Vegan Salted Caramel Nina Creami Ice Cream

Close-up of creamy salted caramel dairy-free ice cream scooped in a Ninja Creami pint, drizzled with caramel sauce, on a white marble surface.

Creamy, sweet, and just the right amount of salty, this easy dairy-free ice cream is made with Native Forest® Organic Simple Coconut Milk for that rich, luscious texture without the dairy. Naturally sweetened with medjool dates and finished with a silky homemade caramel sauce, it’s the perfect treat you can whip up in your Ninja Creami.

Overhead view of salted caramel dairy-free ice cream in a Ninja Creami pint, drizzled with caramel sauce, with Native Forest Organic Coconut Milk cans visible nearby on a white marble surface.

Salted Caramel Ninja Creami

1 cup (240ml) almond milk

3/4 cup (180ml) Native Forest Organic Simple Coconut Milk

1 scoop (30g) vanilla protein powder

2-3 pitted medjool dates

1 tsp vanilla extract

1/4 tsp salt

Caramel sauce

1 tbsp (16g) nut/seed butter

2 tbsp (40g) maple syrup

1 tbsp coconut oil

1/2 tsp vanilla extract

1/4 tsp salt

Instructions

Blend all the ice cream ingredients until smooth with no date chunks remaining.

Pour into a Ninja Creami pint container, and freeze overnight (or at least 8 hours).

Blend on the “lite ice cream” setting. Add a splash of milk. Blend on “re-spin” 1-2 times to desired consistency.

Whisk together all the ingredients for the caramel sauce until smooth and drizzle-able.

Drizzle the sauce on top, add toppings if desired, and enjoy.

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