This Low Carb Triple Berry Ice Cream made in the Ninja Creami is loaded with raspberries, blueberries, and strawberries, blended into a smooth, creamy base with just 5g carbs per serving.
Each scoop delivers a bright, fruity flavor from all three berries in a rich, cold treat that scoops smoothly straight from the freezer.
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Jump To:
- Why This Low Carb Triple Berry Ice Cream Works
- Ingredient Notes for Triple Berry Ninja Creami Ice Cream
- Step by step instructions
- How to Make Triple Berry Ice Cream in the Ninja Creami
- Recipe Tips
- Why this ice cream turns out creamy, not icy
- Fresh vs Frozen Berries: Which Works Best
- Recipe Variations & Swaps
- Macros & Nutrtion
- Storage
- Calling all ice cream lovers!
- Frequently Asked Questions
- More low carb ninja creami recipes
- Recipe Card
Testing low carb Ninja Creami bases for years,backed by a personal low carb journey and a natural nutrition background, led me to a berry ice cream that turns out smooth and scoopable after processing in the Creami.
If berry flavors are a favorite, this Strawberry Cottage Cheese Ice Cream and Blueberry Cottage Cheese Ice Cream use the same creamy base method, and the Raspberry Chia Ice Cream is a good next stop for another single berry version. For more, check out the full list of Ninja Creami recipes.
Why This Low Carb Triple Berry Ice Cream Works
- Blends three berries into one base for a fuller fruit flavor than a single berry ice cream
- Greek yogurt keeps this low carb ice cream creamy without a high carb count
- Freezing 24 hours then processing on lite ice avoids the icy texture common in homemade ice cream
- Optional respin smooths out any crumbly spots after the first process
- Just 5g carbs per serving, no need for high carb mix-ins
Ingredient Notes for Triple Berry Ninja Creami Ice Cream
- Raspberries, blueberries, and strawberries: the trio behind the fruity flavor, fresh or frozen both work
- Greek yogurt: the key low carb ice cream ingredient that builds the creamy base and gives it body
- Unsweetened vanilla almond milk: thins the base so it blends and freezes evenly
- Sweetener: keeps this a low carb triple berry ice cream without added sugar
- Vanilla extract: rounds out the berry flavor
- Guar gum (optional): helps the texture stay smooth after processing
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to Make Triple Berry Ice Cream in the Ninja Creami
STEP 1: Blend the berries, Greek yogurt, almond milk, sweetener, vanilla extract, and guar gum (if using) until smooth
STEP 2: Pour into the Ninja Creami pint and freeze for 24 hours
STEP 3: Process on the lite ice cream setting, respinning if needed
STEP 4: Scoop and top with fresh berries
Pro Tip
If the ice cream looks crumbly right after processing, respin it once before adding any liquid. A second spin often smooths it out on its own, so save the almond milk splash for if it's still dry after that.
Recipe Tips
- Don't skip the full 24 hour freeze, less time leaves the base too soft to process cleanly
- Let the pint sit at room temp for a few minutes if pulling straight from a deep freezer, easier on the Ninja Creami blade
- Taste the base before freezing and adjust sweetener then, it's harder to fix once frozen
Why this ice cream turns out creamy, not icy
- Greek yogurt adds body, a key reason this low carb ice cream doesn't freeze into a solid block
- Guar gum (optional) helps hold a smooth, creamy texture through the freeze and spin, a reliable fix for icy Ninja Creami results
- The lite ice cream setting on the Ninja Creami is built for lower fat, higher liquid bases like this one
- A respin right after processing breaks up any crumbly spots for a smoother, creamier scoop
Fresh vs Frozen Berries: Which Works Best
- Fresh berries blend into a smoother low carb ice cream base with less water content
- Frozen berries add extra chill going in, which can shorten time to a scoopable texture
- Either works for this triple berry ice cream, so use whichever is on hand
- Mixing fresh and frozen (like fresh strawberries with frozen blueberries and raspberries) balances texture and convenience
Recipe Variations & Swaps
- Dairy free: swap Greek yogurt for a plain unsweetened coconut yogurt
- Nut free: swap almond milk for unsweetened oat milk or coconut milk
- Single berry version: use one cup of a single berry instead of the three way mix
- Sweetener swap: any low carb sweetener that measures cup for cup works in place of the one listed
Macros & Nutrtion
This triple berry ice cream serves 4, with the full breakdown below.
| Nutrient | Per Serving |
|---|---|
| Calories | 42 |
| Fat | 1g |
| Total Carbs | 5g |
| Fiber | 1g |
| Sugar | 3g |
| Protein | 4g |
Storage
- Store leftover ice cream in the pint container with the lid on, in the freezer
- Keeps well for up to 2 weeks in the freezer
- Let it sit at room temp for a few minutes before scooping again if it's frozen solid
- Respin in the Ninja Creami for a fresh, creamy texture instead of just scooping straight from hard frozen
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25 Low Carb and Sugar Free Ninja Creami Recipes
Frequently Asked Questions
Swap in a plain unsweetened coconut yogurt for a dairy free version. The texture stays creamy since it's still a thick, protein-light base rather than a watery one.
This usually comes down to the base itself. A thin, low fat mixture without something like Greek yogurt or guar gum for body tends to freeze harder and process icier. Respinning right after the first process also helps smooth it out.
Yes, frozen berries work the same way in this recipe. They add extra chill to the base going into the freezer, which can help it reach a scoopable texture a bit faster.
Recipe Card
Low Carb Triple Berry Ice Cream (Ninja Creami)
Ingredients
- ¼ cup raspberries
- ¼ cup blueberries
- ¼ cup strawberries
- ½ cup greek yogurt I used 2%
- 1 cup unsweetened vanilla almond milk
- ¼ cup powdered sweetener sugar substitute
- 1 teaspoon vanilla extract
- ¼ teaspoon guar gum optional
Instructions
- Use the multiplier above to adjust quantities based on your machine: 1X for Original 7 in 1 (16 ounces) and 1.5X for Deluxe (24 ounces).
- Blend the raspberries, blueberries, strawberries, Greek yogurt, almond milk, sweetener, vanilla extract, and guar gum (if using) until smooth
- Pour the mixture into the Ninja Creami pint container
- Freeze for 24 hours
- Process on the lite ice cream setting
- Respin if the texture looks crumbly, adding a splash of almond milk first if needed
- Scoop and top with fresh berries
Notes
- A splash of unsweetened almond milk on respin helps if the texture is too firm, add slowly and check after each spin
- Top with a few fresh berries or a mint leaf for serving
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
Made this and it turned out so creamy, way better than expected. Making it again.