Make the Perfect Greek Tart Froyo At Home 🍦

I’ve been sleeping on the Ninja Creami until now. We are spending the summer off East and it’s been heaven with bountiful vegetables at each turn, freshly caught seafood—but when it comes to ice cold sweet treats, it’s been lacking—at least when it comes to what I enjoy and my body digests well. I messaged my friend Health with Hunter who concurred that unfortunately yes, I must get a Ninja Creami. So I conceded, ordering yet another bulky appliance on Amazon knowing it would probably either take months to master or just collect dust in our basement like the other air fryer, waffle irons and the like.

But when it arrived, I was too intrigued or maybe desperate. I had to know—does it work? In the accompanying guide, there are endless recipes for ice cream, custards and thick icy delicacies but there is one thing I wanted to make. Greek tart froyo. Thanks to many of your DMs you guys told me I don’t need to follow these ornate instructions, I just need three things—yogurt, milk and honey. I could do that.

My version? Sheep milk yogurt, probiotic kefir and honey. Done. I chose Bellweather Farms Sheep’s Milk Yogurt, Alexandre Farms Kefir and good ol’ Costco honey. There is one caveat, patience. You do have to freeze the mixture overnight for 24 hours. This takes a bit of preparation and a lot of patience. But if you can get over that part, the rest is appallingly simple. I whisked together the ingredients into a creamy base, poured the contents into the Ninja vessel it comes with (I recommend buying multiple so you don’t have to wait 24 hours every time you want a sweet treat.) I placed in our deep freezer in the basement and begrudgingly went to bed.

The next morning, I was a kid on Christmas. Now here comes a few tips and tricks that I gathered from you fine folks. They are as follows:

1. Let the mixture defrost for about ten minutes on the counter (does this mean you can freeze for less time? Maybe, I haven’t tried.)

2. Once you lock it into the Creami, choose “lite ice cream” mode, this is best when doing a yogurt Froyo because there is less fat content and this mode spins faster.

3. Remove from the creami—if the texture is dry and crumbly, add 1 tbsp water (no more) and click “respin”

4. Voila! You have your perfect creamy light froyo consistency and the taste is damn near perfect!

   Subscribe now

   ---

The Perfect Greek Tart Froyo

1 cup sheep’s milk yogurt or any plain unsweetened yogurt

1 cup kefir or grass-fed milk

1/3 cup honey

Whisk together ingredients until well blended in bowl. Pour to fill line in Ninja Creami vessel. Freeze for 24 hours making sure it is upright on a flat surface. The next day, remove from freezer, let defrost on counter for 10 min.

Turn Ninja Creami on. Add vessel to machine, click in and choose Lite Ice Cream mode, once done, if crumbly, add 1 tbsp water, choose respin again. Enjoy!