Vegan Vanilla Bean Ice Cream (Ninja Creami)

Vegan Vanilla Bean Ice Cream (Ninja Creami)

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Yield: 1 pint

Author: Hudson Stepper

Ingredients

• 1 cup unsweetened soy milk
• 1 cup unsweetened coconut milk (with any cream at the top)
• 1/2 cup granulated white sugar
• 1 tbsp vanilla bean paste
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp xanthan gum

Instructions

1. Whisk or blend everything except the xanthan gum in a small pot. Bring it to a simmer.
2. Using an immersion blender, create a vortex by blending, then carefully sprinkle in your xanthan gum so it doesn’t clump.
3. Blend until slightly frothy. You want the ice cream base to have as much air as possible 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. Serve and enjoy!