Ninja Vegan Coconut Lime Soft Serve — Dairy-Free Slushy

How to Make Ninja Vegan Coconut Lime Soft Serve — Dairy-Free Slushy

1. 1

   Step 1: Assemble ingredients in the Ninja pitcher

   Add the frozen sliced bananas, full-fat coconut milk, fresh lime juice, lime zest, maple syrup, vanilla, and salt to the Ninja blender pitcher or Creami pint (if using). Do not add ice yet unless you want an immediately icier texture.

   For this step

   • 3 medium bananasFrozen medium bananas, sliced
   • 1 cupFull-fat canned coconut milk (well shaken)
   • 2 tbspFresh lime juice (about 1 large lime)
   • 1 tspZest of lime
   • 2 tbspPure maple syrup (or agave)
   • 1/2 tspPure vanilla extract
   • a pinchFine sea salt
2. 2

   Step 2: Blend to a soft-serve consistency

   Secure the lid and pulse/blend on High (or use the Smoothie/Auto-Ice Cream setting) in 20–30 second bursts, scraping down the sides between bursts. If mixture is too thick to blend, add 1–2 tablespoons coconut milk; if it’s too thin or you want more of a slushy, add up to 1/2 cup ice and pulse again until you reach a creamy, scoopable texture.

   For this step

   • 1/2 cupIce cubes (optional — for extra slushiness)
   
3. 3

   Step 3: Optional firming or Creami method

   For a firmer scoop, transfer the blended mix to a shallow container and freeze 20–30 minutes, then stir. For ultra-creamy results with a Ninja Creami, pour into a Creami pint, freeze 24 hours, then process according to your Creami's 'Lite Ice Cream' or 'Sorbet' settings and, if needed, add 1–2 tbsp coconut milk to re-spin for smoother texture.
   
4. 4

   Step 4: Serve and garnish

   Spoon the soft serve into 4 bowls or tall glasses, top with toasted shredded coconut and an extra pinch of lime zest. Add a lime wheel or sprig of mint for a bright presentation.

   For this step

   • 2 tbspShredded coconut, toasted (garnish)
   
5. 5

   Step 5: Store leftovers and cleanup

   Cover any leftovers and freeze up to 1–2 weeks; thaw 5–10 minutes at room temperature before scooping. Rinse the Ninja pitcher immediately after use to make cleanup easy.
   

1. Add the frozen sliced bananas, full-fat coconut milk, fresh lime juice, lime zest, maple syrup, vanilla, and salt to the Ninja blender pitcher or Creami pint (if using). Do not add ice yet unless you want an immediately icier texture.
2. Secure the lid and pulse/blend on High (or use the Smoothie/Auto-Ice Cream setting) in 20–30 second bursts, scraping down the sides between bursts. If mixture is too thick to blend, add 1–2 tablespoons coconut milk; if it’s too thin or you want more of a slushy, add up to 1/2 cup ice and pulse again until you reach a creamy, scoopable texture.
3. For a firmer scoop, transfer the blended mix to a shallow container and freeze 20–30 minutes, then stir. For ultra-creamy results with a Ninja Creami, pour into a Creami pint, freeze 24 hours, then process according to your Creami's 'Lite Ice Cream' or 'Sorbet' settings and, if needed, add 1–2 tbsp coconut milk to re-spin for smoother texture.
4. Spoon the soft serve into 4 bowls or tall glasses, top with toasted shredded coconut and an extra pinch of lime zest. Add a lime wheel or sprig of mint for a bright presentation.
5. Cover any leftovers and freeze up to 1–2 weeks; thaw 5–10 minutes at room temperature before scooping. Rinse the Ninja pitcher immediately after use to make cleanup easy.