Capture the nostalgic, fizzy-sweet magic of a classic soda fountain in a creamy, scoopable treat with this Ninja Creami Shirley Temple Ice Cream. This recipe transforms the beloved cherry-grenadine drink into a uniquely smooth frozen dessert, using a clever base that ensures perfect texture every time. After extensive testing, I found the combination of cottage cheese and instant pudding creates a remarkably creamy result without an icy bite, making this a fun and foolproof project for your Ninja Creami.

Ninja Creami Shirley Temple Ice Cream

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

12-oz Sprite, semi-flat (see notes below)
2 Tablespoons grenadine syrup
1/4 cup cottage cheese
2 Tablespoons vanilla instant pudding mix
Maraschino cherries for garnish

Instructions

In a large liquid measuring cup, combine semi-flat Sprite and grenadine syrup, stirring to combine.
Add cottage cheese and vanilla pudding mix, then use an immersion blender to blend until smooth.

Pour mixture into a pint container, then loosely place lid on container. Transfer to a level surface in the freezer for at least 24 hours.
Remove pint from freezer and take off lid. Place pint into the outer bowl of the Ninja Creami, then secure the outer bowl lid. Lock outer bowl into place in the Ninja Creami machine. Press the Lite Ice Cream button and allow the cycle to complete.

Remove the pint from the machine and check the ice cream's consistency. If it appears crumbly, place it back into the machine and use the Re-spin button to cycle it again. If it's still crumbly after that, add a tablespoon of water, Sprite, or milk to the ice cream and Re-spin once more.
Serve, garnishing with maraschino cherries.

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Ninja Creami Shirley Temple Ice Cream Recipe