Vegan Vanilla Ice Cream (Ninja Creami)
Make the BEST vegan vanilla ice cream in a Ninja Creami with just 4 ingredients – It’s rich, ultra-creamy, and the perfect base for all your favorite mix-ins!
Servings: 4
Equipment
Ingredients
- 1 ¼ cups of raw cashews (soaked in hot water for 15–30 minutes if not using a high-speed blender)
- 1 ½ cups of plant-based milk
- ⅓ cup of granulated sugar
- 2 teaspoons of vanilla extract
Instructions
- In a high-speed blender, combine the soaked and drained cashews, plant-based milk, sugar, and vanilla extract. Blend until smooth and creamy—about 3 to 5 minutes.
- Pour the mixture into a Ninja Creami pint container and freeze for 24 hours, until completely solid.
- Let the pint sit at room temperature for 10 minutes before processing.
- Insert the container into the Ninja Creami and use the “Ice Cream” setting.
- If the texture is crumbly, add 1 tablespoon of plant-based milk and Re-Spin until smooth.
- Serve immediately or return to the freezer for a firmer texture.
Notes
- Blend thoroughly: You don’t want any cashew chunks. No high-speed blender? Soak or boil the cashews to soften them.
- For the most neutral nut flavor: Soak the nuts!
- Don’t overfill and freeze upright: It’s important not to exceed the maximum fill line to avoid extra strain on the machine.
- Re-spin if needed: If it’s crumbly after the first spin, add a splash of vegan milk/cream (1-2 tbsp) and ‘RE-SPIN’. Repeat if needed.