What if you could make a mouthwatering, 2-ingredient sorbet that tastes even better than store-bought? If you’ve been staring at that Ninja Creami on your counter, wondering if it’s really worth the hype, I’m here to tell you it absolutely is. Forget those icy, disappointing homemade desserts of the past.
We’re about to turn a simple bag of frozen fruit into the creamiest, most refreshing sorbet you’ve ever had. This super simple ninja creami frozen fruit recipe is a total game-changer for anyone who loves a good dessert but wants to keep things easy and healthy.
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Why You’ll Love This Ninja Creami Frozen Fruit Recipe
Honestly, there’s so much to love about making sorbet this way. First off, it’s ridiculously easy. We’re talking minimal prep and letting the machine do all the heavy lifting. You don’t need to be a professional chef to get a perfect result.
It’s also incredibly budget-friendly. A bag of frozen fruit is way cheaper than buying fancy pints of sorbet from the store. Plus, you have total control over the ingredients. That means no weird preservatives, no excessive sugar—just pure, fruity goodness. You can make a delicious fruit sorbet that fits your dietary needs perfectly, whether you’re avoiding dairy or just watching your sugar intake. It’s a guilt-free treat you can enjoy any time.
And the best part? The texture is just divine. The Ninja Creami works its magic to create a silky-smooth sorbet that’s impossible to achieve with a regular blender.
Recommended Tools
Ninja NC501 CREAMi Deluxe Machine
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Silicone Spatula 3-piece Set
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Stainless Steel Measuring Cups & Spoons Set
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Healthy Ninja Creami Frozen Fruit Recipe
It’s easy to make Ninja Creami strawberry sorbet with frozen fruit, so you can enjoy this refreshingly sweet treat year-round!
- Total Time: 24 hours 5 minutes
- Yield: 2 cups 1x
Ingredients
Instructions
1. Place the frozen strawberries in the Ninja Creami pint container.
2. Add the water and powdered sweetener to the pint container.
3. Place the lid on the pint container and shake to combine the ingredients.
4. Remove the lid and place the pint container in the freezer on a level surface. Freeze for 24 hours.
5. After 24 hours, remove the pint container from the freezer and remove the lid. Place the pint container in the outer bowl and install the Creamerizer™ paddle onto the outer bowl lid. Place the lid on the outer bowl and lock the outer bowl into the Ninja Creami machine.
6. Press the SORBET button. The machine will process the sorbet for a few minutes.
7. After the sorbet is done processing, remove it from the machine. If the sorbet is crumbly, you can add a tablespoon of water and use the RE-SPIN function to make it creamier.
Notes
This recipe is for the Ninja Creami (NC300 series). If you have the Ninja Creami Breeze (NC200 series), you should only use 1 ½ cups of frozen strawberries.
If you don’t need the recipe to be keto-friendly, you can use regular sugar or your favorite sweetener.
Feel free to use your favorite type of frozen fruit in this recipe.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Frozen
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 45
- Sugar: 6g
- Sodium: 1mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2.8g
- Protein: 0.8g
- Cholesterol: 0mg
Ingredients You’ll Need
Let’s keep it simple, shall we? You don’t need a laundry list of ingredients for a fantastic ninja creami sorbet.
- Frozen Fruit: About 2-3 cups of your favorite. Frozen berries, mango chunks, pineapple, peaches—you name it. Using pre-frozen fruit is the key to getting that instant sorbet texture and makes this a true sorbet with frozen fruit.
- Liquid: Just a splash, about 2-4 tablespoons. This helps the machine process the fruit smoothly. You can use water, fruit juice (like apple or white grape), or even a bit of coconut water for a tropical twist.
- Sweetener (Optional): A tablespoon or two of maple syrup, honey, or agave if your fruit isn’t quite sweet enough. Most of the time, the fruit’s natural sweetness is all you need.
That’s it! It’s barely even a recipe, more like a brilliant formula for dessert success.
How to Make Sorbet in the Ninja Creami (Step-by-Step)
Alright, let’s get down to business. Making this is a breeze, but there are a few key steps to ensure you get that perfect, creamy scoop every time.
Step 1: Prepare and Freeze the Fruit Base
First things first, you need to get your base ready. Grab your Creami pint container and fill it up with your chosen frozen fruit. Don’t pack it down too tightly, but make sure you fill it up to the max fill line.
Next, pour your liquid over the fruit. You don’t need much, just enough to fill in some of the gaps. If you’re using a sweetener, drizzle that in now.
Give it a gentle stir to combine everything, then pop the lid on and place the pint in the freezer. Here’s the important part: it needs to freeze for a full 24 hours. I know, waiting is the hardest part, but this step is crucial for the machine to work properly. The base needs to be frozen solid, not just chilly.
Step 2: Process in the Ninja Creami
Once your base is a solid block of fruity potential, it’s time for the magic. Take the pint out of the freezer, remove the lid, and place it in the outer bowl. Latch the processing lid on, lock it into the Ninja Creami machine, and select the “Sorbet” function.
The machine will be loud—don’t be alarmed! That’s the sound of it shaving those frozen crystals into a creamy masterpiece. It only takes a couple of minutes.
When it’s done, you’ll likely find that the texture is a bit crumbly or powdery. This is completely normal, so don’t worry. It just means we’re ready for the next step.
Step 3: Re-spin for a Creamier Texture (If Needed)
This is the secret to that unbelievably smooth texture. After the first spin, take the pint out and check the consistency. If it looks dry and crumbly, add another tablespoon of your liquid of choice right into the middle.
Then, put it back in the machine and press the “Re-spin” button. This second spin will transform that powdery mixture into a perfectly smooth, scoopable sorbet. Sometimes, depending on the fruit’s sugar or water content, you might even need a second re-spin. Trust the process!
Once it’s done, you’ll have a gorgeous, creamy dessert ready to eat.
Tips for the Best Homemade Sorbet
Making a good ninja creami sorbet recipe is easy, but making a great one just takes a couple of extra pointers.
- Use Really Ripe Fruit: The sweeter your fruit, the less added sugar you’ll need. Using fruit that’s at its peak ripeness will give you the best flavor and a naturally sweeter sorbet.
- Don’t Skip the Freeze Time: I can’t stress this enough. A full 24 hours in a cold freezer is non-negotiable. If the base isn’t frozen solid, the machine can’t shave it properly, and you’ll end up with a soupy mess.
- A Tiny Bit of Fat Helps: For an even creamier, less icy texture, consider adding a tablespoon of full-fat coconut cream or even a splash of heavy cream to your base before freezing. It’s not traditional for sorbet, but it makes a world of difference in the final product.
- A Little Alcohol Goes a Long Way: Adding a teaspoon of a neutral spirit like vodka or a complementary liqueur (like Cointreau in a citrus sorbet) can lower the freezing point of the mixture. This results in a softer, less icy sorbet. You won’t taste the alcohol, but you’ll notice the improved texture.
Variations and Mix-In Ideas
This is where you can get really creative! The basic recipe is just a starting point.
Using Fresh vs. Frozen Fruit
So, can you use fresh fruit? Absolutely, but you’ll have to freeze it first. If you’re starting with fresh fruit, simply chop it up, place it in the Creami pint, add your liquid and sweetener, and then freeze for 24 hours. The main advantage of using store-bought frozen fruit (USDA) is convenience, it saves you that chopping step and is available year-round. For example, finding perfect fresh strawberries in December is tough, but frozen strawberries are always ready to go. The end result in flavor and texture is nearly identical.
Adjusting Sweetness
The amount of sweetener you need will depend entirely on your fruit and your personal taste. Berries can sometimes be a bit tart, while a ripe mango might not need any extra sugar at all.
- Natural Options: Maple syrup, honey, and agave are fantastic because they are already liquid and mix in easily.
- Sugar-Free: If you want a sugar-free option, you can use monk fruit sweetener or erythritol. Just be aware that some sugar alcohols can freeze harder, so you might need an extra re-spin.
- Fruit Juice Concentrate: A great way to add sweetness and intensify the fruit flavor is to use a bit of frozen fruit juice concentrate (like pineapple or white grape) as your liquid.
Troubleshooting Common Issues
Even with a simple recipe, things can sometimes go sideways. Let’s fix a couple of common problems.
Why is my sorbet icy?
There are a few culprits here. First, your base might not have been frozen long enough. Make sure it’s rock solid. Second, you might need a little more sugar or a tiny bit of fat. Sugar isn’t just for sweetness; it interferes with ice crystal formation. A base with very low sugar content is more prone to being icy. Try adding a tablespoon more of maple syrup or a splash of coconut cream on your next attempt. Finally, don’t skip the re-spin! That second churn is often what takes it from icy to creamy.
Why is my sorbet not sweet enough?
This is an easy fix! If you’ve already processed your sorbet and it tastes a bit flat or tart, simply drizzle a little more maple syrup or your sweetener of choice over the top and run it on a “Re-spin” cycle. This will mix the sweetener right in without you having to do any extra work. You can also add mix-ins like chocolate chips or sweetened coconut flakes to boost the overall sweetness.
Frequently Asked Questions
What is the difference between sorbet and ice cream?
The main difference is dairy. Traditional ice cream is made with a custard base containing milk, cream, and eggs. Sorbet, on the other hand, is dairy-free and is typically made from fruit puree or juice and sugar.
Can I make this recipe with fresh fruit instead of frozen?
Yes, you can! You’ll just need to chop the fresh fruit, place it in the Creami pint with your liquid, and freeze it for 24 hours before you can process it.
How long does the sorbet base need to freeze?
A minimum of 24 hours is essential. The base needs to be completely frozen solid for the Ninja Creami to work its magic.
What can I use instead of sugar or maple syrup?
You can use honey, agave, date syrup, or a sugar-free alternative like monk fruit sweetener. You can also rely on the natural sweetness of very ripe fruit or use fruit juice concentrate.
How do I prevent my sorbet from being too icy?
Ensure your base is frozen solid for 24 hours, consider adding a bit more sweetener or a touch of healthy fat (like coconut cream), and always use the “Re-spin” function after the initial processing.
What are the best fruits to use for Ninja Creami sorbet?
Fruits with higher pectin and sugar content tend to work best. Think mangoes, bananas, peaches, strawberries, and raspberries. But honestly, almost any fruit works beautifully!
