Does the Ninja Creami really need 24 hours?

The instructions say to freeze your base for 24 hours before blending because it insures that it is frozen completely solid. The exact freeze time will vary based on your freezer - your base likely can be frozen completely solid in less time. The Ninja Creami will not work properly if it isn't completely frozen.

Why is my ice-cream powdery from the Ninja Creami?

It is normal for the ice-cream to be powdery or crumbly after just one spin because the base is frozen so solid. After one more spin, the ice-cream should be creamy and ready to enjoy.

Can you refreeze ice cream from the Ninja Creami?

Yes you can refreeze leftover Ninja Creami ice cream if you don't finish the whole pint. After freezing again you can either re-spin for the best texture or let it thaw slightly at room temperature (or zapping in the microwave for a few seconds) to soften and enjoy.

How many times do you respin in a Ninja Creami?

I find that most recipes only need two spins to get that smooth and creamy texture. It can help to add a tablespoon or two of liquid in between the first and second spin.

Ninja Creami Frozen Yogurt | Kathleen's Cravings

Ninja Creami Frozen Yogurt

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5 from 1 review

This Ninja Creami Frozen Yogurt recipe uses only four simple ingredients, and the results are thick, creamy, and slightly tangy like your favorite frozen yogurt. Ready to enjoy plain or with your favorite toppings!

Author: Kathleen Hansen
Prep Time: 5 minutes
Total Time: 24 hours 10 minutes
Yield: 1 pint
Category: Dessert
Method: Ninja Creami
Cuisine: American

Ingredients

1 2/3 cups plain Greek Yogurt, see note
1/4 cup milk, nonfat, low fat, or whole. Plus 1-2 tbs additional for re-spin.
2 teaspoons vanilla extract
1/4-1/3 cup white granulated sugar, depending on sweet preference

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Instructions

Mix Base in Pint Container - Add the yogurt, 1/4 cup milk, vanilla, and sugar to the pint container and mix together. Be sure to level out the top once mixed.
Freeze - Place the pint in the freezer and freeze for 24 hours so it is fully solid. Make sure you place it on a level surface in your freezer. I like to freeze without a lid as I find it reduces the hump that can form in the middle.
Prep for Blending - Remove the frozen pint from the freezer. If you have a 'hump' in the center, it's best to scrape most of it away with a spoon so it is mostly level.
Blend - Insert into the outer bowl, add the lid, and lock into position. Blend on 'Lite Ice-Cream'
Add Liquid and Re-Spin - Make a little well in the center, add the extra milk (if using, see note), and re-spin.
Enjoy - After the second spin, the frozen yogurt should be thick, creamy and ready to enjoy. Or you can add in mix-ins at this point.

Notes

Greek Yogurt - I find that using a full-fat greek yogurt gives the best flavor and texture (due to the added fat), but you can also use a low fat or even nonfat yogurt. If you use a lower fat yogurt, I recommend using a milk with fat (like whole milk) for the creamiest result.

Liquid For Re-Spin - Before the second spin, you can add 1-2 tablespoons of milk. This will give a softer texture.

Leftovers? You can either use a spoon to smooth out and level the top in the Ninja Creami pint container and put back in the freezer. Then you can spin again when ready to eat. Or you can transfer the leftovers to another container and freeze. Then thaw on the container for a bit or zap it in the microwave for just 5-10 seconds to soften it and eat again.

Nutrition

Serving Size: 1/2 pint
Calories: 350
Sugar: 36.5 g
Sodium: 96.6 mg
Fat: 11.9 g
Carbohydrates: 36.5 g
Fiber: 0 g
Protein: 22.4 g
Cholesterol: 31.5 mg

Find it online: https://kathleenscravings.com/ninja-creami-frozen-yogurt/