The Ninja Creami is perfect for creating creamy, plant-based treats at home.
Vegan recipes let you enjoy indulgent flavors without dairy or animal products.
From frozen desserts to smoothie bowls and ice creams, the options are endless.
Using simple ingredients like coconut milk, almond milk, fruits, and natural sweeteners, you can make delicious vegan creations.
These 15 Ninja Creami vegan recipes provide inspiration for snacks, desserts, or even healthy breakfast treats.
They make vegan eating fun, creative, and incredibly satisfying for any occasion.
15 Easy Ninja Creami Vegan Recipes for Creamy Treats
Ninja Creami vegan recipes show that plant-based desserts can be creamy, flavorful, and indulgent.
These 15 recipes include ice creams, smoothie bowls, and frozen treats to suit any taste.
You can experiment with fruits, nuts, chocolate, and natural sweeteners to customize each recipe.
Perfect for snack time, dessert, or a healthier breakfast, these creations are quick and fun to make.
With the Ninja Creami, enjoying vegan, creamy, and delicious treats has never been easier or more satisfying.
Vegan Chocolate Hazelnut Ice Cream
A rich, creamy vegan chocolate ice cream infused with roasted hazelnuts.
The cashew base provides luxurious creaminess without dairy.
The chocolate adds depth and indulgence while hazelnuts give crunch and nutty flavor.
Perfect for satisfying chocolate cravings in a guilt-free way.
Ingredients:
- 1 cup raw cashews, soaked for 4 hours
- 2 cups unsweetened almond milk
- ½ cup cocoa powder
- ½ cup maple syrup
- 1 tsp vanilla extract
- ¼ cup roasted hazelnuts, chopped
- Pinch of salt
Instructions:
- Soak cashews for at least 4 hours to ensure a smooth, creamy texture for the ice cream base.
- Drain and rinse the cashews, then blend with almond milk, cocoa powder, maple syrup, vanilla extract, and salt until completely smooth.
- Taste the mixture and adjust sweetness or cocoa intensity if needed.
- Pour the mixture into the Ninja Creami pint container, securing the lid tightly.
- Freeze the pint for at least 24 hours to achieve the proper consistency for processing.
- Remove from freezer and process in the Ninja Creami machine according to the “Ice Cream” setting.
- During processing, add chopped hazelnuts to incorporate crunchy texture evenly throughout the ice cream.
- If the ice cream appears too soft, re-spin to achieve creamier, firmer texture.
- Serve immediately or store in the freezer for later, allowing a few minutes to soften before scooping.
The chocolate hazelnut ice cream is luxuriously creamy and nutty.
Cashews create a smooth base while cocoa adds depth and richness.
It is perfectly sweetened and suitable for vegan dessert lovers.
Vegan Strawberry Banana Ice Cream
A bright, fruity vegan ice cream combining strawberries and bananas.
The natural sweetness of the fruit eliminates the need for excess sugar.
It is creamy, refreshing, and perfect for a light, guilt-free dessert.
Ingredients:
- 2 ripe bananas, peeled and frozen
- 1 cup fresh strawberries, hulled and frozen
- ½ cup coconut milk
- 2 tbsp maple syrup
- 1 tsp lemon juice
- 1 tsp vanilla extract
Instructions:
- Freeze ripe bananas and strawberries for at least 6 hours or overnight to ensure a creamy texture.
- Blend frozen fruit with coconut milk, maple syrup, lemon juice, and vanilla extract until smooth.
- Taste and adjust sweetness with extra maple syrup if needed.
- Pour the mixture into the Ninja Creami pint container and secure the lid tightly.
- Freeze the pint for at least 24 hours to allow proper processing.
- Process the pint in the Ninja Creami using the “Sorbet” setting for creamy, smooth texture.
- After processing, check consistency and, if needed, re-spin to enhance creaminess.
- Serve immediately or store in the freezer, allowing a few minutes to soften before scooping.
This strawberry banana ice cream is fruity, creamy, and naturally sweet.
The bananas and strawberries create a balanced, refreshing flavor.
It is light, satisfying, and perfect for a vegan summer dessert.
Vegan Matcha Green Tea Ice Cream
A subtly sweet and earthy vegan ice cream infused with matcha powder.
The coconut milk base creates richness while matcha adds a refreshing, slightly bitter flavor.
It is vibrant in color and perfect for fans of Japanese-inspired desserts.
Ingredients:
- 1 cup cashews, soaked for 4 hours
- 1 ½ cups coconut milk
- 3 tbsp matcha green tea powder
- ½ cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Soak cashews for at least 4 hours to create a smooth and creamy base.
- Blend soaked cashews with coconut milk, matcha powder, maple syrup, vanilla extract, and a pinch of salt until smooth.
- Taste the mixture and adjust sweetness or matcha intensity as desired.
- Pour mixture into Ninja Creami pint container and secure lid.
- Freeze for at least 24 hours to ensure proper processing.
- Process in Ninja Creami using the “Ice Cream” setting for silky smooth texture.
- If ice cream is too soft, re-spin until desired creaminess is achieved.
- Serve immediately or store in the freezer, allowing a few minutes to soften before scooping.
The matcha green tea ice cream is smooth, creamy, and slightly earthy.
Coconut milk adds richness while maple syrup balances flavor naturally.
It is vibrant, refreshing, and perfect for a sophisticated vegan treat.
Vegan Mango Coconut Ice Cream
A tropical vegan ice cream combining ripe mangoes and creamy coconut milk.
The natural sweetness of mangoes creates a refreshing dessert while coconut adds richness.
It is bright, smooth, and ideal for summer enjoyment or a light, sweet treat.
Ingredients:
- 2 cups ripe mango chunks, frozen
- 1 cup coconut milk
- 2 tbsp maple syrup
- 1 tsp lime juice
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Freeze mango chunks for at least 6 hours to ensure creamy texture.
- Blend frozen mango with coconut milk, maple syrup, lime juice, vanilla extract, and a pinch of salt until completely smooth.
- Taste and adjust sweetness or lime acidity if needed.
- Pour mixture into Ninja Creami pint container and secure lid tightly.
- Freeze for at least 24 hours for proper processing consistency.
- Process in Ninja Creami on “Sorbet” or “Ice Cream” setting for creamy texture.
- Check consistency and re-spin if needed to enhance smoothness.
- Serve immediately or store in freezer, allowing a few minutes to soften before scooping.
This mango coconut ice cream is creamy, tropical, and naturally sweet.
The coconut provides richness while mango adds bright, juicy flavor.
It is perfect for a vegan dessert that is refreshing and indulgent.
Vegan Peanut Butter Chocolate Chip Ice Cream
A creamy vegan ice cream combining peanut butter and chocolate chips.
The cashew base ensures smoothness while peanut butter adds richness and chocolate chips bring crunch.
It is indulgent, satisfying, and perfect for nut butter lovers.
Ingredients:
- 1 cup cashews, soaked for 4 hours
- 1 ½ cups almond milk
- ½ cup natural peanut butter
- ½ cup maple syrup
- ½ cup vegan chocolate chips
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Soak cashews for at least 4 hours to ensure creamy texture.
- Blend soaked cashews with almond milk, peanut butter, maple syrup, vanilla extract, and salt until smooth.
- Taste and adjust sweetness or peanut butter intensity as desired.
- Pour mixture into Ninja Creami pint container and secure lid tightly.
- Freeze pint for at least 24 hours to allow proper processing.
- Process in Ninja Creami using “Ice Cream” setting until creamy and smooth.
- Add chocolate chips during processing to distribute evenly without breaking.
- Re-spin if needed to enhance creaminess and texture.
- Serve immediately or store in freezer, allowing a few minutes to soften before scooping.
The peanut butter chocolate chip ice cream is creamy, nutty, and indulgent.
Cashews create smoothness while chocolate adds crunch and sweetness.
It is perfect for a vegan dessert that feels decadent yet nourishing.
Vegan Blueberry Lemon Cheesecake Ice Cream
A creamy vegan ice cream with tart blueberries and a hint of lemon.
The cashew base mimics cheesecake texture while blueberries add natural sweetness and acidity.
It is smooth, bright, and perfect for a refreshing dessert.
Ingredients:
- 1 cup raw cashews, soaked 4 hours
- 1 cup unsweetened almond milk
- ½ cup maple syrup
- 1 tsp vanilla extract
- Zest of 1 lemon
- ½ cup fresh or frozen blueberries
- Pinch of salt
Instructions:
- Soak cashews for at least 4 hours so they blend into a smooth, creamy base.
- Drain and rinse cashews, then place in a blender with almond milk, maple syrup, vanilla extract, lemon zest, and salt.
- Blend until completely smooth, scraping down sides to ensure even consistency.
- Taste mixture and adjust sweetness or lemon flavor as desired.
- Pour into Ninja Creami pint container, securing lid tightly.
- Freeze for at least 24 hours to reach proper firmness for processing.
- Process in the Ninja Creami using “Ice Cream” setting until creamy and smooth.
- Add blueberries during processing so they are evenly distributed without overpowering texture.
- Re-spin if necessary to achieve extra creaminess.
- Serve immediately or store in the freezer, allowing a few minutes to soften before scooping.
This blueberry lemon cheesecake ice cream is bright, creamy, and indulgent.
The lemon zest lifts the flavor while blueberries provide fruity bursts.
It is a perfect vegan dessert with cheesecake-like texture and refreshing taste.
Vegan Mocha Fudge Ice Cream
A rich coffee-flavored vegan ice cream with chocolate swirls.
The cashew base creates smoothness while espresso adds bold flavor.
Chocolate fudge ribbons make every bite indulgent and satisfying.
Ingredients:
- 1 cup cashews, soaked 4 hours
- 1 ½ cups almond milk
- ¼ cup maple syrup
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tsp instant espresso powder
- ¼ cup vegan chocolate chips
Instructions:
- Soak cashews for at least 4 hours for a creamy texture.
- Blend cashews with almond milk, maple syrup, cocoa powder, espresso powder, and vanilla until smooth.
- Taste and adjust sweetness or coffee intensity as desired.
- Pour into Ninja Creami pint container and secure lid tightly.
- Freeze for 24 hours to reach proper processing consistency.
- Process in Ninja Creami on the “Ice Cream” setting.
- Add chocolate chips during processing for even distribution.
- If texture is too soft, re-spin until creamy and smooth.
- Serve immediately or store in freezer, allowing a few minutes to soften before scooping.
The mocha fudge ice cream is bold, creamy, and slightly bittersweet.
Chocolate chips add texture while espresso creates depth.
It is a luxurious vegan treat for coffee and chocolate lovers.
Vegan Pineapple Coconut Ice Cream
A tropical vegan ice cream with juicy pineapple and rich coconut.
The coconut milk adds creaminess while pineapple provides natural sweetness and acidity.
It is bright, refreshing, and perfect for a summer dessert.
Ingredients:
- 2 cups fresh or frozen pineapple chunks
- 1 cup coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Freeze pineapple chunks for at least 6 hours for optimal texture.
- Blend frozen pineapple with coconut milk, maple syrup, vanilla, and salt until completely smooth.
- Taste mixture and adjust sweetness or acidity with more maple syrup or lime juice if desired.
- Pour mixture into Ninja Creami pint container and secure lid tightly.
- Freeze for 24 hours to allow proper consistency for processing.
- Process in Ninja Creami using “Sorbet” or “Ice Cream” setting.
- Re-spin if needed to enhance creaminess.
- Serve immediately or store in freezer, allowing a few minutes to soften before scooping.
The pineapple coconut ice cream is tropical, creamy, and lightly sweet.
Coconut adds richness while pineapple provides bright, juicy flavor.
It is perfect for a refreshing, vegan dessert that feels indulgent yet light.
Vegan Cookie Dough Ice Cream
A creamy vegan ice cream filled with chunks of cookie dough.
Cashews create a smooth base while cookie dough adds sweetness and texture.
It is indulgent, chewy, and perfect for dessert lovers craving comfort.
Ingredients:
- 1 cup cashews, soaked 4 hours
- 1 ½ cups almond milk
- ½ cup maple syrup
- 1 tsp vanilla extract
- ¼ cup vegan chocolate chips
- ½ cup vegan cookie dough, chopped into small chunks
- Pinch of salt
Instructions:
- Soak cashews for at least 4 hours for smooth texture.
- Blend cashews with almond milk, maple syrup, vanilla, and salt until completely smooth.
- Taste and adjust sweetness as desired.
- Pour mixture into Ninja Creami pint container and secure lid tightly.
- Freeze for 24 hours for proper processing consistency.
- Process in Ninja Creami using “Ice Cream” setting until smooth.
- Fold in chocolate chips and cookie dough chunks during processing to distribute evenly.
- Re-spin if needed to enhance creaminess.
- Serve immediately or store in freezer, allowing a few minutes to soften before scooping.
The cookie dough ice cream is creamy, sweet, and chewy.
Cashews create a rich base while cookie dough chunks add texture.
It is an indulgent vegan dessert perfect for comfort cravings.
Vegan Raspberry Almond Ice Cream
A nutty, fruity vegan ice cream with fresh raspberries and almond butter.
The cashew base is creamy while raspberries add tartness and almond butter adds richness.
It is vibrant, smooth, and satisfying.
Ingredients:
- 1 cup cashews, soaked 4 hours
- 1 cup almond milk
- ¼ cup maple syrup
- 2 tbsp almond butter
- ½ cup fresh or frozen raspberries
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Soak cashews for at least 4 hours for a creamy ice cream base.
- Blend cashews with almond milk, maple syrup, almond butter, vanilla extract, and salt until smooth.
- Taste mixture and adjust sweetness or almond butter richness if desired.
- Pour into Ninja Creami pint container and secure lid tightly.
- Freeze for 24 hours to allow proper processing consistency.
- Process in Ninja Creami using “Ice Cream” setting until smooth and creamy.
- Fold in raspberries during processing to distribute evenly without crushing completely.
- Re-spin if needed to achieve creaminess.
- Serve immediately or store in freezer, allowing a few minutes to soften before scooping.
The raspberry almond ice cream is creamy, nutty, and slightly tart.
Raspberries provide brightness while almond butter adds depth and richness.
It is a perfect vegan dessert with balanced flavors and luxurious texture
Vegan Salted Caramel Ice Cream
A rich vegan ice cream with buttery caramel flavor and a touch of salt.
The cashew base makes it creamy while maple syrup caramelizes for depth.
It is sweet, slightly salty, and decadent.
Ingredients:
- 1 cup cashews, soaked 4 hours
- 1 ½ cups unsweetened almond milk
- ½ cup maple syrup
- 1 tsp vanilla extract
- ½ tsp sea salt
- 2 tbsp coconut oil
Instructions:
- Soak cashews for at least 4 hours to achieve a smooth, creamy base.
- Drain and rinse the cashews, then place them in a high-speed blender.
- Add almond milk, maple syrup, vanilla extract, sea salt, and coconut oil.
- Blend thoroughly until completely smooth, scraping down the sides as needed.
- Taste and adjust sweetness or saltiness as desired for balance.
- Pour mixture into a Ninja Creami pint container and secure the lid tightly.
- Freeze for 24 hours to allow the mixture to harden for processing.
- Process in the Ninja Creami using the “Ice Cream” setting until creamy.
- Re-spin if necessary to achieve a silky, smooth texture.
- Serve immediately or store in the freezer, letting it soften slightly before scooping.
The salted caramel ice cream is rich, smooth, and slightly sweet with a hint of salt.
Cashews provide creaminess while caramel flavor is deep and indulgent.
It is a luxurious vegan dessert perfect for satisfying sweet cravings.
Vegan Matcha Green Tea Ice Cream
A vibrant green vegan ice cream with earthy matcha flavor.
Cashews create a silky base while matcha adds antioxidant-rich flavor.
It is lightly sweet, refreshing, and perfect for tea lovers.
Ingredients:
- 1 cup cashews, soaked 4 hours
- 1 ½ cups unsweetened almond milk
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 ½ tsp matcha green tea powder
- Pinch of salt
Instructions:
- Soak cashews for at least 4 hours to ensure a creamy ice cream base.
- Drain and rinse the cashews, then blend with almond milk, maple syrup, vanilla extract, matcha powder, and salt.
- Blend until completely smooth and free of lumps.
- Taste and adjust sweetness or matcha intensity as desired.
- Pour mixture into a Ninja Creami pint container and secure lid.
- Freeze for 24 hours to prepare for processing.
- Process in Ninja Creami using the “Ice Cream” setting until smooth and creamy.
- Re-spin if needed to achieve optimal texture.
- Serve immediately or store in the freezer, allowing a few minutes to soften before scooping.
The matcha ice cream is vibrant, creamy, and lightly sweet.
Matcha adds an earthy, slightly bitter flavor that pairs beautifully with the cashew base.
It is a refreshing and antioxidant-rich vegan dessert.
Vegan Chocolate Peanut Butter Swirl Ice Cream
A decadent vegan chocolate ice cream with ribbons of peanut butter.
The cashew base is creamy while chocolate and peanut butter create indulgent layers.
It is rich, nutty, and satisfying.
Ingredients:
- 1 cup cashews, soaked 4 hours
- 1 ½ cups unsweetened almond milk
- ¼ cup cocoa powder
- ¼ cup maple syrup
- 2 tbsp peanut butter
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Soak cashews for at least 4 hours to ensure smooth texture.
- Drain and rinse cashews, then blend with almond milk, cocoa powder, maple syrup, vanilla, and salt until smooth.
- Taste and adjust sweetness or cocoa intensity if desired.
- Pour mixture into Ninja Creami pint container and secure lid.
- Freeze for 24 hours until firm for processing.
- Process in Ninja Creami on “Ice Cream” setting until creamy.
- Swirl peanut butter into the ice cream during processing for even distribution.
- Re-spin if needed to achieve the perfect creamy texture.
- Serve immediately or store in the freezer, allowing a few minutes to soften before scooping.
The chocolate peanut butter ice cream is rich, nutty, and creamy.
Peanut butter ribbons create indulgent pockets of flavor.
It is a decadent vegan treat perfect for dessert lovers.
Vegan Mango Coconut Ice Cream
A tropical vegan ice cream with juicy mango and creamy coconut milk.
It is bright, naturally sweet, and refreshing.
The coconut milk adds richness while mango provides vibrant tropical flavor.
Ingredients:
- 2 cups fresh or frozen mango chunks
- 1 cup coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Freeze mango chunks for at least 6 hours for proper ice cream texture.
- Blend frozen mango with coconut milk, maple syrup, vanilla extract, and salt until smooth.
- Taste and adjust sweetness or coconut flavor if needed.
- Pour mixture into Ninja Creami pint container and secure lid tightly.
- Freeze for 24 hours to prepare for processing.
- Process in Ninja Creami using the “Sorbet” or “Ice Cream” setting until creamy.
- Re-spin if needed to enhance smoothness.
- Serve immediately or store in freezer, allowing a few minutes to soften before scooping.
The mango coconut ice cream is bright, creamy, and naturally sweet.
Coconut adds richness while mango provides tropical vibrancy.
It is a refreshing vegan dessert for summer or anytime.
Vegan Cherry Almond Ice Cream
A creamy vegan ice cream with tart cherries and almond flavor.
Cashews provide smooth texture while cherries give bursts of flavor.
Almond extract adds nutty depth, making it luxurious and indulgent.
Ingredients:
- 1 cup cashews, soaked 4 hours
- 1 ½ cups almond milk
- ½ cup maple syrup
- ½ tsp almond extract
- ½ cup fresh or frozen cherries, pitted
- Pinch of salt
Instructions:
- Soak cashews for at least 4 hours to create a creamy ice cream base.
- Blend cashews with almond milk, maple syrup, almond extract, and salt until smooth.
- Taste and adjust sweetness or almond flavor if desired.
- Pour mixture into Ninja Creami pint container and secure lid.
- Freeze for 24 hours for proper processing.
- Process in Ninja Creami on “Ice Cream” setting until creamy.
- Fold in cherries during processing for even distribution.
- Re-spin if needed to achieve ideal creaminess.
- Serve immediately or store in freezer, allowing a few minutes to soften before scooping.
The cherry almond ice cream is creamy, slightly tart, and nutty.
Cherries provide bursts of flavor while almond extract adds depth.
It is a delightful vegan dessert for fruit and nut lovers.
