Frozen Yogurt Recipes for Ninja Creami
Creamy frozen yogurt recipes made with your Ninja Creami. Greek yogurt bases, fresh fruit mix-ins, and lighter alternatives to traditional ice cream — all with step-by-step instructions.
10 recipes
Homemade frozen yogurt used to mean dragging out a countertop machine, churning for 25 minutes, and ending up with something icy that melted in ten. The Ninja Creami changes the math entirely — you can make a better-than-the-mall frozen yogurt in your freezer overnight, spin it in 90 seconds, and top it with anything you want. Every recipe on this page has been tested with a real Creami, with exact freeze times and the program settings that work.
Frozen yogurt in a Creami works because the machine handles dense, tangy bases beautifully. We use plain full-fat Greek yogurt as the foundation (the fat content keeps things creamy — avoid 0% for better texture), add a touch of sweetener, and let fresh fruit, honey, or mix-ins do the flavor work. The result is dense, scoopable, and lands around 12–20g of protein per pint depending on the yogurt brand.
The three froyo styles on this site
Classic Greek froyo
Plain Greek yogurt + honey + vanilla + fruit. The simplest possible base, and the one to start with if you're new to the Creami. Spins smooth in one pass and pairs with any fruit you have.
High-protein froyo
Skyr, Icelandic-style yogurt, or 5% Greek yogurt paired with a scoop of vanilla protein powder. Push the protein per pint above 25g without losing the creamy texture. Use the Lite Ice Cream program, not the Frozen Yogurt program, for these — the slightly more aggressive blade action handles higher-protein bases better.
Fruit-forward froyo
Heavier on the fruit (berry puree, mango, passion fruit) with yogurt as the carrier. These are closer to frozen-yogurt-meets-sorbet and are our most popular summer recipes.
How to use these recipes: every recipe page shows the full ingredient list scaled for your Creami pint size, the exact program (usually "Frozen Yogurt" or "Lite Ice Cream"), freeze time (24 hours is standard), and step-by-step directions. If your first pint is icy, add a tablespoon of milk on top and Re-Spin — the extra liquid fixes 90% of texture issues.
Choosing yogurt: the brand matters. Chobani, Fage 5%, and Siggi's all work well. Avoid fat-free Greek yogurt — it produces icy, grainy pints. If you're shopping for a thicker base, Icelandic-style skyr gives the densest frozen yogurt texture we've tested.