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).
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, I highly recommend a . Pro tip: Shop . These units are brand new housing with a reconditioned motor – basically brand new for a sweet deal.
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!
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.
Tiffany says
Same for us – I’ve read that sunflower seeds (and perhaps other seeds?) can be a good substitute but I haven’t tried this yet. I was thinking the same thing – maybe omitting them?
Dreena Burton says
Hi Tiffany, sorry for the delay! I don’t love the flavor of sunflower seeds, personally. I’d opt for a combo of pumpkin with sunflower if you want to try a nut-free version, or try another nut if you can use something else, like macadamia or almond. Hope that helps!
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!