So… I recently got a Ninja Creami and became obsessed with making new recipes.
But with all the grass-fed dairy, I was starting to get a little creamed out…
… but this one changed the game.
Dairy-free, collagen-boosted, and surprisingly blood sugar friendly.
Just enough protein + fat to buffer the spike — and it’s giving Thai tea gelato dreams. 🍦
Like?? We might be back in our ice cream era.
AND I AM HERE FOR IT!! 😤💅
🧪 Ingredients:
- ½ cup hot water
- 2 scoops collagen powder
- ~1.5–2 tbsp Thai tea leaves (in a tea ball)
- 1 tbsp MCT oil
- 1 pinch of salt
- 1 dash vanilla extract
- ¼ cup maple syrup
- ~1.5 cups Thai coconut milk (I used the pourable kind from Thai Kitchen)
🍵 Brew Your Base:
Dissolve the collagen into the hot water, then steep your Thai tea in it for at least 20 minutes (I left mine for a few hours because… vibes).
Add the MCT oil, salt, and vanilla to that brew to make sure your base isn’t just plain watery in the final ice cream.
🌀 Mix & Chill:
Pour the tea/collagen blend into your Ninja Creami pint, add the maple syrup and coconut milk, and mix — I used an electric whisk for smoothness.
Refrigerate for a couple hours (or freeze 12–24 hours like they recommend — I got away with less).
❄️ Freeze Tips:
If you freeze with the lid on, you might get that classic Ninja Creami ice lump in the center. I usually kiss the ice lump and ask it nicely not to break my machine.
You can also run the outside of the container under hot water for a few seconds until the edges start to soften, then pop it into the machine.
🍨 Spin & Respin:
Light ice cream mode → immediate respin (you know the drill).
What you get is this light, creamy, dreamy Thai tea ice cream — boosted with collagen and fat-balanced from the MCT + coconut milk. Sooooo satisfying.
🧋Coming Soon:
Catch me in a few days topping it with jumbo brown sugar “boba” made from gelatin 😭💥
Honestly? It’s a slightly healthier treat with real fat, real protein, natural sugar… and straight-up magic.
You’re welcome. I’m welcome.
<3 Ariel