Ninja Creami Apple Crisp Ice Cream (Vegan, Gluten Free) Recipe

Introduction

This Ninja Creami Apple Crisp Ice Cream is a delightful vegan and gluten-free treat that combines warm cinnamon-spiced apples with creamy coconut milk. It’s a perfect dessert for a cozy night in and offers all the comforting flavors of apple crisp in a refreshing frozen form.

Ingredients

• 1 large apple, diced
• 1 Tbsp coconut sugar
• 1/2 tsp cinnamon
• 2 Tbsp water
• 1.5+ cups full fat coconut milk
• 2 Tbsp coconut sugar
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 1 scoop Pea Protein (optional)
• 1/3 cup sautéed apples (from above)
• 1/4 cup gluten free granola
• 2 Tbsp apple butter or caramel sauce (optional)

Instructions

1. Step 1: Sauté the diced apples with 1 tablespoon coconut sugar, 1/2 teaspoon cinnamon, and 2 tablespoons water in a pan over medium heat until the apples are soft, about 10 minutes. Add more water if needed. Allow to cool, then store in the fridge.
2. Step 2: Whisk or blend together the ice cream base: full fat coconut milk, 2 tablespoons coconut sugar, vanilla extract, 1/4 teaspoon cinnamon, and pea protein if using, until smooth.
3. Step 3: Pour the ice cream mixture into a Ninja Creami pint container up to the max fill line, adding more coconut milk if necessary. Secure the lid and freeze the container on a level surface for 12 to 24 hours.
4. Step 4: When ready, place the frozen pint into the Ninja Creami outer container, attach the lid, and spin on the lite ice cream setting once.
5. Step 5: Add the sautéed apples, gluten free granola, and apple butter or caramel sauce if desired into the pint. Re-spin using the mix-in setting to incorporate.
6. Step 6: Serve immediately, garnished with extra sautéed apples, granola, and a drizzle of apple butter or caramel sauce for an indulgent finish.

Tips & Variations

• Use tart apples like Granny Smith for a tangier flavor or sweeter varieties like Fuji for a naturally sweeter ice cream.
• Substitute coconut sugar with maple syrup or brown sugar if preferred.
• Add a pinch of nutmeg or ground ginger to the sautéed apples for extra warmth and spice.
• For a nutty crunch, toss granola with chopped toasted nuts before adding as a mix-in.

Storage

Store any leftover ice cream in the freezer in the Ninja Creami pint container with the lid on. Consume within 3 to 5 days for best texture and flavor. To soften before serving, let sit at room temperature for a few minutes or use the Ninja Creami re-spin function.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk instead of coconut milk?

Full fat coconut milk works best for creaminess and flavor, but you can try other plant-based milks like cashew or almond milk. Keep in mind the texture and richness might vary.

Is pea protein necessary?

No, pea protein is optional and adds extra protein. You can omit it if you prefer a simpler ice cream base without changing the flavor significantly.

Ninja Creami Apple Crisp Ice Cream (Vegan, Gluten Free) Recipe

Print Recipe

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4.4 from 74 reviews

A delicious and creamy vegan, gluten-free apple crisp ice cream made with sautéed apples, coconut milk, and warming spices, prepared using the Ninja Creami for a smooth and flavorful frozen treat.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 12 hours 25 minutes
• Yield: 1 serving 1x
• Category: Dessert
• Method: Blending
• Cuisine: American
• Diet: Vegan

Ingredients

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For the Sautéed Apples

• 1 large apple, diced
• 1 Tbsp coconut sugar
• 1/2 tsp cinnamon
• 2 Tbsp water (add more if needed)

Ice Cream Base

• 1.5+ cups full fat coconut milk
• 2 Tbsp coconut sugar
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 1 scoop pea protein (optional)

Mix-Ins & Toppings

• 1/3 cup sautéed apples
• 1/4 cup gluten free granola
• 2 Tbsp apple butter or caramel sauce (optional)

Instructions

1. Sauté Apples: In a pan, sauté the diced apples with 1 Tbsp coconut sugar, 1/2 tsp cinnamon, and 2 Tbsp water over medium heat until the apples are soft, about 10 minutes. Add more water as needed to prevent sticking. Allow to cool, then refrigerate in a small bowl.
2. Prepare Ice Cream Base: Whisk or blend together the coconut milk, 2 Tbsp coconut sugar, vanilla extract, 1/4 tsp cinnamon, and optional pea protein until the mixture is smooth and well combined.
3. Freeze Ice Cream Base: Pour the ice cream base into the Ninja Creami pint container, adding more coconut milk if necessary to reach the max fill line. Secure the lid and freeze on a level surface for 12–24 hours.
4. Spin Ice Cream: When ready, place the frozen pint container into the Ninja Creami outer container; attach the lid and process using the lite ice cream setting. Spin once to create a creamy texture.
5. Add Mix-Ins and Respin: Add the sautéed apples and gluten free granola to the ice cream, plus optional apple butter or caramel sauce if desired. Reattach the lid and process using the mix-in setting to evenly incorporate the additions.
6. Serve: Serve the ice cream topped with extra sautéed apples, granola, and a drizzle of caramel sauce or apple butter for best flavor and texture.

Notes

• Use full fat coconut milk for best creaminess and texture.
• Pea protein is optional and adds extra protein to the ice cream.
• The sautéed apples add warmth and depth of flavor mimicking traditional apple crisp.
• Adjust sweetness by varying the amount of coconut sugar or using alternative sweeteners.
• Allow the ice cream to soften slightly if too firm right out of the freezer before spinning.

Keywords: apple crisp ice cream, vegan ice cream, gluten free dessert, Ninja Creami recipes, coconut milk ice cream, apple dessert