Vegan Ninja Creami Vanilla Sea Salt Ice Cream

Vegan Ninja Creami Vanilla Sea Salt Ice Cream Recipe

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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 soy milk or cashew milk
• 1 cup coconut milk (including any cream at the top)
• 1/2 cup light brown sugar or maple syrup
• 1/2 teaspoon sea salt
• 2 teaspoons vanilla extract
• 1/4 teaspoon xanthan gum

Instructions

1. Add everything except the xanthan gum into the Ninja Creami pint and then blend with an immersion blender until combined.
2. Carefully sprinkle in your xanthan gum so it doesn’t clump, then blend again.
3. Put the lid on and transfer to a freezer for at least 12 hours or overnight.
4. Run the side of the frozen pint under warm water for a minute to prevent frosty edges.
5. Remove the lid and place it in the Ninja Creami, then blend on “lite ice cream," and if crumbly, add a tablespoon of soy milk and respin.

Notes

The Ninja Creami pint will be slightly overfilled, but it is helpful because, when spun, the ice cream will be pushed to the sides. This creates a perfect hole for adding mix-ins. You can then put the ice cream back into the Ninja Creami and press the "mix-ins" button to evenly distribute your mix-ins.