Make 4-ingredient Ninja Creami Coconut Ice cream with coconut cream. It's a creamy tropical treat that just takes 5 minutes of prep!
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Jump to:
- Why You'll Love This Recipe
- The Ingredients
- Recipe Variations and Add-Ins
- How to Make Ice Cream from Coconut Cream (Ninja Creami)
- FAQs
- Pro Recipe Tips
- The Best Coconut Ice Cream Toppings
- Storage Instructions
- More Vegan Desserts to Consider
- Ninja Creami Dole Whip
- Vegan Brookies (Chocolate Chip Cookie Brownie Bars)
- Vegan Coconut Macaroons
- Ninja Creami Coconut Ice Cream
Why You'll Love This Recipe
With summer around the corner, my Ninja Creami is gearing up to work overtime, and I can't wait. While my Ninja Creami mango ice cream and Ninja Creami peach sorbet satisfy fruity cravings, and my vegan chocolate ice cream and vegan mint chocolate chip ice cream is perfect for chocolate lovers, this easy Ninja Creami coconut ice cream offers the best of both worlds.
Coconut cream, shredded coconut, and vanilla combine in this budget-friendly, pantry-friendly recipe for a scoopable texture, creamy flavor, and sweet tropical taste. Best of all, it's incredibly easy to make. Just mix, freeze, and process for an impressive tropical treat all summer long.
Looking for more tasty vegan Ninja Creami recipes? Try my vegan strawberry ice cream, vegan peach ice cream, classic vegan vanilla ice cream, or even this vegan pumpkin ice cream recipe.
The Ingredients
Please refer to the recipe card for the full list of ingredients and quantities.
- Coconut cream: Use full-fat canned coconut cream, not coconut milk, for the best texture without thickeners.
- Sweetener: I prefer liquid sweeteners like maple syrup or agave, though granulated sweeteners like coconut sugar also work. For sugar-free coconut ice cream, use erythritol or allulose. Adjust to taste.
Recipe Variations and Add-Ins
- Coconut or almond extract: Just a few drops.
- Citrus: A little lemon, orange, or lime juice and zest.
- Fruit ripple: Coconut pairs beautifully with mango, pineapple, passion fruit, guava, and other fruit purees.
- Spices: Cinnamon, cardamom, ginger, or even pumpkin spice will work.
- Coffee: Add 1-2 teaspoon espresso powder. I prefer it over cold brew concentrate, which adds extra liquid and can lead to icier results.
- Cocoa powder: Add 1-2 tablespoon regular or Dutch-process cocoa powder.
- Mix-ins: i.e., vegan chocolate chips, vegan brownie pieces, crushed nuts (walnuts, macadamias, or pistachios), crushed graham crackers (or vegan shortbread), pretzel pieces, and/or chopped fruit (mango, pineapple, peach, berries, etc.).
How to Make Ice Cream from Coconut Cream (Ninja Creami)
Step 1: Mix the coconut cream, sugar, sweetener, vanilla, and salt in a bowl or blender until smooth.
Step 2: Pour the vegan coconut ice cream mixture into the Ninja Creami pint jar (don't exceed the Max Fill line), level the top, add the lid, and freeze on a flat surface for 12-24 hours, until completely solid.
Step 3: Remove the pint from the freezer and let it sit at room temp for 10 minutes. Insert the pint into the outer bowl of the Ninja Creami, lock it in place, and process on the 'ICE CREAM' setting.
Step 4: Create a well in the center of the vegan ice cream, add the shredded coconut (and any other mix-ins), and press 'MIX-INS.' Serve the coconut cream ice cream immediately for a soft-serve texture or re-freeze for 30-60 minutes for a firmer, scoopable consistency. Enjoy!
If crumbly, add 1-2 tbsps vegan milk/cream and use 'RE-SPIN' setting. Repeat if needed.
FAQs
Toast it in a dry pan over medium-low heat, stirring frequently, until lightly browned (4-6 minutes). Alternatively, bake it on a baking sheet at 350F/180C for 8-10 minutes, stirring every 2 minutes.
Canned coconut milk contains less fat and more water, which leads to icier vegan ice cream. For the best results, chill the can/s, then scoop out only the thick coconut cream from the top.
You can use the coconut water in smoothies, soups, stews, or rice dishes.
You can make vegan ice cream from coconut cream using a regular ice cream maker, or freeze it in a loaf pan/silicone mold, stirring every 30 minutes for the first 2-3 hours to ensure a creamy texture. Let it soften for 10 minutes before scooping.
Pro Recipe Tips
- Don't overfill: Don't exceed the Max Fill line to ensure proper processing without machine damage.
- Freeze flat: So it stays beneath the fill line and blends evenly.
- Freeze fully: The base must be fully solid before spinning.
- Re-spin if needed: Let it sit at room temp for 10-15 minutes before spinning. If crumbly, add 1-2 tablespoon vegan milk/cream and 'RE-SPIN'. Repeat if needed.
The Best Coconut Ice Cream Toppings
- Sauces (Fruity sauces, syrups, coulis, or compotes, salted caramel sauce, etc.)
- For crunch (Toasted coconut, chopped or candied nuts, crushed vegan cookies, granola, baked oat crumble, pretzels, etc.).
- Vegan chocolate (chips, chunks, shavings, chocolate sauce, magic chocolate shell)
- Fresh fruit (fresh/grilled mango, pineapple, or peaches, berries, kiwi, banana)
Enjoy coconut vegan ice cream alone or in a coconut banana split, ice cream sundae, ice cream sandwiches, or even a 3-ingredient coconut milkshake. It's also delicious served over warm vegan brownies (like these vegan brookies), grilled pineapple or peaches, and other desserts.
Storage Instructions
Level the surface, add the lid, and freeze leftover Ninja Creami coconut ice cream for up to 3 weeks for the best texture/flavor.
To enjoy, let it sit at room temperature for 5 minutes, then re-process using the 'ICE CREAM' setting.
More Vegan Desserts to Consider
If you tried this Ninja Creami coconut ice cream recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Ninja Creami Coconut Ice Cream
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Ingredients
- 1 (13.5-ounce) can coconut cream
- 2 to 3 tablespoons sugar, maple syrup, or agave (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- ¼ to ⅓ cup shredded coconut
Instructions
- In a bowl or blender, combine the coconut cream, sugar, maple syrup or agave, vanilla extract, and salt. Mix or blend until completely smooth.
- Pour the mixture into a Ninja Creami pint container and level the top. Freeze for 12 to 24 hours, until completely solid.
- Remove the pint from the freezer and let it sit at room temperature for about 10 minutes.
- Insert into the Ninja Creami and run on the "Ice Cream" setting.
- If the texture is crumbly, add 1 to 2 tablespoons of plant-based milk or more coconut cream and use the Re-Spin function until smooth.
- Create a small hole in the center and add the shredded coconut. Use the "Mix-In" function to incorporate.
- Serve immediately for a soft-serve texture, or freeze for 30 to 60 minutes for a firmer consistency.
Notes
- Coconut cream gives this a rich, scoopable texture without needing any thickeners.
- Toast the shredded coconut beforehand if you want a deeper, nuttier flavor.
- Do not add too much liquid at once or it will turn icy instead of creamy.
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