If you’re looking for a refreshing, naturally creamy frozen treat that’s dairy-free, vegan, and made with just a few wholesome ingredients, this almond sorbet is exactly what you need. Made in the Ninja Creami, this recipe skips the bananas, gums, and added milks often found in dairy-free ice cream, focusing instead on the simple power of almonds.
With just three ingredients: almonds, honey, and a touch of almond extract (optional!) you’ll get a silky, spoonable sorbet that’s reminiscent of a traditional Italian granita, but with a creamier, smoother texture thanks to the healthy fats naturally present in almonds.
Not only is this recipe gluten-free, vegan, and refined sugar-free, it’s also incredibly easy to make. Whether you’re avoiding dairy, cutting back on processed ingredients, or just looking for a clean, satisfying dessert, this almond sorbet delivers.
Some Tips to make the best of your Ninja Creami Recipe:
1. Freeze Time Matters
- Always freeze the mixture for at least 24 hours before processing. Even if it seems solid before that, insufficient freezing can affect texture.
- Make sure the surface is flat and the lid is secure, as uneven freezing can lead to poor spinning results.
2. Re-spin is Normal
- Many frozen bases (especially dairy-free ones) benefit from 1 or even 2 re-spins to get the best texture.
- Add a splash of water or almond milk before the second spin if the texture seems crumbly.
3. Don’t Overfill the Container
- Keep the liquid below the max fill line (around 1.5 cups). Overfilling can damage the machine or result in an uneven blend.
4. Natural Ingredients Need Extra Care
- Whole food-based recipes (like this almond one) may not be as instantly scoopable as commercial ice cream. Let it sit at room temp for 5–10 minutes before spinning if needed.
Ninja Creami dairy-free almond sorbet
4
servings10
minutes24
hoursKeep the screen of your device on
Ingredients
1 + ⅓ cup whole blanched almonds (200 g)
1 + ½ cup water (300 g)
2 or 4 tbsp honey
1 tsp almond extract or syrup (optional)
How to
- In a medium bowl, add the almonds and enough water to generously cover them. Soak overnight or for at least 8 hours. To speed up the process, you can soak them in boiling water instead.
- After the soaking time, drain the almonds and transfer them to a food processor. Add 2 tablespoons of honey (or 4 if you like it sweeter) and the optional almond extract. Blend until the almonds are very finely ground. Then, add 1 cup of water and blend again for 1–2 minutes, until the mixture resembles almond milk. Add the remaining ½ cup of water and blend again until smooth.
- Transfer the mixture to the Ninja Creami container, cover, and freeze overnight.
- Process on Sorbet mode once, then do one respin.
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Looking for other almonds-based dessert? Check out my favorite flourless cake or these easy almond paste cookies.
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