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Ninja Creami Cherry Sherbet

Ninja Creami cherry sherbet is a bright, ruby-red frozen dessert made from blended cherries, then churned into soft-serve texture. Fresh cherries give sweet-tart flavor and vivid color, and the Ninja Creami sorbet cycle makes it creamy with a quick re-spin if needed.
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Prep Time 10 minutes
freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cherry base
  • 1.5 cup pitted cherries Use fresh or frozen; thaw frozen cherries first for best blending.
  • 0.75 cup whole milk
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 0.25 tsp vanilla extract
  • 0.25 tsp almond extract
  • 0.06 salt Pinch.

Equipment

  • 1 Ninja Creami

Method
 

Blend the cherry mixture
  1. Blend pitted cherries, whole milk, granulated sugar, lemon juice, vanilla extract, almond extract, and salt until completely smooth, using short pulses then blend continuously until no bits remain. Visual cue: the mixture should look uniformly ruby-red.
  2. Strain the blended mixture through a fine mesh sieve if you want to remove cherry skins, letting it fall into a clean container. Visual cue: the liquid should be smooth and glossy with fewer specks.
  3. Pour the mixture into the Ninja Creami pint container, filling it to the recommended level and smoothing the top. Visual cue: the surface should be evenly colored from edge to edge.
Freeze and churn
  1. Freeze the pint for 24 hours to fully firm the base. Visual cue: the top should be solid and frosty with no liquid pools.
  2. Process the frozen pint on the Sorbet setting (or Lite Ice Cream if that’s the closest match on your unit) until the machine finishes churning. Visual cue: the texture should become fluffy and scoopable like soft serve.
  3. If needed for a creamier texture, re-spin with 1 tablespoon milk added to the pint, then run the setting again. Visual cue: the re-processed sherbet should look smoother and hold together when scooped.

Notes

For the creamiest results, make sure the cherry mixture is fully blended and the pint freezes solid for the full 24 hours before processing. Store any leftovers sealed in the freezer for up to 1 week; expect it to firm up, and re-spin briefly with a splash of milk if needed. Freezing again after processing is not recommended for best texture. For a dairy-free version, swap whole milk for unsweetened oat milk or almond milk (choose a creamy, barista-style option) to keep the sherbet smooth.