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This Ninja Creami low calorie strawberry ice cream is one of those recipes that you’ll want to make on repeat. It’s got a seriously creamy texture, tons of real strawberry flavor from fresh strawberries, and it’s low calorie all at the same time. This is the kind of strawberry ice cream you’ll want to eat straight out of the container.
This recipe comes in at 280 calories, 10 grams of protein, 23 grams of sugar, 12 grams of fat, 90 carbs, and 26 net carbs (total carbs minus allulose carbs) for the ENTIRE pint.
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A classic strawberry ice cream is one of the best flavors around, but a lot of low calorie versions end up tasting watery or icy. This recipe fixes that by using just the right amount of strawberries and a stabilizer to keep the texture creamy. You get real strawberry flavor in every bite without sacrificing the smooth, creamy texture that makes a good ice cream so good.
Fresh strawberries blended right into the base is what gives this Ninja Creami strawberry ice cream that real, bright strawberry flavor. You’ll need about 6 medium strawberries or 4 ounces total. It might be tempting to add more, but I don’t recommend it. Strawberries have a high water content, and adding more will make the ice cream icy instead of creamy.
A tiny ¼ teaspoon of lemon juice is one of those ingredients that you might scratch your head at, but it makes a difference. The lemon juice brings out the natural strawberry flavor and makes it taste a little brighter without adding a lemon flavor to the ice cream. It’s a small addition that has a bigger impact than you might think.
The guar gum is what keeps this ice cream from getting icy since the strawberries add a lot of water content to the base. Just ¼ teaspoon is enough to give the whole pint that smooth, creamy texture you want. If you don’t have guar gum, xanthan gum works at a 1:1 ratio.
If you want more strawberry pieces throughout the ice cream, add them as a mix-in at the end instead of blending more into the base. Cut fresh or thawed strawberries into small pieces, dig a well down the center of the processed ice cream, and process on mix-ins. This gets you extra strawberry pieces without making the base icy from the added water content.
Tips for making Ninja Creami Low Calorie Strawberry Ice Cream
Adding more strawberries will add more strawberry flavor but it will also make the texture icy. Strawberries have a high water content and the more you add to the base, the more water gets added. The more water, the icier the ice cream will be.
Yes, you can use frozen strawberries instead of fresh. Just be sure to thaw them completely before blending with the other base ingredients.
Yes, you can add strawberries as mix-ins, but the nutritional info will change. Use fresh or thawed frozen strawberries that have been cut into smaller pieces. If you’re adding fruit with a lot of water content as a mix-in, you usually won’t need to do a re-spin before the mix-in process since the fruit adds enough moisture on its own. To add them, process on ICE CREAM first, add the strawberry pieces to the well down the center, and process on MIX-INS.
The tiny bit of lemon juice brings out the natural strawberry flavor and makes it taste brighter. It’s such a small amount that it doesn’t add any lemon flavor to the ice cream, it just enhances the strawberry.
Xanthan gum works as a substitute at a 1:1 ratio. The guar gum is important for this recipe because the strawberries add a lot of water content to the base, and the stabilizer helps keep the ice cream creamy instead of icy.
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Ingredient tips and substitutions
The full ingredient list is at the bottom of this post in the recipe card.
- 2% Milk: You can use any dairy or non-dairy milk in place of 2% milk, just know that the higher the fat content, the creamier the texture (whole milk, Fairlife, oat milk, almond milk, or coconut milk all work).
- Half and Half: Heavy cream can be used for an even richer ice cream, or you can use more 2% milk or whole milk if you want a lighter version.
- 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.
- Vanilla Bean Paste: If you don’t have vanilla bean paste, vanilla extract works as a substitute at a 1:1 ratio.
- Lemon Juice: Fresh or bottled lemon juice both work, and this tiny bit of lemon juice helps brighten up the strawberry flavor without adding a lemon taste.
- Fresh Strawberries: Fresh strawberries give you the best flavor, and thawed frozen strawberries work too (do NOT add extra strawberries to the base since they’ll make the ice cream icy).
- Guar Gum: If you can’t find guar gum, xanthan gum works as a substitute at a 1:1 ratio.
- 2% Milk (Optional): This only gets used if the ice cream looks like sand after the first spin, and any dairy or non-dairy milk works in its place like whole milk, skim milk, heavy cream, almond milk, coconut milk, oat milk, or Fairlife milk.
Directions for Making the Ice Cream Mixture
- Pour the milk, half and half, allulose, vanilla bean paste, lemon juice, strawberries, and gaur gum 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.
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 ice cream, 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 “ICE CREAM.”
- If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. If the ice cream looks more like little balls of ice cream, re-spin without adding liquid. You may have to respin a couple of times.
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Recipe
Ninja Creami Low Calorie Strawberry Ice Cream
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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
- 8 Fluid Ounces (236 ⅗ ml) 2% Milk
- 2 Fluid Ounces (59 ⅐ ml) Half and Half
- ⅓ Cup (66 ⅔ g) Allulose Granular Sugar Substitute
- 1 Teaspoon (1 Teaspoon) Vanilla Bean Paste
- ¼ Teaspoon (¼ Teaspoon) Lemon Juice
- 4 Ounces (113 ⅖ g) Fresh Strawberries (about 6 medium sized strawberries)
- ¼ Teaspoon (¼ Teaspoon) Guar Gum
Optional
- 1-2 Tablespoons (1 Tablespoons) 2% Milk
Instructions
Make the Ice Cream Mixture
- Pour the milk, half and half, allulose, vanilla bean paste, lemon juice, strawberries, and gaur gum 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 ice cream, 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 "ICE CREAM."
- If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. If the ice cream looks more like little balls of ice cream, re-spin without adding liquid. You may have to respin 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.
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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