Maple Ambrosia
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Serves ~3 Ninja Creami XL tubs
  • 1.36 kg greek yogurt (0% fat)
  • 57 g lemon juice
  • 27 g lime juice
  • 136 g authentic maple syrup
  • 91 g whole cane sugar
  • 0.56 g salt
  • 473 ml cream (15% fat)
  • 1 cup blueberries, washed
  • 1/2 cup high quality greek honey

Steps

  1. Mix the lemon and lime juice with the cane sugar and maple syrup until the sugar has completely dissolved.
  2. Using an immersion blender, combine this mixture with the remaining ingredients, other than the blueberries and the honey, and pour equally into 3 Ninja Creami XL tubs.
  3. Close tubs with lids, label them and freeze them for at least 24 hours.
  4. When needed, process tubs using the ‘Lite Ice Cream’ mode, respin once or twice as needed.
  5. Serve with blueberries, and drizzle with greek honey.

Notes

  • The manual advises strongly against using 0% fat yogurt in your recipes, but that’s what I had in the fridge so I decided to add some cream to this pacojet recipe to increase the amount of fat in the mixture.
  • The first half-tub I processed required 3 respins to achieve the desired consistency. After turning up the temperature in my freezer, the full tub I processed the next day only required 1 respin.
  • After processing a full tub just before my guests arrived, I put the ice cream back into the freezer for about an hour then took it out again to serve. The ice cream’s texture was even better than before. After putting the leftovers back in the freezer, 4 hours later or so, it had refrozen again.