If you're looking for a light and fruity frozen treat that's simple to make, this Ninja Creami Blueberry and Vanilla Bean Frozen Yogurt is the perfect recipe. It's made with just four ingredients: blueberry yogurt, coconut yogurt, vanilla bean paste, and blueberries. The Ninja Creami machine does all the work for you, creating a soft, creamy texture that tastes amazing every time.
This recipe comes in at 598 calories, 23 grams of protein, 71 grams of sugar, 23 grams of fat, and 75 carbs for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
Jump to:
- Tips for making Ninja Creami Blueberry and Vanilla Bean Frozen Yogurt
- Looking for more Ninja Creami Ice Cream Recipes?
- Ingredient tips and substitutions for making Ninja Creami Blueberry and Vanilla Bean Frozen Yogurt
- Directions for Making the Ice Cream Mixture
- Directions for Processing the Ice Cream Mixture
- Save for Later on Pinterest!
- Recipe
- Comments
The Ninja Creami ice cream maker is perfect for yogurt-based desserts like this one. You just blend your yogurts, freeze the mixture overnight, and then spin it in your Ninja Creami ice cream machine. The result is a smooth, creamy frozen yogurt that's full of natural blueberry flavor and rich vanilla bean flavor.
Using a combination of blueberry yogurt and vanilla yogurt gives this frozen yogurt a beautiful purplish color and natural sweetness (there’s no added sugar!). The vanilla bean paste adds tons of vanilla flavor throughout.
I’ve made frozen yogurt using various brands, but have found that the Noosa brand works really well and makes a super thick and creamy frozen yogurt. You can use whatever brand you want, but I highly recommend the Noosa yogurt to make Ninja Creami frozen yogurt.
Even though the yogurt has berries and flavor added in, I like to add extra berries as mix-ins to add even more flavor and a little texture to the frozen yogurt.
Looking for more Ninja Creami recipes that use yogurt? Try my recipe for making low-calorie vanilla yogurt or peach cobbler frozen yogurt.
Tips for making Ninja Creami Blueberry and Vanilla Bean Frozen Yogurt
It depends. If you are keeping the ice cream in the Ninja pint container with the lid sealed tightly and are freezing it in a cold freezer (between 9 degrees F and -7 degrees F), your ice cream will keep for several weeks, even months. However, if you transfer your ice cream to another container or freeze it in a freezer that is not quite as cold (or that is accessed a lot/door opened and closed often), the lifetime of your ice cream will decrease greatly to just a few days and you will likely end up with freezer-burned ice cream.
Yes, you can. But, frozen fruit either needs to be thawed out before using, blended with the other ingredients, or have a liquid, like dairy added to the pint to fill in all of the gaps. You cannot only use frozen fruit as it could damage the machine.
According to Ninja Kitchen, yes. It takes 24 hours for the mixture to evenly freeze throughout. Many have frozen for a shorter time and been successful. However, doing so may void the warranty.
Technically, no. This recipe uses yogurt that is already pretty sweet, so no additional sweetener is needed. If you like your frozen yogurt very sweet, you can add sugar or a sugar substitute like allulose or monk fruit sweetener to the yogurt mixture before freezing.
Use a yogurt that you like the way it tastes. If the yogurt is too tangy, too sweet, or not sweet enough for you, you are not going to like the way that it tastes when it’s frozen and made into frozen yogurt. I like Noosa yogurt for the flavor and the texture that it provides. But you can use pretty much any type of yogurt that you want.
Looking for more Ninja Creami Ice Cream Recipes?
Ingredient tips and substitutions for making Ninja Creami Blueberry and Vanilla Bean Frozen Yogurt
The full ingredient list is at the bottom of this post in the recipe card.
- Blueberry Yogurt– Noosa blueberry yogurt is used for this recipe. If you prefer, you can use another brand, just make sure that it is blueberry flavored. It’s recommended to use the fruit on the bottom yogurt as it seems to have more fruit/syrup mixture.
- Vanilla Bean Yogurt– Noosa vanilla bean yogurt is used for this recipe. If you prefer, you can use another brand or type of yogurt like Greek yogurt. You can use plain yogurt instead of vanilla bean yogurt, but you’ll need to add extra vanilla bean paste to the recipe.
- Vanilla Bean Paste– If you don’t have vanilla bean paste, you can use vanilla extract instead.
- Blueberries– Use fresh or frozen (thawed) blueberries. I prefer to use fresh blueberries as frozen (thawed) blueberries are much wetter than fresh and create a much softer frozen yogurt than when you use fresh blueberries.
Directions for Making the Ice Cream Mixture
- Pour the yogurt and vanilla bean paste into a small blender and blend until all of the ingredients are well combined. Pour the mixture into a Ninja Creami pint container
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Directions for Processing the Ice Cream Mixture
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on “LITE ICE CREAM” or "FROZEN YOGURT."
- The fresh blueberries will add a lot of moisture to the frozen yogurt. So, even if the yogurt looks dry and crumbly, don't do a respin or add more liquid. The frozen yogurt should become creamy during the mix-ins process.
- Dig a well down the center of the ice cream and pour in the blueberries. Process on mix-ins.
- Remove the pint from the machine and enjoy!
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Recipe
Ninja Creami Blueberry and Vanilla Bean Frozen Yogurt
Rate this Recipe
Equipment
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess. ***This is a guideline and adjustments may be needed based on your recipe.
Original, Breeze, Swirl, and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.
Ingredients
Ice Cream Base
- 1 Cup (226 ⅘ g) Blueberry Yogurt (Noosa)
- 1 Cup (226 ⅘ g) Vanilla Bean Yogurt (Noosa )
- 1 Teaspoon (1 Teaspoon) Vanilla Bean Paste
Mix-Ins
- ⅓ Cup (49 ⅓ g) Blueberries (Fresh)
Instructions
Make the Ice Cream Mixture
- Pour the yogurt and vanilla bean paste into a small blender and blend until all of the ingredients are well combined. Pour the mixture into a Ninja Creami pint container
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Process the Ice Cream
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on "LITE ICE CREAM" or "FROZEN YOGURT."
- The fresh blueberries will add a lot of moisture to the frozen yogurt. So, even if the yogurt looks dry and crumbly, don't do a respin or add more liquid. The frozen yogurt should become creamy during the mix-ins process.
- Dig a well down the center of the ice cream and pour in the blueberries. Process on mix-ins.
- Remove the pint from the machine and enjoy!
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn't fully digest, so it provides only 0.4 calories per gram instead of 4. That's why the calorie total doesn't match what you'd expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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