Ninja Creami Vanilla Protein Ice Cream
This Ninja Creami Vanilla Protein Ice Cream is made with 22 grams of protein. It’s smooth, thick and creamy and totally delicious. This vanilla protein ice cream is the perfect base for all your favorite toppings and it’s sure to satisfy any sweet tooth while hitting your protein goals!
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Why This Recipe is so good
- This high protein ice cream is made without pudding mix or cream cheese. It’s seriously so thick and creamy with the best ice cream texture and classic vanilla bean flavor.
- A pint of this vanilla protein ice cream has 22 grams of protein. It’s about 7 to 11 grams of protein per serving, depending on whether you split it into 2 or 3 servings.
- I love a good scoop of vanilla ice cream all by itself, but this recipe can serve as a vehicle for all your favorite ice cream toppings. Don’t stop at sprinkles. Cookie dough, crushed cookies, chocolate sauce, caramel sauce, peanut butter chips, toffee chips and homemade whipped cream can take this protein ice cream to the next level!
Ninja Creami Vanilla Protein Ice Cream Ingredients
- Milk and cream – I used whole milk and heavy whipping cream to give this ice cream the best smooth and creamy ice cream consistency.
- Vanilla protein powder – Protein powder will make this vanilla ice cream nice and thick. For this recipe, I used this bourbon vanilla whey protein powder from Tera’s.
- Vanilla bean paste – Even though the protein powder is vanilla flavored, I wanted to add a bit more vanilla to really give the ice cream a classic vanilla bean flavor.
- Sugar – My protein powder is slightly sweetened, so I used a bit less sugar than some of my other Ninja Creami ice cream recipes, but if you are using unsweetened protein powder, use ⅓ cup sugar.
How to Make Ninja Creami Vanilla Protein Ice Cream
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Make vanilla ice cream: Add milk and protein powder to a Ninja Creami pint container. Top with the lid securely, then shake until the protein powder has dissolved. Remove the lid then use a spoon to stir in heavy cream, sugar, vanilla bean paste and salt for 1 – 2 minutes or until the sugar has dissolved.
Freeze: Top the pint container with a lid, then freeze for 22 – 24 hours on a level surface.
The next day blend: Remove the lid then insert the pint container into the Ninja Creami outer bowl then into the machine. Press the “ICE CREAM” button, then allow it to run through the cycle.
Enjoy or respin as needed: Once it has finished blending, your vanilla protein ice cream should be smooth and creamy. Sometimes ninja creami recipes look a little crumbly at first. Try smoothing it out with a spoon, and if it’s still not smooth, add a splash of milk or cream, then run it through the “RESPIN” cycle until it reaches your desired creamy texture.
Looking For More Recipes?
- Ninja Creami Cookies and Cream Protein Ice Cream
- Ninja Creami Chocolate Protein Ice Cream without Pudding Mix
- Ninja Creami Protein Pumpkin Spice Ice Cream
- Ninja Creami Cinnamon Honey Ice Cream
- Strawberry Protein Matcha Latte
- Ninja Creami Gingerbread Ice Cream
- Ninja Creami Sweet Potato Ice Cream
- Ninja Creami Butter Pecan Ice Cream
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Ninja Creami Vanilla Protein Ice Cream
Equipment
- Ninja Creami Ice Cream Machine
- Ninja Creami Pint Containers
- Reusable Ice Cream Storage Containers
- Paper Ice Cream Storage Containers
Ingredients
- 1 cup whole milk
- 1 serving vanilla protein powder I used whey protein powder, 1 servings is 2 scoops for 22grams of protein
- ½ cup heavy cream
- ¼ cup white granulated sugar or cane sugar
- ½ teaspoon vanilla bean paste or pure vanilla extract, use a 1 teaspoon if using unflavored protein powder
- 1 pinch salt
Instructions
- Note: My protein powder is slightly sweetened; if you are using unsweetened protein powder, increase the sugar to ⅓ cup.1 cup whole milk, 1 serving vanilla protein powder
- Add milk and protein powder to a Ninja Creami pint container. Top with the lid securely, then shake until the protein powder has dissolved.
- Remove the lid then use a spoon to stir in heavy cream, sugar, vanilla bean paste and salt for 1 – 2 minutes or until the sugar has dissolved. Top the pint container with a lid then freeze for 22 – 24 hours on a level surface.½ cup heavy cream, ¼ cup white granulated sugar, ½ teaspoon vanilla bean paste, 1 pinch salt
- Remove the lid, then insert the pint container into the Ninja creami outer bowl, then into the machine. Press the “ICE CREAM” button, then allow it to run through the cycle.
- Once finished your vanilla protein ice cream should be smooth and creamy. Sometimes ninja creami recipes look a little crumbly at first. Try smoothing it out with a spoon and if it’s still not smooth, add a splash of milk or cream, then run it through the “RESPIN” cycle until it reaches your desired creamy texture.
