Dairy-Free Vanilla Ice Cream Recipe for Ninja Creami (Ultra Creamy)

Your search for dairy-free ice cream is over! This Ninja Creami dairy-free vanilla ice cream has the creamiest texture I’ve ever had — my whole family LOVED it. The recipe is very simple to make in the Ninja Creami.

NINJA CREAMI DAIRY FREE VANILLA ICE CREAM

If you’re dairy-free and frustrated with icy, grainy frozen treats, this recipe will change your mind. Using a simple cashew cream base and your Ninja Creami, you can make a vanilla ice cream that’s incredibly smooth and rich.

It’s easy to prepare and, in my experience, creamier than many traditional dairy ice creams. Read on for the ingredient list, method, and tips to get the best results.

WAIT! Don’t lose this post! Save this image on Pinterest

Looking for more Ninja Creami ideas? Try other recipes on the same page for inspiration.

INGREDIENTS IN NINJA CREAMI DAIRY FREE VANILLA ICE CREAM

This recipe uses just a few pantry staples plus water to create a luscious cashew cream base. No instant pudding mixes, protein powders, or vegan cream cheese required.

You will need:

1 cup (130 grams) unsalted, raw cashews

Raw, unsalted cashews blend into the silkiest cream. If possible, avoid roasted or salted varieties for best flavor and texture.

1 ½ cups water

This water is blended with the cashews to create the cashew cream. You’ll also need additional boiling water to soak the cashews for one hour (or use room-temperature water overnight).

⅓ cup granulated sugar

Regular white sugar sweetens the base — adjust to taste if you prefer it less sweet.

1 teaspoon vanilla extract

Vanilla provides classic flavor. Use pure vanilla extract for the best result.

HOW TO MAKE DAIRY FREE ICE CREAM IN THE NINJA CREAMI

This method is developed for the Ninja Creami machine. I haven’t tested it with a traditional churn-style ice cream maker. The hands-on time is short, but plan for soaking the cashews and freezing the base overnight (8–10 hours).

Note: A printable recipe card is included below.

Step 1: soak cashews

Place the cashews in a heatproof bowl or measuring cup. Bring about 3 cups of water to a boil and pour it over the cashews. Let them soak for 1 hour, then drain and rinse. Soaking softens the nuts, which yields a creamier result.

Step 2: make the cashew cream base

Add the drained cashews to a high-powered blender. Add 1 ½ cups water, the sugar, and vanilla. Blend on high until completely smooth and creamy — usually about one minute, depending on your blender.

Step 3: freeze

Pour the blended base into a Ninja Creami pint container, keeping the mixture below the max fill line. Seal with the lid, label if you like, and freeze for at least 8 hours or overnight.

Pro tip: Remove the frozen pint from the freezer 5–10 minutes before processing to reduce the chance you’ll need an extra re-spin.

Step 4: process and serve

When ready to serve, remove the pint lid, lock the container into the Ninja Creami, and process using the “Lite Ice Cream” or “Ice Cream” setting (use the setting that gives you the texture you prefer).

If the ice cream appears crumbly after the first spin, add a splash of dairy-free milk and use the re-spin function to smooth it out.

Optional mix-ins: vegan chocolate chips, gluten-free cookies, or fresh fruit. For an unexpected and delicious finish, drizzle a little extra-virgin olive oil and sprinkle flaky sea salt over the top.

HOW TO STORE LEFTOVERS

Smooth leftover ice cream into an even layer in the pint container, replace the lid, and return to the freezer. When you want to serve it again, process the pint in the Ninja Creami as you normally would. Note: banana-based leftovers may not re-spin as smoothly.

MORE DAIRY FREE RECIPES YOU MIGHT LIKE

Copycat Heavenly Hunks

Southern Baked Beans

Black Bean Brownie Batter

Panera Bread 10 Vegetable Soup

FREQUENTLY ASKED QUESTIONS

If you try this recipe, please leave a rating and note how it worked for you. I love hearing feedback and it helps others find reliable recipes.

NINJA CREAMI DAIRY FREE VANILLA ICE CREAM RECIPE

This simple, creamy dairy-free vanilla is a great base recipe you can customize with mix-ins and toppings. It requires minimal ingredients and yields a rich, scoopable texture.

Ninja Creami Dairy Free Vanilla Ice Cream

Author: Celeste Noland | Life After Wheat

https://thereislifeafterwheat.com

4 from 1 vote

Prep 10 mins

Additional Time 9 hrs

Total 9 hrs 10 mins

This is the CREAMIEST dairy-free ice cream you’ll ever eat. The recipe uses only a few simple ingredients and the Ninja Creami to achieve a luscious texture.

Start Cooking

Ingredients

• 1 cup cashews unsalted, raw
• 1 ½ cups water + additional for soaking
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract

Equipment

• Ninja Creami
• High-powered blender (or immersion blender)
• Ninja Creami pint containers
• Measuring cups and spoons

Method

1. Measure raw cashews into a medium, heat-safe bowl or measuring cup.
2. Boil about 3 cups water and pour over the cashews. Let them soak for 1 hour.
3. Drain and briefly rinse the cashews.
4. Add soaked cashews to the blender with 1 ½ cups water, granulated sugar, and vanilla extract.
5. Blend on high until completely smooth and creamy, about 1 minute.
6. Pour the base into a Ninja Creami pint container, keeping it below the max fill line.
7. Seal with the lid and freeze overnight or for at least 8 hours.
8. When frozen, fit the pint into the Ninja Creami and process on the “Ice Cream” or “Lite Ice Cream” setting.
9. If the texture is crumbly, add a splash of non-dairy milk and re-spin.
10. Serve plain or fold in mix-ins like vegan chocolate chips, cookies, or fruit. For a special finish, drizzle with extra virgin olive oil and sprinkle flaky sea salt.

Notes

TIPS

1. Use unsalted, raw cashews for the best texture and neutral flavor.
2. If you don’t have a high-powered blender, an immersion blender can work but results may vary.
3. Remove the pint from the freezer 5–10 minutes before processing to reduce crumbliness.

Tried this recipe?

Let us know how it turned out!