This post includes 5 recipes for Ninja Creami protein ice cream. They are:
- High protein frozen yoghurt Ninja Creami ice cream
- High protein egg custard Ninja Creami ice cream
- High protein ricotta and strawberry Ninja Creami ice cream
- Protein shake Ninja Creami ice cream
- Whey protein Ninja Creami ice cream
All of the recipes have their approximate protein content specified and any dietaries listed. They are all extensively tested to be creamy, perfectly sweet and absolutely delicious.
I will note that I am not a low calorie recipe developer. While these recipes vary in their decadence, I don’t work with allulose or sugar alternatives at the moment. I am working on a sugar free Ninja Creami recipe e-book, but that is a while in the making while I learn the ropes of developing that style of recipe.
These recipes are high protein, creamy and delicious. That was my goal for each recipe while imagining different dietary needs and preferences. I hope you find a recipe you love!
Ninja Creami high protein frozen yoghurt
This high protein frozen yoghurt is one of my favourite breakfast recipes during the summer months. It is easy to whip up, customisable with various flavours and only lightly sweetened. If you use lactose free high protein vanilla yoghurt (I used Danone) and lactose free milk, it is also low FODMAP. With Danone high protein vanilla yoghurt and a high protein skim milk, this recipe contains approximately 48g protein.
Ninja Creami ice cream with an egg custard base
This recipe is a little different to the rest in the sense that it’s not fully designed to be ‘healthier’ – whatever that really means. It is a vanilla style ice cream with an egg custard base that so happens to be higher in protein. One tub, when using high protein milk, contains approximately 39-46g protein!
I do like to use high protein milk in this recipe to amp the protein up a little, but it’s not really necessary. It still contains a good amount with regular dairy and eggs.
Ninja Creami ricotta and strawberry ice cream
A quick search revealed to me that ricotta contains roughly the same amount of protein as cottage cheese. Cottage cheese has had its day in the sun, so I figured I would give ricotta a turn.
This recipe is very simple and sweetened with a summer strawberries. I have also tested mango which worked nicely and I daresay bananas would be great too. A 470ml tub of this ice cream contains approximately 42g protein.
The liquid sweetener adds a much needed flavour boost and helps create a chewy, smooth texture. I like to use light agave because it is neutral in flavour. Because this is not an overly sweetened protein ice cream, I do recommend using fresh summer strawberries. You can play around with 75g agave if you like, too.
Ninja Creami strawberry ricotta high protein ice cream
Equipment
- NC300 Ninja Creami machine with 470ml size tubs
Ingredients
- 200 g ripe strawberries (weighed after de-hulling)
- 350 g smooth ricotta not deli-style dry
- 50 agave syrup
- Pinch of fine salt
Instructions
- Place the strawberries in a small blender and process until a smooth puree forms. Add the remaining ingredients and pulse to combine. The mixture should be a smooth, uniform texture and light pink in colour.
- Pour the mixture into your 470ml Ninja Creami tub. Place into the freezer with the lid off for 16-24 hours. Freezing the mixture with the lid off can help avoid it developing a hump in the middle which can damage the machine.
- When ready to consume, process using the ice cream function. I find this mixture, in the absence of much fat, needs 3 spins on ice cream to achieve the ideal texture.
- Return leftovers to the fridge with the lid on. I find that you need to re-spin the leftovers of this ice cream to ensure the right texture. It takes a while for this ice cream to soften, so re-spinning speeds that up.
Notes
- Use lactose free ricotta for a lactose free option.
- I tested this recipe using a supermarket style looser consistency ricotta. If you are using a firmer and drier strained deli ricotta I would recommend loosening it up a little with milk before starting this recipe.
- I have tested 200g mango in this recipe and that worked nicely. I like the strawberry flavour best, but there is some room to experiment with the fruit.
- Liquid sugars like agave syrup give the best texture to a low fat ‘healthier’ ice cream. Maple syrup is a lower FODMAP option but it adds it’s own unique flavour. You might be able to try rice malt syrup or glucose syrup but I have not tested these at the time of writing. You will need to ensure they dissolve thoroughly into the mixture as both have a tendency to sink to the bottom in a clump.
Ninja Creami protein shake ice cream
It feels like the individual bottles of protein shakes or protein milks exploded onto the scene in 2025. I actually really like them for a quick snack on the go when I can’t find anything that works for my digestion. I normally end up buying the Rokeby brand in Australia because it’s always lurking around.
For the Rokeby chocolate flavour, the ingredients are as follows: Filtered low fat milk, cane sugar, cream (milk), dutch cocoa (1%), natural flavours, lactase enzyme, carrageenan. A 425ml bottle of the chocolate flavour contains 30g protein, 6.4g fat and 25g sugars.
If you are using a different brand, try to keep the fat and sugar ratios as close to this as possible. Fat and sugar play huge roles in the texture of a Ninja Creami. Too little fat creates an icy texture, while too much fat creates a split and greasy mix. Too little sugar creates a very hard mixture that doesn’t taste good, while too much sugar results in a mixture that cannot freeze.
Ninja Creami protein shake ice cream
Ingredients
- 5 g (1 teaspoon) white sugar
- 1.5 g (heaped ¼ teaspoon) xanthan gum
- 25 g light agave syrup
- 425 g/ml protein shake I used Rokeby chocolate protein shake, see notes (other flavours work too)
- 25 g high protein milk or an extra 25g/ml protein shake if yours is more than 425g/ml
- Pinch fine salt
Instructions
- Whisk the white sugar and xanthan gum together in a medium mixing bowl. Have all the ingredients ready to go as xanthan gum is a little finnicky to work with (but makes for a deliciously creamy protein ice cream).
- Whisk quickly as you add the agave syrup – it should thicken into a paste within seconds. Xanthan gum gels up quickly so thoroughly and quickly whisk to disperse it evenly.
- Quickly add the remaining ingredients and whisk well to combine. Use a silicon spatula to scrape the bowl and ensure no clumps of xanthan gum are stuck to the edges.
- Pour all of the mixture into your 470ml Ninja Creami tub. Freeze with the lid off for 16-24 hours. This helps prevent the mixture from developing a hump which can damage the machine.
- When you are ready to eat, process the mixture on the ice cream function. I find this mixture benefits from two spins on ice cream.
- Return leftovers to the fridge with the lid on.
Notes
- Xanthan gum clumps up when it hits liquid which is why it is mixed with a small amount of sugar at the start. I have tested this recipe with and without the sugar and found it was tangibly creamier with the sugar added as it better disperses the xanthan gum.
- The variety of protein shake matters – they all have different ingredients and nutritional makeups. I have tested Rokeby and Oak and will update the post as I test more varieties. Please note that I can only test varieties available in Australia. Rokeby contains 30g protein, 6.5g fat and 25g sugar per 425ml of product. Oak vanilla has a similar nutritional value.
- Oak vanilla worked well in this recipe despite not containing regular sugar as Rokeby does.
- Within these parameters, you can use any flavour you like – I have also tested Rokeby strawberry flavour and it worked well.
- I tested weighing the Rokeby and Oak protein shakes and they were the same in ml as they were in gram weight. So, 425ml = 425g.
- If you are using another product, please ensure it is as close to these values as possible to ensure a good result. Sugar and fat play a big role in a good ice cream, so using one with far more or far less sugar or fat will result in a very different ice cream.
Ninja Creami whey protein ice cream
Whey protein is such a handy ingredient in a low fat, low calorie Ninja Creami. It tends to give the ice cream a lovely chewy texture – one that sugar and fat are normally required to achieve.
I highly recommend using a ‘bare’ whey protein here – I use Bare Blends vanilla bean protein powder. It contains whey protein isolate (which is lower lactose than concentrate) vanilla, stevia and lecithin as an emulsifier. I have extensively tested my protein Ninja Creamis using a bare bones formula like this. I can’t guarantee the results of an ice cream made with a more processed protein. Some protein powders contain sugar which will lower the freezing point of your ice cream and make it a lot softer (aka: maybe too soft to freeze). Other ingredients can impact the formula as well.
This isn’t sponsored – you can use a plain WPI of your preference. Just be aware that different sweetness levels and ingredients will impact the final ice cream.
With the ingredients listed in the recipe card, this ice cream can contain approximately 55g protein. Whey protein isolate is a lower lactose option; use lactose free high protein yoghurt and milk to keep the lactose content down.
Ninja Creami whey protein ice cream
Equipment
- NC300 Ninja Creami machine with 470ml size tubs
Ingredients
- 30 g whey protein isolate protein powder (I used Bare Blend, see notes)
- Pinch of xanthan gum (optional but helps create a creamy
- texture and helps emulsify the mixture)
- 150 g high protein yoghurt with some level of sweetness (I have tested Chobani banana and Danone high protein vanilla)
- 275 g milk of choice (I used full fat lactose free milk)
- 25 g light agave syrup
Instructions
- Whisk all the ingredients in a medium mixing bowl. Once smooth and combined, pour the mixture into the 470ml Ninja Creami. If the mixture is below the fill line, you can add extra high protein milk to reach it.
- Place the mixture in the freezer with the lid off. Leaving the lid off can minimise the chance of the mixture developing a hump which can damage the machine.
- Process the mixture using the ice cream function. I find this recipe needs two full spins to reach a nice consistency.
- Return any leftovers to the freezer with the lid on.
Notes
- I have only tested whey protein isolate with minimal ingredients in this recipe.
- The protein I use (Bare Blends Vanilla) is only sweetened with stevia. Different protein powders have different ingredients and levels of sweetness and sadly I can’t test them all! Consider the sweetness of your protein and the length of the ingredients list before you make this recipe.
- As with the other recipes, the agave syrup helps sweeten the mixture but also helps create a softer, chewier texture in the absence of much fat.
- This mixture is very light on added sweetness. You will need to use a protein with some sweetener (mine uses stevia) and a high protein yoghurt with sweetness added (ie a vanilla or strawberry flavour and not plain Greek yoghurt) to make this work. I do have a Greek yoghurt and honey Ninja Creami recipe here, if you’d prefer to use plain yoghurt. I have not tested adding whey protein to that recipe but with some tweaks I daresay it would work.
More Ninja Creami protein ice cream recipes
- Ninja Creami banana and peanut protein ice cream
- Ninja Creami chocolate mint chip protein ice cream from my high protein Ninja e-book
- Ninja Creami protein raspberry ice cream from my high protein Ninja e-book
- Ninja Creami sticky date pudding high protein ice cream
- Ninja Creami matcha and strawberry protein ice cream from my high protein Ninja e-book
- Ninja Creami cookies and cream protein ice cream from my high protein Ninja e-book
No Comments