This vegan gelato is thick and creamy thanks to powdered plant-based eggs. Pour the powder into a mason jar and store with your other dry baking ingredients.
CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.
This dish contains the following allergens: Soybeans
Cooking mode
Step-by-step instruction without your screen going to sleep
2
vegan eggs
85g
raw agave nectar
180ml
unsweetened soy milk
100g
unsweetened vegan creamer
3 tablespoons
granulated sugar
1/4 cup
vegan caramels, chopped, for mix-in
2
vegan eggs
1/4 cup
raw agave nectar
3/4 cup
unsweetened soy milk
1/2 cup
unsweetened vegan creamer
3 tablespoons
granulated sugar
1/4 cup
vegan caramels, chopped, for mix-in
Utensils
Medium Saucepan
Whisk
Step 1
Prepare vegan eggs as instructed on box.
Step 2
Place agave in a medium saucepan over medium-high heat and cook undisturbed until the agave begins to caramelize, about 2 to 3 minutes.
Step 3
Remove pan from the heat to slowly whisk in the soy milk and vegan creamer.
Step 4
Return the pan to medium-high heat and whisk in the sugar and prepared vegan eggs. Cook until the base temperature reads 175°F on an instant-read thermometer, stirring frequently for about 7 to 10 minutes.
Step 5
Remove the base from heat and pour into an empty CREAMi™ Pint. Place pint in an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
Step 6
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 7
Select GELATO.
Step 8
With a spoon, create a 1 1/2-inch hole that reaches the bottom of the pint. Add chopped caramels to the hole and process again using the MIX-IN program.
Place agave in a medium saucepan over medium-high heat and cook undisturbed until the agave begins to caramelize, about 2 to 3 minutes.
2
vegan eggs
85g
raw agave nectar
180ml
unsweetened soy milk
100g
unsweetened vegan creamer
3 tablespoons
granulated sugar
1/4 cup
vegan caramels, chopped, for mix-in
2
vegan eggs
1/4 cup
raw agave nectar
3/4 cup
unsweetened soy milk
1/2 cup
unsweetened vegan creamer
3 tablespoons
granulated sugar
1/4 cup
vegan caramels, chopped, for mix-in
Step 3 of 8
Remove pan from the heat to slowly whisk in the soy milk and vegan creamer.
2
vegan eggs
85g
raw agave nectar
180ml
unsweetened soy milk
100g
unsweetened vegan creamer
3 tablespoons
granulated sugar
1/4 cup
vegan caramels, chopped, for mix-in
2
vegan eggs
1/4 cup
raw agave nectar
3/4 cup
unsweetened soy milk
1/2 cup
unsweetened vegan creamer
3 tablespoons
granulated sugar
1/4 cup
vegan caramels, chopped, for mix-in
Step 4 of 8
Return the pan to medium-high heat and whisk in the sugar and prepared vegan eggs. Cook until the base temperature reads 175°F on an instant-read thermometer, stirring frequently for about 7 to 10 minutes.
2
vegan eggs
85g
raw agave nectar
180ml
unsweetened soy milk
100g
unsweetened vegan creamer
3 tablespoons
granulated sugar
1/4 cup
vegan caramels, chopped, for mix-in
2
vegan eggs
1/4 cup
raw agave nectar
3/4 cup
unsweetened soy milk
1/2 cup
unsweetened vegan creamer
3 tablespoons
granulated sugar
1/4 cup
vegan caramels, chopped, for mix-in
Step 5 of 8
Remove the base from heat and pour into an empty CREAMi™ Pint. Place pint in an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
2
vegan eggs
85g
raw agave nectar
180ml
unsweetened soy milk
100g
unsweetened vegan creamer
3 tablespoons
granulated sugar
1/4 cup
vegan caramels, chopped, for mix-in
2
vegan eggs
1/4 cup
raw agave nectar
3/4 cup
unsweetened soy milk
1/2 cup
unsweetened vegan creamer
3 tablespoons
granulated sugar
1/4 cup
vegan caramels, chopped, for mix-in
Step 6 of 8
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
2
vegan eggs
85g
raw agave nectar
180ml
unsweetened soy milk
100g
unsweetened vegan creamer
3 tablespoons
granulated sugar
1/4 cup
vegan caramels, chopped, for mix-in
2
vegan eggs
1/4 cup
raw agave nectar
3/4 cup
unsweetened soy milk
1/2 cup
unsweetened vegan creamer
3 tablespoons
granulated sugar
1/4 cup
vegan caramels, chopped, for mix-in
Step 7 of 8
Select GELATO.
2
vegan eggs
85g
raw agave nectar
180ml
unsweetened soy milk
100g
unsweetened vegan creamer
3 tablespoons
granulated sugar
1/4 cup
vegan caramels, chopped, for mix-in
2
vegan eggs
1/4 cup
raw agave nectar
3/4 cup
unsweetened soy milk
1/2 cup
unsweetened vegan creamer
3 tablespoons
granulated sugar
1/4 cup
vegan caramels, chopped, for mix-in
Step 8 of 8
With a spoon, create a 1 1/2-inch hole that reaches the bottom of the pint. Add chopped caramels to the hole and process again using the MIX-IN program.
