Welcome to the world of tasty desserts! Today, I’m excited to share a simple recipe for Ninja Creami Keto Coffee Ice Cream. This treat combines the bold flavors of coffee with a creamy texture, and the best part? It’s low-carb and keto-friendly! If you love classic coffee ice cream, you’ll enjoy this guilt-free version. With your Ninja Creami, making this frozen delight at home is a breeze. Let’s get started!
What You Need to Know
Here’s a quick overview of the recipe:
- Prep Time: About 10 minutes. Just remember to freeze it for at least 24 hours for the right texture.
- Servings: This recipe makes 2 servings—perfect for sharing or enjoying over a couple of days. Want more? Just multiply the ingredients for the Ninja Creami Deluxe or use the conversion button for the standard model.
- Skill Level: This is an easy recipe! If you can blend and press a few buttons, you’re good to go.
- Equipment: You’ll need a Ninja Creami (or Ninja Creami Deluxe) and a blender or food processor. Don’t have a Ninja Creami? You can use an ice cream maker, but the results may vary.
- Meal Prep Tip: This ice cream is great for meal prep. Blend the ingredients ahead of time and freeze them until you’re ready to enjoy!
Ingredients
Let’s gather what you need for this tasty ice cream:
- 1 ½ cups unsweetened vanilla almond milk: This is the base. You can swap it for any unsweetened nut or coconut milk you like.
- 3 tablespoons Swerve Confectioners Sweetener: This sweetener makes it taste great without the carbs. You can also use erythritol or monk fruit sweetener.
- ⅓ scoop Quest Vanilla Milkshake Protein Powder: This adds protein and flavor. Any low-carb vanilla protein powder will work.
- 1.5 grams Starbucks VIA Instant Pike Place Roast Medium Roast Coffee (half packet): Instant coffee gives it a rich taste. You can use any instant coffee or cooled brewed coffee.
- ¼ scant teaspoon guar gum: This helps make the ice cream creamy. If you don’t have guar gum, xanthan gum is a good substitute.
Make sure all your ingredients are at room temperature for easier blending!
Making Your Ice Cream
Let’s create this delicious ice cream step by step:
Blend Everything Together: Add all your ingredients to a blender or food processor. Blend for about 1-2 minutes until everything is smooth and well mixed. You want it creamy with no lumps. If it smells great, you’re doing great!
Freeze the Mixture: Pour the mixture into a Ninja Creami pint container. Seal it tightly and place it in the freezer. Let it freeze for 24 hours to get that perfect texture.
Transform in the Ninja Creami: Once frozen, take off the lid and put the container in the Ninja Creami outer bowl. Install the paddle and lock it in. Choose the Lite Ice Cream mode and watch it transform into creamy ice cream!
Check and Respin if Needed: After it stops spinning, check your ice cream. If it’s still powdery, give it a respin until it’s nice and creamy.
Customize Your Ice Cream
This recipe is super versatile! Here are a few ways to make it your own:
- Vegan Option: Swap almond milk for coconut milk and leave out the protein powder or use a plant-based one.
- Add Some Spice: Want to kick it up a notch? Add a pinch of cinnamon or nutmeg for extra flavor.
- Mix-Ins: Make it fancier by adding chopped dark chocolate or sugar-free chocolate chips after blending.
- Seasonal Variations: Try pumpkin spice in the fall or fresh berries in the summer for a fruity twist!
Serving and Storing
Now that you’ve made your keto coffee ice cream, here’s how to serve and store it:
- Serving Ideas: Serve your ice cream in chilled bowls or cups. Top it with whipped cream or a sprinkle of cocoa powder for an elegant touch.
- Great Pairings: Enjoy it with fresh berries or nuts for added flavor and texture.
- Storage Tips: Store leftovers in an airtight container in the freezer for up to two weeks—though they probably won’t last that long!
- Scooping Tips: If your ice cream gets too hard, let it sit at room temperature for about 10 minutes before scooping.
- Meal Prep Reminder: Remember, this ice cream is perfect for making ahead! Just keep in mind the freezing time.
With this guide, you’re all set to make delicious Ninja Creami Keto Coffee Ice Cream! It’s not just about the ice cream; it’s about enjoying the process of creating something special from scratch. Enjoy every bite!
PrintNinja Creami Keto Coffee Ice Cream
Indulge in a creamy, low-carb dessert with this Ninja Creami Keto Coffee Ice Cream! Perfect for coffee lovers on a keto diet, this delightful treat combines the robust flavor of coffee with a smooth, ice cream texture. Easy to make and satisfying, it’s an energizing dessert that fits seamlessly into your healthy lifestyle.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 24 hours 10 minutes (including freezing)
- Yield: 2 1x
- Category: Dessert
- Cuisine: Keto
Ingredients
- 1 ½ cups unsweetened vanilla almond milk
- 3 tablespoons Swerve Confectioners Sweetener
- ⅓ scoop Quest Vanilla Milkshake Protein Powder (about 10 grams)
- 1.5 grams Starbucks VIA Instant Pike Place Roast Medium Roast Coffee (half packet) or other instant coffee
- ¼ scant teaspoon guar gum
Instructions
- Blend Ingredients: In a blender, combine the almond milk, Swerve sweetener, protein powder, instant coffee, and guar gum. Blend until smooth and well mixed.
- Freeze: Pour the mixture into a Ninja Creami pint container. Seal with the lid and freeze for at least 24 hours.
- Churn in Ninja Creami: After freezing, remove the lid and place the container in the Ninja Creami outer bowl. Attach the paddle to the lid and lock it into place. Select the Lite Ice Cream mode and let it churn.
- Respin if Needed: Once churning is complete, check the texture. If it’s crumbly, place it back in for a respin until you achieve a smooth consistency.
Notes
- Serving Suggestions: Serve in chilled bowls topped with whipped cream or a sprinkle of cocoa powder for an elegant touch.
- Tips & Tricks: For a sweeter taste, adjust the sweetener to your liking before freezing. If your ice cream is too hard after freezing, let it sit at room temperature for about 10 minutes before scooping.
- Storage/Reheating Instructions: Store leftovers in an airtight container in the freezer for up to two weeks. If it becomes too hard, allow it to soften slightly before serving.
