Ninja Creami Blueberry Lemon Ice Cream
Description
Tangy Greek yogurt, cooked-down blueberries, and real lemon zest — a bright, high-protein frozen yogurt with no heavy cream and no eggs.
Ingredients
- 1 cup whole-milk plain Greek yogurt
- ½ cup blueberries, fresh or frozen
- ⅓ cup whole milk, plus more for re-spinning
- ⅓ cup granulated sugar, divided
- 1 lemon, zested
- 2 tablespoons lemon juice
- 1/8 teaspoon salt
Instructions
- Simmer the blueberries with 1 tablespoon of the sugar for 8–10 minutes, mashing, until thickened. Cool completely.
- Rub the lemon zest into the remaining sugar until pale yellow and fragrant.
- Whisk the lemon sugar into the milk with the lemon juice and salt until dissolved.
- Whisk in the Greek yogurt, then fold in the cooled blueberries, leaving it streaky.
- Pour into a Creami pint below the MAX FILL line. Freeze 24 hours flat.
- Spin on LITE ICE CREAM (NC300/NC301) or FROZEN YOGURT (Deluxe NC501).
- Add 1–2 tablespoons milk and RE-SPIN until creamy. Serve immediately.
Equipment
- Ninja Creami Ice Cream Machine
- Ninja Creami Pint Container
- Ninja Creami Pint Container Lid
Notes
ook the blueberries — raw ones leave tough skins and add water that freezes into ice. Rub the zest into the sugar rather than adding it loose; friction is what releases the lemon oil that carries the flavor. Whole-milk yogurt only; nonfat spins up icy. Avoid erythritol, which recrystallizes and turns the pint gritty. Never fill past the MAX FILL line.
Nutrition
Serving: 1ServingCalories: 254kcalCarbohydrates: 50gProtein: 13gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.01gCholesterol: 10mgSodium: 199mgPotassium: 321mgFiber: 2gSugar: 44gVitamin A: 103IUVitamin C: 38mgCalcium: 179mgIron: 1mg