This Ninja Creami soy milk recipe creates rich, creamy ice cream using plant-based milk that’s perfect for dairy-free diets. Soy milk’s natural protein content gives excellent texture while staying smooth and customizable with your favorite mix-ins.
Ingredients
- 2 cups soy milk (unsweetened or vanilla)
- 1/2 cup heavy cream or coconut cream (for dairy-free)
- 1/3 cup sugar or maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/8 teaspoon xanthan gum (optional, prevents iciness)
Optional mix-ins:
- Chocolate chips
- Crushed cookies
- Peanut butter swirls
- Chopped nuts
- Fresh berries
- Coconut flakes
- Caramel drizzle
Instructions
- Blend smooth base.
Add soy milk, heavy cream or coconut cream, sugar, vanilla extract, salt, and xanthan gum (if using) to blender. Blend 30 seconds until completely smooth and sugar dissolves. - Taste adjustment.
Taste mixture—soy milk varies by brand. Add 1-2 tsp more sugar if needed. Base should taste slightly sweeter than desired final flavor. - Pour into pint.
Transfer to Ninja Creami pint container, staying below MAX FILL line. Plant milks expand during freezing. Secure lid tightly. - Freeze solid.
Freeze upright 24-36 hours on level surface. Soy milk freezes firmer than dairy, needs extra time. - First spin.
Process on Lite Ice Cream setting (perfect for plant-based bases). - Texture check.
Soy milk often spins powdery first time—completely normal. Spoon center texture. - Re-spin essential.
Add 1 tablespoon soy milk to center, run Re-spin cycle. Repeat 1-2 more times until creamy (usually needs 2-3 total spins). - Mix-ins.
Deep center well, 2 tbsp mix-ins, Mix-ins cycle once. - Serve immediately.
Soft-serve texture perfect right away, or freeze 30 min for scoops.
Recipe Tips
- Xanthan gum prevents iciness in plant milks
- Soy milk’s protein = best plant milk for Creami texture
- Coconut cream = richest dairy-free option
- Multiple respins = creamy plant-based key
- Vanilla soy milk = naturally sweeter base