Ninja Creami protein shake ice cream
High protein, gluten free, lactose free option
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.
Tried this recipe?Let us know how it was!