Vegan Ninja Creami Salted Caramel Ice Cream Recipe
Ingredients:
1 cup cashew milk or soy milk
1 cup coconut milk
1/2 cup maple syrup
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1 scoop vegan protein powder
1/4 teaspoon xanthan gum
1/4 cup caramel sauce (you can put it on top after too)
1/4 cup mix-ins (cashews, pretzels, etc) Must be done after
Instructions:
Mix the base: In a Ninja Creami pint container, add the protein powder, vanilla extract, xanthan gum, salt, caramel sauce if you’re adding it now, and maple syrup. Pour in your plant-based milks to just below the fill line . Mix thoroughly using a whisk, fork, strong milk frother, or immersion blender until fully combined and smooth.
Freeze flat: Freeze with the lid off for 24 hours, or until completely solid. This helps the mixture freeze flat and evenly (no hump!). Once frozen, pop the lid on for longer storage.
Spin it: Remove from the freezer and run the outside of the container under hot water for 1-2 minutes to help prevent icy edges. Insert into the Ninja Creami and select the "Lite Ice Cream" setting.
Re-spin if crumbly: If the texture is dry or powdery, add a splash (1-2 tablespoons) of plant-based milk and press "Re-spin." Repeat if needed until creamy.
Optional mix-ins: Want to level it up? After the final spin, dig a hole in the center and add 1-2 tablespoons of your desired mix-ins (see notes for ideas). Return the container to the machine and press the "Mix-in" button.