Ninja® Recipes


Ninja® Master Prep® Frozen Drinks & Desserts

Strawberry Banana Smoothie

Ingredients

1 Ripe Banana
4 OZ. Frozen Strawberries
6 OZ. Fresh Squeezed Orange Juice
2 OZ. Frozen Strawberry Sherbet (optional)

Instructions

Add all ingredients into the pitcher and use long pulses until you've reached the desired consistency.
Makes two 8 oz. Glasses
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Frozen Mojito

Ingredients

2 Limes, Juiced
10-12 Mint Leaves
2 OZ. Simple Syrup*
6 OZ. White Rum
2 Cups Ice cubes

Instructions

Add all ingredients into the pitcher and use long pulses until well blended. Serve in 2 tall rocks glasses, garnish with mint.
*Combine 4 Tbsp Sugar and 4 Tbsp Water in
saucepan on warm stove until sugar dissolves.
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Banana Whip

Ingredients

1 Extra Large or 2 Small Ripe Bananas, peeled and frozen.
¾ Cup Low Fat (not fat free) Milk, or as needed
1 Tsp Vanilla extract
1 Tbsp Chocolate Chips
*1 Tsp Cinnamon Sugar

Instructions

Cut the bananas into 1 ½ inch pieces and add to the pitcher, top with the milk and vanilla. Using short pulses blend until the banana is fully pureed; it will have the consistency of frozen yogurt. Pour into 2 small bowls and sprinkle with chocolate chips and cinnamon sugar.
*Combine 2 Tbsp sugar and 2 Tsp cinnamon in small bowl. Store in air tight container.
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Frozen Pomegranate Margarita

Ingredients

4 ounces White Tequila
2 ounces Triple Sec
½ Cup Pomegranate Juice
1 Lime Juiced
3 Cups of Ice
Salt for Glasses
Lime wedges for Garnish

Instructions

Add ingredients to the pitcher, use long pulses until well blended. Run a lime wedge around the rim of the glass and dip the glass in salt. Pour the frozen Margarita into 2 tall glasses. Enjoy
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Creamsicle

Ingredients

12 oz. Fresh Squeezed Orange Juice
6 oz. Low-Fat Vanilla Yogurt

Instructions

Fill one 16 cube ice tray half with orange juice and half with low-fat vanilla yogurt. Freeze 4-6 hours or overnight. Combine frozen cubes with 6 oz. of orange juice in the pitcher. Pulse 6-8 times until mixture has the consistency of a thick smoothie.
Quantity depends on size of molds.
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Frozen Hot Chocolate

Ingredients

4 oz milk or semi sweet chocolate chips
2 Teaspoons store-bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream
Chocolate shavings

Instructions

Put chocolate chips in a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature. In the pitcher, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend until smooth and the consistency of a frozen daiquiri. Pour into 2 giant goblets and top with whipped cream and chocolate shavings.
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Watermelon Slush

Ingredients

4 Cups of Diced Seedless Watermelon
1 Tbsp Freshly Squeezed Lime Juice
Pinch of Salt (brings out flavors)
1 ½ Tbsp Sugar, or to taste
1 Cup Ice

Instructions

Using the large pitcher, add all the ingredients and blend using short pulses at first, then follow with 2 long until the fruit is pureed. Taste and correct the flavor with sugar or lime juice if necessary. Pour into tall glasses, add ice if desired.
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Ninja Snow Cone

Ingredients

3/4 Cup White Sugar
3/4 Cup Water
1 Pkg Unsweetened Fruit Flavor
Drink Mix (13 oz. each)
4-5 Cups Ice

Instructions

Make basic simple syrup by combining sugar and water in a saucepan and bringing to a boil. Reduce heat to medium and simmer for 3 minutes. Remove from heat and stir in flavored drink mix of your choice. Make Cherry, Grape, Orange, and Fruit Punch by following the same recipe and changing the powdered flavor. Place in resealable 12 oz. squirt bottle. Note: can be stored in the refrigerator for up to a month.

For Snow Cone, place 4-5 cups of ice cubes in pitcher and use long pulses until fine snow is
formed. Scoop into desired serving dish.
Pour on flavored syrup and serve.
Makes 4 Snow Cones
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Frozen Peanut Butter Cup

Ingredients

2 Cups Vanilla Ice Cream
¼ Cup Milk
2 Tbsp Chunky Peanut Butter
2 Tbsp Chocolate Syrup
6 Frozen Mini Peanut Butter Cups

Instructions

Add all ingredients to the pitcher. Pulse 5 to 6 times until blended. Scoop into 2 ice cream float glasses.
Makes two 10 oz. glasses.
Makes two 8 oz. cups
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Frozen Toffee Delight

Ingredients

1 Frozen Toffee Bar
½ Cup Milk
2 Cups Vanilla Ice Cream
1 Tbsp Fudge Sauce

Instructions

Break up Toffee Bar while still in wrapper. Add all ingredients in the pitcher and pulse 5 or 6 times until blended.
Makes two 10 oz. Glasses
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Caramel Banana Smoothie

Ingredients

6 oz. Low-Fat Vanilla Yogurt
1 Cup Soy milk
1 Ripe Banana
1 Tbsp Caramel Fat Free Topping
1 Cup Ice
Pinch each of Cinnamon, Ginger and Clove

Instructions

Add all ingredients into the pitcher and pulse 6-8 times until smooth.
Makes 2 Glasses
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Mocha Frozen Fusion Lite

Ingredients

½ Cup Strong Coffee
3/4 Cup 2% or Fat Free Milk
2 Tbsp Lite Chocolate Syrup
½ Tsp Artificial Sweetener
1 Cup Ice

Instructions

Add all ingredients into pitcher and use long pulses until smooth.
Makes two 10 oz. cups
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Fresh Fruit Batidos

Ingredients

6 OZ. Mango Sorbet
4 OZ. Vanilla Ice Cream
½ Cup Fresh Mango
¾ Cup Whole Milk
1 Tbsp Honey

Instructions

Add all ingredients into the pitcher and pulse 6-8 times until smooth and frothy. Substitute your choice of fruit, ice cream and sherbet to create your own variation. Serve immediately!
Makes two 8 oz. cups
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Key Lime Pie

Ingredients

Crust: 10 Graham Cracker Crumbs
1/4 Cup Sugar
6 Tbsp (3/4 stick) Unsalted Butter, melted
Filling: 4 Extra-Large Egg Yolks, at room temperature
1/4 Cup Sugar
1 14 oz. Can Sweetened Condensed Milk
2 Tbsp Grated Lime Zest
3/4 Cup Freshly Squeezed Lime Juice (4 to 5 limes)
Preheat the oven to 350 degrees F.

Instructions

For the crust, break the graham crackers, and place in the pitcher with the sugar, and butter. Pulse until crumbs. Press into a 9” pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely. Wipe out the pitcher with a paper towel.
For the filling, add the egg yolks and sugar and pulse 2 to 3 short pulses and then 5 to 6 long pulses (no longer than 20 seconds at a time), until thick. Remove the lid of the Ninja and add the condensed milk, lime zest and lime juice. Pulse again until well combined. Pour into cooled pie shell and bake for 30 to 40 minutes.
Cool the pie for several hours, decorate with
cream or serve the cream on the side.
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