50+ Hearty Sunday Vegan Ninja Creami Recipes for Every Palate

Looking for the perfect way to elevate your Sunday dessert routine?

Whether you’re craving a sweet treat to cool off in the heat or simply seeking a refreshing dessert that fits your vegan lifestyle, Ninja Creami offers an easy and efficient way to make creamy, indulgent, plant-based ice creams, sorbets, gelatos, and more.

With the versatility of the Ninja Creami, you can whip up 50+ delicious vegan recipes that range from fruity sorbets to rich chocolate ice creams and even refreshing yogurt-based desserts.

Sunday is the perfect day to unwind and indulge in a dessert that’s both satisfying and nourishing.

These 50+ Sunday vegan Ninja Creami recipes will not only help you create dreamy, dairy-free desserts, but they will also inspire your creativity in the kitchen.

You’ll find everything from classic favorites like Chocolate Mint Chip to innovative combinations like Blueberry Lemon Cheesecake Ice Cream.

Ready to turn your Sundays into a celebration of vegan desserts? Keep reading for the ultimate collection of creamy, plant-based recipes!

50+ Hearty Sunday Vegan Ninja Creami Recipes for Every Palate

Whether you’re a seasoned Ninja Creami user or just getting started, these 50+ Sunday vegan Ninja Creami recipes are the perfect way to experiment with flavors, textures, and techniques.

The convenience of the Ninja Creami, combined with the versatility of vegan ingredients, allows you to enjoy dairy-free desserts that taste just as creamy and satisfying as their traditional counterparts.

From fresh fruit sorbets to decadent chocolate-based ice creams, these recipes will transform your Sundays into an endless array of indulgent yet healthy treats.

Get ready to make your Sundays extra sweet and enjoy a delicious dessert without any guilt!

Vegan Chocolate Hazelnut Gelato

This Vegan Chocolate Hazelnut Gelato is the perfect Sunday indulgence. With a rich, creamy texture and deep chocolate flavor, this plant-based gelato is a healthier yet decadent alternative to traditional ice cream. The addition of hazelnut butter brings a luxurious nutty taste, making it a crowd-pleaser for vegans and non-vegans alike.

Ingredients

• 1 cup almond milk
• 1 cup canned coconut milk
• 1/3 cup cocoa powder
• 1/3 cup hazelnut butter
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Blend all the ingredients in a blender until smooth.
2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
3. Insert the pint into the Ninja Creami machine and process using the “Gelato” function.
4. If needed, respin to achieve the desired creaminess.
5. Scoop and serve topped with crushed hazelnuts or vegan chocolate chips.

This Vegan Chocolate Hazelnut Gelato combines indulgence with healthfulness, making it a delightful treat for any Sunday. The ease of preparation in the Ninja Creami ensures that you can create a gourmet dessert without hassle, leaving more time to enjoy your day.

Mango Coconut Sorbet

Capture the tropical essence of summer with this Mango Coconut Sorbet. It’s a refreshing, light, and flavorful dessert that’s perfect for a lazy Sunday afternoon. The creamy coconut milk pairs beautifully with the natural sweetness of ripe mangoes, making this sorbet a hit with every bite.

Ingredients

• 2 cups frozen mango chunks
• 1 cup canned coconut milk
• 1/4 cup agave syrup (optional for added sweetness)
• 1 tsp lime juice

Instructions

1. Combine mango chunks, coconut milk, agave syrup, and lime juice in a blender. Blend until smooth.
2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
3. Process in the Ninja Creami using the “Sorbet” function.
4. Scoop into bowls and garnish with shredded coconut or lime zest.

Mango Coconut Sorbet is a delightful way to bring sunshine to your Sundays. This easy-to-make dessert is a testament to how a few simple, wholesome ingredients can transform into something truly magical with the help of the Ninja Creami.

Vegan Strawberry Cheesecake Ice Cream

Enjoy the tangy and sweet flavors of this Vegan Strawberry Cheesecake Ice Cream. This plant-based dessert perfectly balances the creaminess of cashew cream with the vibrant taste of fresh strawberries, giving you a healthier twist on a classic favorite.

Ingredients

• 1 cup raw cashews (soaked for 4 hours)
• 1 cup almond milk
• 1/2 cup strawberries (fresh or frozen)
• 1/4 cup maple syrup
• 1 tsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt
• Optional: Crushed vegan graham crackers for topping

Instructions

1. Blend soaked cashews, almond milk, strawberries, maple syrup, lemon juice, vanilla extract, and salt until smooth.
2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
3. Process the mixture using the “Ice Cream” function.
4. Sprinkle with crushed vegan graham crackers before serving.

This Vegan Strawberry Cheesecake Ice Cream combines indulgent flavors with a nourishing twist. Perfect for Sundays, this dessert feels like a celebration of all things creamy and fruity, while staying entirely plant-based and guilt-free.

Vegan Matcha Almond Butter Ice Cream

A blend of earthy matcha and creamy almond butter comes together in this Vegan Matcha Almond Butter Ice Cream, making for a sophisticated dessert that’s perfect for any Sunday treat. The richness of almond butter complements the distinct flavor of matcha, providing a balance of sweetness and umami, all in a creamy, indulgent texture.

Ingredients

• 1 cup almond milk
• 1/2 cup coconut cream
• 2 tbsp almond butter
• 2 tbsp maple syrup
• 1 tsp matcha powder
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a blender, combine almond milk, coconut cream, almond butter, maple syrup, matcha powder, vanilla extract, and sea salt. Blend until smooth and creamy.
2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
3. Process the frozen pint using the “Ice Cream” function in the Ninja Creami.
4. If necessary, respin to reach the desired consistency.
5. Serve in bowls and enjoy as-is, or top with a sprinkle of matcha powder or roasted almonds.

This Vegan Matcha Almond Butter Ice Cream provides an exotic twist on your traditional dessert. The depth of matcha paired with the smooth almond butter makes for a flavorful treat that feels indulgent yet nourishing, making it a perfect choice for a relaxing Sunday.

Vegan Blueberry Coconut Cream Ice Cream

Rich and refreshing, this Vegan Blueberry Coconut Cream Ice Cream is a delightful summer-inspired treat. The creamy coconut base, paired with vibrant blueberries, creates a velvety texture and a burst of natural sweetness, making it a perfect way to cool off on a warm Sunday.

Ingredients

• 1 cup frozen blueberries
• 1 cup canned coconut milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions

1. In a blender, blend together frozen blueberries, coconut milk, coconut cream, maple syrup, vanilla extract, and lemon juice until smooth.
2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
3. Process in the Ninja Creami using the “Ice Cream” function.
4. If the consistency isn’t creamy enough, run the “Respin” function until desired texture is achieved.
5. Scoop and serve, topped with extra fresh blueberries or a sprinkle of shredded coconut.

This Vegan Blueberry Coconut Cream Ice Cream brings together the tropical richness of coconut with the fruity freshness of blueberries. It’s a refreshing and indulgent treat that requires minimal effort but offers maximum flavor, making it an ideal Sunday dessert.

Vegan Peanut Butter Banana Swirl Ice Cream

Indulge in the ultimate comfort food with this Vegan Peanut Butter Banana Swirl Ice Cream. The creamy blend of peanut butter and ripe bananas creates a silky smooth texture, while the natural sweetness of bananas and the richness of peanut butter elevate this ice cream to new heights. It’s a satisfying and delicious treat that’s easy to whip up using your Ninja Creami.

Ingredients

• 2 ripe bananas
• 1/2 cup peanut butter
• 1 cup coconut milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a blender, combine bananas, peanut butter, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth.
2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
3. Process the pint in the Ninja Creami using the “Ice Cream” function.
4. If needed, run the “Respin” function to create a creamier texture.
5. Serve in bowls with a swirl of peanut butter on top for extra flavor.

This Vegan Peanut Butter Banana Swirl Ice Cream offers the perfect combination of creamy, nutty, and fruity flavors. It’s a decadent yet wholesome dessert that is not only quick to make but also a satisfying way to end a leisurely Sunday. The natural sweetness of bananas paired with the richness of peanut butter makes it a timeless favorite.

Vegan Salted Caramel Cashew Ice Cream

Indulge in the perfect combination of sweet and salty with this Vegan Salted Caramel Cashew Ice Cream. The rich caramel sauce is complemented by the creaminess of cashew milk, offering a smooth, velvety texture. A pinch of sea salt adds a delightful contrast to the sweetness, creating a balanced, decadent treat.

Ingredients

• 1 cup cashew milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 2 tbsp coconut sugar
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 1/4 cup raw cashews (chopped, for garnish)

Instructions

1. In a saucepan, combine maple syrup, coconut sugar, and a pinch of sea salt. Heat over medium, stirring occasionally, until the sugar dissolves and the mixture thickens slightly. Let cool.
2. In a blender, combine cashew milk, coconut cream, vanilla extract, and the cooled caramel mixture. Blend until smooth.
3. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
4. Process using the “Ice Cream” function on the Ninja Creami.
5. For added texture, sprinkle chopped raw cashews on top before serving.

The Vegan Salted Caramel Cashew Ice Cream is a showstopper with its complex flavor profile and creamy texture. The homemade caramel sauce pairs perfectly with the rich cashew base, while the sprinkle of raw cashews provides a delightful crunch. This dessert is perfect for those who crave something sweet, salty, and totally satisfying on a Sunday afternoon.

Vegan Piña Colada Sorbet

Transport yourself to a tropical paradise with this Vegan Piña Colada Sorbet. Combining the sweet and tangy flavors of pineapple and coconut, this sorbet is light, refreshing, and dairy-free. It’s the ultimate summer treat, making it a perfect dessert for a relaxing Sunday.

Ingredients

• 2 cups frozen pineapple chunks
• 1 cup canned coconut milk
• 1/4 cup coconut water
• 2 tbsp agave syrup
• 1 tbsp lime juice
• 1 tsp coconut extract (optional)

Instructions

1. In a blender, combine frozen pineapple, coconut milk, coconut water, agave syrup, lime juice, and coconut extract. Blend until smooth.
2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
3. Process using the “Sorbet” function on the Ninja Creami.
4. If the texture isn’t smooth enough, run the “Respin” function to achieve a creamier consistency.
5. Serve topped with shredded coconut or a lime wedge for extra tropical flair.

The Vegan Piña Colada Sorbet is a delightful way to enjoy the tropical flavors of pineapple and coconut without any dairy. It’s a light and refreshing treat that’s perfect for cooling off on a warm Sunday or bringing some vacation vibes into your weekend.

Vegan Raspberry Lemon Cheesecake Ice Cream

This Vegan Raspberry Lemon Cheesecake Ice Cream is a creamy, tangy, and slightly tart dessert that will excite your taste buds. The combination of fresh raspberries and zesty lemon with a cheesecake-inspired base creates a decadent yet refreshing dessert. It’s a perfect Sunday treat that brings a bright burst of flavor.

Ingredients

• 1 cup soaked raw cashews (soaked for at least 4 hours)
• 1/2 cup coconut cream
• 1/2 cup fresh raspberries
• 1/4 cup lemon juice
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a blender, combine soaked cashews, coconut cream, fresh raspberries, lemon juice, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
3. Process the mixture using the “Ice Cream” function in the Ninja Creami.
4. If needed, run the “Respin” function to achieve the desired creamy texture.
5. Serve topped with additional raspberries or a sprinkle of crushed graham crackers for a cheesecake crust effect.

The Vegan Raspberry Lemon Cheesecake Ice Cream combines the tangy sweetness of raspberries and lemon with a creamy, rich base inspired by cheesecake. It’s a refreshing and indulgent treat that feels both light and decadent, perfect for ending your Sunday on a sweet note.

Vegan Chocolate Mint Chip Ice Cream

This Vegan Chocolate Mint Chip Ice Cream brings together the perfect pairing of rich chocolate and refreshing mint in a creamy, plant-based dessert. With a smooth, coconut milk base and a generous amount of mini chocolate chips, this dessert delivers both indulgence and a refreshing twist, making it a perfect choice for a Sunday treat.

Ingredients

• 1 can full-fat coconut milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp peppermint extract
• 1/2 tsp vanilla extract
• 1/4 cup mini vegan chocolate chips
• Pinch of sea salt

Instructions

1. In a blender, combine coconut milk, coconut cream, maple syrup, peppermint extract, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy.
2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
3. Process using the “Ice Cream” function in the Ninja Creami.
4. If the mixture is too firm, use the “Respin” function to create a smoother consistency.
5. Stir in mini chocolate chips by hand, or blend them briefly into the ice cream.
6. Serve topped with additional chocolate chips or a fresh mint sprig for a refreshing garnish.

This Vegan Chocolate Mint Chip Ice Cream is the ultimate dairy-free treat that combines refreshing mint with the richness of chocolate. The coconut milk base provides a smooth, creamy texture, while the chocolate chips add delightful texture. It’s a sophisticated and indulgent way to end your Sunday meal, with the cooling mint balancing the sweetness perfectly.

Vegan Chocolate Cherry Ice Cream

Rich and indulgent, this Vegan Chocolate Cherry Ice Cream combines the deep flavors of dark chocolate with the sweetness of fresh cherries. The creamy coconut milk base enhances the bold, juicy cherries, creating a velvety texture that’s perfect for those who love the combination of chocolate and fruit in their desserts.

Ingredients

• 1 cup frozen cherries
• 1 can full-fat coconut milk
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/4 cup dark chocolate chunks (vegan)

Instructions

1. In a blender, combine frozen cherries, coconut milk, cocoa powder, maple syrup, vanilla extract, and a pinch of sea salt. Blend until smooth.
2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
3. Process the mixture using the “Ice Cream” function in the Ninja Creami.
4. If the texture isn’t creamy enough, run the “Respin” function until it reaches the desired consistency.
5. Stir in dark chocolate chunks by hand for a burst of chocolate in every bite.
6. Serve topped with extra cherries or a drizzle of chocolate syrup for added indulgence.

The Vegan Chocolate Cherry Ice Cream is a delectable dessert that combines the richness of chocolate with the juicy burst of cherries. The creaminess of coconut milk enhances the flavor while providing a velvety texture. This dessert is perfect for anyone who loves the combination of chocolate and fruit, offering a sweet yet sophisticated end to a Sunday evening.

Vegan Cinnamon Apple Crisp Ice Cream

This Vegan Cinnamon Apple Crisp Ice Cream captures the flavors of a classic fall dessert with its warm spiced apples, creamy coconut milk base, and a crunchy oat crumble. It’s a comforting treat that’s perfect for those looking for a cozy, dairy-free dessert, offering a taste of autumn year-round.

Ingredients

• 2 cups peeled and diced apples (preferably Granny Smith)
• 1 cup coconut milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 cup rolled oats
• 2 tbsp coconut sugar

Instructions

1. In a small saucepan, sauté the diced apples with maple syrup and cinnamon over medium heat for 5-7 minutes until soft and caramelized. Let cool.
2. In a blender, combine coconut milk, coconut cream, vanilla extract, and the sautéed apples. Blend until smooth.
3. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
4. Process the mixture using the “Ice Cream” function in the Ninja Creami.
5. In a small bowl, mix the rolled oats and coconut sugar, then sprinkle the oat crumble on top of the ice cream after processing.
6. Serve with additional crumbled oat topping for added texture.

Vegan Cinnamon Apple Crisp Ice Cream is a delightful combination of warm cinnamon apples and creamy coconut milk, reminiscent of a comforting apple crisp. The oat crumble adds a crunchy texture that contrasts perfectly with the creamy base, making it a dessert that’s both indulgent and comforting. It’s a wonderful way to enjoy the flavors of autumn on a lazy Sunday.

Vegan Mango Coconut Sorbet

Escape to the tropics with this refreshing Vegan Mango Coconut Sorbet. Made with sweet, ripe mangoes and creamy coconut milk, this sorbet offers a smooth and velvety texture with the perfect balance of sweetness and creaminess. It’s the ideal treat for a hot Sunday, bringing the vibrant flavors of summer right to your kitchen.

Ingredients

• 2 cups frozen mango chunks
• 1/2 cup coconut milk
• 1/4 cup coconut water
• 2 tbsp agave syrup (or maple syrup)
• 1 tsp lime juice

Instructions

1. In a blender, combine frozen mango chunks, coconut milk, coconut water, agave syrup, and lime juice. Blend until smooth and creamy.
2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
3. Process the mixture using the “Sorbet” function in the Ninja Creami.
4. If the sorbet is too hard, use the “Respin” function to achieve a smoother consistency.
5. Serve topped with a sprinkle of toasted coconut flakes or a wedge of lime for an added tropical flair.

The Vegan Mango Coconut Sorbet is a light, refreshing dessert that feels like a tropical vacation in every bite. The combination of sweet mangoes and coconut provides a creamy yet airy texture, perfect for cooling off on a warm Sunday. This dairy-free treat is both indulgent and revitalizing, making it a go-to for anyone craving a refreshing dessert.

Vegan Chocolate Hazelnut Gelato

Rich, creamy, and packed with flavor, this Vegan Chocolate Hazelnut Gelato is an indulgent dessert that combines the nutty crunch of hazelnuts with the smooth decadence of chocolate. Perfectly creamy and velvety, this gelato is a luxurious dairy-free treat that’s sure to satisfy your chocolate cravings on a Sunday.

Ingredients

• 1 can full-fat coconut milk
• 1/2 cup coconut cream
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup roasted hazelnuts (chopped)
• Pinch of sea salt

Instructions

1. In a blender, combine coconut milk, coconut cream, cocoa powder, maple syrup, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy.
2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
3. Process the mixture using the “Gelato” function in the Ninja Creami.
4. If needed, run the “Respin” function for a smoother consistency.
5. Stir in chopped roasted hazelnuts by hand, or blend them in for a more consistent texture throughout the gelato.
6. Serve topped with extra hazelnuts or a drizzle of melted vegan chocolate for an extra indulgent touch.

The Vegan Chocolate Hazelnut Gelato is a rich, velvety dessert that perfectly balances the nutty flavors of hazelnuts with the decadence of chocolate. The coconut milk base gives the gelato its smooth, creamy texture, while the hazelnuts provide a delightful crunch. It’s an indulgent dessert that feels luxurious but is completely dairy-free, making it the perfect treat for a Sunday evening.

Vegan Blueberry Lemon Cheesecake Ice Cream

This Vegan Blueberry Lemon Cheesecake Ice Cream is a tangy, sweet, and creamy dessert that combines the bright flavors of fresh blueberries and zesty lemon with a smooth cheesecake-inspired base. The rich, velvety texture and the slight tartness of the lemon make this a perfect treat for anyone looking to enjoy a lighter, fruity yet indulgent Sunday dessert.

Ingredients

• 1 cup soaked cashews (soaked for at least 4 hours)
• 1/2 cup coconut cream
• 1/2 cup fresh blueberries (plus extra for topping)
• 1/4 cup lemon juice
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a blender, combine soaked cashews, coconut cream, fresh blueberries, lemon juice, maple syrup, vanilla extract, and sea salt. Blend until smooth and creamy.
2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
3. Process the mixture using the “Ice Cream” function in the Ninja Creami.
4. If the texture is too firm, use the “Respin” function until smooth.
5. Serve topped with extra fresh blueberries or a drizzle of lemon zest for an added burst of flavor.

The Vegan Blueberry Lemon Cheesecake Ice Cream is a deliciously tangy and creamy dessert that combines the best of fresh fruit and the rich, indulgent texture of a cheesecake-inspired ice cream. The blueberries bring a natural sweetness while the lemon adds the perfect zing to balance the creaminess. This dessert is a wonderful choice for a light yet indulgent Sunday treat that everyone will love.

Note: More recipes are coming soon!