Vegan Vanilla Sea Salt Ice Cream (Ninja Creami)

Vegan Vanilla Sea Salt Ice Cream Recipe (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, 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
• 1/2 tsp salt
• 2 tsp vanilla extract
• 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. Put the lid on and transfer to a freezer for at least 12 hours or overnight.
4. Before blending, run the sides 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." 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.