A bag of frozen cherries makes making this cherry frozen yogurt in the Ninja Creami a breeze. Packed with flavour and protein, using just a few everyday ingredients, and no processed additives!
Ninja Creami Cherry Frozen Yogurt
We have had froyo for breakfast almost every single day since we bought the Ninja Creami! This is easily enough to make the machine worth every penny.
The Creami is especially good for making fruit packed sorbets, ice creams and froyo; all with natural “clean” ingredients and no ultra processed add-ins!
My secret ingredient for making this all year round is a bag of frozen cherries, which come ready pitted which saves an a huge amount of effort! (I’ll be using them the next time I make cherry jam).
More Ninja Creami Recipes
- Raspberry froyo – bursting with fruit!
- Classic tropical mango froyo!
- Blueberry frozen yogurt – bursting with berries
- All my Ninja Creami recipes
These days frozen produce is very high quality, moving from field (or orchard) to the freezer at astonishing pace, making it paradoxically fresher than fresh produce at the store. It is my preferred choice for many recipes and is often far cheaper than fresh.
Cherries are packed with nutrients and antioxidants which may boost health health and improve sleep quality [Healthline] while yogurt 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: mix in the Creami tub, freeze, and process just before eating – no blender needed!
- Delicious – soft, rich, vibrant colour and bursting with cherry flavour
- Far cheaper than premium store bought frozen yoghurt – and no nasties – this is UPF free – unlike other recipes that use store bought flavoured yoghurt etc as a base.
- Adaptable – once you have learnt this basic recipe, you can make any flavour of fruit froyo.
Ninja Creami Cherry Froyo Ingredients
- Cherries – I’ll nearly always choose frozen for this recipe – the cherries are pitted, and usually fresher and cheaper than fresh produce.
- 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, flavour and improves the texture of the final froyo. You can also use honey or golden syrup.
- Lemon zest & juice – Pairs so well with the cherries, adding some acidy, and also acts as a flavour enhancer.
Optional
- Vanilla Extract / Paste – takes your cherry 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 cherry frozen yoghurt– step by step
Follow my step by step instructions, with hints and tips for how to make this cherry froyo perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Allow the cherries to partially defrost. Transfer to the Creami pot, checking them for any missed stones – I have never found one, but a random stone could break your machine so it is worth taking the extra 60 seconds to do this.
Use a fine grater or Microplane to zest half the lemon, then cut in in half and add a good squeeze of juice.
Helen’s Pro Tip
To extract the most juice from a lemon, give it a good roll around on the work surface with a medium pressure from the heel of your hand, before you zest and cut it.
Give it all a mash with a fork to partially break up the cherries.
Step Two – Add the yoghurt up to the max fill line. Use a spatula to mix the cherry mixture and yoghurt well.
You do not need to blend as the yoghurt is thick enough to stop the cherries sinking to the bottom of the pot.
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 also 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 cherry chunks in the frozen yoghurt, but don’t worry, these are just ultra thin pieces 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 a fruity froyo usually needs one respin for the perfect texture.
What do I do if my froyo is grainy / sandy?
If your froyo looks sandy or grainy 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, more cherries, or a sprinkle of granola for some crunch.
Top with some of my chocolate sauce for a cherry froyo sundae, or if you are planning on eating the whole tub add some chocolate chips and run the mix in cycle for a “Cherry Garcia” frozen yogurt!
Storage
Your frozen yoghurt will keep 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 cherry froyo so it is flat.
Process the froyo again on the light ice cream cycle, respinning as needed to get the best texture. I find on the third refreeze then respin cycle you need to add a little more yogurt for texture.
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
- Check the frozen cherries for any missed stones. A rogue stone might break your machine.
- 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 cherries 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.
Cherry Frozen Yogurt (Ninja Creami)
Equipment
Ingredients
- 220 g cherries (1)
- ½ lemon – juice & zest
- 1 tbsp maple syrup (2)
- 280 g Greek style natural yoghurt (3)
Optional
- 4 tbsp milk kefir (4)
- 1 tsp vanilla extract (5)
Instructions
- Prep the fruit – If using frozen cherries allow to partially defrost. Transfer to the Creami tub, checking them for any missed stones – I have never found one, but a random stone could break your machine so it is worth taking the extra 60 seconds to do this.Add the maple syrup, lemon zest and juice and vanilla (if using).Give it all a mash with a fork to start to break up the cherries.220 g cherries, ½ lemon – juice & zest, 1 tbsp maple syrup
- Add the yoghurt up to the max fill line. Use a spatula to mix the cherry mixture and yoghurt together so all the fruit are completely surrounded by the yoghurt. You do not need to blend as the yoghurt is thick enough to stop the cherries 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
- Cherries – I’ll nearly always choose frozen for this recipe – the cherries are pitted saving you a fiddly and messy job, and usually fresher and cheaper than fresh produce.
- Maple Syrup – optional but adds some sweetness, flavour 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.
- Milk Kefir (Optional) – substitute up to 1/4 of a cup of the yoghurt with milk kefir.
- Vanilla Extract / Paste (Optional) – takes your cherry 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.
- 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 some cherries 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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