Vegan Salted Caramel Ice Cream (Ninja Creami)
This vegan salted caramel ice cream is made from dates for a healthy, refined sugar free treat made easily in the Ninja Creami. It's delicious, creamy, and the perfect balance of sweet and salty
Servings 1 pint
Equipment
Ingredients
- 6-8 Medjool dates pitted
- ½ cup dairy free full fat yogurt* or coconut cream
- 1 cup dairy free milk*
- 1 teaspoon flaky sea salt plus more for topping
- 1 teaspoon vanilla extract
Instructions
- If dates are firm, soak them in hot water for 10 minutes to soften them.
- Blend all the ingredients together, except for the salt, until smooth in a high speed blender or food processor. Whisk in the salt.
- Pour ice cream mixture into a Ninja Creami pint container to the max fill line, place storage lid on top, and freeze for 12-24 hours. Be sure the pint is sitting on a level surface in the freezer.
- Before spinning, microwave the ice cream base for 30 seconds or run the outside under hot water for a minute.
- Add the pint to the Ninja Creami container and add the outer bowl lid.
- Spin on the lite ice cream setting. If the ice cream is chalky after the first spin, add a splash of milk and re-spin until you have a creamy ice cream.
- Serve sprinkled with a little extra flaky salt on top.
Notes
*Or use 1.5 cups of full fat coconut milk instead