This Ninja Creami Greek yogurt recipe is a simple way to turn a tub of yogurt into a smooth, creamy frozen dessert. It has a tangy flavor, a rich texture, and plenty of room for mix-ins, so it works well as both a snack and a lighter dessert.
Ingredients
- 2 cups plain Greek yogurt
- 1/4 to 1/2 cup milk, as needed for texture
- 2 to 3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Optional mix-ins:
- Fresh berries
- Chocolate chips
- Crushed cookies
- Granola
- Peanut butter
- Chopped nuts
- Fruit preserves
- Caramel drizzle
Instructions
- Mix the base.
In a medium bowl, combine the Greek yogurt, honey or maple syrup, vanilla extract, and salt. Stir until smooth and fully blended. If the yogurt is very thick, add a small splash of milk to loosen it slightly before freezing. - Check the texture.
Taste the mixture and adjust the sweetness if needed. If you prefer a sweeter dessert, add a little more honey or maple syrup. If you want a richer flavor, you can also add a bit more vanilla. - Transfer to the pint.
Pour the yogurt mixture into the Ninja Creami pint container. Make sure the mixture stays below the MAX FILL line. If using mix-ins later, leave a little room at the top for easier processing. - Freeze completely.
Place the lid on the pint and freeze it upright for at least 24 hours. For the best result, freeze it on a level surface so the mixture sets evenly and spins more smoothly. - Process in the Ninja Creami.
Remove the frozen pint from the freezer and place it into the outer bowl assembly. Attach the lid and process it using the Lite Ice Cream or Ice Cream setting, depending on your model and the texture you want. - Assess the first spin.
After the first cycle, the mixture may look crumbly, powdery, or dry. This is normal for a Greek yogurt base. Use a spoon to check the center before deciding whether it needs more liquid. - Re-spin if needed.
If the texture is not smooth enough, add 1 to 2 tablespoons of milk and run the Re-spin cycle. Repeat once more if necessary until the mixture becomes creamy and scoopable. - Add mix-ins.
If you want extra texture or flavor, make a small well in the center of the ice cream, add your mix-ins, and use the Mix-ins cycle to distribute them evenly. - Serve.
Serve immediately for the creamiest soft-serve texture. If you want a firmer consistency, place the finished ice cream back in the freezer for 30 to 60 minutes before serving.
Recipe Tips
- Plain Greek yogurt gives the best tangy base, but vanilla Greek yogurt also works well.
- Honey pairs especially well with berries, while maple syrup works nicely with nuts and granola.
- If your yogurt is very thick, a little milk before freezing can help improve the final texture.
- For a dessert-style version, try chocolate chips and crushed cookies as mix-ins.