Vegan Strawberry Ice Cream (Ninja Creami)
Make vegan strawberry ice cream that’s ultra-rich, creamy, and bursting with strawberry flavor - just 5 ingredients in a Ninja Creami (No coconut or banana)!
Servings: 1 pint
Ingredients
- Heaping ½ cup of raw cashews (soaked if not using a high-speed blender)
- 1 ¼ cups of fresh or frozen strawberries
- 1 cup of plain soymilk
- 3 tablespoons of granulated sugar
- 1 ½ teaspoons of vanilla extract
Instructions
- Add the cashews, strawberries, soymilk, sugar, and vanilla extract to a high-speed blender and blend until completely smooth.
- Pour the mixture into a Ninja Creami pint container, making sure not to exceed the max fill line.
- Secure the lid and place the container on a flat surface in the freezer for 24 hours or until fully solid.
- After 24 hours, remove the lid, install the pint into the outer bowl of the Ninja Creami, and process using the “Ice Cream” setting.
- If the texture is crumbly, add 1 to 2 tablespoons of soymilk and respin until smooth and creamy.
- Serve immediately or smooth out the top, replace the lid, and return to the freezer. Re-spin when ready to enjoy again.
Video
Notes
If you like your vegan ice cream sweeter, you can add an additional tablespoon of sugar. You can also swap the sugar for monk fruit sweetener.
- Blend fully: The cashews need to blend into a smooth cream.
- Adjust the sweetness: Taste and adjust once blended.
- Don’t overfill: Exceeding the fill line may make it unable to blend the vegan ice cream properly (it’s more lenient when adding fillings).
- Freeze until solid: It’s generally recommended to freeze for 24 hours. Running low on time? I’ve found 12-14 hours, when ‘almost’ fully frozen, will work to make Ninja Creami vegan ice cream using the ‘SOFT SERVE’ setting.
- Re-spin as needed: It’s fairly normal for it to look icy after the first blend.