Description
Rich and creamy chocolate hazelnut ice cream made in the Ninja Creami.
Ingredients
Scale
- 1 1/4 cup unsweetened almond milk
- 1/4 cup coconut cream*
- 3 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup dry roasted hazelnuts
- 1/4 cup collagen peptides
- 2 Tbsp cocoa powder
- pinch of salt
Instructions
- Combine all ingredients in a high powered blender. Blend, starting at a low speed and then gradually increasing the speed until your mixture is smooth.
- Pour the ice cream mixture into your Ninja Creami pint.
- Place the lid on the Creami pint and set it in the freezer for 24 hours.
- Remove the pint from the freezer. If there's a hump in the middle of the pint, level it off with a spoon.
- Plug in the Ninja Creami. Place the pint in the outer bowl and lock the lid, then place the bowl on the motor base and twist into position.
- Turn on the Creami and select "Lite Ice Cream".
- If your ice cream isn't creamy enough, place it back in the Creami machine and blend again on "Re-spin".
- Store leftovers in the Creami pint, with the lid on top. Be sure to level off the ice cream before freezing so that you can re-spin it for next time.
Notes
*Just the thick white cream from a can of full fat coconut milk or coconut cream.