Ninja Creami Coconut Vanilla Ice Cream

Name: Ninja Creami Coconut Vanilla Ice Cream
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2.5 cup coconut milk (full fat); 2 whole medjool dates (for sweetness); 1 scoop vanilla protein powder; 2 tbsp coconut flakes (unsweetened); 2-3 tsp almond milk (optional, for respinning); 1-2 tbsp dark chocolate chips (optional for magic shell)

A creamy coconut milk-based ice cream made with vanilla protein powder and medjool dates, frozen and spun in a Ninja Creami machine. Optional dark chocolate magic shell topping.

495 min total4 servingsAmerican

Calories

238

Protein

Carbs

28g

Fat

11g

Ingredients

2.5 cup coconut milk (full fat)
2 whole medjool dates (for sweetness)
1 scoop vanilla protein powder
2 tbsp coconut flakes (unsweetened)
2-3 tsp almond milk (optional, for respinning)
1-2 tbsp dark chocolate chips (optional for magic shell)

Instructions

1
Make the ice cream base. Add the coconut milk, dates, protein powder, and coconut flakes to a blender. Blend until smooth. Small bits of dates may remain if your blender is not high speed; you can strain them out or leave them in.
2
Freeze the ice cream base. Pour base into the Ninja pint container right up to the max fill line. Place storage lid on the container and freeze for a minimum of 8 hours (Ninja recommends 24 hours).
3
Mix the ice cream. Once the base is frozen, place the pint container in your Ninja Creami and select the Lite Ice Cream function for the first spin.
4
Respin the ice cream mixture. Once the first cycle is complete, respin to make it super creamy and remove ice crystals. Add about 2-3 tsp additional almond milk just before respinning to help achieve the desired texture.
5
Optional: Make the magic shell. Melt 1-2 tbsp dark chocolate chips in a microwave-safe bowl in 10-second increments until fully melted. Pour over the scooped ice cream in a bowl; the shell should harden almost immediately. Sprinkle with additional coconut shreds and enjoy.