Welcome to Vegams Day 1. The back catalogue of mains and sides is quite extensive at this point, so this year there’s going to be a heavier focus on sides, desserts and how to get more creative with your leftovers; starting today with this orange and ginger ice cream recipe. I’m going to be honest. This is a Ninja Creami recipe, so it couldn’t be simpler to make.
I know not everyone has a Creami, but if you do, Creami recipes are fantastic for Christmas because you can prep them in advance and it takes next to no effort on the day itself and this festive flavour can be served in advance or work as an accompaniment to numerous festive desserts.
Nutritional Information
This recipe contains 344 calories, 1g of protein and 0.5g of fibre per two scoop serving.
Ingredient Choices and Substitutions
If you wish to make this recipe coconut free, it should work with dairy free Greek Yoghurt for a higher protein and lower calorie option, but you can’t sub the canned coconut milk for soy/ almond/ oat milk etc as you need a heavier base.
Providing you don’t need the recipe to be gluten free, you can swap the ginger cookies for any ginger biscuit of your choice.
How to store and keep
As with any Creami pot, unfortunately you need to refreeze and respin any leftovers, so if you want additional servings faster than that, you may be better making smaller servings in additional pots so you have more ready to spin.
Vegan Orange & Ginger Ice Cream Recipe
An easy four ingredient vegan orange and ginger ice cream recipe using the Ninja Creami.
This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.
Vegan Orange & Ginger Ice Cream Recipe
An easy four ingredient vegan orange and ginger ice cream recipe using the Ninja Creami.
Course Dessert
Cuisine American
Keyword Orange & Ginger Ice Cream
Prep Time 10 minutes
Freezing Time 1 day
Total Time 1 day 10 minutes
Servings 4
Calories 344 kcal
Ingredients
- 1 can full fat coconut milk
- 95 g caster sugar
- 1 tbsp orange extract
- 3 gluten free vegan ginger cookies (I used Tesco own brand)
Instructions
- Transfer the entire can of coconut milk, including the thick cream at the top to a mixing bowl. Whisk until smooth, then add the sugar and orange extract and whisk until fully combined, ensuring no lumps of coconut cream remain.
- Transfer your mix to two Ninja Creami pots. They should both be roughly half full. You can use one pot if you’d prefer, but the biscuits mix better if the amount is halved.
- Put your pots in the freezer for 24 hours, then spin on the ice cream setting. Respin once if you’re not satisfied with the texture after the first go. Once the ice cream has been spun, place the cookies on the top of the pot (? cookies in each pot). Do not break the cookies down other than the one you need to snap in half. Press the mix in button and the cookies should spin to the bottom.
Serve and enjoy!
