Ingredients:

  • 1 ½ cups Full-Fat (5%+) Plain Greek Yogurt (360 g)
  • ¼ cup Whole Milk (or Half-and-Half/Cream) (60 ml)
  • 3 Tbsp Honey or Pure Maple Syrup (45 ml)
  • 1 tsp Pure Vanilla Extract (5 ml)
  • Pinch Fine Sea Salt

Instructions:

  1. Combine Wet Ingredients: In a medium mixing bowl, combine the Greek yogurt, milk, honey (or maple syrup), vanilla extract, and sea salt.
  2. Whisk Thoroughly: Whisk the mixture vigorously until all ingredients are fully incorporated, smooth, and the sweetener is dissolved. The mixture should be uniform and slightly looser than the original Greek yogurt.
  3. Pour and Seal: Pour the yogurt mixture carefully into the Ninja Creami Pint container. Fill it precisely to the ‘Max Fill Line’—do not overfill.
  4. Freeze: Secure the lid tightly and place the pint flat in the freezer. Freeze for a minimum of 24 hours at 0°F (-18°C). A deep, hard freeze is critical for the machine's operation.
  5. Set Up: Remove the frozen pint from the freezer and remove its lid. Place the pint into the outer bowl assembly and lock the outer lid into place on the Creami machine.
  6. Select Program: Select the Lite Ice Cream setting to begin the processing cycle.
  7. Check Texture: Once the cycle finishes, inspect the texture. If it is smooth and creamy (like soft-serve), proceed to serve.
  8. Re-spin (If Necessary): If the froyo appears crumbly or sandy, create a small well in the center of the pint and add 1 tablespoon (15 ml) of cold milk or water. Return the pint and run the Re-spin program.
  9. Final Check & Serve: The re-spin should result in a smooth, luxurious texture. Serve immediately.