Are you looking for a tropical creamy dessert to quench your appetite? You'll love this Ninja Creami Coconut Ice Cream made with just 6 ingredients! Get ready to be transported to a tropical paradise!
So hear me out.
Talenti Caribbean coconut is my favorite gelato hands down. I tried to recreate it in this coconut Ninja Creami recipe and make it a tad bit healthier in the process. I haven't gotten the texture 100%, but the flavor is on point!
Their ingredients: milk, sugar, cream, coconut concentrate, coconut, dextrose, carob bean gum, salt, vanilla extract.
My ingredients: coconut milk (canned), water, collagen, monk fruit, vanilla extract, coconut shreds.
As you can see I went for a lower fat version (coconut milk and water vs milk and cream), and then I didn't add any gums, instead I added collagen - but the coconut milk I used wasn't organic and it did have a little bit of gums in it too, but not enough to skip the collagen all together. To be honest next time I will be using coconut milk without gums.
Since this is a very low fat version, it did need 3 re-spins (adding in a tablespoon of liquid each time) and then you'll mix in the coconut shreds after it's at a perfect texture.
Looking for another copycat recipe? Check out this delicious Ninja Creami dole whip recipe.
Ingredients
- coconut milk - I used canned coconut milk. Make sure that you shake it up well before opening and measuring.
- water
- collagen peptides
- monk fruit or your favorite sweetener
- vanilla extract
- coconut shreds - I used unsweetened coconut as the mix in. When I do this next time I'm going to use desiccated coconut instead.
Tools to make this Ninja Creami Recipe
- Ninja Creami ice cream maker – I am in love with this Ninja Creami.
- Ninja Creami Pints – I opted for these pints because they were about half the price, but be weary if you need them quickly; it took about three weeks to get here. They did have some prime options for other pint containers, but I was being thrifty.
How to make coconut ice cream in the Ninja Creami
- Add all of the ingredients to the pint except for the shredded coconut. Stir well with a fork. Alternatively, you can add everything to a blender or mason jar and shake/blend to make sure everything is mixed well.
- Next place the lid on the pint and transfer to the freezer. Freeze for 24 hours.
- After 24 hours, remove the lid and place the pint into the pint holder. Place the lid with the blade on top and lock into place.
- Run the Ninja Creami on the lite ice cream function. You will need to re-spin three times and adding a tablespoon of liquid each time for the best texture.
- Next, create a hole in the ice cream and place the coconut shreds in it and then select the “mix-in” function. After it's processed your coconut ice cream is ready to be enjoyed!
- Optionally, top with additional shredded coconut.
Substitutions
To make this a more decadent version, use cream instead of coconut milk, milk instead of water, sugar instead of monk fruit, and you'll probably be able to skip the collagen all together since it's not super low fat.
I'll report back and include a link in this recipe once I test out the above.
How to store
Store your Ninja Creami coconut ice cream in the freezer with the lid on. It should last 3 to 6 months in the freezer, but you know you'll have eaten it before then!
Didn’t finish all of your pint in one sitting? Simply smooth out the ice cream to make it level, place the lid on, and store it in the freezer. When you’re ready to eat your ice cream, you’ll need to select the lite ice cream function again to make it nice and creamy and ready to eat. You may need to re-spin it a few times to get the perfect texture.
More Ninja Creami Recipes
If you're wanting to get creative with your ice cream maker, check out these recipes below for more inspiration.
- Chocolate Cherry Ice Cream
- Cookies and Cream Ice Cream
- Copycat Dole Whip
- Vanilla Ice Cream
- Peanut Butter Ice Cream
- Chocolate Chocolate Chip Ice Cream
Ninja Creami Coconut Ice Cream (lite version)
Equipment
Ingredients
- ⅓ cup coconut milk I used canned coconut milk. Make sure that you shake it up well before opening and measuring.
- 1 ⅓ cup water
- 1 tablespoon collagen peptides
- 1 tablespoon monk fruit or your favorite sweetener
- ½ teaspoon vanilla extract
- ⅓ cup unsweetened shredded coconut I used unsweetened coconut as the mix in. When I do this next time I'm going to use desiccated coconut instead.
Instructions
- Add all of the ingredients to the pint except for the shredded coconut. Stir well with a fork. Alternatively, you can add everything to a blender or mason jar and shake/blend to make sure everything is mixed well.
- Next place the lid on the pint and transfer to the freezer. Freeze for 24 hours.
- After 24 hours, remove the lid and place the pint into the pint holder. Place the lid with the blade on top and lock into place.
- Run the Ninja Creami on the lite ice cream function. You will need to re-spin three times and adding a tablespoon of liquid each time for the best texture.
- Next, create a hole in the ice cream and place the coconut shreds in it and then select the “mix-in” function. After it’s processed your coconut ice cream is ready to be enjoyed!
- Optionally, top with additional shredded coconut.
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