If you’ve ever wished your favorite Yakult drink came in ice cream form, this Ninja Creami Yakult Ice Cream is it. Same tangy-sweet flavor, but colder, creamier, and scoopable instead of sippable.
I grew up drinking Yakult, so this one hits straight in the nostalgia. Now my kids steal spoonfuls from the pint, which feels very full-circle. If you like the texture of my Basic Vanilla and the tang from my Frozen Yogurt recipe, this one sits right in the middle- smooth, refreshing, and not too sweet.
Jump to:
- Why You’ll Love This Yakult Ice Cream
- Ingredients You’ll Need
- Substitution and Additions
- How to Make Yakult Ice Cream
- Flavor Variations to Try
- 👪Serving Size
- 🌀Tools You’ll Need
- Storage
- Recipe FAQs
- More Ninja Creami Ice Creams with 4 Ingredients or Less
- More Classic Flavors
- Did you try this recipe?
- Ninja Creami Yakult Ice Cream
Why You’ll Love This Yakult Ice Cream
This is one of those recipes that feels almost too easy for how good it turns out.
- Tastes just like real Yakult or Costco Cool+
- Naturally tangy, lightly sweet, and super refreshing
- No gums, pudding mixes, or protein powders
- Creamy and scoopable after a Respin
- Kid-approved and adult-nostalgia-approved
- Only a few simple ingredients you can find anywhere
Ingredients You’ll Need
This is just an overview—jump down to the full recipe card for exact amounts and detailed instructions!
- Yakult or Cool+ probiotic drink– my go-to Costco version of Yakult with that same sweet-tangy flavor
- Half & half– adds richness and balances out the tartness
- Sweetened condensed milk – makes the texture silky smooth and adds just the right sweetness
- Lemon juice – brightens the flavor and keeps it refreshing
Substitution and Additions
- Yakult: You can use Cool+ (Costco’s Yakult-style probiotic drink) or any similar cultured milk drink. The flavor stays tangy and sweet.
- Sweetener: Swap sweetened condensed milk for allulose or monk fruit syrup if you want a lower-sugar version.
- Base dairy: Cottage cheese gives a thicker, protein-rich texture, while half-and-half keeps it light and creamy. Use what you have!
Add-Ins:
- Strawberries or mangoes: Blend a few pieces for fruity Yakult vibes.
- Graham crumbs: Sprinkle some before freezing for a frozen “cheesecake” feel.
- Mini yogurt bites: Mix in crushed frozen yogurt drops after respin for texture.
How to Make Yakult Ice Cream
- Blend the base: Pour the Cool+, half & half, sweetened condensed milk, and lemon juice into the pint container.
- Freeze Flat: Mix until well combined — it should look creamy, not frothy. Cover and freeze flat for at least 24 hours.
- Spin it: Once it’s frozen solid, install the pint into your Ninja Creami bowl and lock it in. Process on the Lite Ice Cream setting. If the texture looks crumbly or icy after the first spin, hit Respin until smooth and creamy.
- Serve and enjoy: Scoop right away for soft-serve texture, or refreeze for 20–30 minutes if you like it firmer.
Flavor Variations to Try
Once you’ve made it once, these are fun to play with:
- Yakult Strawberry Ice Cream: Add a few frozen strawberries before blending.
- Yakult Mango Creami: Blend in mango purée or a splash of mango nectar.
- Yakult Yogurt Twist: Add 2 tablespoons of plain Greek yogurt for extra tang and protein.
- Yakult Popsicles: freeze the blended base in popsicle molds
👪Serving Size
This recipe is written for the Ninja Creami Deluxe (24 oz) and makes about 4 servings per pint.
For a 16 oz standard pint, make about ⅔ of this recipe.
🌀Tools You’ll Need
- Blender: Makes mixing ingredients effortless.
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show, perfect for creating creamy, smooth ice cream.
- Ninja Creami Pint Container: The pint container is essential for freezing and churning your ice cream mix.
Storage
Store leftovers directly in the pint with the lid on. For best texture later, let it sit on the counter for 5–10 minutes or run a quick Respin with a splash of half & half.
Recipe FAQs
It usually means your freezer isn’t cold enough (keep it at 0°F) or you skipped the full 24-hour freeze. A quick respin with a tablespoon of half & half fixes it fast.
Not fully — Yakult and condensed milk both contain sugar, but you can use sugar-free condensed milk alternatives or mix with unsweetened yogurt for balance.
Absolutely. Just know it’ll need a Respin or a few minutes on the counter before serving again.
More Ninja Creami Ice Creams with 4 Ingredients or Less
Did you try this recipe?
Share how it turned out in the comments below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you! - Rose
Ninja Creami Yakult Ice Cream
Equipment
- 1 Ninja Creami XL
- 1 Ninja Creami Pint Container
Ingredients
- 4 bottles Yakult or Cool+ probiotic drink
- 1 cup half & half
- ½ cup sweetened condensed milk
- 1-2 teaspoon lemon juice
Instructions
- Blend the base: Pour the Yakult, half & half, sweetened condensed milk, and lemon juice into a blender. Blend until smooth and fully combined.4 bottles Yakult, ½ cup sweetened condensed milk, 1-2 teaspoon lemon juice, 1 cup half & half
- Freeze flat: Pour the mixture into your Ninja Creami pint, stopping just below the max fill line. Flatten the top with a spatula, cover, and freeze flat for at least 24 hours at 0°F (–18°C) or colder.
- Spin it: Remove the pint from the freezer, install it into the Ninja Creami bowl, and process on Lite Ice Cream mode.
- Respin if needed: If the texture looks crumbly after the first spin, hit Respin until smooth and creamy.
- Serve: Scoop right away for a soft-serve texture, or refreeze 15–30 minutes for a firmer ice cream.
Notes
- Use real Yakult or Cool+ for that authentic tangy flavor.
- Flatten the top before freezing so it spins evenly.
- Don’t skip the lemon juice — it helps balance the sweetness and keeps the flavor bright.
- If you like it less sweet, reduce the condensed milk slightly or add a spoon of plain yogurt to mellow it out.
Rose Sioson says
Made this for my kids and they devoured it. Tastes like a frozen Yakult but creamier.