Ninja CREAMi | Coffee Dessert | Almond vs Soy Milk

We had a request to use the Ninja CREAMi to make a Coffee dessert comparing Almond vs Soy Milk.
The goal is less fat, easier to digest, and less food sensitivities.
Our 2 Ingredients are the following:
* Double shot of espresso
* Almond or Soy Milk
Freeze for 24 hours and spin 2X using the Ninja CREAMi adding either Almond or Soy Milk with each spin.
Watch this video for the entertainment and health benefit details of the ingredients used for this delicious dessert.
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[@peaceful3250]

Using gelatin, guar gum, xanthan gum, etc give a much creamier texture.

[@speedlever]

Thanks for that. I wondered if the fat content of the coconut milk would affect the final product. Thought you might use the agave syrup in the almond milk too. But between the almond and soy, it sounds like you prefer the soy. Don’t you get a strong coconut flavor with the coconut milk?

[@DrBrianMcGuckin]

Hi, there is little coconut flavor, the coffee and or chocolate overrides the coconut. The nice thing about the coconut milk is it fills you up without overwhelming with fat as may get with dairy ice cream. Try the coconut milk and let me know what you think. Yes, the soy was better than the almond. Thanks for watching.

[@speedlever]

@@DrBrianMcGuckin
I tried the soy with 2 shots of espresso and about half the agave you used in an earlier video and it came out better than I expected. I’m going to respin the remainder with some sugar free chocolate syrup and see how that works out. I’ll have to give that coconut milk a try. What size container did you use to get to the freeze fill line?

[@DrBrianMcGuckin]

@@speedlever Great! Glad you liked the soy with 2 shots and espresso and the agave. Let me know how the chocolate turns out! Great idea! We just bought a can of coconut cream and filled the Ninja container to the line. Canned coconut they are all the same size. Let me know what you think.