Description
A high-protein, creamy ice cream recipe designed for meal prep using a Ninja Creami. This dessert is stable for up to four days, requires no cooking, and offers a rich texture without heavy cream or sugar alcohols.
Ingredients
Scale
- 1 scoop (30g) vanilla whey-casein protein powder
- 3/4 cup (180ml) milk (dairy, oat, or almond)
- 1/4 cup (60g) full-fat plain Greek yogurt
- 1–2 tbsp (15-30g) sweetener (erythritol or allulose)
- 1 tsp (5ml) vanilla extract
- 2 tbsp (30ml) heavy cream or coconut cream
- Ice cubes (optional, for texture adjustment)
Instructions
- In a mixing bowl, whisk protein powder, sweetener, and vanilla extract dry to break up clumps.
- Add milk, Greek yogurt, and heavy cream. Whisk vigorously until the mixture is completely smooth and resembles thin pancake batter.
- Pour the mixture into a Ninja Creami pint, filling up to the ‘MAX FILL’ line. Secure the lid tightly and ensure the vent hole is clear.
- Freeze the pint for a full 24 hours until solid.
- Place the frozen pint in the Ninja Creami and spin using the ‘Ice Cream’ setting.
- If the ice cream is dry or crumbly, add 1-2 tablespoons of milk or cream through the lid hole and spin again using the ‘Lite Ice Cream’ or ‘Re-Spin’ function.
- Add mix-ins (optional) and spin using the ‘Mix-In’ function.
- Serve immediately for soft-serve texture or freeze for 30 minutes to firm up.
Notes
Ensure ingredients are cold to create smaller ice crystals. Do not use more than one scoop of protein powder as it absorbs liquid and can make the texture dry. If using only whey protein, add extra liquid. The ice cream is best consumed within 4 days for optimal texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 375
- Sugar: 2
- Sodium: 150
- Fat: 12.5
- Saturated Fat: 5
- Carbohydrates: 12.5
- Protein: 55
Keywords: protein ice cream, ninja creami recipe, meal prep dessert, high protein snack, healthy ice cream, keto friendly dessert, gluten free dessert