Ninja Creami açai bowl recipe
Gluten free, vegan
Equipment
- NC300 Ninja Creami machine with 470ml size tubs
Ingredients
- 200 g frozen acai blocks (see notes)
- 100 g banana, just ripe
- 100 g frozen blueberries
- 2-4 teaspoons maple syrup or liquid sugar of choice, to taste (see notes)
- 25 g natural smooth peanut butter
- 100 g water
Instructions
- Blend all of the ingredients in a food processor or blender until smooth and vibrant purple.
- Pour the mixture into the 470ml Ninja Creami tub. It should come up to just under the fill line.
- Freeze with the lid off for 16-24 hours. Freezing with the lid off can help prevent a hump in the centre of the frozen mixture, which can damage your machine.
- When you're ready to eat it, process the mixture using the light ice cream function. It will probably be powdery on the first spin, so spin it again using the re-spin or light ice cream functions.
- The result should be a thick and creamy açai. You can serve it straight from the tub or divide into two bowls and top with açai toppings of your choosing.
- If you have leftovers, return them to the fridge with the lid on.
Notes
- I have only tested sweetened açai blocks because I initially didn't realise that they were sweetened and then I realised that sweetened was all that was available at my local supermarkets. You should be able to find unsweetened açai blocks in some Australian supermarkets or speciality stores.
- If you are using unsweetened açai, I recommend using 2-4 teaspoons of maple syrup to compensate. Sugar lowers the freezing temperature of ice cream which enables it to be processed and blended into a creamy and rich end result. Acai is also not a sweet ingredient per se, so adding a bit of sugar helps with both taste and texture.
- See notes in the body of the post for tips and suggestions.
- You can top your açai bowl (if you are making one) with whatever you like. I used fresh raspberries, banana, hemp seeds and pumpkin seeds.
Tried this recipe?Let us know how it was!