06 August 2026
Ninja Creami Deluxe Raspberry Gelato
RecipeShare Test Kitchen
Artisan raspberry gelato for the Ninja Creami Deluxe with strained raspberry puree, milk, cream, and milk powder for a smoother texture.
Prep time
25 mins
Cook time
10 mins
Total time
1475 mins
Servings
6
Recipe Snapshot
Rating4.7
Chef's Tips
Do not reduce the raspberry mixture too far or the final base can become too concentrated.
Straining thoroughly makes a big difference to the finished texture.
Weigh the strained puree before adding the dairy so the balance stays correct.
Xanthan gum is optional here, but 0.7 to 1 g can help the base spin a little more smoothly if you want a slightly tighter gelato texture.
If the spun gelato looks crumbly, re-spin after adding a small splash of milk rather than adding too much liquid at once.
Tools Used
Saucepan(opens in a new tab)Whisk(opens in a new tab)Blender(opens in a new tab)Fine-mesh Sieve(opens in a new tab)Mixing Bowl(opens in a new tab)
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Ingredients
Ingredients
USMetric
Raspberry Fruit Base
Finish The Base
Instructions
Make the Raspberry Fruit Base
- 1
Heat the frozen raspberries and caster sugar together gently for about 5 minutes until the berries soften and the sugar dissolves.
- 2
Whisk in the glucose syrup, sea salt, and milk powder.
- 3
Blend until smooth.
- 4
Strain through a fine-mesh sieve, pressing firmly to remove as many seeds as possible.
Adjust the Dairy
- 1
Weigh the strained raspberry puree.
- 2
If the puree weighs 360 g, add 220 ml whole milk and 135 ml double cream.
- 3
If the puree weighs 365 g, add 215 ml whole milk and 133 ml double cream.
- 4
If the puree weighs 370 g, add 210 ml whole milk and 130 ml double cream.
- 5
If the puree weighs 375 g, add 205 ml whole milk and 128 ml double cream.
- 6
If the puree weighs 380 g, add 200 ml whole milk and 125 ml double cream.
- 7
If the puree weighs 385 g, add 195 ml whole milk and 123 ml double cream.
- 8
If the puree weighs 390 g, add 190 ml whole milk and 120 ml double cream.
Freeze and Spin
- 1
Blend the strained puree with the correct milk and cream amounts, plus the lemon juice, vanilla extract, and xanthan gum if using.
- 2
Let the mixture cool until it is no longer warm.
- 3
Pour into a Ninja Creami Deluxe pint and freeze on a level surface for at least 16 hours, ideally 24 hours.
- 4
Freeze and spin it in that same Ninja Creami Deluxe container. If the top domes while freezing, scrape off a thin layer to flatten it before spinning.
- 5
Run the Gelato program.
- 6
If the gelato looks crumbly, add 1 tablespoon whole milk and run Re-Spin once.
Ingredients
USMetric
Raspberry Fruit Base
Finish The Base
Instructions
Make the Raspberry Fruit Base
- 1
Heat the frozen raspberries and caster sugar together gently for about 5 minutes until the berries soften and the sugar dissolves.
- 2
Whisk in the glucose syrup, sea salt, and milk powder.
- 3
Blend until smooth.
- 4
Strain through a fine-mesh sieve, pressing firmly to remove as many seeds as possible.
Adjust the Dairy
- 1
Weigh the strained raspberry puree.
- 2
If the puree weighs 360 g, add 220 ml whole milk and 135 ml double cream.
- 3
If the puree weighs 365 g, add 215 ml whole milk and 133 ml double cream.
- 4
If the puree weighs 370 g, add 210 ml whole milk and 130 ml double cream.
- 5
If the puree weighs 375 g, add 205 ml whole milk and 128 ml double cream.
- 6
If the puree weighs 380 g, add 200 ml whole milk and 125 ml double cream.
- 7
If the puree weighs 385 g, add 195 ml whole milk and 123 ml double cream.
- 8
If the puree weighs 390 g, add 190 ml whole milk and 120 ml double cream.
Freeze and Spin
- 1
Blend the strained puree with the correct milk and cream amounts, plus the lemon juice, vanilla extract, and xanthan gum if using.
- 2
Let the mixture cool until it is no longer warm.
- 3
Pour into a Ninja Creami Deluxe pint and freeze on a level surface for at least 16 hours, ideally 24 hours.
- 4
Freeze and spin it in that same Ninja Creami Deluxe container. If the top domes while freezing, scrape off a thin layer to flatten it before spinning.
- 5
Run the Gelato program.
- 6
If the gelato looks crumbly, add 1 tablespoon whole milk and run Re-Spin once.
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Learn More
Everything you want to know about this recipe.
Ninja Creami Deluxe Raspberry Gelato
Ninja Creami Deluxe Raspberry Gelato
This Ninja Creami Deluxe raspberry gelato is built for a smoother and more refined result than a quick fruit-and-cream base. The method starts by cooking the raspberries lightly, then straining them thoroughly and adjusting the dairy to match the exact puree weight. That extra step gives you a much more reliable texture once the gelato is frozen and spun.
The recipe is written metric-first in grams because frozen dessert bases are more consistent that way, especially when the fruit base can vary slightly from batch to batch.
Why This Recipe Works
Why This Recipe Works
The fruit base is not heavily reduced, so the raspberry flavor stays bright instead of turning jammy. Straining removes the seeds, which helps the final gelato feel smoother and closer to an artisan shop-style texture.
The real control point is the puree weight. Matching the milk and cream to that weight keeps the balance between fruit, fat, and water more stable, which makes the Gelato program behave more predictably.
Creami Deluxe Tips
Creami Deluxe Tips
Freeze the base fully flat for at least 16 hours before spinning, with 24 hours as the better target when possible. If the center freezes unevenly, the texture can come out crumbly even when the formula is right.
If the frozen surface domes upward, scrape a little from the top so it sits flat before you run the Gelato program.
If the first spin looks dry, add only a small amount of milk and re-spin once. Too much extra liquid can soften the texture more than you want.
Ingredient Notes
Ingredient Notes
Nido full-cream milk powder works well here because it adds milk solids without making the fruit flavor feel chalky. The lemon juice helps brighten the berry flavor, while the optional vanilla rounds it out without making the gelato taste obviously vanilla-forward. Xanthan gum is optional, but a very small amount can help the finished texture feel a little smoother and more stable.
Portion Guidance for Goals
Portion Guidance for Goals
Treat this as a proper dessert rather than a very light fruit snack. One small bowl or modest scoop is usually enough because the fruit flavor is concentrated and the texture is fairly dense.
When to Eat
When to Eat
This is a good make-ahead freezer dessert for warm weather, dinner guests, or any time you want a fruit-forward Creami recipe that still feels polished and premium.
Balance Tip
Balance Tip
Because raspberry gelato already brings enough flavor on its own, it usually works best without heavy toppings. Fresh berries or a plain wafer are enough if you want to serve it with something extra.
Nutrition Facts
Nutrition Facts
Serving Size: 1 portion (about 110 g)
Calories 190
% Daily Value*
Total Fat 8g10%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 25mg8%
Sodium 60mg3%
Total Carbohydrates 28g10%
Dietary Fiber 3g11%
Sugars 24g
Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs
Why does the milk and cream amount change?
The strained puree weight changes depending on the fruit and how much liquid stays behind after straining. Adjusting the dairy keeps the final gelato texture balanced.
Do I have to strain the raspberries?
For the smoothest gelato, yes. Leaving the seeds in gives the final dessert a rougher texture.
Why is this recipe written in grams?
Frozen dessert bases are easier to reproduce accurately when the fruit, sugars, and dairy are weighed. That matters even more for Ninja Creami recipes where texture depends on balance.
Do I need xanthan gum for this raspberry gelato?
No. The recipe works without it. A small amount is optional if you want a slightly smoother, more elastic gelato texture after spinning.
Community Reviews
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4.7
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Share your experience and help others.
Sofia M.
· Jul 25, 2026One re-spin with a splash of milk gave me the texture I wanted. Nicely balanced and not overly sweet.
Neil R.
· Jul 25, 2026Mine landed close to the 370 g mark and the milk-cream ratio worked really well. Bright raspberry flavor.
Emily C.
· Jul 25, 2026Straining the puree took a little effort but the texture was much smoother after spinning. Worth it.
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