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Eightyrecipes
High Protein Ice Cream
by Bity · eightyrecipes.com
Thick, creamy high protein ice cream made in the Ninja Creami. Just six ingredients, no ice cream maker, and it tastes like the real thing.
High protein vanilla ice cream stacked on a waffle cone
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Prep Time 5 minutes
Cook Time 4 minutes
Freeze Time 1 day
Total Time 1 day 9 minutes
Course Dessert
Cuisine American
Servings 2 servings
Calories 185 kcal

Ingredients  

  • 1 cup whole milk 240 ml, plus 1-2 Tbsp for re-spin; 1% works for a lighter option
  • 2 tablespoons cream cheese regular or light
  • 1 serving vanilla protein powder the scoop from the tub
  • 3 tablespoons powdered sweetener powdered sugar, erythritol, monkfruit, or allulose
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt

Instructions

  • Add the milk, cream cheese, protein powder, powdered sweetener, vanilla, and salt to a blender. Blend until completely smooth and the cream cheese has dissolved.
    The blended vanilla base poured into the pint before freezing
  • Pour the mixture into a Ninja Creami pint, secure the lid, and freeze for 24 hours until completely solid.
  • Install the frozen pint and run the Lite Ice Cream cycle.
    The just-spun pint looking thick and soft
  • If it looks crumbly, add 1 to 2 tablespoons milk and run the Mix-In cycle until smooth.
  • Scoop and serve immediately.

Notes

Nutrition values are an estimate and vary with the protein powder used. Freeze the pint fully solid on a level surface. A powdery first spin is normal; add a splash of milk and re-spin.
Nutrition
Calories 185 kcal
Fat 6 g
Saturated Fat 3 g
Protein 22 g
Carbohydrates 11 g
Sugar 5 g
Sodium 210 mg
Nutrition is an estimate, calculated automatically.
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