This Ninja Creami passion fruit frozen yogurt is creamy, tangy, full of tropical flavour, made with just four real, natural non processed ingredients.
Ninja Creami Passion Fruit Frozen Yogurt
This fruity, tangy and intensely flavoured passion fruit frozen yogurt, with an optional hint of lime, brings a touch of the tropics and sunshine to your breakfast bowl!
The Ninja Creami makes fruit ice creams, froyo and sorbets so easy to make at home. Fill the tub, blend, freeze and then spin!
All with good quality real ingredients, and certainly no processed additives, and no need to pre freeze a bulky ice cream machine bowl (impossible in our small freezer).
The hardest part is waiting for the tub to freeze.
When we first got our Ninja Creami we had frozen yoghurt for breakfast for 90 days in a row, and even took it on holiday with us! The Creami does all the work – all you need to do is to mix the pot and freeze!
More Ninja Creami recipes
- Passion fruit ice cream – tangy and tropical
- Intensely flavoured passion fruit sorbet
- All my Ninja Creami recipes
A pouch of passion fruit cocktail puree makes making this froyo completely fuss free, all the flavour and real fruit, with none of the prep work!
Why make this recipe
- It uses simple everyday ingredients – the passion fruit puree makes prep a breeze
- It’s easy to make: freeze and process (spin) just before eating – no blender needed!
- Delicious – soft, rich, bursting with tart passion fruit flavour
- Far cheaper than premium store bought frozen yoghurt – and no nasties – this is UPF free!
- Adaptable – once you have learnt this basic recipe, you can make any flavour of fruit froyo.
Ninja Creami Passion Fruit FroYo Ingredients
- Passion Fruit Puree – A pouch of passion fruit cocktail puree, this is not the same as a cordial or syrup. I like the Funkin brand which contains only passion fruit and sugar. The pouches are shelf stable, and once opened will last for just over a week in the fridge, or leftovers can be 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.
- Lime juice and zest (optional) – Contrasts with, and enhances and intensifies the passion fruit. You can leave it out, but this takes the froyo to the next level.
Not pictured above
- Kefir – you can replace 1/4 cup of the yoghurt with milk kefir.
How to make Ninja Creami passion fruit frozen yoghurt– step by step
Follow my step by step instructions, with hints and tips for how to make this passion fruit frozen yoghurt perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Add the passion fruit puree to the Creami tub. Add the lime zest and juice, maple syrup (or honey or syrup) and an optional pinch of salt (this works as a flavour enhancer).
Helen’s Fuss Free Tip
Roll the lime on the work top under the heel of your hand for a few seconds so you can extract more juice. Zest with a fine Microplane style of grater, before you cut in half to juice.
Step Two – Add the yoghurt up to the max fill line. Use a spatula to mix the passion fruit mixture and yoghurt well.
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.
What do I do if my fro yo is grainy / sandy?
If your froyo looks sandy or grainy after processing like the mango froyo above put it back in the machine and run the respin cycle, repeat as needed. You can also add a splash of milk.
Don’t use the respin function on a pot that hasn’t been fully processed by an initial spin in the Ninja Creami first.
Serving suggestion
Enjoy straight away as is, or top with some fresh passion fruit, or nuts or seeds, or a sprinkle of granola for some crunch. Froyos have become one of our favourite breakfast treats!
Storage
Your frozen yoghurt will for a couple of weeks in the freezer in the Creami pot. When returning a half eaten pot to the freezer smooth the top of the froyo so it is flat.
Never use the respin cycle on a tub of leftovers from the freezer until it has been spun on a regular cycle.
Alternatively you can mix some vegetable food-grade glycerine. The perfect amount will vary with recipe, but start with 2 teaspoons. (Or for this recipe another tablespoon of syrup, to soften the mix and keep it scoopable from the freezer after its first spin).
Hints and Tips
- The recipe is for the regular “original” Ninja Creami (NC300). If you have the deluxe model multiple 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 fresh passion fruit or other 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, or for this recipe some more syrup. Experiment to perfect quantities.
- Wash the lid and blade as soon as the machine has finished.
- Leftover passion fruit puree can be frozen. I portion into a silicon ice cube tray and once frozen transfer to an airtight freezer box.
FAQs
This is very normal with a frozen yoghurt, because of the fat and sugar content. 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, or some more syrup, 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 Passion Fruit FroYo
Equipment
Ingredients
- 200 g passion fruit puree (1)
- ½ lime – zest & juice (optional)
- 1 tbsp maple syrup (2)
- 280 g Greek style natural yoghurt (3)
Optional
- ¼ cup milk kefir (to replace the same quantity of yoghurt)
Instructions
- Add the ingredients; passion fruit puree, lime zest and juice, maple syrup (or honey or syrup), salt to the Ninja Creami pot.200 g passion fruit puree, ½ lime – zest & juice, 1 tbsp maple syrup
- Add the yoghurt up to the max fill line. Use a spatula to mix the fruit mixture and yoghurt together so all ingredients are well mixed. Make sure the maple syrup isn't all at the bottom of the pot.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. Respin if needed.
- Refreeze – return to the freezer, after smoothing out the top of the froyo so it is ready to be spun again. Alternatively for a sweeter froyo you can scoop straight from the freezer add 2 tbsp syrup to a 2/3 full pot and run the respin cycle before refreezing.
Notes
- Passion Fruit Cocktail Puree – Which contains only passion fruit and sugar. Not cordial or syrup. Leftover puree can be stored in the fridge for just over a week or frozen.
- Maple Syrup adds a 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.
You can also add vanilla and/or orange extracts for an extra layer of flavour
- 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.
- 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.
Leave a Reply