No-Cow Cookies & Cream: The Vegan Creami Classic
Luister, I have made ice cream with real Dutch cream since before you could spell "Creami", and I am telling you: nobody at your table will smell that the cow stayed home. The coconut and the cashew do the heavy work, the little pinch of gum is my secret handshake, and if you skip the re-spin because you are impatient — dan eet je zand, sand, and you deserve it. Break the cookies in big pieces like a civilized person, hè, and serve it before it melts while you stand there taking photos.
Zutaten
Zubereitung
- 1
Blend the base smooth: put coconut milk, soy milk, sugar, agave, cashew butter, vanilla and salt in a blender (or use an immersion blender). With the motor running, sprinkle in the xanthan gum so it cannot clump. Blend 45–60 seconds until completely smooth and the sugar is fully dissolved.
- 2
Pour into the Ninja Creami pint only up to the MAX FILL line — not one millimetre more. Freeze for 24 hours, sitting FLAT on a level freezer shelf so the top freezes even (a tilted pint can damage the blade).
- 3
Remove the lid, lock the pint into the Creami and spin on the "Lite Ice Cream" program. If the pint has frosty edges straight from a very cold freezer, run the outside under warm water for 30–60 seconds first.
- 4
Assess the texture: if it looks dry, powdery or crumbly (normal for plant bases on the first pass), add 1 tbsp plant milk and press RE-SPIN. Repeat with a splash more if needed — it should turn glossy and soft-serve smooth.
- 5
Mix-ins: dig a hole about 4 cm wide down to the bottom of the pint, drop in the broken cookie pieces, and run the MIX-IN cycle once. Use halves and quarters, not crumbs — the blade will break them down plenty.
- 6
Serve immediately. For leftovers: smooth the surface flat, refreeze, and give it a fresh spin (plus a splash of plant milk) next time.
