Ninja Creami Chocolate Ice Cream (No Pudding Mix)

A white hand is holding a small Ninja Creami tub full of chocolate ice cream. A spoon is sticking out the top.

Ninja Creami Chocolate Ice Cream (No Pudding Mix)

Enjoy the convenience and deliciousness of homemade ice cream with this Ninja Creami Chocolate Ice Cream recipe. It's a simple and nourishing way to indulge your sweet tooth.

Course: Dessert

Cuisine: American

Keyword: Plant Based, Simple, Vegan

Prep Time: 20

Freezing Time: 1

Total Time: 1 20

Servings: people

Calories: 317kcal

Author: Gabby Campbell

Equipment

1 Ninja Creami Machine

Ingredients

⅔ cup raw cashews (4oz / 115g)
⅔ cup plain coconut yoghurt (7oz / 200g)
¾ cup coconut milk (6.5 fl oz / 190ml)
¼ cup cocoa powder (see note 1) (½ oz / 15g)
¼ cup maple syrup (see note 2)
1 tsp vanilla extract
Pinch of salt

Instructions

Soak the cashews in boiling water for 15 minutes to help soften them.
Drain and rinse cashews then add to a blender along with all the remaining ingredients. Blend on high for a minute or two or until the mix is completely smooth.
Pour the mixture into the Ninja Creami pint container no higher than the max fill line. Chill in the freezer for 24 hours without the lid. Leaving the lid off helps the ice cream base freeze flat without creating a dome on top.
Place the ice cream tub into the Ninja Creami outer bowl, then place the outer bowl lid on top and secure it. Next, insert the bowl into the Ninja Creami machine, locking it into place.
Select the lite ice cream function, to start the ice cream churn. This setting will take a little less than two minutes to complete.
Remove the lid, and if the ice cream looks a little powdery add an extra tablespoon of milk to the mix then put the bowl back into the machine and select the re-spin button. If it's not powdery, but still not smooth and creamy, just re-spin without the extra milk (see note 3).
Serve as is or with any variety of toppings you like. This recipe will serve 2-3 people.
Store any leftovers in the Ninja Creami tub but smooth the ice cream out and flatten the top with the back of a spoon before it goes back into the freezer. Simply re-spin the ice cream the next time you want to enjoy what's left.

Video

Notes

Note 1: If you opt to use raw cacao remember it’s much more bitter than cocoa powder. As such, you may want or need to add a little more sweetener.

Note 2: You can use less than ¼ cup of maple syrup if preferred, but keep in mind sweetness can disappear as something is frozen. As such, you tend to do better with a touch more than you think you'll need. The sweetness here is also helping to balance out the bitterness of the cocoa.

Note 3: I made this recipe four times before publishing and not once did it need a second spin/re-spin. I have simply mentioned those options in the recipe should you by chance have a different outcome. In this instance one re-spin should be all it needs. It is very unlikely to become powdery given the coconut milk and cashews used.

Nutrition