Ninja Creami Coconut Ice Cream Recipe
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Are you ready to elevate your ice cream game? With the Ninja Creami machine and a can of coconut cream, you can create a luscious and exotic Coconut Ice Cream like you’ve never tasted before. Follow our step-by-step guide to achieve a creamy and tropical delight! Try it now and let the good times roll (or, in this case, scoop)!
As someone who loves all things coconut, I make this indulgent dessert all the time.
Whether it’s whipping up this Ninja Creami coconut masterpiece or experimenting with other frozen delights like peach sorbet and my favorite Oreo Ice Cream, my kitchen is always buzzing with frozen dessert action.
If you love this recipe, you’ll also want to check out my Strawberry Cheesecake Ice Cream and NInja Creami Dole Whip – they’re hits in my household!
Table of contents
Why I Love This Recipe
I can’t get enough of this Ninja Creami Coconut Ice Cream because it’s just so straightforward and packed with flavor.
The combination of whole milk, heavy whipping cream, and coconut cream creates an incredibly smooth texture that simply melts in your mouth.
Plus, the subtle crunch of coconut bits adds just the right amount of contrast to the creaminess. Every time I make it, it turns out perfect, no matter the occasion or season.
Ingredients & Substitutions
Let’s talk ingredients!
Each component in this recipe is handpicked to deliver maximum creaminess and flavor.
- Whole Milk and Heavy Whipping Cream: These are the base of our ice cream, providing richness and smooth consistency.
- Granulated Sugar: This sweetener balances the flavors and ensures that perfect level of sweetness.
- Cream of Coconut: The star of the show – not to be confused with coconut milk – cream of coconut is thick, sweet, and essential for that authentic coconut flavor.
In case you need to make a few swaps, you can opt for coconut milk instead of whole milk for an even stronger coconut flavor or use a non-dairy alternative like almond milk if you’re keeping it vegan.
How to Make Coconut Ice Cream in the Ninja Creami
Ready to whip up your own batch?
It’s super easy!
Pro Tips
- For Creamier Texture: Blend the ice cream mixture before freezing if you prefer a smoother texture without the coconut bits.
- Achieving Soft Serve Consistency: Use the Ice Cream Setting for a softer, more luscious result.
- Perfect Storage: Store your pints in airtight containers to keep the ice cream fresher for longer.
Serving Suggestions
I love serving my Ninja Creami Coconut Ice Cream with a sprinkle of toasted coconut flakes on top for added crunch.
It pairs beautifully with fresh tropical fruits, like mangoes and pineapples, or even a drizzle of dark chocolate sauce for extra decadence.
Recipe Variations
- Chocolate Coconut Dream: Mix in cocoa powder or chocolate chips before freezing for a chocolatey twist.
- Tropical Twist: Add chunks of pineapple or mango for a refreshing variation.
- Nutty Delight: Stir in some toasted almonds or macadamia nuts for a satisfying crunch.
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Frequently Asked Questions
Absolutely! If you’re looking to reduce your sugar intake, you can use sugar substitutes like stevia, erythritol, or monk fruit sweetener. Just be sure to follow the conversion guide on the packaging to get the sweetness level just right.
The combination of whole milk and heavy whipping cream provides the best texture and creaminess. However, if you want to tweak the recipe, you could use half-and-half as a substitute for both, or opt for a dairy-free version with coconut milk and a non-dairy creamer.
Cream of coconut is a sweetened, thick, and creamy product commonly used in desserts and cocktails. Coconut milk is a thinner, unsweetened liquid made by blending coconut flesh with water. Coconut cream is thicker and richer than coconut milk but isn’t sweetened. It’s essential to use cream of coconut for this recipe to get the right sweetness and texture.
While you can add some mix-ins before freezing, it may be better to do so after the initial freeze and during the blending stage. This way, you can ensure an even distribution of your favorite add-ins like fruit chunks, chocolate chips, or nuts.
Your homemade Ninja Creami Coconut Ice Cream can be stored for up to two weeks. Be sure to keep it in an airtight container to maintain its freshness and prevent ice crystals from forming.
Ninja Creami Coconut Ice Cream
Ingredients
- 2 ½ cups whole milk
- 1 cup heavy whipping cream
- ½ cup granulated sugar
- 15 oz can cream of coconut, such as Coco Lopez
Directions
- In a medium bowl, whisk together heavy whipping cream, milk, and sugar.
- Add in Coconut Cream and stir well.
- Divide the ice cream mixture into three pint-sized Ninja Creami containers. Freeze for 12-24 hours.
- Remove one or more containers from the freezer and let them sit at room temperature for 10 minutes. Place one container into the Ninja Creami machine and process on the Mix In setting.
- Enjoy!
Notes
Equipment
- Ninja NC501 CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker for Ice Cream, Sorbet, Milkshakes, Frozen Drinks & More, 11 Programs, with 2 XL Family Size Pint Containers, Perfect for Kids, Silver
Nutrition Facts
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This was so easy and so good. I did cut back on the sugar because the first batch was too sweet for me and I added shredded coconut.
I haven’t made yet but want to know if I can substitute whole milk for coconut milk.
Thank you
Yes! Whole milk would work perfectly in this recipe.
Love, love, love this recipe! I just got my ninja creami and so far this is the absolute best! It has a high fat content but it’s so smooth and delicious because of it.
After much searching, I’ve found the perfect Coconut Ice Cream recipe!
I just love it!
Hello, posting from the UK – since we don’t have access to cream of coconut, could you suggest any substitutions with either coconut cream or coconut milk? The ingredients of ‘Coco Lopez’ suggest that it’s roughly 50% sugar to coconut milk, but without knowing the consistency of ‘cream of coconut’ it’s difficult to know how best to substitute!
You might’ve able to substitute equal parts coconut cream and powdered sugar to make cream of coconut. It is definitely a sweet ingredient and thicker than say coconut milk.
Tasted just like haupia ice cream in Maui. Perfect amount of coconut and cream