Raffaello-Inspired Coconut-Almond Ice Cream
A rich coconut ice cream with gentle almond and vanilla notes, plus crisp wafer and roasted almond pieces inspired by Raffaello confectionery.
- Prep
- 10 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€€
Prepare the base
Add the coconut-almond spread, whole milk, heavy cream, sugar, vanilla extract and salt to a blender.
Blend until the sugar is fully dissolved and the base is smooth and homogeneous.
Freeze and spin
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
Close with the storage lid and freeze flat for 24 hours.
Once fully frozen, run the ICE CREAM program.
If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture.
Add the mix-ins
Break the wafer biscuits into small pieces and roughly chop the roasted almonds.
Make a hole about 4 cm wide down the center of the ice cream, add the wafer pieces and chopped almonds and run the MIX-IN program.
Serve
Serve immediately, while the ice cream is still nice and creamy.
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Stir the coconut-almond spread thoroughly before measuring if its oil has separated.
- Keep the wafer pieces small so they distribute evenly without disappearing during the MIX-IN cycle.
- Serve immediately after the MIX-IN cycle for the clearest contrast between the creamy base and crisp wafer pieces.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 216 | 1,029 |
| Protein (g) | 4 | 19 |
| Carbs (g) | 15.3 | 72.9 |
| Fat (g) | 15.1 | 71.9 |