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Ninja Creami strawberry ice cream topped with small strawberry pieces and a whole strawberry.
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High Protein Ninja CREAMi Strawberry Ice Cream

A creamy, healthy Ninja Creami strawberry ice cream made with Greek yogurt and real strawberries. It has 18g protein per serving and uses no heavy cream or protein powder.
Prep Time5 minutes
Freezing time1 day
Total Time1 day 5 minutes
Diet: Gluten Free, High Protein, Low Fat
Allergen: Dairy
Servings: 2 servings
Calories: 197kcal
Author: Dannii Martin

Equipment

  • Ninja Creami

Ingredients

  • 250 g of 0% fat Greek yogurt
  • 250 ml of Skimmed milk
  • 140 g of Strawberries hulled and chopped
  • 2 tablespoons of Maple syrup
UK Metric Measures - US Customary Measures

Instructions

  • Make the strawberry yogurt base: Add the 250 g of 0% fat Greek yogurt, 250 ml of Skimmed milk, 2 tablespoons of Maple syrup and 140 g of Strawberries to your Ninja Creami deluxe tub.
  • Mix: Stir everything really well so the maple syrup and yogurt are evenly combined and the strawberries are distributed throughout the base.
    • ⭐ If you prefer a completely smooth strawberry ice cream rather than small pieces of fruit, mash or blend the strawberries first.
    ⚠️ Do not fill the container above the MAX FILL line.
  • Freeze for 24 hours: Put the lid onto the tub and place it on a flat surface in the freezer for 24 hours.
    • ⚠️ Freezing the tub level is important because you want an even frozen surface before it goes into the machine.
  • Spin: Remove the lid and place the frozen tub into the outer bowl. Attach the outer bowl lid and put it into the Ninja CREAMi. I use the LITE ICE CREAM setting for this low-fat Greek-yogurt base.
    Don't worry if it looks dry or crumbly after the first spin - that is very common with low-fat and high-protein Ninja Creami recipes.
  • Re-spin until creamy: Put the tub back into the machine and use the Re-Spin function.
    • ⭐ It may take one or two Re-Spin cycles to become completely creamy because this recipe is made with fat-free Greek yogurt rather than heavy cream.
    If it is still very dry after re-spinning, add around a tablespoon of milk to the centre and re-spin again. It should transform into a thick, creamy strawberry ice cream.

Notes

  • Use the ripest strawberries you can find for the best flavour.
  • 0% Greek yogurt keeps this recipe low fat, while a higher-fat Greek yogurt will give you a richer texture.
  • Fresh strawberries give the brightest flavour, but frozen strawberries work too. Let frozen berries soften slightly before mashing or blending them into the base.
  • A splash of vanilla extract and tiny pinch of salt can help bring out the strawberry flavour.
  • If your berries are lacking in flavour, gently warming them first can help release their juices and intensify both the flavour and colour.
  • Don't panic if the first spin looks crumbly. Low-fat Greek-yogurt Creamis often need a Re-Spin before becoming smooth.

Nutrition

Serving: 1portion | Calories: 197kcal | Carbohydrates: 30g | Protein: 18g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 101mg | Potassium: 545mg | Fibre: 1g | Sugar: 26g | Vitamin A: 277IU | Vitamin C: 41mg | Calcium: 343mg | Iron: 0.4mg

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