Ninja Creami yoghurt and honey 'ice cream'
Lactose free option, low FODMAP option
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 as it doesn't have enough fat to support the texture.
- 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 a cream based 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.