Go Back
Close-up spoonful of creamy Ninja Creami protein ice cream showing a smooth thick texture with berry swirls.
Jake_Miller

Ninja Creami Protein Ice Cream Base

A creamy, high-protein Ninja Creami base made with milk, protein powder, Greek yogurt, and a simple texture helper for smooth summer dessert pints.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Protein Ice Cream Base
  • 1 cup milk or high-protein milk
  • 1 scoop protein powder vanilla or chocolate
  • 1/3 cup Greek yogurt or blended cottage cheese
  • 1 tablespoon instant pudding mix or 1/4 banana for texture
  • 1 teaspoon sweetener or to taste
  • 1/2 teaspoon vanilla extract or preferred flavor extract

Equipment

  • Ninja Creami machine
  • Ninja Creami pint container
  • Blender
  • Measuring cups and spoons

Method
 

  1. Add the milk, protein powder, Greek yogurt or cottage cheese, pudding mix, sweetener, and vanilla extract to a blender.
  2. Blend until completely smooth with no visible protein powder or cottage cheese lumps.
  3. Pour the mixture into a Ninja Creami pint container, keeping it below the max fill line.
  4. Freeze the pint level for 24 hours.
  5. Process on the Lite Ice Cream setting.
  6. If the texture looks crumbly, add 1 to 2 tablespoons of milk and re-spin until creamy.
  7. Add any desired mix-ins, process on the Mix-In setting, and serve immediately.

Notes

For a fruit flavor, blend in strawberries, blueberries, mango, cherries, or peaches before freezing.
For a chocolate flavor, use chocolate protein powder and add cocoa powder.
For a dairy-free version, use dairy-free Greek-style yogurt, plant-based protein powder, and coconut or almond milk.
Homemade Creami pints taste best when used within a few weeks.