Ninja Creami Coconut Ice Cream
Make 4-ingredient Ninja Creami Coconut Ice cream with coconut cream. It’s a creamy tropical treat that just takes 5 minutes of prep!
Servings: 2
Calories: 740kcal
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.
Nutrition
Calories: 740kcal | Carbohydrates: 30g | Protein: 7g | Fat: 70g | Saturated Fat: 62g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 57mg | Potassium: 663mg | Fiber: 5g | Sugar: 17g | Vitamin C: 5mg | Calcium: 23mg | Iron: 5mg