Would you like to save this?

We'll email this post to you, so you can come back to it later!

Ninja Creami Recipes: Homemade Mixed Berry Sorbet (Vegan, Dairy-Free Delight)

Name: Ninja Creami Recipes: Homemade Mixed Berry Sorbet
Ingredients: 3 cups mixed berries (strawberries, blueberries) (fresh or frozen); 1/2 cup water; 1/4 cup pure maple syrup or agave nectar (substitute with honey if not strict vegan); Pinch sea salt (Morton's or Diamond brand); 1 teaspoon vanilla extract (optional for creaminess)

Just imagine scooping into a bright, fruity dessert—no oven needed, totally vegan, and ready in under an hour thanks to your Ninja Creami Recipes magic.

Mixing fresh berries, a touch of sweetness, and the power of the Ninja Creami, this ice-cold sorbet doubles as a healthy smoothie base or even a dairy-free milkshake—your new go-to dessert for summer gatherings, family movie nights, or an afternoon pick-me-up.

Ever since I spotted my Ninja Creami machine on sale last summer, I’ve been testing everything from ice cream to frozen yogurt. But this Mixed Berry Sorbet recipe quickly became the star—light, tangy, and perfectly balanced. You know what? It reminds me of berry-picking trips with my mom back in Ohio. Whether you serve it in martini glasses or straight from the pint, it’s the ultimate healthy, homemade treat.

Why You’ll Love This Recipe

• No baking required—just blending and churning.
• Ready in about 50 minutes (including freeze time).
• Vegan and dairy-free, perfect for any dietary need.
• Uses simple, wholesome ingredients you probably have on hand.
• Versatile: turn it into frozen yogurt, a smoothie, or a milkshake.
• Naturally gluten-free and refined-sugar-optional.
• Bright, refreshing dessert that feels festive without fuss.
• Perfect for summer BBQs, kid-friendly parties, or solo treats.
• Customizable sweetness—you control the sugar or honey.
• Low-calorie indulgence (about 120 calories per serving).

Ingredients

• 3 cups mixed berries (fresh or frozen; I like half strawberries, half blueberries)
• 1/2 cup water (or coconut water for extra electrolytes)
• 1/4 cup pure maple syrup or agave nectar (sub with honey if you’re not strict vegan)
• Juice of 1/2 lemon (about 1 tablespoon)
• Pinch of sea salt (balances flavors; Morton’s or Diamond brand)
• Optional: 1 teaspoon vanilla extract (for a hint of creaminess)

Tips for success:
– If using fresh berries, wash and hull them well; pat dry so your sorbet isn’t icy.
– Frozen berries cut down on chill time—no need to thaw completely before blending.
– Adjust sweetness based on berry sweetness; raspberries might need more syrup.

Directions

1. Prepare the berry purée. In a high-speed blender (I use a Vitamix), combine berries, water, maple syrup, lemon juice, salt, and vanilla. Pulse until smooth. Tip: scrape down the sides once so no berry chunk escapes the blend.
2. Taste and tweak. Spoon a teaspoon of purée and adjust sweetness or tartness—add a touch more syrup or lemon if you like.
3. Pour into Ninja Creami pint. Evenly distribute the purée in the pint to the fill line; tap gently on the counter to remove air bubbles.
4. Freeze solid. Seal the lid and place the pint in your freezer upright for 24 hours (at least 12 hours if your freezer is super cold).
5. Churn into sorbet. Pop the pint into the Ninja Creami machine, select “Sorbet,” and let it do its thing—usually about 2–3 minutes.
6. Check texture. If it’s too powdery, simply respin once; if too soft, freeze for 10–15 minutes then respin. Pro tip: for ultra-silky results, press down the center with the tamper before spinning.
7. Serve immediately or transfer back to freezer. When you scoop it out, let it sit 2–3 minutes at room temp for easy scooping.

Servings & Timing

Yield: 4 generous scoops (about 2/3 cup each)
Prep Time: 10 minutes for blending + 2 minutes to fill pint
Freeze Time: 12–24 hours (depending on your freezer)
Churn Time: 3 minutes
Total Time: Approximately 12–24 hours (mostly hands-off), with 15 minutes active

Variations

• Mango Tango: Swap berries for 3 cups frozen mango cubes for a tropical twist.
• Creamy Coconut: Use ½ cup coconut milk + ½ cup water to make a dairy-free ice cream instead.
• Strawberry Frozen Yogurt: Stir in ½ cup Greek yogurt (dairy or coconut) before freezing.
• Banana Berry Smoothie: Blend 1 ripe banana into the purée and skip the churn—drink right away.
• Chocolate Cherry Sorbet: Add 2 tablespoons cocoa powder and ½ teaspoon almond extract.
• Peanut Butter Cup Milkshake: Blend in 2 tablespoons peanut butter after churning, then spin again.

Storage & Reheating

• Freezer Storage: Seal sorbet in an airtight container; it keeps its best texture for up to 2 weeks.
• Thawing: Let pints sit at room temperature for 5–7 minutes before scooping, or microwave on “Defrost” for 15 seconds.
• Make-Ahead: Prep multiple pints back to back—perfect for batch-making before summer parties.
• Note: After long storage, the sorbet can firm up; just pop it in the Ninja Creami “Lite Ice Cream” setting for a quick refresh.

Notes

• I learned that adding salt is subtle but crucial—it really brings out berry sweetness.
• If your sorbet feels icy, try blending with a teaspoon of corn syrup to inhibit large crystals.
• For vibrant color and sharper flavor, use wild blueberries or fresh raspberries when in season.
• Vanilla extract is optional, but it smooths out the edges and deepens aroma.
• Patience is key: don’t rush the freeze, or your machine won’t get that silky consistency.

FAQs

Q: Can I use only frozen berries?
A: Absolutely—frozen berries often give a smoother texture and cut down freeze time.

Q: What if my sorbet is too soft after churning?
A: Freeze the pint for 10–15 minutes, then run the “Respin” function once more.

Q: How do I make this into a dairy-free ice cream?
A: Replace half the water with canned coconut milk and use the “Lite Ice Cream” setting.

Q: Is this recipe kid-friendly?
A: Yes! It’s naturally sweet, colorful, and free of artificial dyes—kids adore the bright hues.

Q: Can I reduce sugar?
A: Sure—swap syrup for 1–2 tablespoons of honey or maple sugar, but test sweetness before freezing.

Q: Why does my sorbet get icy?
A: Tiny ice crystals form if the purée has too much water; add a small fat (coconut milk) or sugar to help.

Q: Can I make this without a Ninja Creami?
A: You can churn by hand (stirring every 30 minutes) or use an ice cream maker, but texture may differ.

Q: How many calories per serving?
A: Each 2/3-cup serving is about 120 calories, 1g fat, 25g carbs—perfect for a light, healthy treat.

Conclusion

This vegan Mixed Berry Sorbet shines in any lineup of Ninja Creami recipes—no-bake, dairy-free, and packed with fresh flavor. It’s one of those recipes that sparks joy and invites endless creativity: turn it into smoothies, frozen yogurt, or even a cheeky milkshake. Give it a whirl, leave a comment below, and explore more ice cream and dessert ideas on my blog—you’ll find everything from creamy vegan ice cream to healthy frozen treats. Happy churning!