As a dietitian, you can trust me when I say this Ninja Creami Protein Ice Cream is actually good for you. It’s also easy to customize. You can keep it plant-based, leave out the pudding mix if you prefer, or just use it as a simple way to add more protein to your day.
When I’m working with clients to improve their health, I’m usually slow to recommend recipes that require buying a new appliance, but the Ninja Creami has been a rare exception.
People have all sorts of preferences when it comes to flavors, textures, and dietary needs, so I wanted to come up with one simple formula that could work in different situations. It’s easy to follow, easy to adjust, and most importantly, it actually turns out creamy and delicious.
You can follow my exact recipe, or tweak it to fit your own nutrition and fitness goals.
If you enjoy this recipe, you might also love my Snickers Yogurt Cup or Protein Crisp Bars for more easy, high-protein snacks. I also plan to have lots more healthy chocolate ice cream recipes coming soon! Comment below if there is any particular ninja creami flavor you would like to see.
Jump to:
- Why This Dietitian Loves This Recipe (And You Will Too!)
- Is Ninja Creami Protein Ice Cream Healthy? Heres a Dietitians Verdict
- Will this recipe help me lose weight?
- Key Ingredients
- How To Make Protein Ice Cream in the Ninja Creami
- Equipment
- Storage
- Serving Suggestions
- Expert Tips for Making This Recipe
- FAQ
- More Ninja Creami Recipes You'll Love
- Want to Learn About Nutrition?
- Nutrition Information
- 📖 Recipe
- 💬 Comments
Why This Dietitian Loves This Recipe (And You Will Too!)
- It packs in over 30g of protein — plus a good dose of calcium, which supports bone health (especially important for women!).
- Regular tubs of ice cream can have 1000+ calories, but this one gives similar satisfaction with a fraction of the calories.
- You can leave out the gums, sweeteners, or stabilizers if you prefer — and still get creamy, delicious results.
- It’s easy to customize — whether you’re dairy-free, higher-protein, or just picky about flavors (no judgment).
And honestly? I just really love food. But I also want to feel good in my body and recipes like this help me do both.
Is Ninja Creami Protein Ice Cream Healthy? Heres a Dietitians Verdict
Healthy is all about context. There’s nothing wrong with having some Ben & Jerry’s now and then especially if the rest of your diet is balanced and you’re enjoying it mindfully.
But this Ninja Creami protein ice cream is a great option if you want a healthy dessert you can enjoy more regularly. It’s high in protein, lower in calories and sugar, and gives you that creamy, ice-cream-y experience without needing to wait for the weekend.
So while it’s not about labelling foods as “good” or “bad,” this recipe is a more nutrient-dense choice, especially if you’re working towards a health or fitness goal.
Will this recipe help me lose weight?
It can definitely support your weight loss goals, but just like anything, it depends on your overall diet and habits.
That said, this recipe is a perfect example of what I always recommend: finding low calorie meals and snacks that you actually enjoy. When you do that, everything becomes so much more doable (and honestly, more fun too).
Traditional ice cream is delicious, but it’s not exactly waistline friendly. Some pints can have 1,000+ calories! This version? Only about 200 calories per pint with 20g of protein, so it satisfies that ice cream craving and keeps you fuller for longer.
It’s treats like this that make weight loss feel less like punishment and more like something you can genuinely stick to long-term.
Key Ingredients
Below are some ingredient notes. For the exact ingredient measurements and the full recipe, be sure to check the printable recipe card at the bottom.
Base liquid
Pick one:
- Dairy milk – whole, low-fat, or skim
- Fairlife or other high-protein milk – for an extra protein boost
- Unsweetened soy, cashew or oat milk – for a dairy-free option
💡 Tip: If you're using a plant-based milk, try to choose one that’s fortified with calcium, most are, but always good to check the label. And if you’re looking for a creamier result, go for something with a little fat. Barista-style oat milk, cashew or soy milk work really well.
👉 Choosing a milk with some fat (whether dairy or plant-based) will give you that creamier, more indulgent feel — especially helpful if you're not using gums or thickeners.
For creaminess:
Add one or two of the following:
- ½ a ripe banana (approx. 50g). This is a great option if you want to avoid gums or pudding mixes.
- ⅛ teaspoon xanthan or guar gum. This helps with that soft-serve texture. Some professionals recommend using guar gum over xanthan gum in cold foods but I find guar gum harder to find in stores.
- or
- 5g sugar-free pudding mix (vanilla or banana work great)
The xanthan gum & pudding mix work by preventing ice crystals and makes everything much creamier.
For extra protein:
Add one or more of the following:
- Protein powder. Most people use just whey, but casein gives a much thicker, creamier texture. You can use half whey and half casein or get a blend.
- You can use a plant-based protein powder, but please note, it usually gives a grainier texture and may not blend quite as smoothly. That said, if you're used to it or prefer plant-based, it still works!
- Low-fat cottage cheese or Greek yogurt (blend well so it’s smooth)
Optional pre-freeze flavor boosters:
- A few drops of vanilla extract or other flavoring
- Sweetener to taste (if your protein powder isn’t sweet) e.g., stevia, honey, maple syrup
- A dash of cinnamon or cocoa powder
- Berries or frozen fruit
- A pinch of salt to enhance sweetness
Cold foods taste less sweet, so you can be a bit generous.
After-freeze mix-ins:
Add these at the end
- A protein bar chopped into pieces (I love Fulfil and Barebells)
- A drizzle of your favorite nut butter
- Chocolate chips, peanut butter cups, pretzels, or whatever you’re into!
- Berries or chopped fruit
- Puffed rice or your favorite cereal
Or spoon your ice-cream into wafers and have an ice-cream sandwich!
How To Make Protein Ice Cream in the Ninja Creami
Below are the simple steps for how to make this ninja creami recipe with visuals I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Blend your base.
Using a blender or milk frother combine your milk of choice, protein powder, and creaminess booster. If you're using Greek yogurt or cottage cheese, make sure to use a blender to avoid any lumps. Add your flavor extras in at this stage too.
- Step 2: Freeze for 24 hours.
Pour your mix into a Ninja Creami pint container, and freeze upright for 24 hours. If short on time freezing for 12 hours will work too but the texture may not be as good. Freezing with the lid off helps avoid that annoying “dome” that often forms.
- Step 3: Soften slightly before spinning to help it blend smoothly and avoid icy edges. I usually just let it sit at room temperature for 5-10 minutes or run the container under warm water for about 30–60 seconds until the sides start to loosen. Another option is to pop it in the microwave for 10-20 seconds or add to a warm water bath.
- Step 4: Spin it
Place the container into your Ninja Creami machine and run the Lite Ice Cream cycle. Check the texture. If it looks powdery or crumbly, add a splash of milk and give it another re-spin. If needed, spin it a second time. I’d avoid going beyond two re-spins — if it's still not working, something might be off with the base.
- Step 5: Add mix-ins. Make a hole in the centre of the ice cream, add your chopped protein bar and peanut butter (or whatever mix-ins you're using), and run the Mix-In cycle. Or simply mix them in by hand!
- Step 6: Serve and enjoy!
I recommend eating it all straight away. You can freeze leftovers and re-spin later but the consistency is never as good as the initial creation.
Hint: I usually make just one serving per container as it helps with portion control. If I make double, I will eat double (they’re that good!). Plus, as I mention in Step 6, leftovers never quite re-spin the same. If I ever figure out a fix for that, I’ll be sure to let you know!
Have fun and experiment with different ingredients but always remember to stay under the max fill line! I don't want to be responsible for any broken ninjas!
Equipment
Many people don’t realize that you have to blend your base until it’s completely smooth before freezing. There are no lumps allowed in the machine! The Ninja Creami won’t work properly if there are any chunks, and you’ll end up disappointed with the texture. I use my Ninja Foodi blender and honestly couldn’t recommend it enough. That said, if you’re only using milk and protein powder, a milk frother does the trick and means less cleanup.
You’ll also obviously need a Ninja Creami! I have the regular model (not the deluxe) and honestly, it does everything I need. Unless you want the extra bells and whistles, the basic version is more than enough.
I’d also recommend buying a few extra pint containers — just make sure they’re compatible with the model of Ninja Creami you have. I love having extras on hand because I usually prep a bunch at once, either in one go or as part of my weekly meal prep!
Storage
I recommend eating it straight away if you can (this is why I usually just make one serving at a time per container).
You can refreeze and re-spin it later, but in my experience, it never turns out quite as good as the first time around.
Please comment below if you have discovered any tricks for this!
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Serving Suggestions
There are SO MANY ways to enjoy your ninja creami. Some toppings I love:
- berries
- a chopped up protein bar
- chocolate chips
- mini eggs
- chopped nuts
- a drizzle of nut butter
Or if you have a little more time and want to make something extra, its incredible topped with my date and peanut butter caramel or raspberry chia jam.
Another fun idea? Use this protein ice cream as the filling for a good old-fashioned ice cream sandwich. I haven’t tested it yet, but the idea popped into my head last week and I instantly added wafers to the grocery list. Stay tuned… this could be dangerously delicious.
Expert Tips for Making This Recipe
Try to give it the full 24-hour freeze if you can. It’s not strictly necessary, but it definitely gives a better texture. That said, I’ve still had good results with just 12 hours.
Freeze with the lid off. This helps avoid the annoying “dome” that forms and can damage your machine.
I highly recommend using dairy milk if you can - it will give the creamiest most ice-cream like texture.
If your machine struggles on the first spin, just add a splash of milk and hit re-spin. Easy fix!
Get creative and experiment with different ingredients until you find your own go-to mix. Just make sure to stay under the max fill line.
I’ve got loads more Ninja Creami tips — so I put together a full article if you want to dive deeper and learn all the tricks!
FAQ
The loud noise is actually normal — the Ninja Creami is working hard to shave through a completely solid block of frozen ingredients. It’s similar to how a high-powered blender sounds when blending ice. As long as the noise is consistent and doesn’t sound like grinding metal or something jamming, it’s usually nothing to worry about. Just make sure your container is locked in properly before each spin.
I usually use vanilla whey or casein protein — they both blend well and give a creamy texture. Casein tends to be creamier, while whey isolate is lighter. Plant-based powders can work too, but they may be slightly grainier unless you pair them with banana or yogurt.
You can swap the pudding mix for ½ a banana, a spoon of Greek yogurt or cottage cheese (blend well), or a pinch of xanthan gum. These give a creamy texture without any gums or extras.
Yes, but it will result in a slightly icier texture. You can offset that by using a banana or xanthan gum.
No, you can use Greek yogurt or cottage cheese instead — just make sure to blend them well.
Yes. According to Ninja, the dessert tubs and lids are BPA-free and microwave safe. So you’re good to go.
More Ninja Creami Recipes You'll Love
If you enjoyed this recipe, here are a few more Ninja Creami favorites from my kitchen:
Start by reading my 12 Ninja Creami Tips for Perfect Results Every Time. This will allow you to perfect any ninja creami recipe with confidence.
After that try these ninja creami recipes:
Want to Learn About Nutrition?
Here are some nutrition education articles from a dietitian! And if you have any questions, feel free to reach out - I'm here to help.
Nutrition Information
Below is the recipe I typically follow and an estimate for the nutrition breakdown. Always remember though, food is much more than just a number!
My go-to base:
240mls low fat milk
20g casein protein powder
50g banana
📖 Recipe
Ninja Creami Protein Ice Cream Recipe
Equipment
Ingredients
Base liquid: Pick one
- 240 milliliters Dairy milk (whole, low-fat, or skim)
- 240 milliliters Fairlife or other high-protein milk
- 240 milliliters Plant based milk cashew, soy or barista style oat work best
For creaminess add one or two of the following:
- ½ a ripe banana (50grams)
- 5 grams sugar-free pudding mix
- ⅛ teaspoon xanthan or guar gum helps with that soft-serve texture
For extra protein add one or more of the following:
- 20 grams protein powder casein or a whey-casein blend works best
- 60 grams low-fat cottage blend well so it’s smooth
- 60 grams Greek yogurt
- A few drops of vanilla extract or other flavouring
Optional pre-freeze flavor boosters:
- 1 teaspoon Sweetener to taste e.g., stevia, honey, maple syrup
- A dash of cinnamon or cocoa powder
- Berries or frozen fruit
- pinch of salt to enhance flavor
After-freeze mix ins (added at the end)
- ½ chopped protein bar
- 10 grams peanut butter or almond butter
- 1 tablespoon Chocolate chips
- 1-2 tablespoon cereal, pretzels etc.
Instructions
- Blend your base. Using a blender or milk frother combine your milk of choice, protein powder, and creaminess booster. If you're using Greek yogurt or cottage cheese, make sure to use a blender to avoid any lumps. Add your flavor extras in at this stage too.
- Freeze for 24 hours. If short on time freezing for 12 hours will work too but the texture may not be as good. Freeze with the lid off to avoid the annoying “dome” that often forms.
- Soften slightly before spinning to help it blend smoothly and avoid icy edges. I usually just let it sit at room temperature for 5–10 minutes or run the container under warm water for about 30–60 seconds until the sides start to loosen. Another option is to pop it in the microwave for 10-20 seconds or add to a warm water bath.
- Spin it. Place the container into your Ninja Creami machine and run the Lite Ice Cream cycle. Check the texture. If it looks powdery or crumbly, add a splash of milk and give it another re-spin. If needed, spin it a second time. I’d avoid going beyond two re-spins — if it's still not working, something might be off with the base.
- Add mix-ins. Make a hole in the center of the ice cream, add your chopped protein bar and peanut butter (or whatever mix-ins you're using), and run the mix-in cycle. Or simply mix them in by hand!
- Serve and enjoy! I recommend eating it all straight away. You can freeze leftovers and re-spin later but the consistency is never as good as the initial creation.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- 240mls low-fat (2%) milk
- 50g of a banana
- 20g protein powder
- 10g peanut butter
- ½ barbells protein bar chopped
Sean Hussey says
Love this recipe. I add chocolate chips and peanut butter to mine.
Maria Lucey RD says
Delighted to hear this!