Vegan Vanilla Sea Salt Ice Cream (Ninja Creami)

Vegan Vanilla Sea Salt Ice Cream Recipe (Ninja Creami)

Print

With ImageWithout Image

Yield: 1 pint

Author: Hudson Stepper

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

Ingredients

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

Instructions

1. Add everything except the xanthan gum 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.

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.