Ninja Creami Peach Cobbler Protein Ice Cream (Dairy Free)
Fresh peaches swirled with creamy vanilla protein ice cream, this Peach Cobbler Ice Cream is made with ease in the Ninja Creami ice cream maker. The perfect homemade ice cream to enjoy during peach season, this delicious dessert is dairy free, gluten free & refined sugar free as well as protein packed!
Equipment
- Blender
Ingredients
- 1 cup almond milk
- ¾ cup coconut milk full fat, canned
- 1 scoop vanilla protein powder
- 2 tablespoon vanilla extract
- 1-2 medjool dates can sub 1 tablespoon monk fruit sweetener
- 1 pinch celtic sea salt optional
Mix Ins & Toppings
- 1 medium fresh peach ½ diced, ½ cut into slices
- 1 tsp coconut sugar
- ½ teaspoon cinnamon can also add a pinch of nutmeg & ginger
- 1-2 tablespoon gluten free granola
Instructions
- Make the vanilla ice cream base. Add the almond milk, coconut milk, dates, protein powder, vanilla & sea salt 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 base into the ninja creami container right up to the max fill line. Place storage lid on the container and freeze 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, follow the instructions for placing the pint container in the motor base of your Ninja Creami machine. For your first spin you will press the “Lite Ice Cream” button.
- Respin. Once the first spin is complete, you will need to respin the ice cream mixture in order for it to become super creamy. My best creami prep tip is to add about 2-3 teaspoon additional almond milk, just enough to cover the top of the pint, before you respin. Place the outer bowl lid back on, secure in the machine & press the re-spin button.
- Add mix ins. After respinning, add diced peaches from about ½ of a fresh peach.
- Prepare topping. Slice the other half of the peach & place the peach slices in a microwave safe bowl. Sprinkle with coconut sugar, cinnamon, or a mixture of warm spices like nutmeg, cinnamon & ginger. Place the bowl in the microwave & heat for 30 seconds until peaches are warmed. Pour the warm peach cobbler topping over the peaches & cream ice cream base and top with a sprinkle of gluten free granola.
Notes
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- 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.
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- 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.
- If you do not finish your pint in one sitting, smooth over the ice cream that is left in the container with the back of a spoon. Place the lid back on & freeze. You will need to run the leftovers back through the same steps in the Ninja Creami when you are going to enjoy it again. Note that if you added mix ins, the machine will end up pulverizing them!
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