This High Protein Vanilla Ninja Creami Ice Cream tastes just like a scoop-shop treat, but with a creamy texture that packs serious protein. The Creami turns a simple protein base into something rich, whipped, and just as satisfying as classic ice cream without the churn, custard, or extra calories.
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I love this as a post-workout dessert or a “healthy cheat-day” treat. Since the Ninja Creami blends frozen bases into a creamy finish, you get smooth, scoopable ice cream even with protein powder and lighter ingredients. The trick is using powdered sweetener (so it dissolves) and spinning on Lite Ice Cream, then finishing with a Mix-In if it’s crumbly. The result? Thick, creamy, and shockingly good.
Ingredients
- Whole milk – 1% milk may be used for a lighter version, but it may be slightly icier.
- Cream cheese – You can use regular or light cream cheese.
- Vanilla protein powder – Just use the scoop that comes in the container.
- Powdered sweetener – Erythritol, powdered sugar, allulose, or monkfruit sweeteners.
- Vanilla extract
- Pinch of salt
How to Make High-Protein Vanilla Ice Cream
Scroll down for the printable recipe card.
Add the milk, cream cheese, protein powder, powdered sweetener, vanilla, and salt to a blender. Blend until completely smooth with no visible cream cheese pieces. A blender makes a huge difference here; it dissolves protein powder more evenly than shaking or stirring.
Pour the blended mixture into a Ninja Creami pint. Seal with the lid and freeze flat for 24 hours, ensuring the base freezes evenly.
Once frozen solid, install the pint into your Ninja Creami and process using the Lite Ice Cream setting. If the texture looks dry or crumbly after the first spin, add 1–2 tablespoons of milk and run the Mix-In cycle to make it silky and creamy.
Scoop and serve immediately, or freeze for a firmer, scoop-shop texture.
Chef Jenn’s Tips
- Use powdered sweeteners only; granulated sweeteners stay gritty.
- If using plant-based protein, expect to add 1–2 tablespoons of milk during re-spin.
- Freeze the pint completely flat; uneven bases spin unevenly.
- Avoid oat milk; it becomes harder and less scoopable in the Creami.
Serving Suggestions
Make it your own! Serve it plain or add toppings like fresh berries, crushed cookies, sprinkles, melted white chocolate drizzle, or granola for a “breakfast ice cream.”
Storage
Keep the ice cream stored right in the Ninja Creami pint for up to 1 month. If it freezes too firm, let it sit for 5 minutes before eating, or simply re-spin using the Lite Ice Cream or Re-Mix function to restore the creamy texture.
High Protein Vanilla Ninja Creami Ice Cream
Equipment
- Ninja Creami
Ingredients
- 1 cup whole milk
- 2 tablespoons cream cheese
- 1 serving vanilla protein powder
- 3 tablespoons powdered sweetener erythritol, powdered sugar, allulose, or monkfruit sweetener
- ½ teaspoon vanilla extract
- Pinch salt
Instructions
- Add the milk, cream cheese, protein powder, powdered sweetener, vanilla, and salt to a blender and blend until smooth.
- Pour into a Ninja Creami pint, seal, and freeze for 24 hours.
- Install the pint and run the Lite Ice Cream cycle.
- If crumbly, add 1–2 tablespoons of milk and run the Mix-In cycle.
- Scoop and serve immediately, or freeze for 1–2 hours for a firmer texture
Notes
Chef Jenn’s Tips
- Use powdered sweeteners only; granulated sweeteners stay gritty.
- If using plant-based protein, expect to add 1–2 tablespoons of milk during re-spin.
- Freeze the pint completely flat; uneven bases spin unevenly.
- Avoid oat milk; it becomes harder and less scoopable in the Creami.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.