Ninja Creami vegan vanilla ice cream
As highlighted in my original Ninja Creami vanilla ice cream recipe, I’m a true vanilla enthusiast. There’s something so comforting about the creamy, neutral sweetness of vanilla that I find irresistible, often choosing it over other flavors. That’s why it was crucial for me to develop a Ninja Creami vegan vanilla ice cream that tastes just as good as the traditional kind—no coconut, no unusual flavors, just pure, creamy vanilla. I’m thrilled to say that this Ninja Creami vegan vanilla ice cream hits the mark perfectly.
Ninja Creami vegan vanilla ice cream
This vegan vanilla ice cream relies on a simple list of ingredients. You might be wondering how it’s possible to make a creamy vegan vanilla ice cream without coconut milk. The secret lies in Flora Plant Cream.
I discovered Flora Plant Cream somewhat by accident. I was working on a lactose-free whipping cream recipe and decided to compare it with Flora’s version. To my surprise, the plant cream tasted neutral, creamy, and almost identical to regular cream. That’s when I knew it was time to try it in an ice cream recipe.
The ingredients for this recipe are straightforward: Flora Plant Cream, caster sugar, water, and vanilla bean paste or extract. That’s all you need! Apart from a pinch of salt to enhance flavor complexity, these are the only components required for a deliciously creamy Ninja Creami vegan vanilla ice cream that tastes just like the real deal. This recipe is dairy-free, vegan, and gluten-free. While always double-checking labels is wise, Flora Plant Cream in Australia is also nut-free.
The Vegan Cream
As mentioned, I used Flora Plant Cream in this recipe. This isn’t a sponsored post, just genuine appreciation for a fantastic product. The plant cream available in Australia contains 30g of fat per 100ml, which is similar to regular thickened cream that typically has about 35g of fat per 100ml.
The Australian version’s ingredients include: ‘Lentil milk (water, lentil protein (1%)), vegetable oils (coconut, canola), sugar, modified corn starch, emulsifiers (sunflower lecithin, sugar esters of fatty acids, mono and diglycerides of fatty acids), stabilizers (guar gum, locust bean gum), natural flavorings, salt, color (beta-carotene).’
If you’re outside Australia, look for a vegan cream with similar ingredients and fat content for the best results. While I haven’t tested international versions, they seem to be quite similar to the one sold here.
International Readers
In the UK, Flora offers two varieties of plant cream: regular and double. For this recipe, opt for the double cream variety, which is closer to 30g of fat per 100ml.
I also found a similar product in the UK under the Elmlea brand. Just be sure to choose the 100% plant cream version, as there is another variety with buttermilk that could be confusingly labeled as an “alternative to double cream.”
In the U.S., Flora Plant Cream appears to be available in limited quantities. However, a comparable option is Country Crock Plant Cream, which also contains 30g of fat per 100ml. I couldn’t confirm the availability of Flora or Country Crock in Canada due to restrictions on browsing international supermarkets.
As for Europe, Flora Plant Cream is manufactured in Germany, but I couldn’t verify its availability there. This may be due to local search result prioritization based on my Australian location.
Regardless of where you are, ensure that your chosen vegan cream has at least 30% fat and a similar ingredient list to Flora Plant Cream. I can’t guarantee the same results if you use a different product.
Tips for your Ninja Creami vegan vanilla ice cream
- This recipe uses 300g of cream and 100g of water to achieve the right fat balance while maintaining a neutral, creamy flavor.
- One challenge with vegan cream is that it doesn’t suspend the vanilla as well as regular cream. I noticed that the vanilla bean paste tends to sink to the bottom of the Ninja Creami tub. You can address this by using vanilla extract, which is thinner, or by spinning the mixture twice—although this may soften it—or adding the vanilla just before processing.
- Another point to note is that vegan cream can leave a fatty film in your mouth if you eat a large amount at once. If this bothers you, consider making my strawberry ice cream with the vegan option instead; you can easily eat the whole tub without this issue.
- To prevent a hump in the center of your frozen tub that could damage the Ninja Creami blades, I recommend freezing the mixture with the lid off.
- Be careful with the sugar quantity, as too much will prevent the ice cream from solidifying properly. The recipe is already quite sweet, so I suggest sticking to the specified amount.
- I’m not sure if vegan creams in other countries are sweetened, so be sure to check the label and adjust the sugar accordingly.
- I prefer caster sugar for this recipe because it dissolves quickly, but regular white sugar can also be used—just expect it to take longer to dissolve.
Ninja Creami vegan cookies and cream
You can easily make a cookies and cream variation by adding 2-3 crumbled Oreos after the first spin. Oreos are accidentally dairy-free and vegan, making them a perfect addition.
However, be aware that there is some debate about American Oreos potentially containing bone char, a byproduct used in sugar processing. If you’re a strict vegan in the U.S., you may want to investigate this further. Oreos sold in other countries typically do not have this issue.
Gluten-free Oreos are also vegan, so you can make gluten-free, vegan cookies and cream ice cream if you prefer.
In Australia, gluten-free Oreos aren’t widely available, but there are alternatives in the free-from aisle of most supermarkets.
Conclusion
Crafting a delicious Ninja Creami vegan vanilla ice cream that stays true to the original flavor is no small feat. But with the Ninja Creami and Flora Plant Cream, it’s entirely possible. This recipe offers a creamy, indulgent treat that’s dairy-free, gluten-free, and vegan without compromising on taste or texture. Whether you’re a vanilla lover like me or simply exploring plant-based options. This Ninja Creami vegan vanilla ice cream is sure to satisfy your cravings. Remember to experiment with different vegan creams if you’re outside of Australia and enjoy the process of creating your perfect dessert!
faqs
The pint holds 16 oz (473 ml).
Freeze your mixture in the pint for 24 hours.
Process in the Ninja Creami using the appropriate setting.
Serve or store.
Possible causes: overfilled pint, uneven freezing, a faulty blade, or using the wrong setting.
More Ninja Creami Recipes
- High-Protein Ninja Creami (53g protein)
- Ninja Creami Strawberry Ice Cream (Vegan Option)
- Ninja Creami Chocolate Ice Cream
- Ninja Creami Vanilla Ice Cream
- Ninja Creami Mango Kombucha Ice Cream
- Ninja Creami coffee ice cream
- Ninja Creami Cookies and Cream Ice Cream
So, If you enjoy, please Follow my facebook page to be notified every time I publish a recipe!
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
Ninja Creami vegan vanilla ice cream
Ingredients
- 100 g caster sugar superfine or regular white sugar
- 100 g water
- 300 g Flora plant cream see notes
- 1-2 teaspoons vanilla bean paste or vanilla extract see notes
- A tiny pinch of salt
Instructions
- In a medium mixing bowl, combine the sugar and water. Stir until most of the sugar dissolves, which happens quickly with caster sugar.
- Add the Flora plant cream, vanilla, and salt to the bowl, and whisk until well combined.
- Pour the mixture into a 470ml Ninja Creami tub and freeze with the lid off for 24 hours.
- Once frozen, process the mixture in your Ninja Creami on the ice cream setting. If the texture is chalky, respin the mixture.
- Store any leftovers in the freezer with the lid on.
Notes
- Flora plant cream in Australia contains lentil milk, vegetable oils (coconut, canola), sugar, modified corn starch, emulsifiers, stabilizers, natural flavorings, salt, and color. It has 31g fat per 100ml. Look for vegan plant creams with a similar fat ratio and ingredient list in other regions, such as the USA and UK.
- Vanilla bean paste may sink in the vegan cream. Try using vanilla extract, which should blend better, or add the vanilla paste to the top of the frozen mixture just before processing.
- Large quantities of this ice cream may leave a coating in your mouth due to the nature of vegan plant cream. You might need to eat smaller amounts or simply accept this characteristic.
