Use the multiplier above to adjust quantities based on your machine: 1X for Original 7 in 1 (16 ounces) and 1.5X for Deluxe (24 ounces).
Add the almond milk, sweetener, vanilla extract, and ground turmeric to a small pot and whisk until combined. Slice the ginger into rounds and add to the pot.
Cut the lemon in half, squeeze the juice directly into the pot, then drop both lemon halves in.
Bring to a gentle boil over medium heat, then reduce to a low simmer for 15 minutes, stirring occasionally.
Remove from heat and allow to cool completely. Strain through a fine mesh sieve into the Ninja Creami pint, discarding the ginger slices and lemon halves. Seal and freeze for 24 hours.
Remove the pint from the freezer and run under warm water for 30 to 60 seconds. Lock into the Ninja Creami and select Lite Ice Cream.
Once the cycle is complete, check the texture. If powdery, add a small splash of almond milk and respin until creamy. Serve immediately or store in the pint with the lid on for up to 2 weeks.
Notes
Sweetness levels vary across low carb sweeteners. Taste the cooled base before freezing and adjust to your preference.
The golden color of this ice cream deepens after freezing. Don't be surprised if it looks more vivid straight from the Ninja Creami than it did in the pot. That's the turmeric doing its thing.
Turmeric Stain Warning Turmeric stains everything it touches including hands, utensils, cutting boards, and clothing. Use a dark spoon or silicone utensil when stirring and handle with care. If it does stain, act quickly with dish soap and cold water. Avoid wiping with a white cloth.