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Ninja Creami Strawberry Protein Ice Cream

Ninja Creami Strawberry Protein Ice Cream
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Creamy, high-protein strawberry ice cream made with real fruit and full-fat Greek yogurt, offering a sweet and tangy flavor with a smooth, scoopable texture thanks to the Ninja Creami’s processing. Perfect for a healthy dessert or post-workout treat, with over 19g of protein per serving.

Ingredients

Scale
  • 1 cup frozen strawberries, hulled and sliced
  • 1 cup full-fat Greek yogurt
  • 1 cup whole milk
  • 2 scoops (60g) vanilla whey protein powder
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt

Instructions

  1. In a high-speed blender, combine 1 cup full-fat Greek yogurt, 1 cup whole milk, 2 scoops vanilla whey protein powder, 2 tablespoons honey, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt. Blend on medium speed for 30-60 seconds until the mixture is completely smooth and no lumps of protein powder remain; this ensures a creamy base and even distribution of ingredients for consistent texture.
  2. Add 1 cup frozen strawberries to the blender. Pulse 5-7 times until the strawberries are broken down into small chunks, about the size of peas, for a textured ice cream. If you prefer a smoother consistency, blend on high for 30 seconds until pureed; the chunk level can be adjusted based on personal preference.
  3. Taste the mixture and adjust sweetness if desired by adding an additional 1-2 teaspoons of honey. Keep in mind that flavors will mute slightly when frozen, so it should taste slightly sweeter than ideal; this prevents a bland final product.
  4. Pour the blended mixture into a Ninja Creami pint container, leaving about 1/2 inch of headspace at the top to allow for expansion during freezing. Use a spatula to scrape down the sides and ensure all liquid is transferred for maximum yield.
  5. Securely place the lid on the pint container and freeze it upright and level for 24 hours or until completely solid. Avoid disturbing the pint during freezing to prevent ice crystals from forming, which ensures a smoother ice cream.
  6. Remove the pint from the freezer and let it sit at room temperature for 5-10 minutes to slightly soften the edges; this helps the Ninja Creami blade process the ice cream more evenly without straining the motor.
  7. Insert the pint into the Ninja Creami base, ensuring it is locked in place. Select the ‘Ice Cream’ function and process according to manufacturer’s instructions, typically for 1-2 minutes until the mixture transforms into a soft-serve consistency.
  8. After processing, check the consistency: if the ice cream is too soft, freeze it for another 30 minutes before serving; if it’s too hard or crumbly, add 1-2 tablespoons of milk and reprocess on the ‘Re-spin’ function to achieve a creamier texture.
  9. Serve the ice cream immediately for the best texture, scooping it into bowls. Alternatively, for storage, transfer it to an airtight container if not using the original pint, pressing plastic wrap directly on the surface to prevent freezer burn.
  10. For added texture, after processing, fold in 1/4 cup of additional chopped fresh strawberries or other mix-ins like dark chocolate chips using a spatula; this adds bursts of flavor and variety without over-processing.

Notes

Store leftover ice cream in an airtight container in the freezer for up to 1 month; for serving, let it thaw at room temperature for 5-10 minutes if frozen solid. To boost protein further, add an extra scoop of protein powder or substitute 1/2 cup of the milk with additional Greek yogurt. Ensure all ingredients are cold before blending to speed up freezing time.

Nutrition

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Find it online: https://thehighproteinrecipes.com/ninja-creami-strawberry-protein-ice-cream/