This Ninja Creami Maple Coffee Ice Cream combines the bold richness of coffee with the comforting sweetness of maple syrup, creating the ultimate fall-flavored treat. It's easy to make with just a few ingredients, perfect for an afternoon pick-me-up or as a cozy dessert on crisp autumn nights!
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Coffee has always been my go-to ice cream flavor, and I love myclassic coffee and affogato recipes. With fall here, I figured it was the perfect time to add another recipe to my lineup of seasonal flavors, like pumpkin ice cream, apple pie ice cream, sweet potato pie ice cream, spiced chai ice cream and s'mores ice cream. I decided to give my classic coffee ice cream a fun fall twist by adding maple syrup! 🍁
I recently grabbed a small jug of maple syrup from Costco and Nescafé espresso powder from Target. With these two, I knew a maple coffee ice cream was a must! The combo of maple and coffee just screams autumn to me.
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Why You'll Love This Recipe
- Easy to make: Just blend, freeze, and enjoy!
- Rich and creamy: Thanks to the espresso and maple combo.
- Perfect for fall: It’s a cozy flavor that brings warmth to chilly days.
- Customizable: You can adjust the sweetness and coffee strength to your liking.
- Dairy-free options: Swap with plant-based alternatives for a vegan version.
What is Maple Syrup? 🍁
Maple syrup is a sweet, golden syrup made from the sap of sugar maple trees. It's famous for its distinct, caramel-like flavor and is a popular natural sweetener. Not only is it a great topping for pancakes and waffles, but it also adds a wonderful depth to desserts like ice cream.
Is Maple Syrup Good or Bad for You?
Maple syrup can be a healthier alternative to refined sugar since it contains trace minerals like manganese and zinc. However, it's still high in sugar, so it's best enjoyed in moderation. The key is balance—enjoy the rich flavor of maple syrup while being mindful of the portion size.
Ingredients
Here’s what you will need:
- Soy milk: Creates a smooth texture. Substitute with almond milk or regular milk if preferred.
- Cottage cheese: Adds creaminess without needing heavy cream. Swap with Greek yogurt for a different twist.
- Espresso powder: Gives that bold coffee flavor. Nescafé espresso powder works great, or try instant coffee.
- Maple syrup: Adds natural sweetness with a fall flavor. Use pure maple syrup for best results—avoid pancake syrups!
See recipe card for quantities.
Dairy vs Dairy-free version
- For dairy: Use regular milk (whole or 2 %) and cottage cheese or Greek yogurt.
- For vegan/dairy-free: Use plant-based milk (soy, almond, oat) and full-fat coconut milk in place of cottage cheese or yogurt. Adjust freezing time accordingly (plant milks may need extra respins).
How to Make Maple Coffee Ice cream Using Ninja Creami
- Blend the base: In a high-speed blender, add the soy milk, cottage cheese, espresso powder, and maple syrup. Blend until smooth and well combined.
- Transfer to Ninja Creami pint: Pour the mixture into a Ninja Creami pint container and freeze for at least 24 hours.
- Process in Ninja Creami: Once frozen, place the container in your Ninja Creami machine and select the “Ice Cream” function. If the texture is too crumbly, select the “Re-spin” option until it becomes creamy and smooth.
- Serve and enjoy: Scoop your Maple Coffee Ice Cream into a bowl or cone and top with your favorite toppings!
Topping and Mix-In Suggestions
- Chocolate chips: Add a crunchy texture with rich chocolate flavor. I love using those giant bars of Trader Joe's Dark Chocolates.
- Toasted nuts: Bring in some nuttiness and a delightful crunch. Roasted maple walnut is perfect!
- Whipped cream: Make it extra decadent with a dollop of cream on top.
- Crushed cookies: Add your favorite cookies, like Oreos or ginger snaps, for texture.
- Cinnamon: A sprinkle of cinnamon complements the maple and coffee perfectly.
Equipment
For this recipe, I used:
- Vitamix Blender: Perfect for blending the base ingredients smoothly.
- Ninja Creami Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show! This machine turns your frozen base into creamy ice cream in minutes.
Top Tip
For best results, make sure your base is completely smooth before freezing. This ensures the creamiest texture when processed in the Ninja Creami. If you want a stronger coffee flavor, adjust the amount of espresso powder to your taste!
Recipe FAQs
Yes, you can substitute soy milk with any milk you prefer—almond, oat, or dairy milk will all work great!
Absolutely! Swap the cottage cheese for full-fat or light coconut milk to keep it dairy-free and vegan.
Yes — but reduce the liquid elsewhere (milk) by the amount of brewed coffee you add, and chill the mixture thoroughly before freezing to avoid ice crystals.
Best within 1–2 weeks for optimal texture; after that it may harden more and develop ice crystals.
This Ninja Creami Maple Coffee Ice Cream is the perfect blend of rich coffee and warm maple syrup, making it a must-try for fall! Enjoy it as a treat any time of day, and don’t forget to customize it with your favorite toppings!
More Ninja CREAMi Recipes
Looking for other recipes like this? Try these:
Ninja Creami Maple Coffee Ice cream Recipe
Equipment
- 1 Blender
- 1 Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker
- 1 Ninja Creami Container Pint
Ingredients
- 2 cups Soy milk or Half and Half, whole Milk or Dairy Free substitute
- 4 teaspoon Espresso Powder I used Nescafe Gold in this recipe
- ¼ cup maple syrup
- ½ cup cottage cheese
Instructions
- Blend the base: In a high-speed blender, add the soy milk, cottage cheese, espresso powder, and maple syrup. Blend until smooth and well combined.
- Transfer to Ninja Creami pint: Pour the mixture into a Ninja Creami pint container and freeze for at least 24 hours.
- Process in Ninja Creami: Once frozen, place the container in your Ninja Creami machine and select the “Ice Cream” function.
- Re-spin if needed: If the texture is too crumbly, select the “Re-spin” option until it becomes creamy and smooth.
- Serve and enjoy: Scoop your Maple Coffee Ice Cream into a bowl or cone and top with your favorite toppings!
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Notes
- For best texture, freeze the pint container at least 24 hours before churning.
- If you prefer less caffeine, use 2 teaspoon espresso powder instead of 4 tsp, or use decaf instant coffee.
- To personalise flavour: add a drop of vanilla extract, swap half the maple syrup for honey (if not vegan), or fold in chopped nuts after spinning.
- Store in a tightly sealed container; before serving, let sit 5–10 minutes at room temp so it’s scoopable.
- Plant-based milks freeze differently—expect slightly firmer texture and allow extra soften time.
- The calorie count provided is an estimate and may vary depending on the specific ingredients and brands used.
Rose Sioson says