Easy to make tangy but so creamy raspberry frozen yoghurt which is bursting with real fruit and also UPF free is so easy to make in your Ninja Creami! Level up breakfast!
Best Ninja Creami Raspberry Frozen Yogurt
Even if you only make froyo it is enough to make the Ninja Creami earn its keep.
I love the machine for the ease with which you can make delicious fruit based ice creams, sorbets and froyos, all packed with real fruit, and good old fashioned “clean” natural ingredients without anything ultra processed!
This raspberry froyo is intensely flavoured with tart raspberries, in a creamy yoghurt base with a little sweetness from a dribble of maple syrup, and optional vanilla for extra flavour.
Raspberries are rich in vitamin C, relatively low in calories and are so intensely flavoured [Healthline], while yoghurt provides protein, calcium, and probiotics that support gut health [WebMD], making it a great breakfast choice. We usually serve it with some berries, seeds and nuts.
Why make this recipe
- It uses simple everyday ingredients – frozen raspberries are at peak ripeness and available all year round
- It’s easy to make: freeze, and process just before eating – no blender needed!
- Delicious – soft, rich, bursting with raspberry flavour
- Far cheaper than premium store bought frozen yoghurt – and no nasties – this is UPF free!
- Adaptable – once you have learnt this basic technique, you can make any flavour of fruit froyo – and adjust the sweetness, fat and protein content to suit you.
Ninja Creami Raspberry FroYo Ingredients
- Raspberries – I usually use frozen raspberries for this, as they are perfectly ripe and often much cheaper than fresh. If you have fresh then use them.
- 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.
- Lemon Juice – pairs well with the raspberries and acts as a flavour enhancer.
- Vanilla Extract / Paste – Makes the raspberry froyo taste like a luxury ice cream!
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.
- Salt – An optional pinch of salt acts as a flavour enhancer.
How to make Ninja Creami raspberry frozen yoghurt– step by step
Follow my step by step instructions, with hints and tips for how to make this raspberry froyo perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Let the raspberries defrost in the Creami tub. Add the lemon juice, maple syrup (or honey or syrup) an optional pinch of salt and the vanilla extract (if using)
Give it all a mash with a fork to mix and partially break up the raspberries.
Step Two – Add the yoghurt up to the max fill line. Use a spatula to mix the raspberry mixture and yoghurt well.
Helen’s Pro Tip!
You do not need to blend the mixture in this recipe as the yoghurt is thick enough to stop any pieces of raspberry sinking to the bottom. It does not matter if there are pieces of raspberry so long as they are completely surrounded by the yoghurt.
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 raspberry 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 processed by the blades. If you want to scrape these into the mixture and respin.
Respin as needed until your froyo is soft and creamy – I find it is usually perfect after 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.
Serving suggestion
Enjoy straight away as is, or top with some nuts or seeds, fresh raspberries, or a sprinkle of granola for some crunch.
Storage
Your yoghurt will keep for a couple of weeks in the freezer in the Creami pot. When returning a half eaten pot to the freezer smooth out the top of the froyo so it is flat so it can be spun again fresh from the freezer.
Never use the respin cycle on a tub of leftovers from the freezer until it has been spun on a regular cycle.
You can mix some vegetable food-grade glycerine in to soften the mix and keep it scoopable from the freezer. The perfect amount will vary with recipe, but start with 2 teaspoons. I prefer not to use it.
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 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 raspberries 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 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 Raspberry FroYo
Equipment
Ingredients
- 200 g raspberries (1)
- 2 tsp lemon juice
- 1 tbsp maple syrup (2)
- 1 tsp vanilla bean paste (3)
- 280 g Greek style natural yoghurt (4)
Optional
- pinch salt
- ¼ cup milk kefir (5)
Instructions
- Defrost the raspberries – Let the raspberries defrost in the Creami tub. Add the lemon juice, maple syrup (honey or syrup), and vanilla extract/pasteGive it all a mash with a fork, or roughly chop to partially break up the raspberries.200 g raspberries, 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 raspberries mixture and yoghurt together so the raspberries are completely surrounded by the yoghurt. You do not need to blend the mixture in this recipe as the yoghurt is thick enough to stop any pieces of raspberry sinking to the bottom. It does not matter if there are pieces of raspberry so long as they are completely surrounded by the yoghurt.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 an 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. You may see what looks like raspberry 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 processed by the blades. If you want to scrape these into the mixture and respin.Respin if needed. I fine the froyo is perfect with one respin.
Notes
- Raspberries – I usually use frozen raspberries for this, as they are perfectly ripe and often much cheaper than fresh. If you have fresh then use them.
- Maple Syrup adds a sweetness and improves the texture of the final froyo. You could also use honey or golden syrup.
- Vanilla Bean Paste – this takes the flavour to the next level. Always use a real vanilla bean paste or an extract which is made from real vanilla.
- Yoghurt – For the best results use a thick creamy Greek style natural yoghurt. I prefer full fat.
- Milk Kefir – substitute up to 1/4 of a cup of the yoghurt with milk kefir.
- This recipe is for the regular NC300 Ninja Creami, with (American) pint pots. For the Deluxe model use 1.5X the ingredients.
- Make sure the mixture is completely frozen before processing.
- If you add raspberries as an addition 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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