Vanilla Greek Yogurt Ninja CREAMi Froyo Recipe
- kcal
- 330
- protein
- 28g
- sugar
- 39g
- fat
- 4g
per pint, estimated
Store-bought frozen yogurt rarely survives a night in the freezer without turning to cement, which is a shame, because the tang is the whole point. This pint leans on a full cup of nonfat Greek yogurt, keeps the fat low, and lets a spoonful of honey round off the sour edge instead of burying it. The result spins up dense and scoopable on LITE ICE CREAM — closer to a proper soft-serve than a chalky 'health' dessert. Twenty-eight grams of protein per pint means it earns its place as an afternoon snack, not just a stand-in for the real thing.
Ingredients
| Ingredient | US | Metric | kcal | Protein |
|---|---|---|---|---|
| Nonfat plain Greek yogurt | 1 cup | 245 g | 145 | 24g |
| Whole milk | 1/2 cup | 120 ml | 75 | 4g |
| Honey | 1 1/2 tbsp | 32 g | 96 | 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
Whisk the Greek yogurt, whole milk, honey, vanilla, and salt in a bowl until the honey fully dissolves and no streaks remain — about 60 seconds by hand. A blender works too if your yogurt is extra thick.
Pour the base into the CREAMi pint up to the max-fill line and level the surface so the blade processes evenly.
Freeze upright on a level shelf for 24 hours. Froyo bases firm up harder than custard, so give the pint the full day.
- Spin: LITE ICE CREAM
Process on LITE ICE CREAM. Low-fat, high-protein bases spin best on this setting; expect a dry, crumbly first pass.
- Spin: RE-SPIN
Scrape the walls down, add 1 tbsp of 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 spin looks crumbly or chalky, drizzle 1 tbsp of milk over the top and RE-SPIN. Nonfat bases firm up fast — one extra spin with a splash of milk is usually all it takes to go 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 LITE ICE CREAM setting. For Scoop & Swirl (NC701), the same base spins on LITE ICE CREAM; use SWIRL to fold in fresh berries if you want a fruit ripple.
FAQ
Can you make frozen yogurt in a Ninja CREAMi?
Yes — this Greek yogurt base is built for it. LITE ICE CREAM is the right setting for a low-fat, high-protein base; if your machine also has a FROZEN YOGURT setting, that works too and the results are nearly identical.
Why did my Greek yogurt pint come out chalky?
Nonfat Greek yogurt is almost entirely protein and water, so it freezes harder and spins drier than a custard base. That's normal, not a mistake — one RE-SPIN with a tablespoon of milk smooths almost every chalky pint. Letting the pint sit 10 minutes at room temperature before spinning helps too.
Can I use 2% or whole-milk Greek yogurt instead of nonfat?
You can, and the pint comes out slightly creamier for it. A cup of 2% Greek yogurt adds roughly 20 kcal and 4g of fat over nonfat; keep the honey as written, since the tang and sweetness balance out the same way.
Can I swap the honey for sugar or maple syrup?
Granulated sugar swaps in measure-for-measure (1 1/2 tbsp), and maple syrup works at the same amount with a faint caramel note. Avoid all-erythritol sweeteners here — without real sugar, this low-fat base freezes too hard to spin smooth.
Chasing protein? Peanut Butter Ninja CREAMi Ice Cream Recipe packs 41g per pint.
More pints to spin next
Vanilla Protein Ninja CREAMi Ice Cream Recipe
Frozen Mango Ninja CREAMi Sorbet Recipe
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