Vanilla Protein Ice Cream

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.

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.

Yes, this recipe is: High Protein, Gluten-Free. Always check individual ingredient labels to confirm they meet your specific dietary requirements.

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.

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.

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.

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.