Ninja Creami Strawberry Sorbet (2 Ingredients!)

This Ninja Creami strawberry sorbet is a 2-ingredient, dairy-free sorbet made with fresh strawberries — creamy, refreshing, and ready in 5 minutes of prep plus 24 hours in the freezer.

Ninja Creami strawberry sorbet is a no-fuss frozen dessert made by pressing fresh strawberries into a Ninja Creami pint with a touch of sugar (optional), freezing for 24 hours, and spinning on the Sorbet function. The result is a smooth, scoopable sorbet that tastes like pure strawberry — and comes in at just 112 calories per pint.

This is hands-down the easiest recipe I make in my Ninja Creami. Strawberry season comes around and I have 3 pints stacked in the freezer at any given time. No blender, no extra liquids, no fuss.

If you love refreshing sorbets, you’ll also want to try my 3-Ingredient Mango Sorbet and Pineapple Sorbet Recipe.

Why You’ll Love This Recipe

• Just 2 ingredients — fresh strawberries and (optional) sugar
• No blender required — press strawberries directly into the pint
• Naturally vegan and dairy-free — pure fruit, nothing else
• Just 112 calories per pint (about 56 per serving)
• Perfect for strawberry season — uses up extra berries before they go bad

Ingredients

• Fresh strawberries — about 16 oz, hulled and chopped. Frozen strawberries work too — just thaw slightly so you can press them into the pint. Ripe, in-season strawberries make the best sorbet (more natural sugar = creamier texture).
• Lemon juice (optional) — about 1 tablespoon, brightens the strawberry flavor. Lime works too if that’s what you have.
• Sugar or sweetener (optional) — 1-2 tablespoons depending on how sweet your berries are. Skip this if your strawberries are ripe and sweet. Honey, maple syrup, or monk fruit all work.

Find the full ingredient list with measurements in the recipe card below.

How to Make Ninja Creami Strawberry Sorbet

Step 1: Press the strawberries into the pint. Add chopped strawberries directly to a Ninja Creami pint. Drizzle in lemon juice and sugar if using. Use a metal measuring cup or ladle to press the strawberries down firmly, releasing some of their juice. The top should be flat with no big pieces sticking up.

Step 2: Freeze. Place the pint on a level surface in the freezer and freeze for at least 24 hours. Freeze with the lid OFF — this prevents a dome from forming on top, which can damage the Creami blade.

Step 3: Prep for spinning. Put the lid on, then run the outside of the pint under warm water for 30-60 seconds. Install in the Ninja Creami.

Step 4: First spin. Press the Sorbet button. The texture will look crumbly after the first spin — that’s normal.

Step 5: Re-spin. Press the Re-Spin button. The sorbet should now be smooth and creamy. If it’s still crumbly, add 1 tablespoon of water and re-spin once more.

Step 6: Serve immediately for the perfect sorbet texture.

Tips for the Best Strawberry Sorbet

• Use ripe, in-season strawberries. The natural sugar in ripe berries makes for a smoother, creamier sorbet. Pale, hard berries make for a watery, less flavorful result.
• Freeze with the lid off. This prevents a dome from forming on top — a flat surface is critical to avoid damaging the Creami blade.
• Press firmly when packing the pint. The more compact the strawberries, the smoother the sorbet. Use a metal measuring cup or potato masher.
• Re-spin is essential. First spin will be crumbly. Re-spin is what creates the creamy, scoopable texture.
• Skip the sugar if your berries are ripe. Many top competitors recommend going sugar-free if the strawberries are sweet on their own.
• For ultra-creamy sorbet: Add 1 tablespoon of milk (any kind) before the re-spin for a soft-serve, ice-cream-like texture.

For more tips and tricks check out my 10 Top Tips For The Best Protein Ice Cream.

Variations

• Strawberry-basil: Add 3-4 fresh basil leaves before pressing.
• Strawberry-lime: Use lime juice instead of lemon and add zest.
• Mixed berry: Replace half the strawberries with raspberries or blackberries.
• Strawberry chocolate chip: Add 1 tablespoon of mini chocolate chips during the Mix-In function after the second spin.
• Sweeter version: Use 2 tablespoons of honey or maple syrup instead of sugar.

How to Store

Smooth the top flat with a spoon, put the lid back on, and return to the freezer for up to 2 weeks. When ready to eat again, run the pint under warm water for 30-60 seconds and hit Sorbet to re-spin. Texture will be slightly different on the second eat (more icy) — add a splash of water and re-spin to bring back creaminess.

Frequently Asked Questions

Can I make this Ninja Creami strawberry sorbet without sugar?

Yes — if your strawberries are ripe and sweet, you can skip the sugar entirely. Many top Ninja Creami sorbet recipes are made with just fresh fruit. If your berries are tart or out of season, 1-2 tablespoons of sugar (or honey or maple syrup) helps bring out the flavor.

Why is my strawberry sorbet crumbly?

Crumbly after the FIRST spin is normal — this is expected. Press the Re-Spin button and the texture should turn creamy. If it’s still crumbly after the second spin, add 1 tablespoon of water or milk and re-spin one more time.

Can I use frozen strawberries instead of fresh?

Yes, but thaw them slightly first so you can press them down into the pint. Fresh berries are easier to work with and tend to have more flavor, but frozen work in a pinch — especially for off-season strawberry sorbet.

Can I make this Ninja Creami strawberry sorbet without the Ninja Creami?

Not really — the Creami’s spinning is what creates the smooth, scoopable texture from frozen fruit. Without it, you’d need to make a traditional sorbet with a sugar syrup base and an ice cream maker, which is a different recipe.

More Ninja Creami Recipes You’ll Love

• Mint Chip Protein Ice Cream
• Cookie Dough Protein Ice Cream
• Snickers Chocolate Protein Ice Cream
• Ninja Creami Strawberry Ice Cream Recipe
• Ninja Creami Chocolate Ice Cream Base Recipe
• Mint Chip Protein Ice Cream
• 10 Ninja Creami Tips for the Best Protein Ice Cream

If you tried this Ninja Creami strawberry sorbet recipe, I’d love to hear how it went! Leave a comment and star rating below — and tag me on Instagram @basicswithbails or save it for later on Pinterest using #basicswithbails.