This Ninja Creami vegetable recipe transforms blended vegetables into creamy, savory frozen “ice cream” that’s perfect for unique appetizers, palate cleansers, or savory desserts. Think carrot-ginger, beet-horseradish, or zucchini-basil—surprisingly smooth and addictive!
Ingredients
Base (choose one vegetable combo):
- Carrot-Ginger: 2 cups cooked carrots + 1 tsp grated ginger + 1 cup vegetable broth
- Beet-Horseradish: 1 1/2 cups cooked beets + 1 tsp horseradish + 1 cup vegetable broth
- Zucchini-Basil: 2 cups steamed zucchini + 2 tbsp fresh basil + 1 cup vegetable broth
- 1/2 cup coconut cream or cashew cream (for richness)
- 1-2 tbsp nutritional yeast (umami)
- 1 tsp salt
- 1/2 tsp xanthan gum (texture)
Optional mix-ins:
- Roasted garlic
- Toasted pine nuts
- Crispy shallots
- Sun-dried tomatoes
- Candied pecans
- Herb oil drizzle
- Microgreens
Instructions
- Cook vegetables soft.
Steam/boil/roast chosen vegetables until very soft. Carrots 20 min, beets 40 min, zucchini 8 min. Drain well. - Blend ultra-smooth.
High-speed blender: cooked vegetables, vegetable broth, coconut cream, nutritional yeast, salt, xanthan gum. Blend 2 minutes until silky. Strain if needed. - Season boldly.
Taste aggressively—freezing dulls flavor 50%. Add more salt/spice. Should taste intensely savory. - Pint fill.
Pour into Ninja Creami pint below MAX FILL. Vegetables expand significantly. - Freeze solid.
Freeze upright 36 hours—vegetable moisture needs extra time. - Sorbet spin.
Process Sorbet setting (savory bases best here). - Re-spin required.
Add 1 tbsp vegetable broth, Re-spin 2-3 cycles. Vegetable bases always need multiple spins. - Mix-ins.
Center well, 1-2 tbsp mix-ins (pine nuts + garlic = gourmet), Mix-ins cycle. - Serve chilled bowls.
Small scoops as amuse-bouche, palate cleanser, or savory dessert.
Recipe Tips
- Xanthan gum essential for vegetable moisture
- Nutritional yeast = cheesy umami
- Strain after blending = no grit
- Bold seasoning doubles when frozen
- Perfect dinner party trick