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Homemade vanilla and agave ice cream with salted caramel sauce and popcorn

by Ava Szajna-Hopgood
on 21st April 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A deceptively easy homemade ice cream that doesn’t require churning and is perfect for a movie night with friends. Just make sure you leave enough time for it to freeze twice.

Homemade vanilla and agave ice cream with salted caramel sauce and popcorn

Rate this recipe

Step 7 is the best time to add flavours- agave and vanilla will be perfect with the salted caramel, or go for chunks of chocolate, chopped nuts and berries.


  • 150ml water
  • 100g sugar
  • 400ml coconut milk (1 tin)
  • Serve with salted caramel sauce and popcorn
Prep Time


  1. Bring the water and sugar to the boil in a small pot until the sugar has dissolved. Take off the heat and allow the mix to cool.

  2. Add the coconut milk and stir.

  3. Pour cooled mixture into a sturdy sandwich bag. Place the bag on a tray and flatten out and seal. It will look like gravy at this point but don’t let that get to you!

  4. Freeze the bag overnight. In the morning, remove from the bag and break the icy mixture into chunks into the bowl of a food processor.

  5. Whiz in the Nutri Ninja bowl on AUTO IQ- NO- PURÉE for 30 seconds or until smooth.

  6. Scrape down the bowl with a spatula and decant into a metal container.

  7. Smooth over the surface and freeze until solid – this will take a few hours. Feel free to add in extras during this time- just make sure it gets a chance to properly freeze before being eaten!

  8. Serve up with the caramel sauce and popcorn pieces.

Ava Szajna-Hopgood

Ava is a vegan food writer, stylist and recipe developer living in London. She set up Guac & Roll in 2012 and loves sharing vegan food with friends and family at every opportunity. Guac has now been featured in Stylist, Munchies, HelloGiggles, Chickpea Magazine and The Debrief. Ava now works full time as a food writer and as a resident vegan cook at retreats. In her spare time, she runs supper clubs in London, Manchester and Berlin.
Read more posts by Ava Szajna-Hopgood