This strawberry frozen yoghurt bursting with real fruit is so easy to make in the Ninja Creami, with just 4 everyday ingredients. Full of protein and no UPFs!
Best Ninja Creami Strawberry Frozen Yogurt
Frozen yoghurt means guilt-free ice cream for breakfast everyday right?
We have had froyo for breakfast every single day since we bought the Ninja Creami – This is easily enough to make the machine well worth it! It is especially good for fruit packed sorbets, ice creams and froyo!
One of our favourites has been this strawberry froyo – made with perfectly ripe strawberries, high protein creamy Greek yoghurt with a little lemon and maple syrup (for flavour and texture).
More Ninja Creami Recipes
- Raspberry froyo – bursting with fruit!
- Classic tropical mango froyo!
Strawberries are rich in vitamin C, manganese, antioxidants and are relatively low in calories [Healthline], while yoghurt provides protein, calcium, and probiotics that support gut health [WebMD], making it a great breakfast choice. I usually enjoy it topped with seeds and nuts for extra protein.
Why make this recipe
- It uses simple everyday ingredients
- It’s easy to make: freeze, and process just before eating – no blender needed!
- Delicious – soft, rich, bursting with strawberry
- Far cheaper than premium store bought frozen yoghurt – and no nasties – this is UPF free – unlike other recipes that use store bought strawberry yoghurt.
- Adaptable – once you have learnt this basic technique, you can make any flavour of fruit froyo.
Ninja Creami Strawberry FroYo Ingredients
- Strawberries – In the summer I have been using the ripest freshest strawberries whilst they are in season. Out of season I recommend frozen.
- Yoghurt – For the best results use a thick creamy Greek style natural yoghurt. I prefer full fat. Supermarket brands vary wildly so shop around and find one that you like.
- Maple Syrup – Adds a little sweetness and improves the texture of the final froyo. You can also use honey or golden syrup, or leave it out altogether.
- Lemon juice – pairs so well with the strawberry and acts as a flavour enhancer.
Optional (not pictured above)
- Vanilla Extract / Paste – takes your strawberry froyo to the next level!
I prefer a vanilla bean paste with the little black flecks of seed, as they have more flavour. It is worth spending more money on a decent brand, because if you buy a cheaper, one you often need twice as much (or more). Avoid false economy!
Vanilla extract contains real vanilla, while vanilla essence is generally synthetic and really does not taste very good. So don’t buy it.
How to make Ninja Creami strawberry frozen yoghurt– step by step
Follow my step by step instructions, with hints and tips for how to make this strawberry froyo perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – If using frozen strawberries allow to partially defrost so you can cut them up. Prep fresh strawberries by removing the hull, cut into quarters and put into the Ninja pot. Add the maple syrup, lemon zest (and vanilla extract if using).
Give it all a mash with a fork, or roughly chop to partially break up the strawberries
Step Two – Add the yoghurt up to the max fill line. Use a spatula to mix the strawberry mixture and yoghurt well.
You do not need to blend as the yoghurt is thick enough to stop the strawberries sinking to the bottom.
Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.
Step Three – If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.
Freezing with the lid off can help to stop these humps forming. Different recipes and freezers will cause different sized humps to form. If your mixture always forms a large hump give it a stir after an hour or so in the freezer.
Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
Step Four – Put the container in the machine and spin – with the regular Creami (the NC300 which makes pint pots) the light ice cream cycle gets the best results.
You may see what looks like strawberry chunks in the frozen yoghurt, but don’t worry, these are just ultra thin slices around the edge of the pot that haven’t been pulverised by the blades. If you want to scrape the sides down and select the respin cycle to process these.
Respin as needed to get a creamy texture. I find it usually needs one respin.
What do I do if my fro yo is grainy / sandy?
If your froyo looks sandy or grainy (like this mango flavour) after processing put it back in the machine and run the respin cycle, repeat as needed. You can also add a splash of milk or a little more yoghurt for extra creaminess.
Serving suggestion
Enjoy straight away as is, or top with some nuts or seeds, fresh strawberries, or a sprinkle of granola for some crunch.
Storage
Your frozen yoghurt will for a couple of weeks in the freezer in an airtight container. Before returning a half eaten pot to the freezer smooth out the top of the strawberry froyo so it is flat.
Never use the respin cycle on a tub of leftovers from the freezer until after it has been spun on a regular cycle.
Alternatively you can mix some vegetable food-grade glycerine to soften the mix and keep it scoopable from the freezer. The perfect amount will vary with recipe, but start with 2 teaspoons.
Hints and Tips
- The recipe is for the regular “original” Ninja Creami (NC300). If you have the deluxe model multiply the recipe by 1.5x to fill the tub.
- Make sure the mixture is completely frozen before processing. You might have to turn up your freezer in hotter weather. On my basic freezer, turning the dial up to a higher number makes the freezer work more, giving a colder temperature. If you freezer is more sophisticated then you might have direct control of temperature.
- If you add some strawberry chunks as additions using the mix-in function, then any re-spinning of the froyo will blend them completely. If you don’t want to do this, simply allow the mixture to defrost a little before enjoying. Or, you can add about 2 teaspoons vegetable, food grade, glycerine into the mixture so your froyo is scoopable from the freezer. Experiment to perfect quantities.
- Wash the lid and blade as soon as the machine has finished.
FAQs
Either just let it thaw slightly, or process again with the light ice cream function. You can’t use the re-spin function on a solid mixture. You can also add glycerine, as detailed above.
Well, it is admittedly an expensive device. But I am now a convert, and through the summer with have had a frozen treat on an almost daily basis. I love the simplicity of the process – mix up the pot and freeze. Processing takes only a few minutes.
The containers, lids, and paddle are top-rack dishwasher safe. Ensure the paddle, tub, outer bowl, and lids are all separated before placing them in the dishwasher. Sometimes water can get trapped in the lid – make sure the lid is positioned with the sliding knob facing down so that water can drain out.
The advantage of the Deluxe NC501 model is that it has more cycles and you can process only half a tub at a time. We have the NC300 model which is perfect for a two person household with a smaller freezer.
The other advantage of the deluxe machine is the larger pots, which might help you if you have many people clamouring for ice cream.
Ninja Creami Strawberry FroYo
Equipment
Ingredients
- 200 g strawberries (1)
- 2 tsp lemon juice
- 1 tbsp maple syrup (2)
- 280 g Greek style natural yoghurt (3)
Optional
- ¼ cup milk kefir (4)
- 1 tsp vanilla bean paste
Instructions
- Prep the Strawberries – If using frozen strawberries allow to partially defrost so you can cut them up. Prep fresh strawberries by removing the hull, cut into quarters and put into the Ninja pot. Add the maple syrup, lemon zest (and vanilla extract if using).Give it all a mash with a fork, or roughly chop to partially break up the strawberries200 g strawberries, 2 tsp lemon juice, 1 tbsp maple syrup, 1 tsp vanilla bean paste
- Add the yoghurt up to the max fill line. Use a spatula to mix the strawberry mixture and yoghurt together so all the strawberries are completely surrounded by the yoghurt. You do not need to blend as the yoghurt is thick enough to stop the strawberries sinking to the bottom.Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.280 g Greek style natural yoghurt
- Check for humps – If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.* Freezing with the lid off can help to stop humps forming. Different recipes and freezers can different sized humps to form. If your mixture always forms a large hump as it freezes give it a stir after the first hour in the freezer. Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
- Process – Put the container in the machine and spin – with the regular Creami (the NC300) I have found that the light ice cream cycle gives the best results. Respin if needed.
Notes
- Strawberries – I prefer the ripest freshest strawberries in season. Otherwise use frozen.
- Maple Syrup is optional but adds some sweetness and improves the texture of the final froyo. You could also use honey or golden syrup.
- Yoghurt – For the best results use a thick creamy Greek style natural yoghurt. I prefer full fat.
- Optional – substitute up to 1/4 of a cup of the yoghurt with milk kefir. Add a teaspoon of good quality vanilla extract for extra flavour.
- This recipe is for the regular NC300 Ninja Creami, with (American) pint pots. For the Deluxe model use 1.5X the ingredients.
- For best results use the ripest strawberries.
- Make sure the mixture is completely frozen before processing.
- If you add some strawberry pieces as additions using the mix-in function, then any re-spinning of the froyo will blend them completely.
- Smooth the surface of any leftover froyo before returning to the freezer.
- To enjoy a half empty pot: either just let it thaw slightly or process again with the light ice cream function. You must not the re-spin function on a solid mixture. Or, you can add about 2 teaspoons vegetable, food grade glycerine into the mixture so it is scoopable from the freezer. Experiment to perfect quantities.
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