21 Creamy Vegan Ninja Creami Recipes to Try

You know that Ninja Creami sitting on your counter? The one you maybe impulse-bought after seeing it all over social media, and now you’re wondering if it can do more than just make expensive protein shakes into ice cream?

I’ve been there. When I first got my Creami, I’ll admit I was intimidated. The machine looks serious, and all those buttons and settings can make you feel like you need a manual just to make a simple scoop. But here’s the truth: once you get the hang of it, this thing becomes magic. And for anyone eating vegan, it might be the best investment you ever make for dessert.

The Ninja Creami turns simple plant-based ingredients into the creamiest, most indulgent ice cream you’ve ever tasted—no eggs, no dairy, no complicated custard-making required. Whether you’re a protein powder person, a fruit fanatic, or just someone who wants a healthier way to satisfy sweet cravings, these 21 recipes will keep your Creami spinning all year long.

Let’s get to it.

1. Perfect Vanilla Base

This is where it all starts. Master this recipe and you’ll have a creamy, protein-packed vanilla ice cream that’s perfect on its own or as a starting point for endless variations .

Recipe Metadata:

Time to Make: 5 minutes prep, 24 hours freeze

Servings: 4

Ingredients:

1. 1 scoop vegan vanilla protein powder
2. 1 tablespoon cashew butter or almond butter
3. 1 teaspoon vanilla extract
4. ¼ teaspoon xanthan gum (optional, for extra silkiness)
5. 1 pinch salt
6. 1-3 teaspoons agave or sweetener of choice (optional, if needed)
7. 2 cups plain or vanilla plant-based milk (soy milk works best for creaminess)

Recipe Steps:

1. In a Ninja Creami pint container, combine protein powder, nut butter, vanilla extract, xanthan gum (if using), salt, and sweetener.
2. Pour in plant-based milk to just below the fill line (about 2 cups). Mix thoroughly with a whisk, fork, or immersion blender until smooth.
3. Freeze with the lid off for 24 hours until completely solid. This helps it freeze flat and evenly.
4. Remove from freezer and run the outside of the container under hot water for 1-2 minutes.
5. Insert into the Ninja Creami and select the “Lite Ice Cream” setting.
6. If texture is dry or powdery after spinning, add a splash of plant-based milk and press “Re-spin.” Repeat until creamy.

2. Rich Chocolate Ice Cream

Deep, chocolatey, and incredibly satisfying. This one tastes indulgent but packs a protein punch .

Recipe Metadata:

Time to Make: 5 minutes prep, 24 hours freeze

Servings: 4

Ingredients:

1. 1 scoop vegan chocolate protein powder
2. 1 tablespoon cocoa powder
3. 1 tablespoon cashew butter or almond butter
4. 1 teaspoon vanilla extract
5. ¼ teaspoon xanthan gum (optional)
6. 1 pinch salt
7. 1-6 teaspoons agave or sweetener (optional, adjust to taste)
8. 2 cups plain or chocolate plant-based milk

Recipe Steps:

1. Add protein powder, cocoa powder, nut butter, vanilla, xanthan gum (if using), salt, and sweetener to the pint container.
2. Pour in plant milk to just below the fill line. Mix until completely smooth.
3. Freeze with lid off for 24 hours.
4. Run container under hot water for 1-2 minutes.
5. Spin on “Lite Ice Cream” setting. Re-spin with a splash of milk if needed.

3. Cookies and Cream

This classic flavor hits different when it’s homemade. Crumbled Oreos throughout a creamy vanilla base—pure magic .

Recipe Metadata:

Time to Make: 5 minutes prep, 24 hours freeze

Servings: 4

Ingredients:

1. 1 scoop vegan vanilla or cookies and cream protein powder
2. 1 tablespoon cashew or almond butter
3. 1 teaspoon vanilla extract
4. ¼ teaspoon xanthan gum (optional)
5. 1 pinch salt
6. 1-3 teaspoons agave or sweetener (optional)
7. 2 cups plain or vanilla plant-based milk
8. 2-3 Oreo cookies (Oreos are vegan!)

Recipe Steps:

1. Mix the base: combine protein powder, nut butter, vanilla, xanthan gum, salt, and sweetener in the pint. Add milk and mix thoroughly.
2. Freeze with lid off for 24 hours.
3. Run container under hot water, then spin on “Lite Ice Cream.”
4. Dig a hole in the center of the spun ice cream and break 2 Oreo cookies in half, pushing them into the hole.
5. Return to machine and press “Mix-in.”
6. Serve immediately, optionally topped with an extra crumbled Oreo.

4. Chocolate Peanut Butter Cup

Peanut butter and chocolate are a match made in heaven. This one tastes like a frozen candy bar .

Recipe Metadata:

Time to Make: 10 minutes prep, 24 hours freeze

Servings: 3-4

Ingredients:

1. 1 cup canned full-fat coconut milk
2. ⅔ cup almond milk
3. 1 scoop vanilla or peanut butter protein powder
4. ¼ cup powdered peanut butter
5. 1 tablespoon peanut butter
6. 2-3 tablespoons maple syrup
7. 1 teaspoon vanilla extract
8. Pinch of sea salt
9. Mix-ins: chopped vegan peanut butter cups

Recipe Steps:

1. Blend all ingredients except mix-ins in a blender until smooth.
2. Pour into Ninja Creami pint and freeze overnight.
3. Spin on “Ice Cream” setting.
4. Add 1-2 tablespoons milk and spin on “Re-spin.”
5. Crumble peanut butter cups on top and fold in or use “Mix-in” function.

5. Banana Peanut Butter

This one’s almost too easy. Ripe bananas create a naturally sweet, creamy base without any added sugar .

Recipe Metadata:

Time to Make: 10 minutes prep, 24 hours freeze

Servings: 2-3

Ingredients:

1. 3 ripe bananas (the spottier, the sweeter)
2. 3 tablespoons peanut butter
3. ½ cup milk of choice
4. ½ teaspoon vanilla extract

Recipe Steps:

1. Peel bananas and add to blender with peanut butter, milk, and vanilla. Blend until completely smooth with no chunks.
2. Pour into Ninja Creami pint (don’t exceed max fill line).
3. Freeze for 24 hours.
4. Remove from freezer and spin on “Sorbet” setting (banana-based ice cream works best with this setting).
5. Run a “Re-spin” cycle for creamier texture. You’ll know it’s ready when there’s a hole through the center.

6. Chocolate Hazelnut (Bacio)

Inspired by the classic Italian gelato flavor, this version uses bananas as a base but you won’t taste them—just rich chocolate and hazelnut .

Recipe Metadata:

Time to Make: 5 minutes prep, 24 hours freeze

Servings: 4

Ingredients:

1. 4 very ripe bananas
2. 4 tablespoons unsweetened cocoa powder
3. 4 tablespoons hazelnut butter (no added sugar or oil)
4. 4 tablespoons maple syrup (or honey if not strictly vegan)

Optional Mix-ins:

1. 2 tablespoons toasted hazelnuts, chopped
2. 2 tablespoons dark chocolate (85% or higher), chopped

Recipe Steps:

1. Add all ingredients to a food processor and blend until completely smooth and creamy.
2. Pour mixture into Ninja Creami pint container.
3. Cover and freeze flat for 24 hours.
4. Spin on “Lite Ice Cream” or “Smoothie Bowl” setting.
5. If crumbly, use “Re-spin” once or twice until creamy.
6. For mix-ins, create a well in center, add hazelnuts and chocolate, then use “Mix-In” function.

7. Peanut Butter Espresso

Coffee and peanut butter might sound unusual, but trust the process. The espresso enhances the chocolate and peanut butter flavors beautifully .

Recipe Metadata:

Time to Make: 10 minutes prep, 24 hours freeze

Servings: 2-3

Ingredients:

1. 1⅓ cups milk of choice (thick cashew milk works well)
2. 2 shots espresso or ½ cup strong coffee
3. 1½ tablespoons peanut butter
4. 1 tablespoon maple syrup or monk fruit sweetener
5. 1 scoop vanilla, chocolate, or peanut butter protein powder
6. ½ teaspoon vanilla extract
7. Pinch of sea salt
8. Cacao nibs for mix-in (optional)

Recipe Steps:

1. Add all ingredients to a blender and blend until smooth.
2. Pour into Ninja Creami pint and freeze overnight.
3. Spin on “Lite Ice Cream” setting.
4. Add 1-2 tablespoons milk and spin on “Re-spin.”
5. If using cacao nibs, add them in the center and use “Mix-in” function.

8. Dole Whip

That famous pineapple soft serve from Disneyland? You can make it at home, vegan, with your Creami .

Recipe Metadata:

Time to Make: 10 minutes prep, 24 hours freeze

Servings: 2-3

Ingredients:

1. 10 ounces pineapple chunks in juice (do not drain—canned works perfectly)
2. ¼ cup full-fat canned coconut milk
3. 1 serving vanilla protein powder

Recipe Steps:

1. Add milk and protein powder to Ninja Creami jar. Use a milk frother or blender to combine until smooth.
2. Add pineapple with its juice and mix well.
3. Cover and freeze overnight.
4. Spin on “Lite Ice Cream” setting.
5. Add 1-2 tablespoons milk and spin on “Re-spin.”
6. For true soft serve texture, run on soft serve setting first, then use the soft serve attachment.

9. Pistachio

Nutty, creamy, and that beautiful pale green color. This one feels fancy but comes together easily .

Recipe Metadata:

Time to Make: 10 minutes prep, 8+ hours freeze

Servings: 3-4

Ingredients:

1. 1½ cups milk (full-fat canned coconut milk works best)
2. ¾ cup raw shelled pistachios
3. ⅓ cup raw cashews
4. ¼-⅓ cup maple syrup
5. ⅓ cup thick coconut yogurt
6. 1 teaspoon vanilla extract
7. 1 tablespoon lemon juice (optional)
8. ⅛-¼ teaspoon almond extract (optional, gives authentic pistachio flavor)
9. ¾ teaspoon sea salt

Recipe Steps:

1. Blend all ingredients in a high-powered blender until completely smooth.
2. Taste and adjust sweetness—the mixture should taste slightly sweeter than you want the final ice cream to be.
3. Pour into Ninja Creami pint and freeze for at least 8 hours until solid.
4. Spin on “Lite Ice Cream” setting. Run twice for extra creaminess.

10. Cookie Dough

Edible cookie dough swirled into creamy vanilla ice cream. This is what dreams are made of .

Recipe Metadata:

Time to Make: 15 minutes prep, 24 hours freeze

Servings: 3-4

For the Ice Cream Base:

1. 1 (13.5-ounce) can lite coconut milk
2. ½ cup raw cashews (or ¼ cup cashew butter)
3. 3 tablespoons maple syrup
4. 1½ scoops vanilla protein powder
5. 1 scoop collagen (optional, helps with creaminess)
6. 1½ teaspoons vanilla extract
7. ¼ teaspoon sea salt

For the Cookie Dough Chunks:

1. ¼ cup almond flour
2. ¼ cup protein powder (or more almond flour)
3. 1 tablespoon cashew or almond butter
4. 2 tablespoons maple syrup
5. ½ tablespoon coconut oil, melted
6. 1 teaspoon vanilla extract
7. Good pinch sea salt
8. 2 tablespoons vegan chocolate chips

Recipe Steps:

1. Blend all ice cream ingredients in a high-powered blender until smooth. Pour into Ninja Creami pint and freeze overnight.
2. Make cookie dough: mix all dough ingredients in a bowl. If too dry, add ½-1 tablespoon milk. Fold in chocolate chips. Roll into small balls and freeze until ready to use.
3. Let frozen pint sit at room temperature for 10 minutes. Spin on “Ice Cream” setting.
4. Add 1 tablespoon milk and “Re-spin.”
5. Either fold in cookie dough chunks or add them to the center and use “Mix-in” setting. Save some for topping.

11. Pumpkin Pie

Tastes like fall in a bowl. This spiced pumpkin ice cream is perfect for Thanksgiving or cozy autumn nights .

Recipe Metadata:

Time to Make: 10 minutes prep, 8+ hours freeze

Servings: 2-3

Ingredients:

1. 1 cup cashew milk or light coconut milk
2. ½ cup non-dairy yogurt
3. ¼ cup pumpkin puree
4. 2 pitted medjool dates (or 1 tablespoon maple syrup)
5. 1 scoop protein powder (optional)
6. ½ teaspoon vanilla extract
7. ½ teaspoon pumpkin pie spice
8. ⅛ teaspoon salt

Recipe Steps:

1. Combine all ingredients in a blender and blend until very smooth.
2. Pour into Ninja Creami pint and freeze overnight or at least 8 hours.
3. Process on “Lite Ice Cream” setting.
4. Add a splash of milk and process on “Re-spin” for smoother texture.
5. Add any desired mix-ins using the “Mix-in” setting.

12. Fruity Cereal

Remember drinking the milk after a bowl of Fruity Pebbles? This ice cream captures that nostalgic flavor perfectly .

Recipe Metadata:

Time to Make: 30 minutes prep, 24 hours freeze

Servings: 4

Ingredients:

1. 2 cups plant-based milk (oat milk recommended for creaminess)
2. 2¼ cups fruity cereal (like Fruity Pebbles), divided
3. 1½ tablespoons vegan cream cheese, softened
4. ½ cup granulated sugar or maple syrup
5. 1½ teaspoons vanilla extract
6. 1 cup + 2 tablespoons full-fat canned coconut cream

Recipe Steps:

1. Place milk and 1½ cups fruity cereal in a bowl. Let sit for 15-30 minutes, stirring regularly to infuse flavor.
2. In another bowl, combine softened cream cheese, sugar, and vanilla. Mix until smooth like frosting.
3. Strain the milk through a fine-mesh strainer into the cream cheese mixture, pressing on cereal to extract all milk. Discard cereal.
4. Add coconut cream and mix well.
5. Pour into Creami pint and freeze 24 hours.
6. Spin on “Ice Cream” setting.
7. Create a hole in the center, add remaining ¾ cup cereal, and process on “Mix-in.”

13. Mint Chocolate Chip

Cool, refreshing, and packed with chocolate in every bite. This classic gets the vegan Creami treatment.

Recipe Metadata:

Time to Make: 5 minutes prep, 24 hours freeze

Servings: 4

Ingredients:

1. 1 scoop vegan vanilla protein powder
2. 1 tablespoon cashew butter
3. 1 teaspoon peppermint extract (not mint—peppermint gives that authentic flavor)
4. ¼ teaspoon xanthan gum (optional)
5. Green food coloring or ½ teaspoon spirulina for natural color (optional)
6. 1-3 teaspoons agave or sweetener (optional)
7. 2 cups plain or vanilla plant-based milk
8. 2-3 tablespoons mini vegan chocolate chips

Recipe Steps:

1. Mix protein powder, cashew butter, peppermint extract, xanthan gum, sweetener (if using), and milk in the pint until smooth. Add coloring if desired.
2. Freeze 24 hours with lid off.
3. Run under hot water, spin on “Lite Ice Cream.”
4. If crumbly, add milk and “Re-spin.”
5. Create well, add chocolate chips, and use “Mix-in” function.

14. Strawberry

Simple, fruity, and incredibly refreshing. This one tastes like summer .

Recipe Metadata:

Time to Make: 10 minutes prep, 24 hours freeze

Servings: 4

Ingredients:

1. 1 cup fresh or frozen strawberries, hulled
2. 1 scoop vegan vanilla protein powder
3. 1 tablespoon cashew butter
4. 1 teaspoon vanilla extract
5. 1-3 teaspoons agave or maple syrup (adjust based on berry sweetness)
6. 2 cups plain plant-based milk

Recipe Steps:

1. Blend strawberries until smooth. You should have about ½ cup puree.
2. In the pint container, combine protein powder, cashew butter, vanilla, sweetener, strawberry puree, and milk.
3. Mix thoroughly until well combined.
4. Freeze 24 hours with lid off.
5. Run under hot water, spin on “Lite Ice Cream.”
6. Re-spin with splash of milk if needed.

15. Coffee

For coffee lovers who want their caffeine fix in frozen form. This one’s strong, creamy, and perfect after dinner.

Recipe Metadata:

Time to Make: 5 minutes prep, 24 hours freeze

Servings: 4

Ingredients:

1. 1 scoop vegan vanilla or chocolate protein powder
2. 1 tablespoon cashew butter
3. 1 tablespoon instant coffee or espresso powder
4. 1 teaspoon vanilla extract
5. 1-3 teaspoons maple syrup or sweetener (optional)
6. 2 cups plain or vanilla plant-based milk
7. ¼ cup strong brewed coffee, cooled

Recipe Steps:

1. In the pint, combine protein powder, cashew butter, instant coffee, vanilla, sweetener, milk, and cooled coffee.
2. Mix until everything is dissolved and smooth.
3. Freeze 24 hours with lid off.
4. Run under hot water, spin on “Lite Ice Cream.”
5. Add milk and re-spin if needed for creamier texture.

16. Matcha Green Tea

Earthy, slightly sweet, and that beautiful green color. Matcha ice cream feels fancy but couldn’t be easier .

Recipe Metadata:

Time to Make: 5 minutes prep, 24 hours freeze

Servings: 4

Ingredients:

1. 1 scoop vegan vanilla protein powder
2. 1 tablespoon cashew butter
3. 1-2 teaspoons matcha powder (culinary grade works fine)
4. 1 teaspoon vanilla extract
5. 1-3 teaspoons maple syrup or agave (optional)
6. 2 cups plain or vanilla plant-based milk

Recipe Steps:

1. Sift matcha into the pint to avoid clumps.
2. Add protein powder, cashew butter, vanilla, sweetener, and milk.
3. Mix thoroughly—an immersion blender works great here to fully incorporate matcha.
4. Freeze 24 hours with lid off.
5. Run under hot water, spin on “Lite Ice Cream.”
6. Re-spin with splash of milk if needed.

17. Lemon

Bright, tangy, and unexpectedly creamy. This one will surprise you with how much it tastes like lemon ice cream from a fancy gelato shop .

Recipe Metadata:

Time to Make: 5 minutes prep, 24 hours freeze

Servings: 4

Ingredients:

1. 1 scoop vegan vanilla protein powder
2. 1 tablespoon cashew butter
3. Zest of 1 lemon
4. 2-3 tablespoons fresh lemon juice
5. 1 teaspoon vanilla extract
6. 2-4 teaspoons maple syrup or agave (lemon needs more sweetener)
7. 2 cups plain plant-based milk

Recipe Steps:

1. In the pint, combine protein powder, cashew butter, lemon zest, lemon juice, vanilla, sweetener, and milk.
2. Mix thoroughly—the lemon juice may cause the milk to thicken slightly, that’s normal.
3. Freeze 24 hours with lid off.
4. Run under hot water, spin on “Lite Ice Cream.”
5. Re-spin with splash of milk if needed.

18. Chocolate Almond Fudge

For serious chocolate lovers. Rich, fudgy, and packed with almond crunch .

Recipe Metadata:

Time to Make: 5 minutes prep, 24 hours freeze

Servings: 4

Ingredients:

1. 1 scoop vegan chocolate protein powder
2. 1 tablespoon cocoa powder
3. 1 tablespoon almond butter
4. 1 teaspoon vanilla extract
5. ¼ teaspoon xanthan gum (optional)
6. 1-6 teaspoons maple syrup (optional)
7. 2 cups chocolate or plain plant-based milk
8. 2 tablespoons chocolate fudge sauce (vegan)
9. 2 tablespoons chopped toasted almonds

Recipe Steps:

1. Mix protein powder, cocoa, almond butter, vanilla, xanthan gum, sweetener, and milk in pint until smooth.
2. Freeze 24 hours with lid off.
3. Run under hot water, spin on “Lite Ice Cream.”
4. Re-spin with milk if needed.
5. Create well, add fudge sauce and almonds, use “Mix-in” function.

19. Coconut

Tastes like a tropical vacation. This simple coconut ice cream is perfect on its own or as a base for mix-ins .

Recipe Metadata:

Time to Make: 5 minutes prep, 24 hours freeze

Servings: 4

Ingredients:

1. 1 can full-fat coconut milk
2. 1 cup coconut cream or additional coconut milk
3. ½ cup maple syrup
4. 1 teaspoon vanilla extract
5. Pinch of salt
6. ½ cup shredded unsweetened coconut (for mix-in)

Recipe Steps:

1. Whisk together coconut milk, coconut cream, maple syrup, vanilla, and salt until smooth.
2. Pour into Ninja Creami pint and freeze 24 hours.
3. Spin on “Ice Cream” setting.
4. Add shredded coconut and use “Mix-in” function.

20. Chocolate Cherry

Cherry and chocolate is a classic pairing for good reason. This version tastes like a decadent dessert .

Recipe Metadata:

Time to Make: 5 minutes prep, 24 hours freeze

Servings: 4

Ingredients:

1. 1 scoop vegan chocolate protein powder
2. 1 tablespoon cocoa powder
3. 1 tablespoon cashew butter
4. 1 teaspoon vanilla extract
5. ¼ teaspoon xanthan gum (optional)
6. 1-6 teaspoons maple syrup (optional)
7. 2 cups chocolate or plain plant-based milk
8. ¼ cup dried cherries, chopped
9. 2 tablespoons dark chocolate chips

Recipe Steps:

1. Mix protein powder, cocoa, cashew butter, vanilla, xanthan gum, sweetener, and milk in pint until smooth.
2. Freeze 24 hours with lid off.
3. Run under hot water, spin on “Lite Ice Cream.”
4. Re-spin with milk if needed.
5. Create well, add dried cherries and chocolate chips, use “Mix-in” function.

21. Birthday Cake

Funfetti flavor in ice cream form. This one’s perfect for celebrations or whenever you need a little joy .

Recipe Metadata:

Time to Make: 5 minutes prep, 24 hours freeze

Servings: 4

Ingredients:

1. 1 scoop vegan vanilla protein powder
2. 1 tablespoon cashew butter
3. 1 teaspoon vanilla extract
4. ½ teaspoon almond extract (for that cake batter flavor)
5. ¼ teaspoon xanthan gum (optional)
6. 1-3 teaspoons maple syrup or agave (optional)
7. 2 cups plain or vanilla plant-based milk
8. 2-3 tablespoons rainbow sprinkles (check that they’re vegan—many are!)

Recipe Steps:

1. In the pint, combine protein powder, cashew butter, vanilla extract, almond extract, xanthan gum, sweetener, and milk.
2. Mix thoroughly until smooth.
3. Freeze 24 hours with lid off.
4. Run under hot water, spin on “Lite Ice Cream.”
5. Re-spin with milk if needed.
6. Create well, add sprinkles, use “Mix-in” function. Don’t over-mix or the sprinkles will bleed their color.

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Tips for Ninja Creami Success

1. Freeze for a full 24 hours. No shortcuts here—the base needs to be completely solid for the machine to work properly .
2. Run the pint under hot water before spinning. This helps prevent icy edges and gives you a smoother result .
3. Don’t skip the re-spin. Most vegan recipes need at least one re-spin with a splash of milk to reach peak creaminess .
4. Mix-ins go in after spinning. Dig a hole in the center, add your mix-ins, and use the “Mix-in” button. This keeps chunky ingredients intact .
5. Use full-fat coconut milk or nut butters for the creamiest results. Lower-fat options can work but may need more re-spins .
6. Protein powder helps with texture. It adds structure and creaminess beyond just nutrition. If you’re skipping it, you may need to add more fat (like coconut cream) or a thickener .

The Ninja Creami opens up a whole world of vegan dessert possibilities. Once you get comfortable with these recipes, start experimenting—almost any smoothie recipe can become ice cream with the right adjustments. Happy spinning