Easy Raspberry Sherbet Made in a Ninja Creami

Raspberry Sherbet (Ninja Creami)

This Ninja Creami raspberry sherbet is exactly what I want when a creamy, fruity frozen treat sounds better than a heavy bowl of ice cream.

It comes together with just a few ingredients, and fresh raspberries, plain Greek yogurt, and a touch of honey do most of the work. No stove, no oven, no custard to cook. The freezer handles the hard part.

The base is simple: 1 1/2 cups fresh raspberries, 3/4 cup whole milk, 1/2 cup plain full fat Greek yogurt, 2 to 3 tablespoons of honey, sugar, or your sweetener of choice, 1 teaspoon vanilla extract, and a pinch of salt.

That makes one pint, and the hands on prep takes about 10 minutes. Then the pint needs 24 hours in the freezer before it gets spun.

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If you have been making your way through my Ninja Creami sorbet recipes, the pineapple one and the peach one, you already know the rhythm here. Readers kept asking for a raspberry version, so I tested this until the texture landed right: creamy, scoopable, and bright with real berry flavor.

It is also a smart way to use up a big container of raspberries before they turn soft. Serve it plain, add extra berries on top, or scatter a few mini chocolate chips over the top for crunch. When the kitchen is too hot to bake, this is the kind of dessert that still feels like a treat.

One note before you start: do not skip the straining step. I know it is an additional step, but it is worth it.

What’s the difference between Sherbet and Sorbet?

People ask me this all the time, and the answer is short. Sherbet contains dairy. Sorbet does not.

In this recipe, the dairy comes from whole milk and plain Greek yogurt. Those two ingredients are what give raspberry sherbet its creamy, scoopable texture while keeping it lighter than a traditional ice cream.

Sorbet, on the other hand, is dairy free and built mainly from fruit plus some kind of sugar, which is why it tends to taste a little icier and more like pure fruit.

So if you want a frozen dessert that sits somewhere between a sorbet and a scoop of ice cream, sherbet is your lane. The yogurt adds a gentle tang, the milk adds richness, and the raspberries keep everything fresh and fruity.

If you would rather go the ice cream route, my Ninja Creami series has plenty of options, including mint protein ice cream, chocolate Oreo protein ice cream, strawberry ice cream, and vanilla protein ice cream.

Table Talk with Tawnie

I buy a lot of raspberries. A lot. Between my kids eating them straight from the container and my own habit of grabbing a pack every time they look good at the store, there is almost always a half used carton sitting in my fridge. This recipe started as a way to use those up before they went soft.

My first test batch was a lesson in patience. I blended everything, poured it in the pint, and skipped the straining because I figured a few seeds would not matter. They mattered.

The flavor was great, but the texture had a gritty bite to it that I did not enjoy. Now I strain every single time, and the difference is night and day.

What you end up with is sherbet that tastes creamy and light at the same time. It is not heavy or overly rich, so a scoop after dinner does not feel like too much. If you have ever found ice cream a little too much after a big meal, this is the texture you want.

Ingredient Notes

Here is what goes into the pint and why each piece matters.

• Fresh raspberries (1 1/2 cups). Fresh is my first choice because the flavor is sweeter and more rounded. Frozen raspberries work too, and they are usually a bit more tart. No need to thaw them. Blend them straight from the freezer with the other ingredients, taste the mixture, and adjust the sweetness before freezing.
• Whole milk (3/4 cup). Whole milk adds richness and helps the sherbet freeze into a smooth, creamy texture. If you keep a different milk on hand, use it. The result will be a little lighter but still delicious.
• Plain full fat Greek yogurt (1/2 cup). This is where the creamy body and the classic sherbet tang come from. Full fat gives the best texture, so I do not recommend swapping in a fat free version if you can avoid it.
• Sweetener (2 to 3 tablespoons). Honey, granulated sugar, or agave syrup all work. Berry sweetness varies from carton to carton, so taste the blended mixture and add more if your raspberries lean tart.
• Vanilla extract (1 teaspoon). A small amount rounds out the berry flavor and makes the whole pint taste finished.
• Pinch of salt. It sounds like a tiny detail, but salt makes the raspberries taste more like raspberries.
• Optional garnishes. Extra fresh raspberries, mini chocolate chips, or a sprig of fresh mint.

For reference, the source nutrition panel lists, per pint: 263 calories, 30 grams carbohydrates, 20 grams protein, 7 grams fat, 71 mg sodium, 12 grams fiber, and 17 grams sugar.

Step by Step Directions

The full step by step directions live in the recipe card below.

Here is the quick version so you can see how easy the flow is.

Blend!

Add the raspberries, milk, yogurt, honey, salt, and vanilla to a blender.

Blend for about 20 to 30 seconds, just until the mixture is smooth.

Strain the seeds

Set a fine mesh strainer over a bowl or a large measuring cup.

Press the blended mixture through the strainer and discard the seeds. This extra step is what gives you the smoothest possible sherbet, and it is absolutely worth the two minutes.

Freeze & spin!

Pour the smooth mixture into an empty CREAMi pint. Freeze it on a level surface with the lid off for 24 hours. Leaving the lid off matters, because freezing with the lid on creates a hump at the top that can damage the blade.

When you are ready to spin, remove the pint from the freezer, place it in the outer bowl, and lock the lid on top.

Set the bowl assembly on the motor base, twist the handle to the right to raise the platform, and lock it in place. Select the frozen yogurt program and respin once if needed. Then enjoy it right away, with a garnish if you like.

Expert Tips

Three things make the biggest difference between a good pint and a great one.

1. Plan ahead. Give the pint a full 24 hours in the freezer before you spin it. A partially frozen pint will not spin into that creamy texture no matter how many times you respin it.
2. Respin without guilt. If the sherbet is not smooth and creamy after the first respin, run it again. Keep respinning until the consistency looks right. It is a normal part of the process, not a mistake.
3. Do not overfill the pint. The sherbet expands in volume as it spins. It is completely fine if the pint looks a little underfilled at the start. An overfilled pint can push past the top of the container.

One more tip: taste the base before it goes into the freezer. That is your only chance to fix the sweetness.

Variations / Substitutions

You can nudge this recipe in a few directions without changing the basic method.

• Tart berries: stir in an extra tablespoon of honey or sugar before freezing.
• Frozen raspberries: use them in place of fresh. Blend them straight from the freezer and taste before freezing.
• Dairy free version: use full fat coconut milk and a non dairy yogurt. Expect a slightly coconut forward flavor.
• Citrus lift: a splash of lime juice or lemon juice balances the sweetness and makes the raspberry flavor pop.

Any of these swaps keeps the same prep and the same freeze time, so you can test one this week and another next week.

Ninja Creami 101: The Ultimate Guide

If you are new to the machine, I put together a Ninja Creami 101 guide that covers the questions I get most often, plus the tips and tools that make the process easier. Start there if you are still figuring out which programs to use or how to get the creamiest results from every pint.

Storage / Freezing

Storage depends on whether the sherbet has been spun yet.

Before spinning, the blended and frozen base can stay in the freezer for up to 1 month. That makes this a great make ahead dessert. Blend it, strain it, freeze it, and spin it whenever the craving hits.

After spinning, the texture is at its best right away, so enjoy it immediately for the creamiest scoop. Leftovers can be stored for up to 1 week. When you are ready to eat them again, respin on the same frozen yogurt setting to bring back that soft, creamy texture.

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Raspberry Sherbet (Ninja Creami)

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Raspberry Sherbet (Ninja Creami) This Ninja Creami raspberry sherbet is exactly what I want when a creamy, fruity frozen treat sounds better than a heavy bowl of ice cream. It comes together with just a few ingredients, and fresh raspberries, plain Greek yogurt, and a touch of honey do most of the work.

• Total Time: 0 min
• Yield: 1 pint 1x

Ingredients

Scale 1x2x3x

1 1/2 cups fresh raspberries
3/4 cup whole milk
1/2 cup Greek yogurt, plain, full-fat
2–3 Tbsp. honey, sugar, or sweetener of choice
1 tsp. vanilla extract
pinch salt
garnish ideas: more fresh raspberries, mini chocolate chips, fresh mint

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Instructions

1-Add the base ingredients to a blender: Add the base ingredients to a blender: add the raspberries, milk, yogurt, honey, salt, and vanilla to a blender.
2-Blend until smooth: Blend until smooth: blend for about 20-30 seconds, just until smooth.
3-Strain the seeds: 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: 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: 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: Enjoy: remove the pint and enjoy right away and garnish if desired!

Last Step:

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• Prep Time: 10 min
• Cook Time: 0 min
• Method: blend

Nutrition

• Calories: 263kcal (13%)
• Sugar: 17g (19%)
• Sodium: 71mg (3%)
• Fat: 7g (11%)
• Carbohydrates: 30g (10%)
• Fiber: 12g (50%)
• Protein: 20g (40%)