Pour the yogurt, allulose, vanilla bean paste, and canned peaches 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 frozen yogurt, 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 "LITE ICE CREAM."
If the frozen yogurt is dry or crumbly looking (like sand), pour in a tablespoon or two of reserved peach juice and then re-spin. If the frozen yogurt 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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Notes
Can any yogurt be used to make this recipe?Any vanilla yogurt can be used.However, the nutritional information will change based on the yogurt that you use.If you prefer, you can use yogurt with sugar in it, regular (non-Greek) yogurt, or a different brand.How do you prepare the leftovers?Since there are no mix-ins for this recipe, it’s easy to eat the leftovers.When ready to eat again, put the leftovers (in the Ninja Creami container) back into the Ninja Creami and process on “LITE ICE CREAM” again.