Ingredients
Equipment
Method
- Combine coconut cream, Greek yoghurt, caster sugar, and vanilla in a jug or bowl. Whisk until the sugar has fully dissolved, about 90 seconds. It doesn't need to be aerated, just smooth and even.
- Pour the mixture into your Ninja CREAMi pint container up to the max fill line. Do not overfill. Use a spoon to level the surface flat. This matters for even freezing.
- Seal the lid and place the container on a flat shelf in the freezer. Leave it undisturbed for a full 24 hours. Trying to rush this step with 12 hours gives you an icy, grainy result.
- Remove the container from the freezer and let it sit on the bench for 5 minutes to temper slightly. Lock it into the CREAMi outer bowl and process on the Ice Cream function. One full cycle runs about 2 minutes.
- Once done, lift the lid and check. If the surface looks a bit crumbly or uneven, run one Re-spin cycle. Usually one is enough. The texture should be smooth and glossy, almost like soft-serve.
- Serve immediately for a softer consistency, or return the sealed container to the freezer for 30-40 minutes if you want a firmer scoop.
Notes
Use full-fat coconut cream, not lite, for the creamiest texture. Shake or stir the tin before measuring because coconut cream can separate. Make sure the sugar is fully dissolved before freezing, level the surface in the pint container, and freeze for a full 24 hours. Let the pint temper on the bench for 5 minutes before processing, and use one Re-spin cycle if the texture looks crumbly. A small pinch of fine sea salt is optional but lifts the vanilla flavour noticeably. Store processed ice cream sealed in the freezer for up to two weeks and re-spin before serving from frozen.
