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Ninja Creami Vanilla Protein Ice Cream

Ninja Creami Vanilla Protein Ice Cream recipe
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Creamy, high-protein ice cream with a rich vanilla flavor and smooth texture, made with Greek yogurt and protein powder for a healthy dessert or post-workout treat.

Ingredients

Scale
  • 2 cups full-fat Greek yogurt
  • 1 scoop (30g) vanilla protein powder
  • 1/2 cup whole milk
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt

Instructions

  1. In a large mixing bowl, combine 2 cups full-fat Greek yogurt, 1 scoop vanilla protein powder, 1/2 cup whole milk, 2 tablespoons honey, 1 teaspoon pure vanilla extract, and 1/4 teaspoon kosher salt. Use a whisk or electric hand mixer on low speed to blend until the mixture is completely smooth and no dry pockets of protein powder remain; this prevents grittiness in the final ice cream.
  2. Taste the base and adjust sweetness if desired by adding more honey or a sugar-free sweetener. Since freezing dulls sweetness, the mixture should taste slightly sweeter than your target final product to ensure balanced flavor.
  3. Pour the mixture into a Ninja Creami pint container, leaving about 1/2 inch of space at the top to allow for expansion during freezing. Gently tap the container on the counter to release any air bubbles, which helps achieve a smoother texture.
  4. Secure the lid tightly on the pint container to prevent freezer burn. Place it in the freezer and freeze for at least 24 hours or until the mixture is completely solid; a longer freeze ensures proper consistency when processed.
  5. Remove the pint from the freezer and let it sit at room temperature for 5-10 minutes to slightly soften the exterior. This allows the Creami blades to process the frozen base more evenly without straining the machine.
  6. Place the pint into the Ninja Creami outer bowl and lock it securely into the base unit. Ensure the bowl is properly seated to avoid vibrations or mishaps during processing.
  7. Select the ‘Ice Cream’ setting on the Ninja Creami and start the machine. It will process the mixture for about 2-3 minutes, transforming the frozen base into creamy ice cream through high-speed blending.
  8. After the cycle completes, open the lid and check the texture. If the ice cream appears crumbly or uneven, select the ‘Respin’ function and process for an additional 1-2 minutes until smooth; avoid over-processing, which can cause melting.
  9. Using a spatula, scoop the ice cream into serving bowls immediately for the creamiest texture. Serve right away as it will begin to soften quickly at room temperature, affecting its consistency.
  10. For any leftovers, press a piece of parchment paper directly onto the surface of the ice cream in the pint to prevent ice crystal formation. Re-seal the lid and store in the freezer for optimal freshness.

Notes

Store in an airtight container in the freezer for up to 2 weeks. For longer storage, keep in the pint with parchment paper pressed on top for up to 2 months. No reheating needed; serve frozen. If using a different protein powder, adjust sweetness as brands vary in sweetness and macros.

Nutrition

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