Ninja Kids Rainbow Fruit Slushy Soft Serve — No Added Sugar

How to Make Ninja Kids Rainbow Fruit Slushy Soft Serve — No Added Sugar

1. 1

   Step 1: Gather and slightly thaw

   Remove all frozen fruit from the freezer and set them on the counter for 3–5 minutes while you gather your Ninja machine, measuring tools and 4 small clear cups or a loaf pan for layering. This brief tempering helps the blender break up the fruit without turning it to mush.
2. 2

   Step 2: Make the red (strawberry) layer

   In your Ninja blender or Creami pint, add 2 cups frozen strawberries, 2–3 tablespoons of the almond milk, 3 tablespoons of the Greek yogurt, 1/2 tablespoon fresh lemon juice and 1/2 teaspoon vanilla. Pulse and blend short bursts, using the tamper if needed, until you reach a soft-serve slushy texture — add a splash more almond milk only if too thick to blend.

   For this step

   • 2 cupsFrozen strawberries
   • 1 cupUnsweetened almond milk
   • 1/2 cupPlain nonfat Greek yogurt
   • 1/2 tablespoonFresh lemon juice
   • 1 teaspoonPure vanilla extract
   
3. 3

   Step 3: Make the orange (mango) layer

   Rinse the blender, then add 1 cup frozen mango and 1–2 tablespoons almond milk plus 1 tablespoon Greek yogurt if needed for creaminess. Blend to a smooth slushy; the mango should be thick and scoopable. Taste and add a tiny squeeze of lemon if you want more brightness.

   For this step

   • 1 cupFrozen mango chunks
   
4. 4

   Step 4: Make the yellow (pineapple) layer

   Wipe the bowl and combine 1 cup frozen pineapple with 1–2 tablespoons almond milk and a tablespoon of yogurt if desired. Blend until soft-serve consistency with tiny chunks for texture or fully smooth, depending on your kids’ preference.

   For this step

   • 1 cupFrozen pineapple chunks
   
5. 5

   Step 5: Make the green (spinach + avocado) layer

   Blend 1 cup frozen spinach with 1/2 cup mashed avocado, 1–2 tablespoons almond milk and a spoonful of yogurt as needed. The avocado gives creamy body and healthy fats while the spinach keeps the color bright — blend until thick and creamy.

   For this step

   • 1 cupFrozen spinach (packed)
   • 1/2 cupRipe avocado (mashed or 1/2 avocado)
   
6. 6

   Step 6: Make the blue/purple (blueberry) layer

   Clean the blender one more time and process 1 cup frozen blueberries with 1–2 tablespoons almond milk and a little yogurt if needed. Blend until velvety; blueberry can be denser, so scrape down and pulse to reach the soft-serve texture.

   For this step

   • 1 cupFrozen blueberries
   
7. 7

   Step 7: Layer, swirl and serve

   Spoon or pipe thin layers of each color into cups or a loaf pan, pressing gently between layers to reduce air pockets. For a marbled effect, add scoops of different colors and swirl gently with a spoon. Serve immediately as a soft-serve slushy; leftovers can be packed into a freezer-safe container and re-processed in your Ninja for 30–60 seconds before serving.
   

1. Remove all frozen fruit from the freezer and set them on the counter for 3–5 minutes while you gather your Ninja machine, measuring tools and 4 small clear cups or a loaf pan for layering. This brief tempering helps the blender break up the fruit without turning it to mush.
2. In your Ninja blender or Creami pint, add 2 cups frozen strawberries, 2–3 tablespoons of the almond milk, 3 tablespoons of the Greek yogurt, 1/2 tablespoon fresh lemon juice and 1/2 teaspoon vanilla. Pulse and blend short bursts, using the tamper if needed, until you reach a soft-serve slushy texture — add a splash more almond milk only if too thick to blend.
3. Rinse the blender, then add 1 cup frozen mango and 1–2 tablespoons almond milk plus 1 tablespoon Greek yogurt if needed for creaminess. Blend to a smooth slushy; the mango should be thick and scoopable. Taste and add a tiny squeeze of lemon if you want more brightness.
4. Wipe the bowl and combine 1 cup frozen pineapple with 1–2 tablespoons almond milk and a tablespoon of yogurt if desired. Blend until soft-serve consistency with tiny chunks for texture or fully smooth, depending on your kids’ preference.
5. Blend 1 cup frozen spinach with 1/2 cup mashed avocado, 1–2 tablespoons almond milk and a spoonful of yogurt as needed. The avocado gives creamy body and healthy fats while the spinach keeps the color bright — blend until thick and creamy.
6. Clean the blender one more time and process 1 cup frozen blueberries with 1–2 tablespoons almond milk and a little yogurt if needed. Blend until velvety; blueberry can be denser, so scrape down and pulse to reach the soft-serve texture.
7. Spoon or pipe thin layers of each color into cups or a loaf pan, pressing gently between layers to reduce air pockets. For a marbled effect, add scoops of different colors and swirl gently with a spoon. Serve immediately as a soft-serve slushy; leftovers can be packed into a freezer-safe container and re-processed in your Ninja for 30–60 seconds before serving.