Pour almond milk, Swerve, glycerin, vanilla and guar gum into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami pint container.
Freeze on a level surface for 24 hours with the lids on. Your freezer should be between 9 and -7 degrees Fahrenheit.
Process the Ice Cream
After 24 hours, remove the pint container from the freezer.
Place the pint container into the outer bowl of the Ninja Creami and then process on "LITE ICE CREAM."
You should not need to respin the ice cream. But if the ice cream is looks like little balls of ice cream (dippin dots), respin without adding liquid. If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. You may have to repeat this process a couple of times.
If you want to add mix-ins, dig a whole down the center of the ice cream and pour in your mix-ins. Put the pint container back into the Ninja Creami and process on "MIX-INS."
Remove the pint from the machine and enjoy!
Put your leftovers back into the freezer. When you are ready to eat the leftovers, take out of the freezer and scoop. No need to reprocess or thaw. The ice cream should be perfectly scoopable!!
Notes
What is the difference between Ninja Creami ice cream and lite ice cream?When using very low fat milk or dairy substitutes along with sugar substitutes, use the lite ice cream setting. When using higher fat and higher sugar recipes, use the ice cream setting.Can I make scoopable Ninja Creami ice cream in any Ninja Creami?Yes, this recipe should work in the Ninja Creami, Ninja Creami Breeze, and the Ninja Creami Deluxe ice cream makers. To make larger portions to fit the deluxe cups, use the button on the recipe card to give measurements for 1.5X.