Ninja Creami Hot Cinnamon Spice Frozen Yogurt
This Hot Cinnamon Spice Frozen Yogurt combines the bold, warming flavors of Harney & Sons Hot Cinnamon Spice tea with the creamy tang of Greek yogurt. Light, refreshing, and easy to make, it’s a perfect guilt-free dessert for any occasion!
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 1 day 10 minutes (includes freezing time)
- Yield: 1 pint (2-3 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup Harney & Sons Hot Cinnamon Spice tea (brewed and cooled)
- ½ cup nonfat Greek yogurt
- 1 teaspoon sugar-free Torani vanilla syrup
- ⅛ cup allulose
Instructions
- Blend the Base: In a small blender, combine the brewed tea, Greek yogurt, vanilla syrup, and allulose. Blend until smooth and fully combined. The mixture should have a creamy consistency with no lumps.
- Freeze: Pour the blended mixture into a Ninja Creami pint container, ensuring it doesn’t exceed the max fill line. Freeze on a flat surface for at least 24 hours.
- Process in Ninja Creami: Remove the frozen pint from the freezer and place it in the Ninja Creami outer bowl. Lock it into the machine and select the “Lite Ice Cream” setting.
- Adjust Texture: If the frozen yogurt looks crumbly after processing, use the “Re-spin” function once or twice until smooth and creamy. Add a splash of milk if needed for extra smoothness.
- Serve and Enjoy: Scoop into bowls or cones and enjoy immediately!
Notes
Serving Suggestions
- Sprinkle with ground cinnamon or top with fresh fruit for added flavor and presentation.
- Pair with warm apple pie or spiced cookies for a cozy dessert combo.
Tips & Tricks
- Use high-quality Greek yogurt for a creamier texture.
- Let the brewed tea cool completely before blending to avoid curdling.
Storage & Reheating
- Store leftovers in an airtight container in the freezer for up to a week. Add food-grade vegetable glycerin to keep it scoopable straight from the freezer.
- To soften frozen leftovers, let them sit at room temperature for 5 minutes before serving.