This Ninja CREAMi vegan ice cream may become your new favorite “nice cream”!
Made with a few key (even secret!) ingredients, this vegan ice cream recipe is not just delicious – but quite simple to prepare.
Even better, this ice cream doesn’t have even one slice of banana… and not a drop of coconut milk or other coconut products. (No hate on bananas, it’s just they make all nice creams taste the same. No hate on coconut either, but people hate on my recipes when they include coconut! So, I take a breather from coconut comments and reviews.)
And, as much as I love chocolate… I don’t always want chocolate ice cream. In fact, vanilla ice creams are my favorite (unless the ice cream has some chunky bits of cookie or caramel swirl goodness in it – chocolate or vanilla that’s a bonus). I regularly have Nora’s ice cream in my freezer, and when I can get in a US grocery shop… Wicked vanilla.
Actually, I have more than a *little* selection of vegan Ice creams in my freezer. I love trying new vegan ice cream brands that make their way to stores – and consider it my duty as a vegan foodie to know all the flavors. 🤩
Trouble is, for me anyhow, a great many popular vegan ice cream brands include pea protein as an ingredient. I’m not sure why, maybe as a filler or to make the ice cream look more nutritious. (I mean, it’s ice cream, I don’t think we need to look at protein count). 🤷🏻♀️
So, I scour ingredient labels to buy varieties that don’t have pea protein – and there are only a few! Which is why making ice cream at home is so brilliant. Not only can you avoid those sneaky troublesome ingredients, you can also tweak the amount of sweetener, or add other flavors and add-ins as you like.
Up until this Ninja CREAMi machine hit the market, making vegan ice cream was possible, but not simplified. Since many vegan ice creams use bananas or other whole foods ingredients, when they are frozen after churning, they turn rock-hard!
Enter the Ninja CREAMi, which takes that rock-hard vessel and turns it into luscious and unbelievably dreamy ice cream.
When I got this machine, I knew the first vegan ice cream recipe I wanted to make with it would be vanilla. I think vanilla is often overstepped to create a chocolate or nutty version of vegan nice cream. Probably because bananas are usually in the base and so chocolate and nuts help to balance the flavor (and mask the color when bananas oxidize).
Special Offer Note: As I’m finishing this post, Ninja has released their Black Friday offers. Link through for a super deal on the CREAMi!
When I finished this recipe, our youngest daughter, Hope, said “Mom, I think this is the best ice cream you’ve made“. 💚
I won’t disagree! It’s delicious and really simple to prepare the blend.
The secret ingredient? Come on, guys… you know me…
Yep. Sweet Potatoes.
Not orange sweet spuds, but yellow. Preferable Hannah sweet potatoes, but Murasaki can also be used. I explain more in my video (and also show how to use the Ninja CREAMi):
In addition to the yellow sweet potato, that small amount of oat flour is a must. It brings a thick, creamy texture that only oat flour can offer. And, using flour instead of oats allows for a smoother texture if you don’t have a high-powered blender.
But, if you are shopping for a high-powered blender, this is a great time to get one! Use this Blendtec discount code for an additional 20% off: YAY-BLENDTEC
Now it’s time to get to this ice cream… before it melts!
Yep, catch THAT drip! 😍 x Dreena
NOW try this ice cream with my dreamy vegan fudge sauce!
Vanilla Bean Ice Cream
Ingredients
- 1 cup cooked yellow sweet potato flesh not orange
- 1 1/4 cups plain or vanilla non-dairy milk
- 1/2 cup soaked cashew pieces
- 1/4 – 1/3 cup light unrefined sugar see note
- 2 tbsp oat flour
- 1/4 tsp vanilla bean powder
- 1/4 tsp sea salt
Instructions
- In a blender, add all ingredient and puree until very smooth, stopping to scrape down blender bowl once or twice as needed. Transfer mixture to a CREAMi container and freeze (see note). Once fully frozen, place in CREAMi machine and set to ice cream function, running through that cycle twice. Serve! Once at an easily scoopable, smooth texture, serve!
Allison C says
I was hoping to wow my family with this on Thanksgiving. Unfortunately it had a distinct potato aftertaste. The texture was great, though, very smooth. I used the Japanese potatoes from Trader Joe’s and cooked them by boiling. The recipe does not specify how to cook the potatoes, I wonder if this makes a difference. It also drives me nuts when vegan recipes call for “non-dairy milk,” since there is a tremendous amount of variation here. I used vanilla soy milk. Will maybe try cashew.
Dreena Burton says
Hi Allison, I always oven-bake my sweet potatoes, roasting them whole. I don’t use the ones from Trader Joe’s, I find them drier and darker, so that is perhaps why the texture was off. I go over that in my video. And, I used to specific which non-dairy milk, but had too many questions like “can I use almond instead of soy”, etc, etc.
Ellen says
This is absolutely the best Ninja creami vegan ice cream ever. I’ve made it several times and my hubby says it’s “amazingly rich” which considering it has no dairy etc in it and only a modest amount of nuts, is magical. Such a delicious special treat, thank you! 🙂
Dreena Burton says
Thank you so much for the glowing review, Ellen!
Melissa says
I just tried this recipe after watching your video a few days ago. This is a really great recipe. I used vanilla bean paste instead of powder, as that is what I had on hand, otherwise making the recipe as stated. I will say it has a distinct flavor. Not sure if that flavor comes from the sweet potato or the cashews, so to me, seems like a better base for other flavors rather than a vanilla ice cream. I ended up mixing in (and re-blending) decaf coffee granules….a delicious coffee ice cream. I think it would be a great base for a butter pecan style ice cream too. My favorite part of this recipe is the texture! So smooth! I have limited experience with recipes and the Ninja Creami but the texture of this recipe was a very pleasant surprise! I’ll be making this again, and experimenting with different add ins and using vanilla bean powder instead of paste.
Dreena Burton says
Hi Melissa, thanks for the detailed note and I love your ideas – butter pecan is calling me!
Natalie says
Do you have a vanilla ice cream recipe that uses no refined sugar?
Dreena Burton says
Hi Natalie, what would you like to use in it?
Beth says
Hi Natalie, I use monk fruit sugar in this recipe and it works well. Been working with a Nutritionist and she recommends Micro Ingredients brand monk fruit sugar with allulose which you can buy at Amazon. Hope this helps!
Beth says
OMG, this recipe rocks my world! I was a confirmed ice cream-aholic before committing to a WFPB lifestyle 6 years ago. Ice cream was the only thing I missed from the SAD diet so now I don’t have to miss anything 🙂 I eat this almost every night and am having a blast adding different flavors to it – one of my favorites is coconut almond (2 tsp. coconut extract and 1 tsp. almond extract). Another is chocolate raspberry (1/4 cup cocoa powder and 3 Tbsp. raspberry jam). Thank you SO much Dreena for bringing ice cream back into my life!!
Dreena Burton says
YAY! Thanks so much, Beth, I’m just delighted you are loving this recipe so so much. Ice cream is my jam too, so I get it. 🙂 Thanks for the ideas and the glowing review.
Ellen says
Could you use an ice cream machine that has a blade to make this? I want to try but I don’t want to waste the ingredients if it doesn’t work.
Sue K says
Do you find Hannah’s in Canada? I’m in Ontario and have never been able to fine them here. I did try them in the U.S. and really liked them.
Dreena Burton says
Hi Sue, yes we have them here, though I have heard they are difficult to find in some areas. Try Loblaws, or a veg/fruit market (independent from a grocery store).
Sheramy says
We have made this at least five times now using it as a base for other flavors. It is wonderful! Our favorite is adding 1 1/2 Tbsp of instant coffee for coffee ice cream (2T of cocoa powder is a great add too!)
Amber says
Great idea for other flavors!
Liz says
Thanks for the add in ideas and specific amounts. I love this vanilla ice cream recipe and have played around with adding two of my favorite flavors, coffee and chocolate. Your measurement info. is really helpful!
Brenna says
I’m coming back to comment again just because I want to add that if you can get Hawaiian sweet potatoes (whitish on the outside, deep purple on the inside — check your Asian market), they make this ice cream a beautiful lavender color, and I think the taste is just as good or maybe even better! I grab the Hawaiian sweet potatoes when I can, bake them, freeze them in 1-cup portions, and then keep them on hand to make this ice cream any time.
Jan Herrbach says
Deena, I want to try this recipe, but, who sells plant-based waffle cones, or is it easy to make them?
Dreena Burton says
Hi Jan, you can find sugar cones very easily vegan, and there are some waffle cones and bowl products that are vegan (we have a local brand that is). You’ll have to check the ingredients on the label. There are also some vegan recipes online. Of course, you can make the ice cream and just enjoy without the cones as well. Hope that helps!
Eileen says
This was the first ice cream I made in my Ninja Creami and it’s the best! I made my first one with orange sweet potatoes (I know) and with the coconut sugar, it looked and tasted like butterscotch or the butter rum flavor of Life Savers. It was fine but not what I hoped for and not what you intended. I got myself some white flesh sweet potatoes (Japanese?) and it was much better. I also tried half sweet potato and half banana, which came out pretty good, as my husband didn’t like the idea of sweet potatoes in his ice cream. Next time I used 5 Medjool dates in place of the coconut sugar along with the correct sweet potato and I am so-o-o-o-o satisfied. This will be my go-to recipe from now on. Also, I have “fixed” the taste of some too chocolaty slightly off tasting ice cream that I tried, not your recipe, with your “secret ingredient” 2 tablespoons of oat flour. That and the cashews I believe help to make this so very creamy and luscious. Thank you very much for this recipe.
Dreena Burton says
Thank you Eileen for this wonderful feedback. I’m so happy you are loving the recipe!
Dominique Vaillancourt says
Holy moly this ice cream is luscious ! Where I live, Japanese sweet potatoes are hard to come by so when I got my hands on some, I immediately tried the recipe. I have had my Creami for close to a year now and I do not like coconut milk. I follow chef AJ’s way of eating. So I was so happy about the result. Thanks Dreena ! I ate it with some nectarine crisp ! Unbelievable !
Dreena Burton says
Thanks Dominique, I’m planning a few more similar recipes, stay tuned!
Anne says
This recipe is spectacular! It comes out creamier and richer than the standard vanilla recipe from the ninja Creami recipe booklet using real dairy. Just made it for my husband who is very picky and he loved it, thought it tasted very close to regular vanilla ice cream. I used regular granulated sugar in this recipe and regular vanilla extract, the powder is on order. The rest of the recipe I followed exactly.
Dreena Burton says
Thanks Anne for the glowing review! That’s so cool that you also tried the recipe from the booklet and found this one so rich and creamy. Love that! Thank you
Robin says
Hi, really looking forward to trying!!! I don’t have a Creami, but do have a Vitamix. I am hoping just using my vitamix, freezing will be enough to enjoy. My question is the rectangular glass container you have in your picture. I’m looking for a glass, freezable, ice cream container. Any recommendations?
Janet says
What could I use in place of the cashews (allergy)?
Dreena Burton says
Hi Janet, I don’t have a substitution here, sorry. I have a lot of recipes in my new book with nut substitutions.
Jen says
How would you modify this to make it into peppermint stick ice cream? Would you add in some crushed peppermint candy? Do you think adding peppermint extract would work?
Lee says
I did exactly this last year for Christmas— and just bought crushed peppermint candy for this year’s batch! I add peppermint extract along with the candies and a touch a red food coloring to give it a faint pink hue. Absolutely delicious. My family loves it!
Angie Dugan says
I couldn’t find your note about the sugar…. is it ok to eliminate it?
Dreena Burton says
Hi Angie, my notes got “lost”! Now added. I wouldn’t eliminate it altogether, the ice cream won’t have enough sweetness with the sweet potato alone, and the mixture won’t taste as sweet after freezing.
Linda says
Hello Dreena,
I enjoyed viewing your Ninja ice cream session Dec. 3, 2022.
Can the ice cream be made in a food processor?
My Vitamix just passed on and I need to replace it so now I am thinking of investing in a Ninja machine!!
All these exciting new discoveries I am making since learning about and your cook books very recently.
You are a wealth of information!!! I am so appreciative of all that I am learning from you! Thank you so much!
Dreena Burton says
Hi Linda, thanks for the note and sorry for my late reply! So, the thing with the Ninja is that it takes that hard block of ‘refrozen’ blend and churns it easy (though somewhat noisily) into soft serve consistency. So, it’s not the pureeing per se but it’s ability to churn the frozen mixture after blending. Does that help? And thanks for those kind words, I love learning!
Jodi says
So excited to try this recipe! I just bought a Ninja Creami, and I love vanilla nice cream!! Thank you!
Brenna says
I made this based on what I could tell from your video, and somehow I managed to guess right. It’s delicious! I only had a Japanese sweet potato on hand at the time, so I’m looking forward to trying it with a Hannah yam instead. I happened to have some of your fudge sauce (from DKK, I think) in my freezer, and that was wonderful on top! I’m so glad you’re diving into the Ninja Creami world, because we need all the healthy ice cream recipes we can get down here in Texas!
Lyn says
I thought the advantage to the Creami was to not have to use your blender? Couldn’t you have blended the initial ingredients in it?
PS – I have asked Santa for mine. 🙂
Jen says
I made this to go with our Thanksgiving desserts. I didn’t have the vanilla powder, instead I scraped out a vanilla bean pod and used that. I also used 2 Tbsps Lakanto sweetener instead of sugar. The ice cream was creamy, rich, and delicious!
Dreena Burton says
Wow, you got right to it! I love that, thanks Jen. I’m so happy you were able to enjoy it for Thanksgiving, just sweet. Thank you for the ⭐️⭐️⭐️⭐️⭐️ review!
Julia says
Thank you! It’s the perfect timing, I have just got my Creami today. And vanilla is my favourite flavour!
Dreena Burton says
So fun! Vanilla is my fave too. 🙂
Jenna says
Since all ingredients go into the blender, could you use rolled oats instead of oat flour?
Dreena Burton says
Hi Jenna, if you have a high-powered blender, yes you can do that. I use oat flour in case people don’t have a powerful blender to ensure it gets well mixed. You will need to adjust a little, though, since 2 tbsp of oats is not quite the same as condensed 2 tbsp of flour.