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Protein vanilla ice cream scoops made with Ninja Creami ice cream machine

Ninja Creami Vanilla Protein Ice Cream Recipe

Simple and delicious vanilla protein ice cream without added sugar.
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Prep Time 1 day 10 minutes
Cook Time 0 minutes
Mixing time with machine, after the ingredients are frozen for 24 hours 5 minutes
Total Time 1 day 15 minutes
Course Dessert
Cuisine American
Servings 2 servings
Calories 175 kcal

Equipment

1 Ninja Creami Ice Cream Machine
1 Blender or immersion blender stick
1 Freezer

Ingredients
  

  • 1 cup full-cream milk or oat milk whole milk gives creamier texture and traditional ice cream feel
  • 1/2 cup full fat cream or oat cream (cooking cream is best here as opposed to whipping cream)
  • 2 tablespoons plain Greek yogurt adds creaminess and a bit of tang
  • 1 scoop vanilla protein powder try using low carb and sugar free option with at least 24g of protein per serving
  • 2 teaspoons granulated monk fruit or stevia sweetener (or 12 drops if using liquid sweetener) (or you can use liquid monk fruit or stevia extract, click on blue text to see on Amazon)
  • 2 tablespoons boiling hot water to dissolve granulated monk fruit or stevia if needed (you don't need it if using liquid sweetener drops)
  • ½ teaspoon pure vanilla extract

Instructions
 

  • If you are using granulated monk fruit or stevia it is best to first dissolve it in boiling hot water so you don't end up with sandy textrue of undissolved sweetener. If using liquid monk fruit or stevia then you don't need to worry just drop the disired amount into the pint container. 2 teaspoons granulated monk fruit or stevia sweetener (or 12 drops if using liquid sweetener)
  • Blend the full-cream milk, cream, Greek yogurt, vanilla protein powder, dissolved sweetener and vanilla extract until smooth and creamy using a blender or immersion blender. If using immersion (stick) blender, you can blend directly in the pint container.
  • Pour the ice cream base into your Ninja Creami pint container, making sure not to exceed the max fill line.
  • Seal the pint container with an airtight lid and freeze on a level surface for at least 24 hours until completely solid to create a good solid base.
  • Place the frozen pint container into your Ninja Creami machine and process using the “Ice Cream” setting (one-touch program).
  • After the first spin, check the texture. If it’s crumbly or too icy, add a splash of full-cream milk and run the Re-Spin cycle until you achieve a creamy consistency.
  • Optionally, create a small hole in the center of the ice cream and add your favorite mix-ins like sugar-free chocolate chips or chopped nuts. Use the Mix-In function to incorporate.
  • Serve immediately for the best creamy texture or store in an airtight container in the freezer for later.

Notes

Tip: the leftovers may go a bit hard again in the freezer. If that happens, pop the pint into the microwave for about 15 seconds to soften it a bit. Do not re-spin when the container is not full, it could break the machine. 
Note: calories and macros are based on the whole milk being used. If using alternative milk the macros may change. 

Nutrition

Calories: 175kcalCarbohydrates: 7gProtein: 17gFat: 9.7g
Keyword Ninja Creami Protein Ice Cream, Ninja creami vanilla protein ice cream
Tried this recipe?Let me know how it was in the comments below.