Sometimes Vanilla Is the Best Flavor: Easy Vegan Vanilla Bean Ice Cream Recipe in the Ninja Creami

There are times when I crave chocolate, berry swirls, or something packed with crunchy mix-ins. But every now and then, the simplest flavor is exactly what I want. A creamy scoop of vanilla bean ice cream reminds me that sometimes less really is more.

Vanilla is also the perfect blank canvas. It lets fresh, seasonal ingredients shine while still being delicious enough to enjoy all by itself. In the summer, I love topping it with juicy peaches, strawberries, blueberries, blackberries, or cherries. In the fall, warm cinnamon apples or pears are wonderful. Of course, you can never go wrong with a drizzle of chocolate syrup, toasted pecans, walnuts, sliced almonds, shredded coconut, vegan cookie crumbles, mini dairy-free chocolate chips, or even a spoonful of your favorite fruit preserves.

If you're new to the Ninja Creami, this is one of the best recipes to start with. There are no complicated ingredients, no cooking on the stovetop, and no special techniques. Just blend, freeze, spin, and enjoy. The Ninja Creami works its magic, transforming a simple frozen base into an incredibly rich, creamy dessert.

And yes...this recipe is every bit as creamy as it looks.

Easy Vegan Vanilla Bean Ice Cream (Ninja Creami)

Ingredients

• 1 can (14 oz) full-fat unsweetened coconut milk, shaken well before opening

• ½ cup granulated sugar

• 1 teaspoon vanilla extract or vanilla bean paste (I highly recommend vanilla bean paste for those beautiful little flecks and richer flavor.)

• Pinch of salt (optional, but it helps balance the sweetness)

Instructions

1. Blend the coconut milk until completely smooth and creamy.

2. Add the sugar, vanilla, and optional pinch of salt. Blend again until the sugar has dissolved.

3. Pour the mixture into your Ninja Creami pint container, stopping at the Max Fill line.

4. Cover with the storage lid and freeze the pint on a level surface for at least 24 hours.

The Next Day

1. Remove the lid from the frozen pint.

2. Place the pint into the outer bowl, attach the paddle to the lid, and lock the bowl assembly onto the Ninja Creami.

3. Select the Ice Cream setting (or Lite Ice Cream, if you prefer).

Don't be surprised if the ice cream looks a little crumbly after the first spin. That's completely normal! Simply add 1 tablespoon of your favorite plant milk and press Re-Spin. I almost always need one Re-Spin, and the result is silky smooth, creamy ice cream that's hard to believe is homemade.

Make It Your Own

One of my favorite things about vanilla bean ice cream is how easily it transforms into something new.

Try serving it with:

• Fresh peaches and a sprinkle of cinnamon

• Strawberries or mixed berries

• Warm blueberry compote

• Chocolate syrup

• Vegan caramel sauce

• Toasted pecans or walnuts

• Mini dairy-free chocolate chips

• Crushed vegan sandwich cookies

• Toasted coconut flakes

• A spoonful of peanut butter or almond butter

• Chopped dates

• Granola for a breakfast-inspired treat

Or simply enjoy a bowl of pure vanilla bean goodness. Sometimes that's exactly what hits the spot.

Whether you've owned your Ninja Creami for months or you're spinning your very first pint, this recipe is one you'll come back to again and again. It's proof that you don't need a long ingredient list or complicated steps to make a rich, satisfying vegan dessert.

Sometimes vanilla really is the best flavor.