Ninja Creami yogurt ice cream is a deliciously creamy, tangy treat that’s both refreshing and simple to make at home. Using your Ninja Creami, you can transform plain yogurt and a few pantry staples into a dessert that rivals your favorite frozen yogurt shop. This recipe is perfect for those who want a healthier, customizable ice cream—enjoy it plain or loaded with your favorite mix-ins.
Ingredients
- 2 cups (480g) plain Greek yogurt (whole milk or 2%)
- 1/2 cup (120ml) whole milk
- 1/3 cup (67g) granulated sugar or honey
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- In a medium mixing bowl, combine the Greek yogurt, whole milk, sugar (or honey), vanilla extract, and a pinch of salt.
- Whisk together until the sugar is completely dissolved and the mixture is smooth. Taste and adjust sweetness if desired.
- Pour the yogurt mixture into the Ninja Creami pint container, making sure not to exceed the max fill line.
- Seal the pint with its lid and place it in the freezer. Freeze for at least 24 hours, ensuring the mixture is solid all the way through.
- After freezing, remove the pint from the freezer. Remove the lid and place the pint in the Ninja Creami outer bowl. Attach the outer bowl lid and lock into the Ninja Creami machine.
- Select the “Ice Cream” function and process. This will take about 2-3 minutes.
- Once the cycle is complete, check the texture. If it looks powdery or crumbly, add 1-2 tablespoons of milk and re-spin using the “Re-spin” function until creamy and smooth.
- Serve immediately for a soft-serve consistency, or place back in the freezer for 1-2 hours for a firmer texture.
- If desired, fold in mix-ins like fruit, chocolate chips, or cookie pieces by creating a well in the center, adding your mix-ins, and running the “Mix-In” function.
Tips
- Yogurt choice: For creamiest results, use full-fat Greek yogurt. Nonfat or low-fat yogurt works but yields a less rich texture.
- Sweetener options: Swap sugar for honey, maple syrup, or agave. Adjust the amount to taste, as some sweeteners are sweeter than others.
- Flavor add-ins: Stir in 1-2 tablespoons of fruit puree, cocoa powder, or espresso powder before freezing for extra flavor.
- Mix-ins: Add chopped nuts, fresh berries, or cookie crumbles after spinning for fun textures—don’t add these before freezing.
Serving Suggestions
- Serve in bowls topped with fresh berries, a drizzle of honey, or a sprinkle of granola for a parfait-inspired treat.
- Scoop onto warm waffles or pancakes for a brunch twist.
- Top with chocolate sauce, caramel, or your favorite fruit compote for a dessert upgrade.
- Use as a base for homemade frozen yogurt sundaes with assorted toppings.
Variations
- Fruit Swirl Yogurt Ice Cream: Before freezing, swirl in 1/3 cup of your favorite fruit jam or puree for a rippled effect.
- Chocolate Yogurt Ice Cream: Add 3 tablespoons unsweetened cocoa powder and an extra 2 tablespoons sugar to the base for a chocolaty twist.
- Lemon Yogurt Ice Cream: Mix in 2 teaspoons lemon zest and 2 tablespoons lemon juice for a tangy, refreshing version.
- Vegan Option: Use plant-based Greek-style yogurt and non-dairy milk; sweeten with agave or maple syrup.
- Protein Boost: Stir in 1 scoop of unflavored or vanilla protein powder before freezing (add a splash more milk if mixture is too thick).
Storage and Reheating
- Store leftover yogurt ice cream in the Ninja Creami pint container with the lid tightly sealed. It will keep in the freezer for up to 2 weeks for best texture and flavor.
- For longer storage (up to 1 month), cover the surface with plastic wrap before sealing the lid to help prevent ice crystals.
- When ready to eat again, allow the pint to sit at room temperature for 5-10 minutes to soften slightly. If the ice cream is too hard or icy, use the “Re-spin” function with a splash of milk to restore creaminess.
- Avoid repeated thawing and refreezing, as this can cause texture changes and ice crystals.
Frequently Asked Questions
- Can I use regular yogurt instead of Greek yogurt?
- Yes, but the texture will be lighter and less creamy. Greek yogurt is strained, which gives a denser, richer base ideal for ice cream. If using regular yogurt, consider straining it through cheesecloth for a few hours to thicken it before mixing with the other ingredients.
- Do I need to heat or cook the mixture before freezing?
- No cooking is required for this recipe. Simply whisk all ingredients together until smooth. However, if you want to infuse flavors (like herbs or spices), gently heating the milk with your flavorings before mixing with the yogurt can help, but cool completely before combining and freezing.
- Why is my yogurt ice cream crumbly after spinning?
- This can happen if the mixture is too low in fat or sugar, or if it was over-frozen. To fix, simply add 1-2 tablespoons of milk and use the “Re-spin” function until creamy. Using whole milk and full-fat yogurt helps achieve a smoother texture.
- Can I use flavored yogurt?
- Absolutely! Flavored yogurts like vanilla, strawberry, or peach work well and add extra sweetness and flavor. Just reduce the added sugar to avoid making the ice cream too sweet. Always check the ingredient label for added sugars and adjust accordingly.
- How can I make my yogurt ice cream even creamier?
- For extra creaminess, substitute half of the milk with heavy cream or add 2-3 tablespoons of cream cheese to the base. Blending the mixture well before freezing also helps. Remember, the higher the fat content, the smoother your finished ice cream will be.
- Is this recipe suitable for people watching their sugar intake?
- You can use a low-calorie sweetener like stevia, monk fruit, or erythritol in place of sugar or honey. Adjust to taste, as these sweeteners vary in sweetness. Keep in mind that sugar also helps with the creamy texture, so the result may be slightly icier with sugar substitutes.