Ninja Creami Dairy-Free Chocolate Ice Cream
This rich and creamy dairy-free chocolate ice cream is a game-changer for plant-based dessert lovers. Made with almond milk, coconut milk, and natural sweeteners like medjool dates, this recipe delivers indulgent chocolate flavor with a velvety texture—all thanks to the magic of the Ninja Creami. Perfect for vegans or anyone craving a healthier frozen treat!
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 8–24 hours 10 minutes (includes freezing)
- Yield: 4 scoops 1x
- Category: Dessert
- Cuisine: Vegan, Dairy-Free
Ingredients
- 1 cup almond milk (or chocolate almond milk)
- ¾ cup canned full-fat coconut milk
- 2 medjool dates, pitted
- 1 scoop chocolate protein powder
- 2 tbsp unsweetened cocoa powder
- Pinch of sea salt
Instructions
- Blend the Base: Combine almond milk, coconut milk, dates, protein powder, cocoa powder, and sea salt in a blender. Blend until smooth. If your blender leaves small bits of dates, you can strain the mixture or leave it as is for added texture.
- Freeze the Mixture: Pour the blended base into a Ninja Creami pint container, filling up to the max fill line. Secure the lid and freeze for at least 8 hours (preferably 24 hours for optimal results).
- Process in Ninja Creami: Once frozen solid, place the pint into the Ninja Creami machine and select the “Lite Ice Cream” setting. Let it process through one full cycle.
- Re-spin for Creaminess: If the ice cream looks crumbly after processing, add 2–3 teaspoons of almond milk over the top and press “Re-spin.” This will create a smooth, creamy texture.
- Optional Mix-ins: Add toppings like dairy-free chocolate chips or nuts using the “Mix-In” setting—or enjoy it plain!
Notes
Serving Suggestions:
Serve in chilled bowls or waffle cones for a classic treat. Garnish with fresh mint leaves or drizzle with melted dark chocolate for an elegant touch.
Tips & Tricks:
- Use soft medjool dates for easier blending; soak them in warm water if they’re dry.
- Level out the mixture in the pint container before freezing to ensure even processing.
Storage & Reheating:
Store leftovers in the same pint container with a secure lid. Ice cream keeps well for up to 1 week in the freezer. If it hardens too much, let it sit at room temperature for 10 minutes or run it through another re-spin cycle before serving.