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.

Can you refreeze ice cream or sorbet from the Ninja Creami?

Yes you can refreeze leftover Ninja Creami ice cream or sorbet 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 Strawberry Basil Sorbet

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5 from 1 review

This Ninja Creami Strawberry Basil Sorbet recipe is made using only 4 ingredients - fresh (or frozen) strawberries, basil, lemon juice, and sugar. It has a creamy texture, fresh flavor, and beautiful dark red color!

Author: Kathleen Hansen
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 24 hours 15 minutes
Yield: 2 servings
Category: Ice-Cream, Dessert
Method: Ninja Creami
Cuisine: American

Ingredients

16oz fresh strawberries, stemmed and chopped. See note for frozen.
~1/2 cup chopped fresh basil
1 tablespoon lemon juice, optional
1 tablespoon white granulated sugar, optional

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Instructions

Press Strawberries in Pint Container - Add the chopped strawberries (and lemon juice/sugar, if using) to the pint container and use something heavy to press them down, expelling some of the juice. I like to use a metal ladle or metal measuring cup. Smashing the berries helps compact them into a homogenous mixture. I recommend adding half of the strawberries, squishing them down, then adding the rest of the berries and doing another press.
Add Basil and Other Ingredients - Add the chopped basil, lemon juice, and sugar then stir to combine. You want the basil to be evenly distributed top to bottom. The top should be flat with no big pieces of fruit sticking out.
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 prefer to freeze with lid off as I find it helps prevent the 'hump' in the middle..
First Spin - Insert into the outer bowl, add the lid, and lock into position. Blend on 'Sorbet'.
Re-Spin - It will likely look crumbly after the first spin, press re-spin to spin one more time. It should be creamy after the second spin.
Enjoy - At this point you can add mix-ins or eat right away.

Notes

Using Frozen Strawberries - You can use frozen strawberries for this recipe, but they need to be thawed first so you can still chop and smash them down in the pint container.

Nutrition

Serving Size: 1/2 pint
Calories: 100
Sugar: 17.6 g
Sodium: 2.6 mg
Fat: 0.7 g
Carbohydrates: 24.4 g
Fiber: 4.7 g
Protein: 1.7 g
Cholesterol: 0 mg

Find it online: https://kathleenscravings.com/ninja-creami-strawberry-basil-sorbet/