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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.
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Prep Time: 10 minutes
Freezing time: 1 day
Total Time: 1 day 10 minutes
Course: Dessert
Cuisine: American
Keyword: High Protein Vanilla Ice Cream
Servings: 2
Calories: 235kcal
Author: Mandy Applegate

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

Calories: 235kcal | Carbohydrates: 27g | Protein: 23g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 87mg | Sodium: 164mg | Potassium: 318mg | Sugar: 12g | Vitamin A: 392IU | Calcium: 308mg | Iron: 0.01mg
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