I am thrilled to share this e-book of dairy free/vegan Ninja Creami ice cream recipes. The flavours are inspired by classic breakfast spreads that we all know and love. They include:
- Vegan chocolate hazelnut Ninja Creami ice cream (using Vego spread)
- Vegan Biscoff Ninja Creami ice cream (not gluten free)
- Vegan jam and cream Ninja Creami ice cream
- Vegan peanut butter Ninja Creami ice cream
- Vegan brown butter Ninja Creami ice cream
Important notes before you buy
These recipes have been extensively tested as they are. I don’t recommend any substitutions as Ninja Creami recipes can be fickle and we need the perfect balance of fat to sugar to water. Some of these recipes have taken me months to perfect and I can’t offer substitutes at this time.
Xanthan gum is a critical ingredient in these recipes. It emulsifies the spreads and creamy ingredients together for a perfectly smooth, chewy and beautiful ice cream. There is no substitute here.
I don’t include cup measurements in these recipes because it is not an efficient way to make a Creami. Cups vary from country to country as well, so gram measurements are by far the best and most accurate way to make these recipes. I do not offer cup measurements in the e-book.
If your scales are not super sensitive, 2g xanthan gum is a heaped ¼ teaspoon. By heaped, I mean that you should free scoop the xanthan gum (ie: don’t press the spoon up against the packet as you scoop) and the xanthan gum should be domed over the top of the spoon.
The immersion blender is key for the brown butter recipe. It emulsifies the butter into the mixture for a smooth and delicious ice cream. I found versions of the recipe where I didn’t do this resulted in slightly gritty texture. This is because the tiny droplets of fat hadn’t fully emulsified into the mixture.
With the Vego and Biscoff flavours, I have only tested the name brand. You will need to ensure, if you plan to experiment, that the fat and sugar content of other brands is pretty much the same. I can’t guarantee any off-brand results.
Notes on the vegan cream
I have only used these recipes using Flora Plant Cream. The plant cream here in Australia contains 30g fat per 100ml. This is roughly on par with regular thickened cream, which is generally around 35g fat per 100ml.
The Australian version uses the following ingredients: ‘Lentil milk (water, lentil Protein (1%)), vegetable oils (coconut, canola), sugar, modified corn starch, emulsifiers (sunflower lecithin, sugar esters of fatty acids, mono and diglycerides of fatty acids), stabilisers (guar gum, locust bean gum), natural flavourings, salt, colour (beta-carotene).’
If you’re based overseas, use a vegan with similar ingredients and proportions to the above for best results. Although I haven’t tested the versions overseas, they do seem to be very similar to the variety sold here in Australia.
International readers
In the UK, there are two varieties of Flora plant cream – regular and double. You want to stay as close to 30g per 100ml fat as possible, so choose the double cream variety.
In researching, I came across Elmlea brand plant cream which also has a very similar ingredients list to Flora Plant cream. Make sure you choose the 100% plant cream version, though, as there seems to be a buttermilk version with a confusing name – ‘alternative to double cream.’
In America, it seems as though there is some Flora plant cream available in a limited capacity. However, it also appears that there is a variety from Country Crock that has similar ingredients to the Flora plant cream I used. It contains 30g fat per 100ml. I couldn’t tell if Canada has Country Crock or Flora plant cream available because their supermarkets have blocked international users from browsing.
I couldn’t find much information on the availability of vegan cream in Europe. Flora plant cream is made in Germany but I actually couldn’t determine whether it is available for sale there. I suspect that is to do with the fact that I live in Australia and I end up getting more local search results.
Either way, make sure your cream is at least 30% fat and has a similar ingredients list to the cream I have used. I can’t guarantee results that use something different. I have not tested coconut cream or any other vegan alternative.
Terms and conditions
- The price of this e-book is in Australian dollars. You will be charged in your own currency in accordance with exchange rates set by your bank.
- This e-book is non-refundable.
- All rights reserved. No part of this publication may be reproduced, published, resold or shared in any forms or by any means without the express permission of the author, Georgia McDermott.
- This e-book is not intended to diagnose or treat, or to replace professional medical advice.
- Links to the e-book expire within 24 hours. Please download the e-book to your desired device (computer, tablet) within 24 hours.
