Ok, before anyone starts: I have already published my Ninja Creami frozen yoghurt recipe so I had to differentiate the two. I wanted to publish that recipe using high protein, low sugar yoghurt. However, I was also determined to publish this Ninja Creami yogurt and honey ‘ice cream’ because I adore the flavour and think it’s a helpful addition to my Ninja Creami collection. I can’t have two recipes with the same name, so this one is called ice cream.
Ninja Creami yogurt and honey ice cream
In its most simple form, this recipe requires only three ingredients: full fat Greek yoghurt, milk and honey. It can be jazzed up with a few extra ingredients, but these are the core requirements.
The recipe is gluten free, adaptable to be lactose free, has a vegan option and a low FODMAP option. It is endlessly customisable and makes for a delicious sweet treat that also doubles as breakfast.
What is the difference between your Ninja Creami yogurt recipes?
Just quickly, I want to point out why the recipes are not necessarily interchangeable. My Ninja Creami frozen yoghurt recipe uses a high protein sweetened yoghurt like Chobani Fit or Danone YoPro. These yogurts are sweetened with an ingredient like stevia, which does not benefit the freezing point of an ice cream like sugar does. It does, however, add sweetness, which limits how much sugar (or honey) we can add to our ice cream without it becoming excessive.
As a refresher, sugar lowers the freezing point of an ice cream mixture which makes it easier to process into a soft, nice textured ice cream. We need sugar in an ice cream recipe to create the texture that we associate with ice cream. Fat is also generally important for creating a rich, thick ice cream that is not icy or filled with icy granules.
My experience with Ninja Creami protein recipes is that a high protein content aids in creating that chewy ice cream texture. So, in some instances I do find that a high protein content helps minimise the texture loss associated with a low sugar or low fat ice cream.
This recipe differs from that high protein, low sugar and low fat recipe. It uses full fat Greek yoghurt and honey as the liquid sugar. It is truer in form to a traditional ice cream than it is to a protein ice cream.
Adapting the recipe for different dietary requirements
- To make this recipe lactose free, use a full fat lactose free Greek yoghurt.
- I haven’t tested a dairy free version of this recipe. I assume it would work with a plain, thick, coconut yoghurt but I haven’t tried it myself. I will update the post when I do try it.
- To make this recipe low FODMAP, use a full fat lactose free Greek yoghurt and pure maple syrup in place of the honey.
- For a vegan version, use a plain, thick coconut yoghurt, milk of choice and pure maple syrup instead of honey. It can be beneficial to add a heaped 1/8th teaspoon (0.5g) of xanthan gum. This creates a chewier, more authentic textured ice cream.
- I haven’t tested other plant based yoghurts in this recipe. You are welcome to experiment, but I can’t guarantee the result.
More Ninja Creami recipes
- Ninja Creami high protein sticky date ice cream
- Ninja Creami high protein recipe e-book (with 10 exclusive high protein recipes)
- Ninja Creami strawberry sorbet
- Ninja Creami coconut ice cream
- High protein Ninja Creami ice cream
Ninja Creami yoghurt and honey ‘ice cream’
Equipment
- NC300 Ninja Creami machine with 470ml tubs
Ingredients
- 75 g honey or maple syrup
- 400 g full fat Greek yoghurt
- 50-75 g full fat milk (lactose free or regular)
- Dash of vanilla extract (optional)
- Pinch of fine salt (optional)
Instructions
- Combine all the ingredients in a bowl and whisk to combine. This helps remove some of the air pockets and distributes the flavours evenly.
- Pour the mixture into the 470ml Ninja Creami tub – it should reach the fill line or be just below it. Freeze for 16-24 hours with the lid off.
- When ready to eat, take the mixture out of the freezer about 5-15 minutes beforehand (less time in summer or a hot kitchen, more time in winter or a cold kitchen).
- Process the mixture using the light ice cream function. I generally find I need to process it twice on light ice cream – respin isn't quite enough to achieve the right texture.
- Return leftovers to the freezer with the lid on. I find frozen yoghurt gets a freezer taste really easily, so it's important to store the leftovers with the lid on. I recommend re-spinning any leftovers on light ice cream to restore the texture.
Notes
- Full fat yoghurt will give you the best texture here. I wouldn’t recommend using light yoghurt here.
- For a low fat, low sugar version see my Ninja Creami frozen yogurt (high protein) recipe. It uses high protein flavoured yoghurt (like Chobani Fit).
- I find frozen yoghurt more likely to be a little bit icy and have icy edges. I assume this is the lack of fat when compared to a cream based ice cream. You can add 0.5g (heaped 1/8th teaspoon) of xanthan gum to help create more chewy texture to your frozen yoghurt if you have no issues with xanthan gum.
- I find yoghurt is more prone to the outside temperature than an ice cream. In the heat, I recommend only leaving it on the bench for about 5 minutes before processing. If you let it sit for too long before processing it, the mixture will be more like a milkshake. Again, I assume this is because it doesn’t contain nearly as much fat as a cream based ice cream.
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