Ninja Creami Vanilla Bean Protein Ice Cream
Creamy, protein-packed, and bursting with rich vanilla bean flavor, this Ninja Creami Vanilla Bean Protein Ice Cream is a healthier, guilt-free dessert. Perfect for satisfying sweet cravings while keeping your nutrition goals in check!
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 24 hours (includes freezing)
- Yield: 1 pint (1–2 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 11.5 fl oz (326 g) Vanilla Protein Shake
- 4 fl oz (118 ml) Vanilla Almond Milk
- 2 tbsp Sugar-Free Vanilla Instant Pudding Mix
- 1 tsp Vanilla Bean Paste
- Optional: 1–2 tbsp Unsweetened Almond Milk (for re-spinning if needed)
Instructions
1. Prepare the Ice Cream Mixture
- Combine the protein shake, almond milk, pudding mix, and vanilla bean paste in a small blender. Blend until smooth and no lumps remain.
- Pour the mixture into a Ninja Creami pint container, leaving some space at the top.
2. Freeze the Mixture
- Place the container on a flat surface in your freezer without the lid to prevent uneven freezing.
- Freeze for at least 24 hours at a temperature between 9°F (-7°C) and -7°F (-22°C).
3. Process the Ice Cream
- Remove the frozen pint from the freezer and place it in the Ninja Creami outer bowl. Process using the “Lite Ice Cream” setting.
- If the ice cream appears crumbly or dry, add 1–2 tablespoons of unsweetened almond milk and respin until creamy.
Notes
Serving Suggestions
- Enjoy straight from the pint or serve in a chilled bowl or cone. Top with whipped cream, fresh fruit, or sugar-free syrup for extra flair.
Tips & Tricks
- Use high-quality vanilla bean paste for richer flavor.
- Avoid overfilling the pint container to prevent overflow during processing.
Storage & Reheating Instructions
- Store leftovers in the pint container with a lid for up to one week in the freezer.
- If frozen solid, let it sit at room temperature for 10 minutes before respinning on “Re-spin” mode.