Ninja Creami honeydew sorbet is sweet, refreshing, and so easy to make. With just 4 simple ingredients, you can make a healthy sweet treat that’s not only delicious, but low in calories, sugar, and fat. I’ll show you how to make this delicious homemade sorbet using the Ninja Creami machine.
This recipe comes in at 164 calories, 2 grams of protein, 37 grams of sugar, 1 gram of fat, 91 carbs, 41 net carbs (total carbs-allulose) for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
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- Tips for making Ninja Creami Honeydew Sorbet-Low Calorie:
- Looking for more Ninja Creami Low Calorie Recipes?
- Ingredient tips and substitutions for making Ninja Creami Honeydew Sorbet:
- Directions for Making the Ice Cream Mixture
- Directions for Processing the Ice Cream Mixture
- Save for Later on Pinterest!
- Recipe
- Comments
The most important ingredient in this recipe is the honeydew melon. It’s important to use sweet, ripe honeydew melon. If the melon isn’t flavorful or sweet before freezing, it’s not going to be any better when it’s frozen into a sorbet recipe. A ripe honeydew melon should be more yellow than green on the outside, skin should be kind of smooth in texture, the stem end should have a slightly sweet/floral scent to it, there should be a hollow sound when you tap on the melon, and should be heavy in weight for it’s size.
The texture of Ninja Creami honeydew sorbet is not very creamy. Due to the high water content in honeydew melon, the texture of the sorbet is much icier than a traditional ice cream or frozen yogurt that has dairy in it. Because of the high water content in the honeydew melon sorbet, it’s refreshing, light, and super satisfying. It’s basically like eating a the best bowl of fresh honeydew melon that you’ve ever had!
Most sorbets do not need to be re-spun when they are made using the Ninja Creami ice cream maker. Usually, they turn out pretty well after the first spin. In the event that the sorbet looks a little less creamy than you were hoping for, you can respin it. But, don’t add any liquid when re-spinning. If you do, the sorbet will get very soft, very fast. If that happens, you can put it back in the freezer to freeze a bit longer, if needed.
I’ve made a ton of Ninja Creami sorbet recipes. Here’s a few of my favorites that you have to try! Blueberry Sorbet, Watermelon Sorbet, and Cranberry Orange Sorbet.
Tips for making Ninja Creami Honeydew Sorbet-Low Calorie:
No, you don’t need the entire melon to make a pint of ice cream. If you don’t want to have much leftover melon, try buying the pre-cut melon in the produce department of your grocery store.
No, it really doesn’t matter how big the chunks are, as long as you weigh the melon. If you are measuring the melon by volume, it’s easier to get closer to 2½ cups of melon when it is cut into 1-inch chunks.
Yes, you can easily freeze the leftover Honeydew sorbet since there are no mix-ins. If you have leftovers, flatten the top of the sorbet, put the lid on it, and freeze on a level surface until you are ready to eat the leftovers. Take the container out of the freezer and process on sorbet.
Technically, yes. But honeydew melon isn’t as sweet as some other fruits so the sorbet won’t be very sweet. If you don’t want to use allulose, monk fruit, Stevia, or Splenda, you can use a little bit of honey or agave instead.
Sorbet isn’t creamy. It is icier than ice cream or frozen yogurt since it doesn’t have any dairy or fat in it. If you want the sorbet to be creamy, you can add dairy of some sort. You can add milk, cream, yogurt, cottage cheese, or cream cheese to the base mixture before freezing, to make it creamier.
Looking for more Ninja Creami Low Calorie Recipes?
Ingredient tips and substitutions for making Ninja Creami Honeydew Sorbet:
The full ingredient list is at the bottom of this post in the recipe card.
- Honeydew Melon-Use fresh melon. You can cut up a whole honeydew melon or use the store-bought already cut up honeydew that comes in plastic containers.
- Allulose Granular Sugar Substitute-Allulose tastes very similar to sugar and is 1:1 ration with sugar. If you prefer, you can use sugar or your preferred sweetener like monk fruit, Stevia, or Splenda, as long as it’s a 1:1 ratio with sugar.
- Salt-Table salt-a little goes a long way. The salt helps bring out the sweetness of the melon. Don’t skip the salt.
- Lime Juice-Fresh lime juice. If you don’t have fresh, you can use bottled or use lemon juice.
Directions for Making the Ice Cream Mixture
- Pour the honeydew melon, allulose, lime juice, and salt into a small blender and blend until all ingredients are fully 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.
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 Honeydew Sorbet-Low Calorie
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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.
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
- 16 Ounces (453 ⅗ g) Fresh Honeydew Melon (About 2½ Cups-Cut into 1-2 inch chunks)
- ¼ Cup (50 g) Allulose Granular Sugar Substitute
- ½ Teaspoon (½ Teaspoon) Lime Juice (Fresh or bottled)
- ⅛ Teaspoon (⅛ Teaspoon) Salt
Instructions
Make the Ice Cream Mixture
- Pour the honeydew melon, allulose, lime juice, and salt into a small blender and blend until all ingredients are fully combined. Pour the mixture 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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