100% plant-based raspberry banana milkshake with the Ninja Slushi

Forget the blender that struggles to crush ice and dilutes the flavors, the machine achieves a real American diner consistency without adding a single ice cube. In a blender, I often had to add ice cubes that ruined the taste, whereas here, the Slushi freezes the mixture itself. The result is a liquid dessert that is both fruity and very dense, meant to be sipped slowly.

100% plant-based raspberry banana milkshake with the Ninja Slushi

Recipe by Camille RoosCourse: MilkshakeCuisine: Difficulty: Easy

Servings

4

people

Prep

5

minutes

Freeze time

30

minutes

Total time

35

minutes

Forget the blender that struggles to crush ice, this machine achieves a truly thick consistency without adding a single ice cube.

Ingredients

• 350 ml almond milk (or vanilla soy milk)

• 200 g ripe bananas

• 250 g raspberries (fresh or frozen)

• 150 g plant-based yogurt (or silken tofu)

• 80 ml maple syrup (or agave syrup)

Instructions

• Process the bananas, raspberries, yogurt, milk, and maple syrup in a blender until the mixture is perfectly smooth. The Slushi churns but does not blend, so it is essential to smooth the fruit beforehand.
• Pour the mixture directly into the Ninja Slushi canister, checking that it is above the minimum fill line (475 ml) and does not exceed the maximum fill line.
• Select the Milkshake program and let the machine churn until you achieve a very dense, straw-thick texture.

Classic dairy version

Classic dairy version: Replace the plant-based milk with whole milk and the plant-based yogurt with a splash of heavy cream or a scoop of vanilla ice cream (reduce the syrup if using ice cream).

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Sugar balance for a perfect freeze

In a plant-based preparation, we sometimes lack the fat of milk to bind everything together. Here, the secret lies in the combination of maple syrup and the natural fructose from the fruit. Without this sufficient sugar ratio, the liquid will freeze into a solid block on the mixing screw. I advise you to taste your mixture before pouring it into the canister: it should taste slightly too sweet at room temperature, because the cold will mask part of that perception.

Why pre-mixing is critical

A common mistake with countertop slushie machines is thinking they can crush chunks. The auger is only there to scrape the freezing cylinder. If you leave large chunks or whole seeds, not only will the velvety texture be ruined, but you also risk damaging the mechanism. Passing it through a traditional blender beforehand is therefore a non-negotiable step. For the raspberries, if you don’t like the small seeds, feel free to strain the mixture through a fine-mesh sieve just before filling.

Do you prefer fresh or frozen raspberries for your milkshakes?

Frequently asked questions

Can I use less maple syrup?

You can slightly reduce it, but be careful of lacking sugar. It is the primary anti-freeze agent in your drink.

The machine light flashes while freezing, why?

This often indicates a mixture that is too hard. It is a classic sign of insufficient sugar, which prevents proper churning.

Does this work with other berries?

Perfectly. Strawberries or blueberries yield a very similar result, as long as you keep the same proportions.