Vegan Cinnamon Toast Crunch Ice Cream (Ninja Creami)

Vegan Cinnamon Toast Crunch Ice Cream (Ninja Creami)

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Yield: 1 pint

Author: Hudson Stepper

Prep time: 5 MinInactive time: 12 H & 5 MTotal time: 12 H & 10 M

Ingredients

• 1 cup unsweetened full-fat coconut milk (including any cream at the top)
• 1 cup unsweetened soy milk
• 1/4 cup light brown sugar or maple syrup
• 1/4 cup granulated white sugar
• 2 tsp vanilla extract
• 1 1/2 tsp cinnamon
• 1/4 tsp salt
• Topping: Cinnamon Toast Crunch

Instructions

1. Add everything except the xanthan gum and Cinnamon Toast Crunch into a small to medium-sized bowl, and then blend with an immersion blender until combined.
2. While creating a vortex through blending, carefully sprinkle in your xanthan gum so it doesn’t clump.
3. Blend until foamy and very bubbly. You want the ice cream base to be very thick and frothy so it incorporates as much air before freezing.
4. Put the lid on and transfer to a freezer for at least 12 hours or overnight.
5. Before blending, run the sides of the frozen pint under warm water for a minute to prevent frosty edges.
6. Remove the lid and place it in the Ninja Creami, then blend on “lite ice cream." If crumbly, add a tablespoon of soy milk and re-spin.
7. Once you have the consistency that you want, top with as much Cinnamon Toast Crunch as you like and enjoy!