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A brightly lit side on image of a tub of Ninja Creami frozen yoghurt on a white marble table. A sunlit glass of water sits in the back of the image.

Ninja Creami frozen yoghurt (high protein)

Lactose free, gluten free, vegan option, low FODMAP option
This recipe has been developed with an NC300 machine which uses 470ml tubs. I have not tested doubling the recipe for larger tubs.
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Prep Time 10 minutes
Freezing time 1 day
Course Dessert, Snack, Sweet
Cuisine Food Intolerance Friendly
Servings 1 X 470ml Tub

Ingredients
  

  • 400 g high protein sweetened yoghurt (I have tested Chobani Fit vanilla, Chobani Fit salted caramel and Danone YoPro high protein vanilla) (see body of post for vegan option)
  • 25 g pure maple syrup
  • 0.5 g (lightly heaped 1/8th teaspoon) xanthan gum (see notes)
  • 100 g milk of choice (I used lactose free full cream milk)

Instructions
 

  • Combine all the ingredients in a medium mixing bowl. Whisk thoroughly to combine, then pour into your 470ml Ninja Creami tub. I find mixing it in a different bowl really helps get rid of air lumps, flatten out the mixture and distribute ingredients evenly.
  • Place the tub in the freezer for 16-24 hours with the lid off. Freezing with the lid off can help minimise the hump in the centre of a frozen Ninja Creami mixture which can damage your machine.
  • When you are ready to eat, take the tub out of the freezer and allow to sit on the bench for 5-15 minutes (less time in summer, more in winter).
  • Process the Ninja Creami on light ice cream. I find you generally need to use the light ice cream function twice to achieve the right consistency.
  • Store leftovers in the freezer with the lid on. I find frozen yoghurt tends to taste like 'freezer' really quickly so adding a lid to leftovers is important.

Notes

  • This recipe works with vegan yogurt and milk. See the notes in the body of the post for more information.
  • It is important to use a yoghurt that has sweetener for this recipe. If you want to add your own sweetener to plain yoghurt, see my Ninja Creami yoghurt and honey recipe.
  • I have only tested this recipe with low fat, high protein yoghurts. These varieties are generally low sugar/artificial sugar. 
  • If you want to use a high sugar, dessert style yoghurt I have a recipe on my paid Substack. 
  • Pure maple syrup helps create a less icy and more chewy and cohesive texture to your frozen yoghurt.
  • Xanthan gum also creates a more chewy and cohesive texture. It works without the xanthan gum, but the result is likely to be a bit more icy.
  • In my experience, icy edges are just a byproduct of using light yoghurt and minimal sugar. You can scrape them down and re-spin the mixture, but you might need to chill it again afterwards prior to eating it. 
Keyword Ninja Creami frozen yoghurt, Ninja Creami vegan frozen yoghurt, Vegan Ninja Creami recipes
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