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Vanilla Protein Ice Cream
Creami Recipes Team ·
Creamy vanilla protein ice cream with 20+ grams of protein per serving. Perfect for a post-workout treat or a guilt-free dessert.
0.0
(0 reviews)
Prep
0m
Freeze
0h
Total
24h 5m
Servings
0
Creami Program: Lite Ice Cream
Estimated Nutrition (per serving)
77
Calories
12g
Protein
1g
Fat
7g
Carbs
Estimates based on ingredient database. Actual values may vary.
Before You Begin
Allergen Warning — Contains: Dairy
Always verify individual ingredient labels for specific allergen information.
Directions
Makes: 16oz · Servings: 4
1
Combine protein powder, almond milk, Greek yogurt, vanilla extract, and sweetener in a bowl. Whisk until completely smooth.
Pro Tip
Whisk until completely smooth with no lumps — this ensures an even freeze and creamy texture.
2
Pour into Ninja Creami pint container.
Pro Tip
Fill to the max fill line but not above — overfilling can cause the lid to pop off during processing.
3
Freeze for 24 hours.
Pro Tip
Place on a flat, level surface in the coldest part of your freezer. Uneven freezing leads to inconsistent texture.
4
Process using the Lite Ice Cream function.
Pro Tip
If the machine struggles or the pint spins freely, let it sit at room temperature for 5 minutes before retrying.
5
Re-spin 1-2 times for the creamiest texture. Protein bases often need extra spins.
Pro Tip
One re-spin usually does the trick. If still crumbly after two, let it soften for 2-3 minutes and try again.
Common Questions
How long does Vanilla Protein Ice Cream last in the freezer?
Once processed in the Ninja Creami, Vanilla Protein Ice Cream is best enjoyed immediately for the creamiest texture. You can refreeze it for up to 2 weeks — just let it sit at room temperature for 5-10 minutes before re-processing with the Re-Spin function.
Which Ninja Creami models can make Vanilla Protein Ice Cream?
This recipe works with all Ninja CREAMi models — the 7-in-1 (NC301), Deluxe, XL Deluxe 11-in-1 (NC501), and Scoop & Swirl (NC701). It also works with discontinued models like the Breeze (NC100) and original 5-in-1 (NC300). The ingredients are sized for a standard 16oz pint. If you have a 24oz Deluxe or XL Deluxe model, use our built-in ingredient scaler to adjust the quantities up.
Is Vanilla Protein Ice Cream suitable for special diets?
Yes, this recipe is: High Protein, Gluten-Free. Always check individual ingredient labels to confirm they meet your specific dietary requirements.
What if my lite ice cream comes out crumbly?
This is normal after the first spin. Select the Re-Spin function for a smoother, creamier result. If it's still crumbly after two re-spins, let the pint sit at room temperature for 3-5 minutes, then try again.
How much extract should I use? Can I add more for stronger flavor?
Extracts are highly concentrated — a little goes a long way. Start with the amount listed and taste the base before freezing. You can always add more, but you can't remove it. Peppermint extract is especially potent — even 1/4 teaspoon extra can make it overpowering.
Why does my protein ice cream need more re-spins?
Protein-based recipes are denser and harder when frozen. It's completely normal to need 2-3 re-spins to achieve a creamy texture. Adding a tablespoon of cream cheese to the base can dramatically improve the texture of protein recipes.
Does the brand of Greek yogurt matter? Full-fat or non-fat?
Use full-fat (whole milk) Greek yogurt (8-10% MF) for the best, creamiest results. 2% Greek yogurt will work but produces a slightly icier texture — add a tablespoon of cream cheese to compensate. Non-fat/0% Greek yogurt is not recommended — it will be icy without stabilizers. Any brand works, but thicker brands like Fage or Chobani tend to give better results.