This easy Protein Ice Cream comes together with just 4 simple ingredients. Choose from rich chocolate or classic vanilla—both are low in carbs, high in protein, and unbelievably smooth!
In case you haven’t noticed, I love keto ice cream. I love making it, I love eating it, and I love sharing recipes for it. And given my new found appreciation for low carb high protein recipes, it was only a matter of time before I created some Protein Ice Cream.
Readers have been bugging me for ages to create some Ninja Creami recipes. I held them off as long as I could but I finally gave in last summer, when the machine was on sale. It really is a fun piece of kitchen gadgetry and perfect for a high protein ice cream recipe.
Don’t worry, my loves. For those of you who don’t own the Ninja Creami, I am providing alternative methods below. And if you’re a fan of Baskin Robbins, be sure to check out my keto version of Jamoca Almond Fudge.
Why you will love this recipe!
- Made with only 4 simple ingredients
- High in protein and low in carbs, perfect for a keto lifestyle
- Customizable with two delicious flavors: chocolate or vanilla
- Quick and easy to make with the Ninja Creami—just blend, freeze, and spin
- Incredibly creamy texture with no added sugar
- Perfect summertime treat that won’t spike your blood sugar
- Freezer-friendly for meal prep and ready-to-eat desserts
Ingredient Notes
- Low carb milk: I usually use unsweetened almond or hemp milk, but any kind of low carb “milk” works here.
- Heavy cream: This creates a richer, creamier consistency.
- Protein powder: You can use your favorite brand of protein powder. I used Just Ingredients (Vanilla Bean and Chocolate).
- Sweetener: I used a mix of allulose and erythritol for this recipe, to get the perfect consistency. See the Tips for Success for more information.
- Cocoa powder: For the chocolate ice cream, I recommend using Dutch process cocoa for a deeper chocolate flavor.
Overview: How to Make This Recipe
- Blend: Using an immersion blender or regular blender, combine all of the ingredients until smooth.
- Freeze: Place the lid on the container and freeze for 24 hours or more. This is a requirement for Ninja Creami ice cream.
- Process: Set your Ninja Creami on the light ice cream setting and process until smooth. If it’s too soft, return to the freezer for 1 hour before scooping.
Tips for Success
The process for this Ninja Protein Ice Cream is ridiculously simple, but I do have a few tips that help. If you are blending it right in the Ninja Creami containers, you want to make sure not to overfill it. It may splash out everywhere otherwise.
Also make sure you don’t fill beyond the maximum fill line of the container, as the machine won’t work properly if you do.
The light ice cream setting works best for this mixture. I tried the regular ice cream setting and I had to re-spin it several times before I could get a decent creamy texture.
Sweetener Options
Technically, you can use any sweetener you prefer in this recipe. And since the protein powder usually contains sweetener, you will want to start with less and add more to taste. However, I found that using a 50/50 split of erythritol based sweeteners and allulose worked best.
Using 100% allulose made the ice cream a little too soft and melty. But using all erythritol means it will freeze VERY hard and you will need to let it sit out on the counter for 15 to 20 minutes before you can scoop it.
Without a Ninja Creami:
You can make this keto protein ice cream without a specialized machine. But please note that the texture may not be quite as smooth and creamy. Here are a few options:
- Conventional Ice Cream Maker: Churn the blended mixture according to the manufacturer’s instructions until it reaches a creamy consistency. Transfer to an airtight container and freeze until ready to serve.
- Ice Cube + Blender Method: Freeze the mixture in ice cube trays, then blend the cubes in a high-powered blender until smooth and creamy. This is great for making just a little at a time when you want it.
- Blender + Freezer Method: Blend all ingredients until smooth, pour into a shallow container, and freeze. Stir every 30–60 minutes for the first few hours to reduce iciness. This is the most labor intensive option and will likely be the least creamy.
Frequently Asked Questions
Ice cream that contains a higher proportion of protein per serving can be better for you than the regular kind. But it’s still important to consider the other ingredients and nutritional components. This keto protein ice cream contains 15 grams of protein, and only 2 grams of carbs, so it’s ideal for healthy low carb diets.
The vanilla protein ice cream recipe has 2.1 grams of carbs and the chocolate protein ice cream has 3.7 grams of carbs.
Once your ice cream has set, store it in an airtight container in the freezer for up to 3 months.
More high protein recipes
Ninja Creami Protein Ice Cream Recipe
Servings: 4 servings
This easy Protein Ice Cream comes together with just 4 simple ingredients. Choose from rich chocolate or classic vanilla—both are low in carbs, high in protein, and unbelievably smooth!
Vanilla Ice Cream
- 3/4 cup (177.44 ml) almond or hemp milk
- 2/3 cup (157.73 ml) heavy cream
- 1/2 cup (54 g) vanilla protein powder
- 1/3 cup (63.33 g) sweetener, See Tips for Success for more information
Prevent your screen from going dark
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Combine all of the ingredients in a Ninja Creami container and use an immersion blender to blend until well combined. Alternatively, you can blend them together in a large blender and pour them into the container.
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Place the lid on the container and transfer to a freezer, making sure to keep the container upright and level. Freeze for 24 hours or more.
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Process in the Creami on the light ice cream setting. You may need to re-spin to get a perfectly smooth consistency.
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If it’s a little too melty and soft, return to the freezer for 1 hour before scooping.
Chocolate Ice Cream Nutrition: 203 calories; Fat: 15.6g; Carbohydrate: 3.7g; Protein: 15g; Fiber: 0.8g.
Serving: 0.5cup (approximately) | Calories: 197kcal | Carbohydrates: 2.1g | Protein: 15g | Fat: 15.3g | Saturated Fat: 9.6g
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Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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