Protein vanilla ice cream
Vanilla protein ice cream with Ninja CREAMi
Nutrition
Per serving
177
kcal
24.5g
protein
10.3g
carbs
2g
fat
7.9g
fiber
Total
354
kcal
49g
protein
20.6g
carbs
4g
fat
15.8g
fiber
Ingredients
Ice cream base
- Semi-skimmed milk (1.5%)
200 g - Non-fat Greek yogurt
100 g - Vanilla protein powder (Casein)
40 g - Nick's Use Like Sugar
2 tbsp - Nick's Fiber Syrup
20 g - Pinch of xanthan gum
5 ml - Pinch of salt
5 ml
This recipe makes 2 servings of protein vanilla ice cream. Or honestly, have the entire batch it’s not unreasonable.
Instructions
- Add half the milk to the Ninja CREAMi bowl and then add the Xanthan gum. After that, add the rest of the milk, the sweeteners, and the the salt. Mix well until the xanthan gum is dissolved.
- Add the protein powder and mix again until stupid thick.
- Add the yogurt and mix it in. This should fill up the bowl up to the max line.
- Put in the freezer overnight without a lid and make sure it’s not tilted.
- Take it out 15 minutes before blending
- Blend using the Light Ice Cream setting once and take it out to check if it needs a Respin.
Mix-ins
This recipe works without mix-ins, but just plain I don’t find it fantastic. With mix-ins it’s great!. Here are some suggested combinations:
Frozen blueberries
| Ingredient | Amount | Cal | P | C | Fat | Fiber |
|---|---|---|---|---|---|---|
| Frozen blueberries | 60 g | 31 | 0.2g | 7.5g | 0.2g | 1.8g |
Frozen passion fruit and white chocolate
| Ingredient | Amount | Cal | P | C | Fat | Fiber |
|---|---|---|---|---|---|---|
| Frozen passion fruit | 50 g | 49 | 1.1g | 11.5g | 0.4g | 5g |
| Chopped up white chocolate | 20 g | 108 | 1.2g | 11.8g | 6.4g | 0g |
| Total | 157 | 2.3g | 23.3g | 6.8g | 5g |
Double Daim and Body Labs Salted Caramel Sauce
| Ingredient | Amount | Cal | P | C | Fat | Fiber |
|---|---|---|---|---|---|---|
| Double Daim | 56 g | 304 | 1.6g | 34.2g | 17.9g | 0.6g |
| Body Labs Salted Caramel Sauce | 15 g | 25 | 0.1g | 8.9g | 0.2g | 1g |
| Total | 329 | 1.7g | 43.1g | 18.1g | 1.6g |
I’ve found frozen berries works better than fresh ones, but I won’t stop you from using fresh ones.
Notes
Changing/fixing the texture:
- If it’s a little crumbly, try pressing it down with a spoon and Respin. Otherwise try the next suggestion.
- If it looks like snow after the first spin, add a splash of milk (like a tablespoon) and use the Respin setting. This should fix it.
- If you want McFlurry-style ice cream, add two tablespoons of milk and respin even if it looks like normal ice cream after the first spin. This gives that melty, soft-serve texture that a good McFlurry should have.