Cherry chocolate chip is a classic combination and this Ninja Creami low calorie cherry chocolate chip sorbet nails it. It’s packed with a TON of real cherry flavor, has mini chocolate chips mixed throughout, and it’s low in calories. It’s sweet, refreshing, and so easy to make.
This recipe comes in at 264 calories, 2 grams of protein, 25 grams of sugar, 8 grams of fat, 91 carbs, and 43 net carbs (total carbs minus allulose carbs) for the ENTIRE pint.
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This recipe uses a couple of ingredients that you might not see in most Ninja Creami sorbet recipes: canned cherry pie filling and cherry Jell-O mix. Together they add SO much cherry flavor that you would think fresh cherries had to be used. And the mini chocolate chips mixed in at the end give you that classic cherry chocolate chip combo in every bite.
Canned, no sugar added cherry pie filling is a great shortcut for a recipe like this. It has real cherries in a thick cherry sauce, and it’s ready to use right out of the can with no cooking needed. If you prefer, you can use homemade cherry pie filling too, just know that the flavor and sweetness may be a little different so taste before freezing.
A lot of people freak out when they see water in a Ninja Creami recipe, but it’s totally okay in this one. The water isn’t being used on its own. It’s being mixed with the cherry pie filling to thin it out so it isn’t too thick, along with the allulose and Jell-O mix. Just make sure to blend everything really well so the Jell-O mix doesn’t stay clumpy.
Make sure to use cherry Jell-O mix and NOT pudding mix in this recipe. They are two totally different things and you’ll get very different results if you swap them. The Jell-O mix adds a ton of concentrated cherry flavor and helps with the texture. Pudding mix would give you a different flavor and texture that might not work in a sorbet like this.
The mini chocolate chips get added at the very end as a mix-in and they’re the perfect finishing touch. I use mini chips because they’re already small enough that you don’t need to chop them, and they get evenly mixed throughout the entire pint. If you only have regular chocolate chips, chop them up before adding them so they aren’t too hard to bite into when frozen.
Tips for making Ninja Creami Low Calorie Cherry Chocolate Chip Sorbet
Canned pie filling is found in the baking aisle at the grocery store and comes in many different flavors. It’s basically just cherries in a thick, cherry-flavored sauce or syrup and it’s ready to eat straight out of the can, no cooking needed.
Yes, you can use homemade cherry pie filling instead of canned. Just know that the taste, texture, and nutritional information will vary based on how you make your homemade version, so be sure to taste the mixture before freezing and adjust as needed.
There is a LOT of cherry flavor in this recipe and it’s on the sweeter side. Both the cherry pie filling and the cherry Jell-O mix add a lot of concentrated cherry flavor, and the mini chocolate chips give you that classic cherry chocolate chip combo.
Yes, you can use water in Ninja Creami recipes as long as the water is pre-mixed with other ingredients like fat, sugar (or substitute), dairy (or substitute), or something else substantial. It is NOT safe to use only water on its own (like ice or shaved ice).
No! Do NOT use pudding mix in place of the Jell-O mix. They are two totally different products and pudding mix will not give you the same flavor or texture. Stick with cherry Jell-O mix for this recipe.
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Ingredient tips and substitutions
The full ingredient list is at the bottom of this post in the recipe card.
- Canned No Sugar Added Cherry Pie Filling: Canned cherry pie filling with no sugar added is easy to find in the baking aisle, and homemade cherry pie filling can be used too (just taste the mixture before freezing since homemade may have a different sweetness).
- Water: Water is used in this recipe to thin out the cherry pie filling, and it’s fine to use as long as it’s mixed with the other ingredients (do NOT use only water in a Ninja Creami container by itself).
- Allulose Granular Sugar Substitute: You can use your favorite granulated sweetener that is a 1:1 ratio with sugar, like monk fruit sweetener or real sugar.
- Sugar-Free Cherry Jell-O Mix: Be sure to use Jell-O mix and NOT pudding mix (they are two totally different products), and regular sugared cherry Jell-O works just as well if you don’t want sugar-free.
- Mini Chocolate Chips: Mini chocolate chips are the perfect size for a mix-in, and if you only have regular chocolate chips, chop them up before adding so they aren’t too hard when frozen.
Directions for Making the Ice Cream Mixture
- Pour the cherry pie filling, water, allulose, and Jell-O mix, into a small blender and mix until all of the ingredients have been mixed together well. If you don’t blend it long enough, the Jell-O mix will remain clumpy. 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.
- Dig a well down the center of the sorbet, pour in mini chocolate chips, and process on “MIX-INS.”
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Recipe
Ninja Creami Low Calorie Cherry Chocolate Chip Sorbet
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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 (236 ⅗ ml) Cherry Pie Filling (Canned-No Sugar Added)
- 8 Fluid Ounces (236 ⅗ ml) Water
- ¼ Cup (50 g) Allulose Granular Sugar Substitute
- 1½ Teaspoons (1 ½ Teaspoons) Sugar-Free Cherry Jello Mix
Mix-Ins
- 2 Tablespoons (2 Tablespoons) Mini Chocolate Chips
Optional
- 1-2 Tablespoons (1 Tablespoons) Water
Instructions
Make the Ice Cream Mixture
- Pour the cherry pie filling, water, allulose, and Jell-O mix, into a small blender and mix until all of the ingredients have been mixed together well. If you don't blend it long enough, the Jell-O mix will remain clumpy. 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.
- Dig a well down the center of the sorbet, pour in mini chocolate chips, and process on "MIX-INS."
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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