Dairy Free Ninja Creami Strawberry Protein Ice Cream
The next time you're craving homemade ice cream, make this creamy Strawberry Ice Cream in your Ninja Creami ice cream maker. This recipe uses 6 simple ingredients that are dairy free, refined sugar free and pack a protein punch into this delicious frozen treat. With a perfectly creamy texture and loads of flavor thanks to the addition of fresh strawberries, it's the perfect sweet treat that you'd never know was good for you, too!
Equipment
- Blender
Ingredients
- ¾ cup almond milk see ingredients section of post for swaps
- ¾ cup full fat coconut milk see ingredients section of post for swaps
- 6 medium strawberries sliced, 4 for the base 2 for mix ins
- 2 dates see ingredients section of post for swaps
- 1 scoop strawberry protein powder see ingredients section of post for swaps
- 1 tablespoon vanilla bean paste or vanilla extract
Instructions
- Make the ice cream base. Add the almond milk, coconut milk, 4 sliced strawberries, dates, protein powder, and vanilla to a blender. Blend until smooth. You may find that a few small bits of the dates remain if your blender is not high speed; this is ok. You can strain them out or leave them in, it's up to you.
- Freeze the ice cream base. Pour the ice cream base into the ninja creami pint container right up to the max fill line. Place storage lid on the container and place in the freezer on a level surface for a minimum of 8 hours. Ninja recommends at least 24 hours but I don't have that kind of patience and find that 8 hours is plenty.
- Mix the ice cream. Once the base is frozen, place the ninja pint container in the outer bowl of the ninja creami and secure the outer bowl lid on top. Lock the outerbowl in place in the ninja creami motor base. For your first spin you will choose the "Lite Ice Cream" function.
- Respin. Once the first spin is complete, you will need to use the respin function in order for the ice cream to become super creamy. My best creami prep tip is to add about 2-3 teaspoons of additional almond milk, just enough to barely cover the top of the pint, before you respin.
- Add mix ins. I like to add 2 additional sliced fresh strawberries as a mix in. Place them on top of the ice cream and re-secure the outer bowl lid. It's okay if the pint container feels very full, you'll still be able to use the mix in function to add the fresh strawberries.
Notes
- Always Respin. Ninja's instructions state that you cannot use the "respin" feature followed by the "mix in" feature. I ALWAYS respin my dairy free ice cream, because it needs this in order to be creamy, and I use the mix in function after with no trouble.
- Add More Milk. Before respinning, I recommend always adding a little bit more almond milk, or dairy free milk of choice. Just enough to almost cover the top of the pint container is perfect, about 2-3 tsp. This will help ensure the final result is super creamy.
- Leftovers: If you don't finish your pint, simply smooth out the top so it is flat, put the lid back on, and store it in the freezer. You will just need to run it through the "Lite Ice Cream" spin again when you're ready to enjoy your leftover protein desserts!
- Add-Ins. Add in chocolate chips or white chocolate chips for some extra sweetness and crunch. Just imagine a homemade chocolate covered strawberry ice cream! Or add gluten free golden sandwich cookies (like golden gluten free Oreos) to make a strawberry cookies & cream ice cream. Or my favorite, try my Strawberry Cheesecake Ice Cream variation with only added cream cheese and gluten free graham crackers.
- Toppings. Top with granola and fresh berries and enjoy homemade ninja creami strawberry ice cream for breakfast.
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