Vegan pumpkin Ninja Creami ice cream
Egg free, dairy free, vegan
Equipment
- NC300 Ninja Creami machine with 470ml size tubs
Ingredients
- 200 g pumpkin puree (see notes)
- 125-150 g coconut sweetened condensed milk (not evaporated milk or any other non-sweetened canned dairy product (see notes)
- 100 g Flora Plant Cream (see notes in body of post for international options)
- 75 g water
- 1 - 2 teaspoons pumpkin spice, to your tastes
- Pinch of fine salt
Instructions
- Combine all the ingredients in a medium mixing bowl. Very gently whisk to avoid to agitating the vegan cream which becomes foamy very easily. You can also simply use a spoon and stir until combined.
- Pour the mixture into your 470ml Ninja Creami tub. Place into the freezer with the lid off for 16-24 hours. Leaving the lid off can help minimise the mixture developing a frozen hump in the centre which can damage the machine.
- When you are ready, process the mixture once using the ice cream function. I find this mixture only needs to be processed once, but you can re-spin if necessary.
- Return any leftovers to the freezer with the lid on.
Notes
- I have tested Libby's and homemade pumpkin puree in this recipe. I found homemade pumpkin puree to be sweeter, so if you are using homemade and don't have a sweet tooth I recommend using 125g sweetened coconut condensed milk instead of 150g.
- You can experiment with dropping the coconut condensed milk back to 100g if you like. I haven't tried it but I suspect it will work.
- Not all sweetened coconut condensed milk is created equal. Look for a brand with coconut milk and cane sugar - not coconut sugar. The coconut sugar version gives off too strong of a flavour and isn't suitable here. In Australia, I recommend Pandaroo brand.
- If you'd prefer not to use sweetened coconut condensed milk, make the vegan version of my maple pumpkin Ninja Creami recipe.