Strawberry Frozen Yogurt Ninja CREAMi Recipe
- kcal
- 464
- protein
- 21g
- sugar
- 56g
- fat
- 11g
per pint, estimated
Fresh strawberry frozen yogurt usually fails for a reason nobody expects: the berries carry too much water and not enough sugar, so the pint freezes solid and spins into fruit ice. Roasting the berries first solves it — twenty minutes in the oven concentrates the flavor and drives off part of the water, and the syrup it leaves behind sweetens the base without tasting like candy. This recipe blends those roasted berries into full-fat Greek yogurt, so the result is tangy, properly fruity, and scoopable straight from the freezer. Twenty-two grams of protein per pint, and a pink color that comes from the fruit rather than from anything artificial.
Ingredients
| Ingredient | US | Metric | kcal | Protein |
|---|---|---|---|---|
| Fresh strawberries, hulled and halved | 1 1/2 cups | 225 g | 72 | 1g |
| Full-fat plain Greek yogurt | 1 1/4 cups | 305 g | 180 | 17g |
| Granulated sugar | 3 tbsp | 38 g | 147 | 0g |
| Whole milk | 1/3 cup | 80 ml | 50 | 3g |
| Fresh lemon juice | 2 tsp | 10 ml | 3 | 0g |
| Pure vanilla extract | 1 tsp | 5 ml | 12 | 0g |
| Pinch of kosher salt | 1/8 tsp | 0.75 g | 0 | 0g |
Per-line macros are for the whole amount listed. Nutrition per pint is estimated — see the methodology on the About page.
Steps
Roast the strawberries: spread them cut-side up on a lined tray, scatter the sugar over them, and roast at 375°F (190°C) for 20 minutes until collapsed and syrupy. Cool 10 minutes, then blend with the Greek yogurt, milk, lemon juice, vanilla, and salt until completely smooth.
Pour the blended base through a fine mesh sieve to catch seeds, then pour into the CREAMi pint up to the max-fill line and level the surface.
Freeze upright on a level shelf for 24 hours.
- Spin: FROZEN YOGURT
Process on FROZEN YOGURT. Machines without that program should use LITE ICE CREAM, which handles this high-protein fruit base the same way.
- Spin: RE-SPIN
Scrape down the walls. If the texture looks wet or icy, RE-SPIN once more, adding 1 tbsp of the reserved roasting syrup if the pint looks dry. Serve immediately.
If it comes out crumbly: respin
If the first pass comes out wet or icy rather than creamy, scrape the walls down and RE-SPIN once. Fruit-heavy bases sometimes need a second pass to bring the shaved berry and yogurt back together; add 1 tbsp of the reserved roasting syrup if it looks dry.
Still icy after the respin? The icy-fix guide has all seven fixes.
Scaling to your machine
For the 24 oz Deluxe tub (NC501), roast 1.5× the strawberries, multiply every other ingredient by 1.5, and use the Deluxe FROZEN YOGURT setting. For Scoop & Swirl (NC701), the same base spins on FROZEN YOGURT and SWIRL folds in more roasted berries if you want a chunky ripple.
FAQ
Do I have to roast the strawberries first?
You do not have to, but you should. Raw berries carry enough water to make the pint freeze rock-hard and spin icy, and their flavor is flatter. Roasting concentrates both, and the syrup it produces sweetens the base more evenly than sugar dissolved cold.
Can I use frozen strawberries instead of fresh?
Yes — thaw them fully and drain the liquid before roasting, or skip the oven and blend them straight in. Frozen berries have already released much of their water, so drain well or the base ends up too thin to freeze firm.
Why strain the blended base?
Strawberry seeds stay gritty through the paddle and read as sandy against the smooth yogurt. A fine mesh sieve takes them out and gives the pint a cleaner texture. It costs you a minute and is the difference between good and great.
Can I use nonfat Greek yogurt?
You can, but the pint will freeze harder and come out chalkier, because nonfat yogurt is almost all protein and water. Keep the tablespoon of corn syrup or a little extra sugar to compensate, and plan on one RE-SPIN with milk to bring it back.
Chasing protein? Peanut Butter Ninja CREAMi Ice Cream Recipe packs 41g per pint.
More pints to spin next
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