Raspberry Vegan Sorbet | NINJA CREAMI | Easy, fast and delicious | by Muriel Schiffmann

To view the video on our Youtube channel, click here: https://youtu.be/5c13oL1_470

Raspberry sorbet

One of the great advantages of the Ninja Creami is that you get a very creamy ice cream or sorbet, even when you choose to use very little sugar or not at all… The ice cream will be delicious just after being mixed. On the other hand, it must be enjoyed fairly quickly, because its shelf life in the freezer will be quite short. Depending on the ingredients used, it is likely to crystallize quickly. You can always remix it, it’s not a big deal, but I wanted to offer you a sorbet made with a long shelf life.  Professional glaciers use different sugars and fibers to stabilize the water contained in ice creams and sorbets. These ingredients prevent the formation of crystals and also bring lots of creaminess in the mouth. That’s why I wanted to introduce you these ingredients in case you want to extend your sorbets shelf life. 

For this raspberry sorbet, you will need raspberry, sugar, atomized glucose, water and sorbet stabilizer. I also offer you a recipe if you want to use only common sugar.

Ingredients:

100 g of water

112 g of sugar

37 g of glucose powder 

600 g of raspberries

3 g of sorbet stabilizer (the quantity to be used may vary depending on the brand, follow the instructions recommended by the manufacturer).

Recipe with regular sugar only:

100 g of water

130 g of sugar

600 g of raspberries

1. Pour the water and sugars into a saucepan and bring to a boil. If you use a stabilizer that needs to be heated, add it as well.

2. Let cool and then add the stabilizer and raspberries.

3. Mix the preparation and then pour it through a sieve to remove the raspberry seeds.

4. Pour the preparation into the Ninja Creami pint. Store in the freezer for 24 hours.

5. The next day, use the sorbet program.

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Ingredients:

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Vegan Baklava Ice Cream | NINJA CREAMY | A spectacular dessert but so quick and simple to make!

To view the video on YouTube, click on this link: https://youtu.be/fkvs5-lWN40

Ice cream Baklava

The most delicate pistachio ice cream sandwich I can imagine… The recipe for pistachio ice cream can be found here. Once the ice cream is made, it’s really a very easy and quick dessert to prepare… I use Kadaif, which is a variation of the filo dough in a vermicelli shape. You can find it quite easily in middle eastern grocery stores, in the frozen section.

For 5 Ice Cream Baklavas:

Ingredients for pistachio ice cream:

300 g of soy milk

55 g of sugar

10 g of oatmeal

100 g of homemade pistachio paste

A few spinach leaves (optional of course, it’s for the color!)

Ingredients for Kadaif “biscuits”:

60 g of vegan butter

120 g of Kadaif

20 g of icing sugar

50 g of pistachios

A little more icing sugar to sprinkle

1.Melt the butter.

2. Add the kadaif vermicelli, separating them with your fingers. Mix well so that the kadaif soaks the butter.

3. Add the icing sugar and mix.

4. Drop the kadaif vermicelli in some small rings  of 3.15 inches of diameter.

5. Add chopped pistachios and try to trap them in the kadaif vermicellis.

6. Bake at 175°C (350°F) for 6 to 8 minutes.

7 Assemble with the pistachio ice cream and serve quickly!

Hazelnut Chocolate Rochers | Vegan Ice Cream | NINJA CREAMY | Easy, decadent and delicious…

Hazelnut & chocolate ice cream rochers

These ice cream rochers are of course inspired by the famous Ferrero Rochers, but they are vegan, frozen and even better if I dare to write it! The ice cream is very simple to prepare, I didn’t need to add any sugar, it is brought by the spread and the soy milk. Then,  just choose an excellent chocolate, some good hazelnuts and you have a dessert so appetizing and delicious… Do not hesitate to use this Glaçage Rocher recipe to cover cakes, cookies or other ice cream…

For about 10 Rochers:

For the Hazelnut & chocolate ice cream:

300 g of vanilla soy milk (I use an organic and lightly sweetened milk)

10 g of oatmeal

150 g of hazelnut and chocolate spread (vegan Nocciolata for example)

  1. Pour the milk and oatmeal into a saucepan and heat until the milk begins to simmer. Cover and turn off the heat, let it rest for 10 minutes.
  2. Blend the milk.
  3. Add the hazelnut and chocolate spread and blend again.
  4. Pour into the Ninja Creami pint.
  5. Store in the freezer for at least 24 hours.
  6. The next day, use the “gelato” and “respin” program if necessary.

For the Glaçage Rocher:

250 g of dark chocolate (I used Valrhona’s Tropilia chocolate couverture)

50 g of neutral oil (grapeseed, canola, sunflower…)

50 g of hazelnuts

  1. Roast the hazelnuts for 12 to 15 minutes in an oven at 150°C (300°F). They must be golden, but don’t burn them!
  2. Rub them in a clean cloth to remove as many small skins as possible.
  3. Chop them roughly. With a fine strainer, remove the hazelnut powder.
  4. Melt the chocolate in a bain-marie.
  5. Add the oil in two steps.
  6. Incorporate the chopped hazelnuts. It’s ready!

Assembly of the Rochers:

10 whole hazelnuts

50 g of hazelnut and chocolate spread

  1. When the ice cream is ready, fill with ice cream a half-sphere silicone molds (4 centimeters in diameter). Equalize with an angled spatula.
  2. Form a small cavity in each half sphere with a small hot spoon, there must be enough room to later add a small amount of spread and 1 hazelnut.
  3. Return the molds to the freezer for at least 1 hour.   
  4. Remove the molds from the freezer and place a little spread in each half sphere and then 1 hazelnut in half of the spheres.
  5. Unmold each half sphere and assemble the balls.
  6. Place a ball in the dipping spoon and then immerse it in the chocolate glaçage,  remove the excess of chocolate.
  7. Place each rocher on a baking sheet. Return the Rochers for half an hour in the freezer before serving! Bon appétit!

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Ingredients:

Valrhona Tropilia Dark Chocolate: https://amzn.to/3BIYags

Nocciolata hazelnut & cocoa spread (vegan): https://amzn.to/3R9cjHX

Vegan Pistachio Ice Cream | NINJA CREAMY | Creamy and Delicious…

Vegan pistachio ice cream

This pistachio ice cream will delight more than one gourmand… I make my own pistachio paste, it is true that it makes a big difference… But I also have a magical ingredient that deepens beautifully the subtil aroma of pistachio: mahlab. Mahlab is a very popular spice in the Middle East, used for making cakes but also brioches and drinks. It is the almond of a wild cherry. It is extracted, dried and reduced to powder. Mahlab brings a delicate fruity flavor with bitter almond notes. I use only one pinch to sublimate the taste of the pistachio because a little goes a long way… 

If you don’t have the time or equipment to make your homemade pistachio paste, you can of course use commercial pistachio paste or butter. However, make sure that it does not contain artificial colors or flavors. You will have to adjust the proportions and probably use less because they are generally quite concentrated. As an alternative, you can also choose to use raw pistachios, roasting them lightly in the oven and blend them in the ice cream mix.

If you want to make pistachio paste yourself:

For 300 g of pistachio paste, you will need 90 g of sugar, 220 g of raw pistachios, 10 g of neutral oil and a pinch of mahlab.

Lightly roast the pistachios for 5 minutes in an oven at 150 ℃.

Cook the sugar with 20 g of water until it reaches 121°C. Then add the roasted pistachios and mix for a few minutes over medium heat. The pistachios will “sand”, i.e. the sugar that coats them becomes white. Then pour the pistachios into the mixer bowl, with the oil and a pinch of mahlab. Blend for several minutes, with resting periods so you don’t damage the mixer. At the beginning you will get a powder and then gradually a smooth pistachio paste.

Ingredients for pistachio ice cream:

300 g of soy milk

55 g of sugar

10 g of oatmeal

100 g of homemade pistachio paste ( or as an alternative, 70 g of lightly roasted unsalted pistachios, and 30 g of sugar)

A few spinach leaves (optional of course, it’s for the color!)

1. Pour the milk, sugar, oatmeal and mahlab powder into a saucepan.

2. Heat, stirring frequently until the preparation begins to simmer.

3. Cover and let stand for 10 minutes.

4. Blend the milk and then add the pistachio paste and blend again.

5. Add the spinach leaves and mix again.

6. Pour the preparation into the Ninja creami pot and freeze for 24 hours

7. Use the Ice Cream program. If necessary, then use the Re Spin program.

8. Serve immediately with a few chopped pistachios.

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Ingredients:

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Vegan Biscottis | Pistachio & Orange Blossom | Chocolate & Coconut | Raspberry & Pine nuts

Vegan biscottis 

With one single dough, make all the biscottis you can imagine! This recipe is so flexible… The texture is light and crunchy and they taste amazing…   I am making 3 variations  : pistachio & orange blossom, chocolate & coconut and finally raspberry with pine nuts… But everything starts with the same dough. 

Ingredients: 

75 g vegan butter

40 g sunflower butter

150 g brown sugar

60 g water

3 g psyllium husk

35 g vegan yogurt

5 g lemon juice

4 g natural vanilla extract

250 g flour 

50 g almond powder

3 g baking powder

2 g baking soda

3 g salt

Pistachio & Orange blossom Biscottis: 75 g of pistachios + 10 g of orange blossom water

Chocolate & Coconut Biscottis: 35 g of shredded coconut (unsweetened) + 75 g of dark chocolate

Raspberry & Pine Nuts Biscottis: 40 g of raspberry jam + 35 g of pine nuts

Remove the butter from the refrigerator one hour before starting the recipe so that it is soft (ointment).

Preparation:

  1. Take the butter out from the refrigerator 1 hour before starting the recipe so it is very soft. 
  2. In a small bowl, mix the water and psyllium.
  3. In a large bowl, pour the butter and then add the sunflower butter. Mix well.
  4. Add the brown sugar and mix.
  5. Incorporate the vegan yogurt.
  6. Incorporate the psyllium gel.
  7. Add the lemon juice and vanilla extract.
  8. Add the salt.
  9. Sift the flour over the bowl together with the baking powder and baking soda.
  10. Form a dough and then add the additional ingredients (such as chocolate and coconut for instance).
  11. Form a long log and bake for 30 minutes at 175 °C (350 °F).
  12. Let cool completely and then cut slices 1 centimeter thick.
  13. Place the biscottis on a baking sheet and bake for 45 minutes at 130 °C (265 °F), flipping  the biscottis halfway through baking.
  14. Store in an airtight box, away from humidity. 

Pear and Chocolate Sorbet | NINJA CREAMI | Inspired by Auguste Escoffier famous Poire Belle Hélène

Pear and chocolate Sorbet,

This sorbet is inspired by Auguste Escoffier’s famous frozen dessert, the Poire Belle Hélène… I love the pairing of pear with chocolate… Please promise me you are not not going to use canned pears for this sorbet!! You must choose good fresh pears, let them ripe peacefully and then poach them in a delicious syrup infused with spices: vanilla, star anis, cardamom, cinnamon… Then, use a very good chocolate, such as Valrhona, it makes a big difference… 

Through this video, I also wanted to show you how to add toppings in an ice cream (or sorbet) with the Ninja Creami. I am really conquered by this appliance… Since I bought it I am making ice creams, gelatos and sorbet all the time… Pure happiness in a house full of gourmands! 

To add thin chocolate pieces, I have an ultra-fast technique: melt the chocolate in the microwave oven and then pour it into a ziplock bag. Close the bag, leaving a tiny space so that the air can escape and then spread the chocolate with a spatula. Store the chocolate on a cutting board in the refrigerator. Once hardened, you just have to break small pieces. It’s much better than using chocolate chips…

Recipe:

For the syrup:

500 g of water

100 g of sugar

Spices: 1 vanilla bean, a stick or a pinch of cinnamon, 1 or two star anise seeds and 2 cardamom pods

3 beautiful pears

30 g of chocolate (Manjari or Guanaja from Valrhona for instance)

1. Pour the sugar, water and spices into a saucepan and heat until the syrup begins to simmer.

2. Place the peeled pears in the syrup, they must be well covered with syrup. Cover with the lid and gently let the pears poach for ten minutes in the simmering syrup.

3. Let cool and then store the pears in their syrup in the refrigerator.

4. Melt the chocolate in the microwave oven and then pour it into a ziplock bag. Close the bag leaving a small space so that the air can escape and then spread the chocolate with a spatula. Store the chocolate flat on a cutting board in the refrigerator. Once hardened, you just have to break small pieces.

5. Cut the pears into small pieces and place them in the Ninja pot. Cover with the syrup up to the line. Store in the freezer for 24 hours.

6. The next day, use the sorbet program and if necessary the Re Spin program.

7. Form a well in the pot and drop there the chocolate broken into small pieces. Turn on the Add in program.

8. Serve as it is or with a poached pear and some caramelized nuts for instance…

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Moroccan Mint Tea Sorbet | NINJA CREAMI | No sugar added, sweetened with dates!

Enjoy the flavor of Moroccan mint tea in a scoop of sorbet… The dates will sweeten and thicken the preparation. I like to serve this sorbet casually with a few pine nuts and mint leaves. I hope you will enjoy as much as I do this delicious sorbet, so light and refreshing!

Moroccan tea sorbet (For a Ninja Creami pint)

1 tablespoon of green tea

1 beautiful bouquet of mint

3 leaves of fresh or dried verbena

1 tablespoon of orange blossom water.

100 g of pitted dates

Approximately 550 ml of boiling water in total

Traditional Preparation Method:

Bring the water to a boil.

Pour the green tea into the teapot.

Add a little boiling water, let it infuse for 30 seconds and discard this water.

Add the mint and verbena to the teapot.

Fill the teapot with boiling water.

Add the orange blossom water.

Let it infuse for 5 minutes.

Blend the tea with the dates and filter it through a strainer. 

When it has cooled down, pour the preparation into the Ninja Creami pint. 

Freeze 24 hours and then use the Sorbet program. 

Serve with pine nuts and a few mint leaves.   

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Fresh Coconut Sorbet with Espelette Pepper and Fleur de Sel | NINJA CREAMI | Pure Nature Taste

Coconut sorbet, with fleur de sel and Espelette pepper

Today I am making a fresh coconut sorbet, with only two ingredients, fresh coconut with its water and a little of sugar. If you can find fresh young coconut,  already extracted from the nut, this recipe will only take 2 minutes. It is such a delicious, refreshing, light and  unique sorbet, really lovely for the summer when the weather is so warm…

I suggest you add a little of lime or lemon juice,  a pinch of fleur de sel and Espelette pepper if you want a surprising but really tasty experience!I 

Ingredients:

200 g of fresh coconut flesh

About 400 g of coconut water

70 g of sugar

1 lime or lemon

Fleur de sel

Espelette pepper

Elaboration method:

1. Pour the flesh of the coconut into the pint.

2. Complete with coconut water until you reach the line.

3. Blend the coconut water with the coconut flesh and the sugar.

4. Pour back  into the pint and freeze for 24 hours.

5. Lock the pint in the Ninja creami and press the sorbet program.

6 . Serve the sorbet with a few drops of lemon juice, Espelette pepper and fleur de sel.

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Ingredients:

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Black Sesame Vegan Ice Cream | NINJA CREAMY | Creamy and Delicious with Asian Flavors

Black Sesame Vegan Ice Cream

Have you ever tried black sesame in desserts? Black sesame has a unique and pronounced flavor, very appreciated in Asia. In this ice cream, it plays the main role and I hope that like me you will be a fan! I recommend that you make a black sesame praliné, it will be even better than black sesame paste. That said, the best is the enemy of the good, so if you don’t have the time or equipment to make a home made black sesame praliné, buy a good black sesame paste and you will still get a very good ice cream.

Black sesame praliné:

100 g of sugar

300 g of black sesame seeds.

20 g of sesame oil

1. To make the praline, first make a caramel by cooking the sugar in a saucepan, without water and stirring as little as possible. When you get a caramel, pour it on a baking sheet and let it cool completely.

2. Break the caramel into pieces.

3. Roast the sesame seeds for 10 minutes in an oven at 150 ℃ (300 ℉)  

Pour the sesame seeds, caramel and sesame oil in a food processor until you obtain a praliné paste. (If your mixer is not very powerful, proceed step by step and make sure it cools down between each step).

4. The praliné keeps perfectly for several months in the refrigerator.

Black sesame ice cream:

Ingredients:

If using black sesame praline:

300 g of soy milk (choose a good soy milk, preferably slightly sweet and flavored with vanilla)

100 g of dates

100 g of black sesame praline

If using black sesame paste:

300 g of soy milk (choose a good soy milk, preferably slightly sweet and flavored with vanilla)

130 g of pitted dates (adjust the amount of dates according to your taste, if you like more or less sweet).

80 g of black sesame paste

1. Pour all the ingredients into the blender and mix until you obtain a homogeneous preparation.

2. Fill the pint of the the Ninja Creami and freeze for at least 24 hours.

3. Lock the pint in the Ninja Creami and use the “ice cream” program.  If you do not get a smooth texture right away, use the “remix” function.

4. Enjoy!!!

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Tahini & Chocolate Vegan Ice Cream | NINJA CREAMI | So Delicious and with no added sugar!!!

Two extraordinary superfoods so incredibly useful for vegan ice cream: dates and tahini!

This creamy chocolate ice cream is made with tahini, very good dark chocolate (Valrhona), dates and soy milk. I really like the combination of tahini and chocolate… This ice cream has delicate notes of artisanal chocolate halvah…  100% plant based and totally addictive…

Ingredients:

300 g of soy milk (choose a good soy milk, slightly sweetened and flavored with vanilla)

125 g of a good dark chocolate (here I am using  the couverture Tropilia from  Valrhona, 53% cocoa)

80 g of pitted dates

80 g of tahini

1 Warm the soy milk but don’t make it boil, it has to be warm enough to melt the chocolate. 

2. Add the chocolate, immerge it in the milk and let it melt for one minute without stirring.

3. Stir with a spatula and then,  when all the chocolate has melted, add the dates and tahini.

4. Blend and then pour into the Ninja Creami pint.

5. Freeze the pint for at least 24 hours.

6. Use the “ice cream” program of the Ninja Creami. If you do not get the right texture right away, use the “remix” function.

7. Enjoy!!!

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TAHINI: https://amzn.to/3vJR87h