Ninja Creami High-Protein Vanilla Ice Cream is the kind of dessert I don’t have to feel guilty about digging into. It’s smooth and creamy like soft serve, packed with rich vanilla flavor. The texture is thick and scoopable with no chalky aftertaste or icy crystals, and you’ll make it on repeat once you taste how good it is.

Two scoops of high protein vanilla ice cream served in a white bowl. — High-Protein Vanilla Ice Cream. Photo Credit: Hungry Cooks Kitchen.

This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!

I make this for summer cookouts, movie nights, and post-workout when I need a protein boost. It’s a hit at family gatherings and potlucks because it’s healthier than regular ice cream but tastes just as good. It stays fresh in the freezer for up to 2 months in a sealed container, so I always have a fitness-friendly treat ready to go.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Top-down view of six labeled ingredients in bowls and a jug used to make High Protein Vanilla Ice Cream: whole milk, vanilla protein powder, cream cheese, vanilla extract, powdered sugar, and salt. — High-Protein Vanilla Ice Cream Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Ninja Creami High-Protein Vanilla Ice Cream with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll have a creamy, protein ice cream recipe ready after a quick blend and a 24-hour freeze.

aBlend the Base

Add the whole milk, cream cheese, vanilla protein powder, powdered sweetener, vanilla extract, and salt to a blender. I use my high-powered blender because it completely dissolves the cream cheese into the milk, leaving no lumps and ensuring a smooth ice cream texture.

Blend until the mixture is completely smooth, with no cream cheese chunks or protein powder clumps visible.

Freeze the Mixture

Pour the blended mixture into a Ninja Creami pint container and secure the lid tightly. I use these pint containers because they’re specifically designed to fit the machine and freeze evenly.

Place it on a flat surface in your freezer and freeze for 24 hours, or until the mixture is completely solid throughout. The flat surface prevents the container from tipping and ensures even freezing.

Process in the Ninja Creami

Remove the lid from your frozen pint and place the container into your Ninja Creami machine. I love using an ice cream maker for protein ice cream because the Lite Ice Cream cycle is specifically designed for lower-fat bases like this.

Run the Lite Ice Cream cycle.

Check the Texture

After the cycle finishes, check the texture of your delicious ice cream. If it looks crumbly or powdery instead of creamy, add 1 to 2 tablespoons of milk directly to the center of the pint.

Run the Mix-In cycle until the ice cream becomes smooth and creamy.

Overhead view of a food processor filled with finely ground almond flour on a white surface, perfect for making High Protein Vanilla Ice Cream. — Add 1 to 2 tablespoons of milk to the center and run the “Mix-In” cycle until it becomes smooth and creamy.

Serve Immediately

Scoop your High Protein Vanilla Ice Cream and serve it right away for the best soft-serve texture. I use this ice cream scoop with a comfortable grip because the ice cream can be firm even after processing.

If you’re taking this creamy ice cream to a party or picnic, I transfer it to my airtight ice cream storage containers and pack it in an insulated casserole carrier to keep it frozen during transport.

Two scoops of high protein vanilla ice cream stacked on a waffle cone, with a soft, creamy texture and slight melting at the edges.

Ninja Creami High-Protein Vanilla Ice Cream

Ninja Creami High-Protein Vanilla Ice Cream is the kind of dessert I can feel good about eating. It's incredibly smooth and creamy with a rich, scoopable texture from cream cheese and protein powder. I love making it for summer cookouts, movie nights, and post-workout snacks. It's always a hit at family gatherings because it tastes like regular ice cream. It stays fresh in the freezer for up to 2 months in a sealed container.

Print Recipe Pin Recipe Rate Recipe

Add Preferred Source

Prep Time: 10

Freezing time: 1

Total Time: 1 10

Course: Dessert

Cuisine: American

Keyword: High Protein Vanilla Ice Cream

Servings:

Calories: 235kcal

Equipment

Ingredients

1 cup whole milk 1 percent milk may be used as a lighter option
2 tablespoons cream cheese regular or light
4 tablespoons vanilla protein powder 1 serving, use the scoop provided in the protein container
3 tablespoons powdered sweetener powdered sugar, powdered erythritol, monk fruit, or allulose
½ teaspoon vanilla extract
Pinch of salt

US Customary – Metric

Instructions

Add the whole milk, cream cheese, vanilla protein powder, powdered sweetener, vanilla extract, and salt to a blender. Blend until completely smooth and the cream cheese is fully dissolved.
1 cup whole milk, 2 tablespoons cream cheese, 4 tablespoons vanilla protein powder, 3 tablespoons powdered sweetener, ½ teaspoon vanilla extract, Pinch of salt
Pour the mixture into a Ninja Creami pint container. Secure the lid and place the container on a flat surface in the freezer. Freeze for 24 hours, or until fully solid.
Remove the lid and place the frozen pint into the Ninja Creami machine. Run the Lite Ice Cream cycle.
If the ice cream appears crumbly, add 1 to 2 tablespoons of milk to the center and run the Mix-In cycle until creamy.
Scoop and serve immediately for the best texture.

Notes

Here are my tips for perfect High Protein Vanilla Ice Cream every time:

Use powdered sweetener, not granular: Powdered sugar or powdered sugar substitutes dissolve completely into the cold mixture, while granular sweeteners can leave a gritty texture in your finished ice cream.
Choose your milk fat level: Whole milk creates the creamiest texture, but 1 percent milk is lower in calories if you want fewer. Just know that lower-fat dairy will give you slightly icier results.
Don’t skip the cream cheese: It adds crucial fat and richness, making protein ice cream taste like real ice cream rather than a frozen protein shake. Even light cream cheese works well.
Blend thoroughly: Make sure the cream cheese is completely dissolved with no visible chunks before freezing, or you’ll end up with cream cheese bits in your finished ice cream.
Freeze completely flat: Place your pint container on a flat freezer shelf so it freezes evenly from all sides. Uneven freezing can cause ice crystals and affect the final texture.
Flash-freeze for meal prep: If you’re making multiple pints, process one at a time, transfer the finished ice cream to a separate container, then immediately start the next pint. This keeps your meal prep organized and prevents the processed ice cream from melting while you work.

Nutrition

Tried this recipe?Let us know how it was!

How to Store Leftovers

Keep your High Protein Vanilla Ice Cream in the freezer in a sealed container for up to 2 months. I leave it in the Ninja Creami pint container with the lid secured, or transfer it to an airtight freezer-safe container if I need my pint for another batch.

The texture stays best when you re-spin it in the Ninja Creami before serving, rather than scooping it rock-hard from the freezer, unlike traditional ice cream. If you want to scoop it without re-spinning, let it sit at room temperature for about 5 minutes to soften slightly.

The ice cream will get harder after sitting in the freezer for a few days, which is normal for homemade ice cream without stabilizers, but a quick re-spin brings back that creamy texture.

What to Serve With Ninja Creami High-Protein Vanilla Ice Cream

Serve it with fresh berries like strawberries, blueberries, or raspberries, as they add natural sweetness without extra sugar. It’s also incredible with a drizzle of sugar-free chocolate sauce or a sprinkle of crushed nuts for added texture and healthy fats.

It pairs perfectly with warm brownies, cookies, or a slice of banana bread for that classic ice cream-and-dessert combination. You can also blend it with almond milk for a high-protein milkshake or use it as a base for protein ice cream sandwiches.

More Easy Recipes for You to Try at Home

I think you’ll also love these other easy ice cream and ninja creami recipes.

Vanilla Ninja Creami Ice Cream
Cookies and Cream Ninja Creami Ice Cream
Mint Chocolate Ice Cream
Chocolate Ice Cream
Neapolitan Ice Cream

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Ninja Creami High-Protein Vanilla Ice Cream

Ingredients You’ll Need