Raspberry Sherbet (Ninja Creami)
Ingredients
- 1 ½ cfresh raspberries
- ¾ ccup whole milk
- ½ cgreek yogurt
plain, full-fat
- 2 tbsp.honey
sugar, or sweetener of choice
- 1 tsp.vanilla extract
- salt
- garnish ideas: more fresh raspberries
mini chocolate chips, fresh mint
Directions
- 1
Add the base ingredients to a blender: add the raspberries, milk, yogurt, honey, salt, and vanilla to a blender.
- 2
Blend until smooth: blend for about 20-30 seconds, just until smooth.
- 3
Strain the seeds: press the mixture through a fine mesh strainer and discard the seeds. (Set the strainer over a bowl or large measuring cup).
- 4
Freeze: Pour the smooth mixture into an empty CREAMi™ Pint. Freeze the pint on a level surface in the freezer, with the lid off, for 24 hours. (freezing with the lid on creates a hump at the top of the ice cream, which can damage the blade, so be sure to leave it off).
- 5
Assemble & Spin: Remove the pint from the freezer, place it in the outer bowl, and lock the lid on top. Place the bowl assembly on the motor base, twist the handle right to raise the platform, and lock it in place. Select the frozen yogurt program. Respin 1x if needed.
- 6
Enjoy: remove the pint and enjoy right away and garnish if desired!
Raspberry Sherbet (Ninja Creami)
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About this Recipe
Why This Raspberry Sherbet Works
Craving a fruity frozen treat that's healthier than ice cream but more exciting than sorbet? This Ninja Creami raspberry sherbet hits the sweet spot with its creamy texture and bright berry flavor. The combination of fresh raspberries and full-fat Greek yogurt creates a luxurious base that's naturally packed with protein and probiotics, while whole milk adds just enough richness without feeling heavy. Unlike traditional sherbet recipes that require ice cream makers and constant monitoring, the Ninja Creami does all the work for you—just blend, freeze, and spin.
What makes this recipe truly foolproof is its flexibility with sweeteners. Whether you choose honey for floral notes, granulated sugar for clean sweetness, or your preferred alternative sweetener, you'll get consistently smooth results. The touch of vanilla extract enhances the raspberry flavor without competing with it, while a pinch of salt brightens everything and keeps the sweetness balanced. At just 263 calories per serving, you can indulge without the guilt that comes with premium ice cream.
The result? A vibrant pink sherbet with fresh, fruity flavor that tastes like summer in a bowl. The texture lands perfectly between silky sorbet and rich ice cream—creamy enough to feel indulgent but light enough to enjoy as an afternoon refresher. Fresh raspberries bring natural tartness that plays beautifully against the subtle tang of Greek yogurt, creating a complex flavor profile that keeps each spoonful interesting.
Customization Ideas
This recipe welcomes experimentation. Swap raspberries for strawberries, blueberries, or mixed berries depending on what's in season or what's in your freezer. For a tropical twist, try mango or pineapple chunks. Not a fan of Greek yogurt's tang? Regular full-fat yogurt or even coconut yogurt works well for a dairy-free version (just use coconut milk in place of whole milk too). If you prefer a sweeter treat, increase the honey or sugar by a tablespoon—taste your base before freezing to adjust.
Serving Suggestions
Serve this sherbet in chilled bowls topped with fresh raspberries for extra fruit flavor, or add mini chocolate chips for a fun contrast of textures. A sprig of fresh mint adds a restaurant-quality presentation and aromatic finish. This sherbet shines as a light dessert after grilled dinners, a refreshing poolside snack, or even a not-too-sweet breakfast treat on hot mornings.