Whether it’s a sweltering hot day or you’re in the mood for something sweet, you just can’t beat a nice bowl of ice-cream or sorbet. If you visited our stand at Bloom, you would have seen journalist and food blogger, Caitriona Redmond using the Ninja Creami NC300UK Ice Cream & Frozen Dessert Maker. She’s shared her delicious recipes with us for World Ice Cream Day, which is on Sunday the 16th of July.
Here are two tasty recipes for you to try out:
Raspberry Sorbet
Raspberry sorbet is delicious on a warm day. It cools you down, it cleanses your palette and, if you wanted to, you can even use it in a fruity cocktail. This recipe make one pot of sorbet.
Ingredients
300g fresh raspberries
75g caster sugar
Water
Method
Place the raspberries and caster sugar into a large bowl. Mash using a fork until the sugar is dissolved.
Spoon the raspberry mixture into a Ninja Creami pot. Pour water on top of the mixture until it reaches the limit line on the pot.
Place the grey lid onto the Ninja Creami pot and freeze for 24 hours.
To finish the sorbet, remove the frozen pot from the freezer and remove the lid. Place the Ninja Creami cutting lid on top. Lock into place on the machine. Turn on the machine and press the “Sorbet” option.
Blending will take about 2 minutes. Once finished, remove the cutting lid. If the sorbet has a powdery texture add a splash of water into the centre of the pot. Replace the cutting lid and mix again using the sorbet option until you get a soft serve texture.
If you do not use the whole pot of sorbet immediately, replace the grey lid and return the pot to the freezer. You can mix the contents again using the Ninja Creami the next time you want to enjoy fresh sorbet.
Frozen Yoghurt
Frozen yoghurt is a great snack as its lighter than normal ice cream, and if you’re one for the gym, you can easily upgrade your yoghurt for a protein-based one. This recipes makes one pot of frozen yoghurt.
Ingredients
450g of Greek Style Vanilla yoghurt (or any other flavour you enjoy)
2 tablespoons of runny honey
Method
Spoon half the yoghurt directly into the Ninja Creami pot. Stir the runny honey into the yoghurt in the pot. Spoon the remaining yoghurt into the pot.
Place the grey lid onto the Ninja Creami pot and freeze for 24 hours.
To finish, remove the frozen pot from the freezer and remove the lid. Place the Ninja Creami cutting lid on top. Lock into place on the machine. Turn on the machine and select the “Ice Cream” option.
Blending will take about 2 minutes. Once finished, remove the cutting lid. If the frozen yoghurt has a powdery texture add a splash of water into the centre of the pot. Replace the cutting lid and mix again using the ice cream option until you get a soft serve texture.
If you would like to add chocolate chips, biscuit pieces, or even chopped nuts to your frozen yoghurt add to the top of the Ninja Creami pot at this stage. Replace the cutting lid and use the “Mix-In” option to combine with your frozen yoghurt.
If you do not use the whole pot of frozen yoghurt immediately, replace the grey lid and return the pot to the freezer. You can mix the contents again using the Ninja Creami the next time you want to enjoy fresh frozen yoghurt.
