Ninja Creami Vanilla Protein Ice Cream
This Ninja Creami Vanilla Protein Ice Cream is creamy, lightly sweet, and made with whole milk, half-and-half, vanilla protein powder, and monk fruit sweetener for an easy sugar-free frozen treat.
Servings: 2
Calories: 302kcal
Equipment
- 1 Blender
Ingredients
- 1 cup whole milk
- 1 cup half-and-half
- 1 scoop vanilla protein powder about 25–35 grams
- 2 teaspoons vanilla extract
- 2-3 teaspoons liquid monk fruit sweetener or to taste
- ⅛ teaspoon fine sea salt
- ¼ teaspoon xanthan gum
Instructions
- Add the whole milk, half-and-half, vanilla protein powder, vanilla extract, monk fruit sweetener, salt, and xanthan gum to a blender.
- Blend until completely smooth and no clumps remain.
- Taste the mixture and adjust the sweetener if needed. The base should taste slightly sweeter than the finished ice cream.
- Pour the mixture into a Ninja Creami pint container, making sure not to go above the max fill line.
- Secure the lid and freeze on a level surface for at least 12 hours, preferably 24 hours.
- Remove the pint from the freezer and place it into the Ninja Creami outer bowl.
- Spin on the Lite Ice Cream or Ice Cream setting.
- If the ice cream looks crumbly or powdery, add 1–2 tablespoons of whole milk or half-and-half and use the Re-Spin function.
- Re-spin again if needed until smooth and creamy.
- Serve right away, or add mix-ins and use the Mix-In setting.
Notes
- Use a vanilla protein powder you enjoy, since the flavor will come through in the finished ice cream.
- Xanthan gum helps create a smoother texture, but do not use more than ¼ teaspoon or the ice cream may become gummy.
- For leftovers, refreeze the pint and re-spin before serving again.
Nutrition
Calories: 302kcal | Carbohydrates: 23g | Protein: 17g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 88mg | Sodium: 315mg | Potassium: 411mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 626IU | Vitamin C: 1mg | Calcium: 357mg | Iron: 0.1mg
