Oh, how I love blueberries! I’ve made a ton of Ninja Creami recipes with blueberries, but this is my first blueberry sorbet recipe. I’ll show you how to turn just a few ingredients into a super flavorful, dairy-free, healthy treat using the Ninja Creami ice cream maker!
This recipe comes in at 130 calories, 2 gram of protein, 23 grams of sugar, 83 carbs, 33 grams of net carbs and 1 grams fat. See the recipe card at the bottom of the post for all nutrition facts.
Jump to:
- Tips for making Ninja Creami Blueberry Sorbet
- Looking for more Ninja Creami Low Calorie Recipes?
- Ingredient tips and substitutions for making Ninja Creami Blueberry Sorbet
- Directions for Making the Ice Cream Mixture
- Directions for Processing the Ice Cream Mixture
- Save for Later on Pinterest!
- Recipe
- Comments
I’m a sucker for just about anything that has blueberries in it. I seem to always have fresh blueberries in the refrigerator or in the freezer. One of the nice things about using blueberries in Ninja Creami recipes is that blueberries are available year round, they can be quite affordable depending on what time of year you get them, and they are super easy to freeze and thaw for recipes.
The only issue with making a frozen treat out of blueberries is you never know how sweet the blueberries are going to be. Fresh, ripe blueberries usually have a natural sweetness but sometimes, they don’t have very much flavor and they can create an ice cream that doesn’t taste like a whole lot.
Until now. There’s a super easy way to make sure the blueberries are sweet and flavorful. Cook the blueberries down into a blueberry sauce! It’s an added step, but it only takes a couple of minutes and it makes all the difference in the world! Cooking the blueberries brings out the flavor and sweetness of the blueberries.
For this recipe, I made a blueberry sauce, cooled it, blended it, and then froze it. The cooking process adds anywhere from 5-10 minutes to the process but after the sauce is made and cooled, there’s not much more to it. Just pour it into the Ninja Creami container, freeze, process, and then enjoy your delicious dessert!
You can tell by looking at the blueberry sorbet that it’s filled with so much blueberry flavor. I mean…look at that deep purple color of the sorbet!
Ninja Creami blueberry sorbet is dairy-free, vegan, has no added sugar, and is super low in calories.
As a shortcut, many folks use canned blueberry pie filling to make sorbet. You can do this. However, it will be VERY sweet. Like…way too sweet. I’ve tried this method with several different canned pie fillings and a little goes a very long way. If you want to use canned pie filling as a shortcut, you will need to add water or juice to it and blend it. The water or juice will help mellow out the sweetness quite a bit. Keep in mind that canned pie filling will have different ingredients that I used for my actual blueberry sorbet recipe so the nutritional information will be much different.
Tips for making Ninja Creami Blueberry Sorbet
Cooking the blueberries really brings out the flavor in them. If you don’t cook the blueberries, the sorbet will have a more subdued blueberry flavor.
Yes, you can use frozen blueberries instead of fresh blueberries. Since the blueberries will be cooked in the process of making the sorbet, you don’t even need to thaw them.
If you have leftovers, make sure the top of the sorbet is level and then put the lid on and put it back into the freezer. When yo are ready to eat the leftovers, take them out of the freezer and process them in the Ninja Creami using the sorbet function. Leftovers should stay good for several weeks. Make sure the freezer is between 9 and -7 degrees Fahrenheit.
The recommended time to freeze Ninja Creami sorbet is 24 hours. Based on your freezer temp and the recipe used, you might not need to freeze for the full 24 hours. But you should start with 24 hours and then cut back on freeze time as you get more comfortable with making Ninja Creami creations.
No, you can use your sweetener of choice. I used allulose to keep the sugar content, calories and carbs low. Feel free to use actual sugar or a 1:1 sugar substitute, if you prefer.
Looking for more Ninja Creami Low Calorie Recipes?
Ingredient tips and substitutions for making Ninja Creami Blueberry Sorbet
The full ingredient list is at the bottom of this post in the recipe card.
- Fresh Blueberries-Frozen blueberries can be used instead of fresh, if you prefer. You don’t even need to thaw the blueberries since they will be cooked.
- Water (The extra water will reduce while cooking.)
- Allulose Granular Sugar Substitute– You can use sugar or a different sugar substitute of your choice as long as it’s a 1:1 ratio with sugar. You could even use honey or maple syrup if you prefer.
- Lemon Juice– (Fresh or bottled) You only need a little lemon juice. If you don’t have any, you can either use lime juice or omit it completely.
Directions for Making the Ice Cream Mixture
- In a small saucepan, combine the blueberries, water, allulose, and lemon juice. Stir over medium heat until the allulose has dissolved and the blueberries have burst and turned into a saucy consistency. This should take about 5 minutes. Allow to cool.
- Pour the cooled blueberry mixture into a small blender and mix until all of the ingredients have been mixed together well. Once fully mixed, pour into a Ninja Creami container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.
Directions for Processing the Ice Cream Mixture
- After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the sorbet, melt or scrape the large bump so that the top is level.
- Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on “SORBET.”
- If the sorbet is dry or crumbly looking (like sand), respin. You should not need to add any additional liquid during the respin. You may have to repeat this process a couple of times.
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Recipe
Ninja Creami Low Calorie Blueberry Sorbet
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.
Original and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. 1X=Original 16 ounce 1.5X=Deluxe 24 ounces
Ingredients
Ice Cream Base
- 8 Ounces (226 ⅘ g) Fresh Blueberries (About 1½ cups)
- 8 Fluid Ounces (236 ⅗ ml) Water (The extra water will reduce while cooking.)
- ¼ Cup (50 g) Allulose Granular Sugar Substitute
- ½ Teaspoon (½ Teaspoon) Lemon Juice (Fresh or bottled)
Instructions
Make the Ice Cream Mixture
- In a small saucepan, combine the blueberries, water, allulose, and lemon juice. Stir over medium heat until the allulose has dissolved and the blueberries have burst and turned into a saucy consistency. This should take about 5 minutes. Allow to cool.
- Pour the cooled blueberry mixture into a small blender and mix until all of the ingredients have been mixed together well. Once fully mixed, pour into a Ninja Creami container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.
Process the Ice Cream
- After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the sorbet, melt or scrape the large bump so that the top is level.
- Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on "SORBET."
- If the sorbet is dry or crumbly looking (like sand), respin. You should not need to add any additional liquid during the respin. You may have to repeat this process a couple of times.
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
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