Easy Blackberry Lemon Ice Cream (Ninja Creami) is an easy and creamy homemade treat made with frozen (or fresh) blackberries, fresh lemon juice, and lemon zest. Naturally high in protein due to the plain Greek yogurt and extra creamy because of the ripe banana. It’s a kid-friendly recipe made with wholesome ingredients. No pudding mixes, xanthan gum, or protein powders – just real, simple, and delicious iced dessert.
If you know me, you’d know I love creamy ice cream that however do not contain questionable (to my standards of course) ingredients such as pudding mixes, protein powders or xanthan gum … So how do we get this lovely creamy and lush dessert feel – well with the help of Greek yogurt and bananas. They can be replaced with whole milk, however I like Yogurt better.
Ingredients and Substitutions
- Frozen blackberries – cooking frozen berries on the stove for 5 minutes deepens the flavor of the ice cream. However, using fresh blackberries is super tasty too.
- Lemon – fresh lemon juice and zest needed
- Plain Greek Yogurt – perfectly creamy and you can barely sense it in the ice cream
- Banana – ripe, skin off
- Brown sugar – or white cane sugar
- Milk – only if needed to fill up the container to the max fill line
How to make Blackberry Lemon Ice Cream?
1st: Combine frozen blackberries, lemon juice and brown sugar and bring to a simmer on the stove top. Remove when berries are soft. Transfer to the bowl, add in the lemon zest, banana and Yogurt, then blend. Add some milk to reach the max fill line if needed.
2nd: Freeze for at least 12 hours. Then leave on the counter for 5-10 minutes to defrost the edges. Secure in the Creami and run the Lite ice cream or Yogurt function. Serve.
Blackberry Lemon Ice Cream (Ninja Creami)
Ingredients
- 200 g plain Greek Yogurt
- 150 g blackberries, frozen
- 1 medium banana, peeled
- 50 g brown sugar
- 1 medium lemon, juice and zest needed
- milk only if needed
Instructions
- First, in a large soup pan with lid add the frozen blackberries and sprinkle with lemon juice and brown sugar. Let simmer on low until blackberries get soft.
- Next, transfer blackberry syrup into Creami bowl, add in the peeled banana, the Greek yogurt and lemon zest.
- Then, blend with immersion blender until smooth and creamy. If needed add some milk (whole) to reach the max fill line of the container. Mix well.
- Freeze the container for up to 24 hours or until solid frozen. Usually it takes mine 12-16 hours to be solid frozen.
- Next, run the containers' sides under hot water for a few seconds, leave on the counter for approx.5-10 minutes to defrost a bit.
- Secure the container on the Ninja Creami and choose a program (light ice cream or frozen yogurt).
- If the mixture looks crumbly, re-spin, but the light ice cream setting usually does not require this step. Serve immediately.
Nutrition
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Lovely recipe. My kids loved it, it was lush and creamy.
Thank you, Milton. Glad to hear.