Kitchen

[nickyjett]

Hi i recently got given a Ninja ultima for my birthday, and im in need for some recipes. Does anyone know of any good places to find some quality recipes.

[nickyjett]

Sorry double post

[sarahjj87]

Check this site out, i have made quite a few of the ice cream recipes on this site. The good thing about this site is that it shows the nutritional values too. The site is called theninjablenderecipes.com

[Meeras]

thanks for site link

[TrishTX]

Here are ones of collected

Watermelon Slush

Serves: 2

4 Cups of Diced Seedless Watermelon

1 Tbsp Freshly Squeezed Lime Juice

Pinch of Salt (brings out flavors)

1-1/2 Tbsp Sugar, or to taste/

1 Cup Ice

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.

Very Berry Ice Cream

Serves: 2

1-1/2 cup Frozen mixed berries

1 cup heavy cream or milk or low fat milk

1/3 cup sugar or Splenda

1 tsp vanilla

Place the cream, frozen berries, sugar and vanilla into the Processor Bowl

using the blade attachment. Pulse continuously for 30 seconds or until all

ingredients are well blended and forms ice crystals.

Serve as is or place in a freezer for an hour to create to very thick consistency.

vegetable/fruit recipe for the Ninja

Serves: 2

I put a handful of fresh spinach, handful of chopped kale, 1/2 red beet, 1 carrot, 1/4 cuke peeled, a handful of frozen peaches and strawberries along with a 6 oz of 100% apple juice and the same amount of sparkling water and a little sweetener if needed and let er rip. I have a 30+ year old vitamix that still is working that I use. Also you can add some fresh ginger and lemon too. Just peel both of them. Don't have exact measurements. You can add some plain greek yogurt too as well as some oatmeal or flaxseed or even almonds or walnuts for a really good smoothie.

Tuesday’s Banana Cream Pie Ice Cream

Serves: 2

1 cup light coconut milk (the kind in a can that you would use for Thai food cooking)

2 frozen bananas, chopped into halves or quarters

Pour coconut milk into high speed blender (Ninja)

Add halved bananas into blender

Blend on medium-high until the mixture reaches a soft serve consistency

For hard ice cream, freeze for about 4 hours or overnight

I’m going to make this and freeze in my popsicle mold for a nice banana creme pie dessert. It’ll definitely control portions so I don’t over do it. I already have everything i need…maybe ill mix a bit of graham cracker crumbs or something into it so you get the crust flavour as well.

Tropical mango & peach sorbet recipe

Serves: 2

1 cup frozen mangoes

1 cup frozen peaches

1-1/2 cups coconut milk (or use regular milk as an alternative)

3 tbsp no-calorie sweetener (I use Splenda)

Place the mangoes, peaches, milk, and sweetener in the high-powered food processor. (Ninja system.) Scoop out the sorbet and enjoy

Strawberry Ice Cream

Serves: 2

1-1/2 cups plus 1/2 cup of milk

1/4 cup, heavy whipping cream

1/4 cup sugar

1 cup frozen strawberries

1/4 teaspoon vanilla extract

You can substitute with Peaches or any frozen fruit instead of Strawberries.

Combine 1-1/2 cup milk, cream, sugar. Stir and dissolve sugar. Fill one 16 cube ice cube tray with mixture. Freeze for at least 3 hours (or until solid)

Place ice cream cubes in Ninja, add frozen strawberries, vanilla, ½ cup of milk. Pulse, 10 to 15 seconds. Until smooth and creamy. Serve.

Strawberry Banana Smoothie

Serves: 2

1 Ripe Banana

4 OZ. Frozen Strawberries

6 OZ. Fresh Squeezed Orange Juice

2 OZ. Frozen Strawberry Sherbet (optional)

Add all ingredients into the pitcher and use long pulses until you've reached the desired consistency.

Makes two 8 oz. Glasses

Snow Cone

Serves: 2

3/4 Cup White Sugar

3/4 Cup Water

1 Pkg Unsweetened Fruit Flavor

Drink Mix (13 oz. each)

4 to 5 Cups Ice

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

Smoohie

My latest smoothie is frozen bananas, pineapple chunks and organic coconut juice. Sometimes I also like to add a spoonful of organic extra virgin coconut oil to it as well. You can add berries (I keep them in the freezer for smoothies) also but this one tastes just like a pina colada!! Yummy!!

[TrishTX]

Quick and easy Blackberry Ice Cream

Serves: 2

1 (10 oz) pkg frozen blackberries

1/2 cup white sugar

1/4 teaspoon vanilla extract (to give it that homemade taste)

2/3 cup heavy cream

Pour half of the heavy cream and the package of berries in the Ninja Blender. Blend until the berries are chopped to desired consistency.

Add the vanilla extract and the remainder of the heavy cream. Blend the contents until fully incorporated and of desired consistency. Serve immediately, or freeze and use within a week.

Peaches and Cream Ice Cream

Serves: 2

This recipe was prepared with the 40-oz. Ninja Master Prep bowl.

9 oz frozen peaches (or any berry you desire)

Custard:

1 cup Heavy Cream

2 Large Eggs

1/3 Cup Sugar

1 tsp Vanilla

Pinch of Salt

**Note Bob usually has the custard made prior when he's demonstrating it on air, or you can use milk too**

To make custard:

Place the eggs, sugar, vanilla and salt into 40 oz bowl and blend together until smooth. In a medium saucepan, heat the cream until steaming. DO NOT BOIL.

Pour about one-half cup of the cream mixture into the egg mixture and blend for about 10 seconds Pour this mixture slowly into a saucepan with the remaining cream, stirring in slowly to combine. Bring the mixture to a very low simmer and stir for about 3 minutes, until smooth and thick. Remove from the heat and chill for several hours in refrigerator. After mixture has cooled, add frozen peaches to 40 oz bowl and then pour in custard. Pulse for approx. 8-10 seconds to break up the peaches, then hold down the pod for 30 seconds. Serve.

Mocha Frozen Fusion Lite

Serves: 2

1/2 Cup Strong Coffee

3/4 Cup 2% or Fat Free Milk

2 Tbsp Lite Chocolate Syrup

1/2 Tsp Artificial Sweetener

1 Cup Ice

Add all ingredients into pitcher and use long pulses until smooth.

Makes two 10 oz. cups

Lemon Babies

Serves: 2

2 boxes Athens mini phyllo shells

1 (4 pack) Hunt's Lemon Pudding-well chilled

8 oz Cool Whip

1 lemon-zested

Put frozen shells on a sheet and bake as directed. Let cool completely. Put 1 teaspoon of pudding in each shell. Put 1 teaspoon of Cool Whip on top of each shell. Cover and chill well. Just before serving, sprinkle with zest.

*This recipe is also fabulous with chocolate pudding and peanut ice cream topping sprinkled on. I made these for my boys growing up

Key Lime Pie

Serves: 2

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 F.

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.

Ice Cream for one

in the smaller container with 2/3 cup frozen fruit and my choice of 1/2 cup dairy and 2-3 teaspoons sugar or equivalent sweetener.

Ice Cream

Serves: 2

made some last night~ it was soooooo good!

2 cups frozen peaches

2 Tablespoons sugar

2 teaspoons vanilla extract

1/2 cup milk

1/4 cup vanilla coconut milk

give it a few pulses until the chunks become smooth and then let it blend for about 45 seconds

it makes a nice soft-serve texture. if you want harder ice cream just put it in the freezer for a little while... so easy! love this thing~ enjoy!

Homemade strawberry sorbet

Serves: 1

1 frozen banana

1/2 cup frozen strawberries

1/2 cup skim milk

1 tbsp sweetener of your choice (sugar, Stevia, Splenda- I use the latter!)

Throw the banana, strawberries, milk and sweetener into your Ninja blender. Pulse and puree until smooth. You can adjust the amount of milk you use to make the final consistency thinner or thicker. Scoop out the sorbet and serve

[TrishTX]

Guacamole

Serves: 2

2 avocados

1/2 cup minced onion

2 serrano peppers, minced

2 tablespoons chopped cilantro

1 tablespoon fresh lime juice

1/2 teaspoon kosher salt

1/2 cup chopped tomato

Black pepper to taste

A pinch of lime zest (optional)

Cut avocados in half. Remove the seeds and place the pulp in the blender.

After prepping the other ingredients, place in the blender.

Don’t worry about being too diligent in your chopping because the Ninja Blender will pick up wherever you left off!

Blend until you reach desired consistency. I like mine slightly chunky, but if you like incredibly smooth guacamole, the Ninja Blender can accommodate that preference as well! Place in a serving bowl. Garnish with optional lime zest and serve with tortilla chips.

Frozen Toffee Delight

Serves: 2

1 Frozen Toffee Bar

1/2 Cup Milk

2 Cups Vanilla Ice Cream

1 Tbsp Fudge Sauce

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

Frozen Pomegranate Margarita

Serves: 2

4 oz White Tequila

2 oz Triple Sec

1/2 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.

Frozen Peanut Butter Cup

Serves: 2

2 Cups Vanilla Ice Cream

1/4 Cup Milk

2 Tbsp Chunky Peanut Butter

2 Tbsp Chocolate Syrup

6 Frozen Mini Peanut Butter Cups

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

Frozen Mojito

Serves: 2

2 Limes, Juiced

10 to 12 Mint Leaves

2 OZ. Simple Syrup*

6 OZ. White Rum

2 Cups Ice cubes

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.

Frozen Hot Chocolate

Serves: 2

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

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.

Fresh Fruit Batidos

Serves: 2

6 OZ. Mango Sorbet

4 OZ. Vanilla Ice Cream

1/2 Cup Fresh Mango

3/4 cup Whole Milk

1 Tbsp Honey

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

Fresh Fruit Batidos

Serves: 2

6 OZ. Mango Sorbet

4 OZ. Vanilla Ice Cream

1/2 Cup Fresh Mango

3/4 cup Whole Milk

1 Tbsp Honey

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

Creamy Tomato Basil Blender Soup

Serves: 2

2 tablespoons butter

1/2 cup chopped onion

2 (14 oz) cans diced tomatoes

2 cups chicken broth

1 cup heavy cream

Salt

pepper, to taste

2 tablespoons fresh minced basil

Saute the onion in butter until it becomes soft and translucent.

Add the tomatoes (do not strain; add liquid from can as well) and broth; bring to a boil. Simmer contents for 5 minutes to give the vegetables time to cook and heat the contents. Add the now-heated contents to your Ninja Blender and puree until smooth. Stir in the heavy cream and season as desired.

Garnish generously with the fresh basil, either in your serving pot or provide it to guests to garnish their own soups.

[TrishTX]

Creamy Pineapple Sorbet

Serves: 2

16 ounces frozen pineapple chunks

6 ounces Dannon light & fit lemon chiffon yogurt

3/4 Cup sugar

How to make Creamy Pineapple Sorbet

In a food processor with knife blade attached, pulse frozen pineapple until it resembles finely shaved ice, occasionally scraping down side of bowl with rubber spatula. (If pineapple is not finely shaved, sorbet will not be smooth.).

Add yogurt and sugar to pineapple and blend until mixture is smooth and creamy, occasionally scraping down side of bowl with rubber spatula.

Serve immediately for a creamy texture or, freeze and serve later for a firmer texture. If made ahead, remove from freezer 5-10 minutes before serving.

Scoop sorbet into dessert bowls or martini glasses. Garnish with fresh berries if desired.

Creamy Key Lime Pie

Serves: 2

1 graham cracker pie crust

8 oz cream cheese

1 (14 oz) cans milk, sweetened condensed

1 eggs

2 egg yolks

1/2 cup key lime juice

1 tablespoon sugar

whipped cream, for garnish

Preheat oven to 350 and place pie crust, in pie pan, on a baking sheet.

Place cream cheese, sweetened condensed milk, egg, egg yolks, key lime juice and sugar in Master Prep Pitcher. Secure top and pulse for 15-20 seconds, until creamy and well combined. Pour pie filling into crust and shake crust to settle. Bake for 12 minutes. Remove from oven and let cool for 1 hour before refrigerating for at least 2 hours. Served chilled, topped with whipped cream and a slice of fresh key lime. NOTE: Prep time is less than a minute,

Creamsicle

Serves: 2

12 OZ. Fresh Squeezed Orange Juice

6 OZ. Low-Fat Vanilla Yogurt

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.

Caramel Banana Smoothie

Serves: 2

6 oz. Low-Fat Vanilla Yogurt

1 Cup Soymilk

1 Ripe Banana

1 Tbsp Caramel Fat Free Topping

1 Cup Ice

Pinch Cinnamon,

Pinch Ginger

Pinch Clove

Add all ingredients into the pitcher and pulse 6-8 times until smooth.

Makes 2 Glasses

Banana Whip

Serves: 2

1 Extra Large or 2 Small Ripe Bananas, peeled and frozen.

3/4 Cup Low Fat (not fat free) Milk, or as needed

1 Tsp Vanilla extract

1 Tbsp Chocolate Chips

1 Tsp Cinnamon Sugar

Cut the bananas into 1-1/2 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.

Strawberry Banana Smoothie

1 Ripe Banana

4 OZ. Frozen Strawberries

6 OZ. Fresh Squeezed Orange Juice

2 OZ. Frozen Strawberry Sherbet (optional)

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

Pineapple and Strawberry Ice Cream

1-1/2 of a cup of frozen strawberries and pineapple

4 oz of Grade A skimmed milk

4 oz of plain Greek yogurt

Put your blender on to pulse and mix until you get your preferred consistency. Normally around 2 minutes.

You can now eat as it is or place in the freezer for about 2-4 hors to get that harder feel ice cream.

Peach and Raspberry Swirl

1 cup raspberries

1 Tbsp. lemon juice

3 to 4 ice cubes

3 peaches, peeled, pitted and cut in half

1 cup raspberry yogurt

1/2 cup milk

IPlace first two ingredients into the 40 oz. blender jar and pulse until smooth. Pour into a cup and set aside. Place remaining ingredients into the blender and blend until smooth. Pour this mixture into a bowl, then swirl the raspberry mixture into the smoothie. Transfer into glasses for a beautiful and tasty summer treat!

Fruit N’ Cream Ice Cream

2 Cups Frozen Fruit (mixed berries, strawberries, peaches, etc.)

1/2 Cup Heavy Cream (or use milk or low fat milk)

2 to 4 Tbsp Sugar

1 Tsp Vanilla Extract

Place all ingredients in the 40 oz Processing Bowl. Pulse until smooth.

Cal: 161 Carbs: 15G Fat: 11G Protein: 0G Sat Fat: 7G Fiber: 1G Chol: 41MG Calcium: 31MG Sodium: 12MG Potassium: 133MG

Chunky Monkey

1 frozen banana

1/4 coconut milk, make sure the ingredients are milk and water

1/4 cup chopped walnuts

1/8 cup chocolate chips or you can use small broken up dark chocolate

Start by pulsing the banana and milk on 2, or you can hold down the lid and pulse. You need to do this till you get a thick consistency. If your banana is quite small don’t add so much milk.

Add the rest of the ingredients the chocolate pieces and your walnuts and pulse for around 9-10 times mix. Then blend on 2 for about 15-20 seconds so that it has mixed up well.

You can now either it you ice cream or store in the freezer to get that harder ice cream consistency.

[TrishTX]

Chocolate Ice Cream

4 cups of whipping cream low fat if desired

2 cups of whole milk

1 cup of egg product

1 cup of dark cocoa

2 cups of granulated sugar

1/2 cup of either pecans or chocolate chips

Depending on the size of your blender you may need to half all of the ingredients so it will fit. Blend all of the mix until smooth and then transfer into pots and then put them in your freezer for about 4 hours.

Banana Whip Ninja

1 Extra Large or 2 Small Ripe Bananas, peeled and frozen.

3/4 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 1-1/2inch 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.

Banana Smoothie

4 cups of whipping cream low fat if desired

2 cups of whole milk

1 cup of egg product

1 cup of dark cocoa

2 cups of granulated sugar

1/2 cup of either pecans or chocolate chips

Depending on the size of your blender you may need to half all of the ingredients so it will fit. Blend all of the mix until smooth and then transfer into pots and then put them in your freezer for about 4 hours.

Strawberry Banana Smoothie

A deliciously satisfying, easy to make, fruity drink that is perfect for any time of the day.

a handful of fresh or frozen strawberries

1 banana

1 cup of ice

splash of orange juice

First ... Add all ingredients to the Cup

Lock On and mix until smooth.

Serving Suggestion

This recipe serves 2, double or triple the ingredients (and use the Blender Attachment) for more servings.

Mocha Frozen Fusion Lite

1/2 Cup Strong Coffee

3/4 Cup 2% or Fat Free Milk

2 Tbsp Lite Chocolate Syrup

1/2 tsp Artificial Sweetener

1 Cup Ice

Instructions: Add all ingredients into pitcher and use long pulses until smooth.

Makes two 10 oz. cups

[TrishTX]

Herb Salad Dressing

Olive oil

Lemon wedges (2 peeled chunks)

Fresh thyme

Fresh rosemary

Add the ingredients, in the order they appear to the Short Cup.

ANd blend until mostly smooth.

Pour over your favorite salad.

Avacado Dressing

This creamy avocado salad dressing somewhat resembles guacamole dip, after all it consists of almost the same ingredients, just in different proportion.

However it is much more spicy and more liquid which obviously makes it easier to dress salads with it: lettuce salad with tomatoes, avocados and shrimps is my personal choice for this dressing.

1 avocado

1 shallot onion

2 serrano peppers

1.5 to 2 lemons (juice)

2 to 3 tablespoons of olive oil

Boiled water cooled down to room temperature (1-2 cups)

Fresh cilantro

Ground black pepper to taste

Salt to taste

How to prepare, step-by-step:

1.Prepare ingredients: if you want to make dressing less spicy take just one serrano pepper instead of two: Skin avocado, remove pit and slice it in to blender or food processor cup (you can also scoop avocado pulp from the skin with a spoon, if it is easier for you): Peel and chop shallot: Clean serrano peppers (remove stems and seeds) and slice into smaller pieces (don’t forget to thoroughly clean your hands after handling serrano peppers – the juice can be quite irritating to skin and very irritating to the eyes, use gloves if you have them):

Add about 1/2 cup of boiled water cooled down till room temperature: Squeeze juice of 1-2 lemons (I took 1.5): And pour about 2 table spoons of olive oil in: Add rinsed and chopped cilantro: Season with ground black pepper: And salt: Cover blender with a lid and pure until all parts are well incorporated: Then keep adding more boiled water until dressing gets consistency you are looking for: And blend to get homogeneous texture: Avocado dressing is ready – pour it to the sauce pan or store in the airtight container in fridge: Pour it over salad of your choice:

Creamy Italian Dressing

Serves: 6

1/2 cup olive oil

2 oz parmesan cheese

2 garlic cloves, peeled

3 tablespoons red wine vinegar

1 tablespoon mayonnaise

3 tablespoons sour cream

1/2 teaspoon italian seasoning

3 basil leaves, fresh

salt, to taste

pepper, to taste

Place all ingredients in the Master Prep Pitcher. Secure the top and pulse in quick bursts for 45 seconds, until smooth and frothy. Salt and pepper to taste before serving over your favorite salad. For best flavor, refrigerate for at least 2 hours before serving to let the flavors mingle.