Ninja Creami vegan vanilla ice cream
Ninja Creami vegan vanilla ice cream is a creamy, dairy-free, and gluten-free dessert made with Flora Plant Cream. This recipe delivers a rich vanilla flavor without coconut or other overpowering tastes, perfect for those seeking a plant-based alternative.
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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.
Nutrition
Calories: 200kcal | Carbohydrates: 17g | Protein: 1g | Fat: 16g | Saturated Fat: 11g | Sodium: 50mg | Sugar: 16g
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