Don’t over-fill your Creami cups. I stay a 1/4 inch or so below the max fill line even. You will still end up with plenty of volume, and it tends to blend better in my experience.
Have fun with mix-ins! Once you get a go-to base recipe down, the fun part is MIX-INS. Chocolate chips, sprinkles, brownie chunks, cookie dough, m&ms, granola, endless possibilities…

More Ice Cream Recipes You’ll Love

Vegan Pistachio Ice Cream
SunButter Soft Serve
Watermelon Mint Ice Cream
Dairy-Free Rocky Road Ice Cream