Dairy Free Ninja Creami (Coconut Cream Vanilla Pint)
By Emily Carter ·
Published
Quick answer
Blend coconut cream, almond milk, plant based vanilla protein powder, maple syrup, vanilla and salt for 45 to 60 seconds, then freeze the pint for 24 hours and spin on Ice Cream. If it looks crumbly, add 1 tablespoon of almond milk and spin again. About 24 g of protein per pint from label values, about 12 g per serving across 2 servings.
Dairy Free Ninja Creami is the plant based pint that actually scoops. A coconut cream body, plant based vanilla protein and a full 24 hour freeze give you thick, creamy scoops with no dairy at all. If you have avoided Creami recipes because they all start with milk, this is the pint to start with.
Why you’ll love it
- Creamy and scoopable with zero dairy, thanks to full fat coconut cream.
- About 12 g of protein per serving from label values, about 24 g per pint.
- Just six ingredients, blended in under a minute.
- Spins thick on the first Ice Cream cycle, with one rescue spin if needed.
- A blank canvas base that takes chocolate, fruit or coffee flavors.
Ingredient notes
Coconut cream: the whole trick. Use only the thick cream from the top of a chilled can, not the watery part, since the fat is what gives this pint body without any dairy.
Almond milk: the thinner. It loosens the coconut cream so the base blends smooth, and one extra tablespoon rescues a crumbly spin.
Plant based protein powder: vanilla is the flavor builder here. Check your brand label, since scoops vary, and expect about 20 g of protein per scoop on most labels.
Maple syrup: the sweetener that suits a plant based pint. Granulated sweetener works too, but maple keeps the flavor rounded.
Vanilla and salt: the finishers. Vanilla extract lifts the coconut flavor, and the pinch of salt makes the sweetness taste intentional instead of flat.
The chilled can trick that makes it scoopable
Chill the coconut cream can overnight in the refrigerator, then open it without shaking and scoop off only the thick cream from the top. The watery liquid underneath is what makes dairy free pints icy, so leave it in the can or save it for smoothies. Full fat coconut cream is the difference between a pint that scoops and a pint that shaves into ice chips. Blend the base for a full 45 to 60 seconds until it looks glossy, freeze flat for 24 hours, and do not skip the rescue spin: one tablespoon of almond milk and a second spin is what turns a crumbly first spin into a creamy pint.
Variations
- Chocolate: add 2 tablespoons of cocoa powder to the base before blending.
- Strawberry swirl: fold in 1/4 cup of mashed fresh strawberries after the final spin.
- Toasted coconut: finish each bowl with a spoonful of toasted coconut flakes for crunch.
- Cold brew: swap 1/4 cup of the almond milk for cold brew coffee for a gentle coffee pint.
What we learned testing it
- Using only the thick cream beat using the whole can clearly in the side by side test. The whole can pint spun thin and icy, while the thick cream pint scooped like real ice cream.
- Chilling the can overnight made scooping the thick cream easy. A room temperature can would not separate, and the base came out watery.
- One tablespoon of almond milk and a second spin fixed every crumbly test pint. A second tablespoon made it too soft, so stop after one.
Read how we test recipes.
Dairy Free Ninja Creami (Coconut Cream Vanilla Pint)
Makes 1 pint (about 2 servings) · 24 hr 10 min total · Easy
Ingredients
Equipment
Blender · Ninja Creami machine · Ninja Creami pint container with lid
Instructions
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Blend the base until completely smooth and glossy
Scoop only the thick cream from the top of the chilled coconut cream can into a blender, then add the almond milk, protein powder, maple syrup, vanilla and salt. Blend for 45 to 60 seconds until completely smooth and glossy, with no protein powder lumps left.
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Pour into the pint and freeze for 24 hours
Pour the base into your Ninja Creami pint container, staying below the max fill line. Smooth the top so it freezes level, snap on the lid and freeze the pint on a level surface for a full 24 hours. A shorter freeze gives a soft, slushy spin.
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Spin on Ice Cream, then spin again if crumbly
Take the pint straight from the freezer and load it into the machine. Select the Ice Cream setting and let it run the full cycle. If the pint looks powdery or crumbly after the first spin, add 1 tablespoon of almond milk and spin again once. That second spin is what turns this base creamy.
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Scoop and serve right away
Scoop into bowls while the texture is at its best, in the first few minutes after spinning. If you have leftovers, smooth the surface flat, refreeze, and spin again on Ice Cream with a tablespoon of almond milk before serving.
Notes
- Only the thick cream from the top of a chilled can goes into the pint. The watery part underneath makes the base icy, so leave it behind.
- Taste the base before freezing. Frozen pints taste a little less sweet than the liquid base, so the base should taste just slightly sweeter than you want.
- Blend until no lumps remain. Protein powder lumps do not break down in the freezer and show up as chalky pockets after spinning.
- If the pint is too firm to load after a very cold freezer, let it rest on the counter for 2 to 3 minutes before spinning.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Canned coconut cream
- Use full fat coconut milk and chill the can overnight, then scoop the thick cream from the top. Light coconut milk does not have enough fat and spins icy.
- Almond milk
- Use oat milk or any plant milk you keep on hand. The flavor changes slightly, but the texture stays the same.
- Maple syrup
- Use 2 tablespoons of granulated sweetener instead. The pint will be a touch firmer after spinning, which suits a plain vanilla pint.
Storage and make-ahead
The texture is at its best in the first few minutes after spinning. If you have leftovers, smooth the surface flat, put the lid back on and refreeze. Spin leftovers straight from the freezer on Ice Cream, adding a tablespoon of almond milk if they look crumbly. Eat refrozen leftovers within 3 days for the best texture.
Frequently asked questions
Is this pint really dairy free?
Yes. Every ingredient is plant based: coconut cream, almond milk, plant based protein powder, maple syrup, vanilla and salt. Just check your protein powder label to confirm it is a plant based formula.
Why is my dairy free pint icy?
The watery part of the coconut can got into the base. Use only the thick cream from the top of a chilled can, and freeze the full 24 hours on a level surface.
How much protein is in this pint?
These are label based estimates, not lab tested numbers, and they vary by brand. The pint carries about 24 g of protein in total, about 12 g per serving across 2 servings. Check your protein powder label for your exact numbers.
Can I use the Lite Ice Cream setting?
You can, but the standard Ice Cream setting gave a thicker result in my tests. If you use Lite Ice Cream, plan on the second spin with almond milk.
Can I refreeze and spin the leftovers?
Yes. Smooth the surface flat, lid the pint and refreeze it. Spin leftovers straight from the freezer on Ice Cream with a tablespoon of almond milk. The texture is best within 3 days.
