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Vanilla Frozen Yogurt Ninja CREAMi Recipe

15 min · Easy · Fits NC300, NC301, NC501 Deluxe, NC701 Scoop & Swirl

High ProteinVegetarianGluten-Free
kcal
512
protein
24g
sugar
44g
fat
12g

per pint, estimated

Frozen yogurt that comes out of a freezer tub tasting like actual frozen yogurt is rarer than it should be. Most recipes lean on nonfat yogurt and end up chalky, because there is no fat left to coat the tongue and no sugar left to keep the ice soft. This base goes the other way: full-fat Greek yogurt for the tang, whole milk for freeze chemistry, and just enough sugar to keep the pint scoopable straight out of the freezer. Twenty-four grams of protein per pint, and a first pass that holds soft-serve ridges instead of crumbling. If you want it tangier, the FAQ has the swap; if you want it richer, the respin note covers that too.

Ingredients

IngredientUSMetrickcalProtein
Full-fat plain Greek yogurt1 1/2 cups365 g21520g
Whole milk1/2 cup120 ml754g
Granulated sugar3 tbsp38 g1470g
Light corn syrup1 tbsp21 g570g
Pure vanilla extract1 1/2 tsp7 ml180g
Pinch of kosher salt1/8 tsp0.75 g00g

Per-line macros are for the whole amount listed. Nutrition per pint is estimated — see the methodology on the About page.

Steps

  1. Whisk the Greek yogurt, whole milk, sugar, corn syrup, vanilla, and salt together for a full 60 seconds, until the sugar is completely dissolved and no grit remains on the bottom of the bowl. A blender works too if your yogurt is thick.

  2. Pour the base into the CREAMi pint up to the max-fill line and level the surface.

  3. Freeze upright on a level shelf for 24 hours. Yogurt bases freeze harder than dairy ice cream, so give the pint the full day.

  4. Spin: FROZEN YOGURT

    Process on FROZEN YOGURT if your machine has the program. If it does not, use LITE ICE CREAM — the results are nearly identical for this base.

  5. Spin: RE-SPIN

    Scrape down the walls, add 1 tbsp of whole milk if the texture looks chalky, and RE-SPIN until the pint turns glossy and holds a soft-serve swirl. Serve immediately.

If it comes out crumbly: respin

If the first pass comes out crumbly or dry, scrape the walls down and drizzle 1 tbsp of whole milk over the surface before you RE-SPIN. Full-fat yogurt bases firm up fast and one respin with a splash of milk takes the pint from powdery to glossy.

Still icy after the respin? The icy-fix guide has all seven fixes.

Scaling to your machine

For the 24 oz Deluxe tub (NC501), multiply every ingredient by 1.5 and use the Deluxe FROZEN YOGURT setting. On the Scoop & Swirl (NC701) the same base spins on FROZEN YOGURT and SWIRL folds in a berry ripple if you want one.

FAQ

Can you make frozen yogurt in a Ninja CREAMi?

Yes, and the CREAMi's own FROZEN YOGURT program exists for exactly this base. Two rules matter: use full-fat sweetened yogurt, because the guides are explicit that nonfat or unsweetened yogurt does not process well, and freeze the base a full 24 hours before spinning.

Why did my frozen yogurt come out chalky instead of creamy?

Almost always the fat is too low or the sugar is under-dissolved. Full-fat yogurt plus a small amount of sugar keeps the base soft enough to shave; nonfat yogurt is mostly protein and water, which freezes hard and spins dry. One RE-SPIN with a tablespoon of milk rescues most of it.

Why add corn syrup to a frozen yogurt?

A spoonful of corn syrup keeps the pint scoopable without tasting sweeter, because it lowers the freezing point without adding much perceptible sweetness. It is optional — skip it and expect a slightly firmer pint that needs a few minutes on the counter before scooping.

Can I use flavored or vanilla yogurt instead of plain?

You can, but plain full-fat Greek yogurt gives you the tang with control over the sugar. Sweetened vanilla yogurt works as a shortcut: swap it in for the plain yogurt, drop the added sugar to 1 tbsp, and leave everything else as written.

Chasing protein? Peanut Butter Ninja CREAMi Ice Cream Recipe packs 41g per pint.

Save this pint forever

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Creambook app — save every pint, scale to your machine.