Vegan Orange Creamsicle Ninja Creami
Let's turn the classic orange creamsicle dessert into a dairy free ninja creami ice cream. This vegan and gluten free treat is easy to make and perfect for winter or summer!
Servings 1 pint
Equipment
Ingredients
- 1 cup orange juice
- 1 cup full fat coconut milk
- 1-2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- pinch of salt
- 1 scoop protein powder* optional
Instructions
- Whisk or blend all of the ingredients together (you can use an immersion blender or regular blender).
- Pour the ice cream base into a Ninja Creami pint container to the max fill line. Add the lid and freeze for 12-24 hours. Ninja recommends 24, but I find 8-12 will suffice if you just can't wait that long!
- When ready to spin, microwave the base for 40 seconds or run the outside of the Ninja Creami container under hot water for a couple minutes. This helps soften the base so you don't have to re-spin it as much.
- Place the pint in the outer bowl and add the outer bowl lid. Spine on the lite ice cream setting.
- If the ice cream is crumbly after the first spin, add a splash of milk or OJ (about ½-1 Tbsp) and re-spin until smooth.
Notes
*Use code LEMONSNLYME20 for 20% off. The pea protein helps with texture too, so if you don't use it then I suggest adding a tablespoon of cream cheese (vegan or regular)
Re-freeze leftovers by smoothing out the top. Follow the same directions to spin leftover ice cream.