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Ninja Creami Vanilla Protein Ice Cream

Make thick, creamy, high-protein ice cream at home without artificial fillers using simple ingredients for a delicious, healthy treat.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 1 day 5 minutes
Servings: 2 pints
Course: Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

For the ice cream base
  • 1.5 cups whole milk
  • 0.5 cups heavy cream Use full-fat dairy for creamier texture.
  • 1 scoop vanilla whey protein powder Can substitute with pea protein for vegan version.
  • 2 tbsp maple syrup or honey Use monk fruit or erythritol for sugar-free.
  • 1 tsp pure vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. In a mixing bowl, whisk together milk, heavy cream, protein powder, maple syrup, vanilla extract, and salt until smooth.
  2. Blend for 20–30 seconds to fully dissolve the protein powder and avoid clumps.
  3. Pour mixture into a Ninja Creami pint container, leaving about ½ inch space at the top.
  4. Freeze on a flat surface for at least 24 hours.
  5. Remove from freezer, install the pint into the Ninja Creami machine.
  6. Select the 'Ice Cream' function and process once.
  7. If texture looks powdery, press 'Re-Spin' once or twice until creamy.
  8. Optional: Add chocolate chips or crushed nuts using the 'Mix-In' function.
Vegan Preparation
  1. Process using the 'Lite Ice Cream' function for smoother plant-based texture.
  2. Use Re-Spin if mixture appears crumbly.

Notes

Always freeze on a level surface. Do not overfill the pint container. Add mix-ins only after the first processing cycle.