Ninja Creami Vanilla Greek Yogurt Ice Cream
Description
The Greek yogurt base every other Ninja Creami froyo flavor builds on — tangy, high-protein, naturally sweetened with honey, and no heavy cream anywhere.
Ingredients
- 1 cup whole-milk plain Greek yogurt
- ½ cup whole milk, plus 1–2 tablespoons for re-spinning
- 3 tablespoons honey
- 1 vanilla bean, scraped (or 2 teaspoons vanilla bean paste, or 1 tablespoon pure vanilla extract)
- ⅛ teaspoon salt
Instructions
- Whisk the milk, honey, vanilla, and salt together until the honey fully dissolves.
- Whisk in the Greek yogurt just until smooth. Do not overmix.
- Pour into a Creami pint, filling below the MAX FILL line. Tap to settle and level the surface.
- Freeze 24 hours on a level shelf.
- Spin on LITE ICE CREAM (NC300/NC301) or FROZEN YOGURT (Deluxe NC501).
- Add 1–2 tablespoons milk and RE-SPIN until creamy. A crumbly first spin is normal. Serve immediately.
Equipment
- Ninja Creami (NC300/NC301 or Deluxe NC501)
- Ninja Creami Pint Container
- Ninja Creami Pint Container Lid
Notes
Whole-milk yogurt only — nonfat spins up icy and chalky. Don't cut the honey; sweetener lowers the freezing point and is what keeps the pint scoopable rather than solid. Avoid erythritol, which recrystallizes and turns the pint gritty. Never fill past MAX FILL — the base expands and can jam the paddle. For children under one, use maple syrup instead of honey. To turn this into another flavor, keep the 1 cup yogurt to ½ cup milk ratio and subtract from the milk whatever water your add-in brings.
Nutrition
Serving: 1ServingCalories: 195kcalCarbohydrates: 33gProtein: 12gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 12mgSodium: 206mgPotassium: 250mgFiber: 0.1gSugar: 32gVitamin A: 103IUVitamin C: 0.2mgCalcium: 188mgIron: 0.2mg