Love ice cream but trying to keep it healthy? I’ve got you covered. Today, we’re making Salted Caramel Butterscotch Chip Protein Ice Cream using the Ninja Creami. It’s creamy, packed with flavor, and loaded with protein. The best part? It’s low in calories but tastes like a treat you’d splurge on.
This recipe combines the sweet, buttery flavors of caramel and butterscotch with just the right hint of salt. And thanks to the Ninja Creami, you’re guaranteed a silky-smooth texture every time. Ready to give it a go? Let’s get started.
Quick Recipe Breakdown
Time Commitment
- Prep Time: 5 minutes
- Freeze Time: 24 hours (yep, patience is key!)
- Total Time: 1 day + 5 minutes
Servings
This recipe makes 1 pint, perfect for one or two servings. Need more? Just double or triple the ingredients—but freeze each batch in separate containers.
Skill Level
Beginner-friendly. No fancy chef skills needed.
What You’ll Need
- A Ninja Creami
- Blender (even a small one works)
- Measuring cups and spoons
- Pint container (comes with the Ninja Creami)
No Creami? You can use an ice cream maker instead, although the texture might not be quite the same.
Ingredients
Here’s everything you’ll need:
Ice Cream Base:
- 1 caramel protein shake (11.5 fl oz) – something like Premier Protein
- ½ cup unsweetened almond milk (4 fl oz)
- 2 tablespoons sugar-free butterscotch pudding mix
- 1 teaspoon sugar-free caramel syrup
Mix-ins:
- 1 tablespoon salted caramel chips, chopped
- ¼ teaspoon sea salt
Optional:
- 1–2 tablespoons almond milk (to adjust texture if needed during re-spins)
Let’s Make It
Step 1: Blend the Base
To begin, grab a small blender and combine your caramel protein shake, unsweetened almond milk, sugar-free butterscotch pudding mix, and caramel syrup. Blend the mixture until it’s perfectly smooth. This ensures all the ingredients are fully dissolved and ready to freeze. Once blended, pour the mixture into your Ninja Creami pint container, filling it to the max fill line. Be sure not to overfill—it needs space to churn properly later. When that’s done, place the container on a flat surface in your freezer. Freezing it flat prevents uneven textures, giving you a nice, smooth result.
Step 2: Freeze Overnight
Patience is key here. Allow the pint container to freeze for a full 24 hours without its lid, maintaining a freezer temperature between -7°F and 9°F (-22°C to -13°C). Freezing at the right temperature is crucial for achieving the creamy texture we’re aiming for. It might be tempting to check on it, but resist the urge—this time is all about letting the mixture set properly.
Step 3: Spin It to Life
Once your base has frozen solid, it’s time to bring it back to creamy goodness. Take the pint out of the freezer and place it into the outer bowl of your Ninja Creami. Lock the bowl securely into place, then select the “LITE ICE CREAM” setting. After the first spin, don’t be alarmed if the texture seems crumbly—that’s totally normal. To fix this, add 1–2 tablespoons of almond milk to the center of the pint and re-spin the mixture. You may need to repeat this process another time until your ice cream reaches that perfectly creamy texture.
Step 4: Mix It Up with Toppings
Once the base is smooth and ready, it’s time to add the fun stuff. Use a spoon to create a small well in the middle of the ice cream. Into this well, sprinkle your chopped salted caramel chips and a dash of sea salt. Then, return the pint to the machine and select the “MIX-IN” setting. This final spin ensures the mix-ins are evenly distributed without getting pulverized. Once it’s done, your Salted Caramel Butterscotch Chip Protein Ice Cream is ready to enjoy!
Customize It
Want to make this recipe your own? Here are some ideas:
Diet Tweaks:
- Vegan-Friendly: Use a plant-based protein shake (like Ripple or Orgain) and swap the pudding mix for xanthan gum with vegan butterscotch flavoring.
- Lower-Calorie: Skip the salted caramel chips or cut the portion in half.
- Keto: Use keto-friendly ingredients like allulose or sugar-free mix-ins.
Add Some Spice:
Sprinkle a touch of cinnamon or nutmeg for a warm, cozy vibe.
Fancy It Up:
Serve it with a drizzle of sugar-free caramel sauce. Feeling extra? Add crushed nuts or a pinch of flaky sea salt on top.
Storage Tips
Save It for Later
Leftovers? Pop the pint back in the freezer with the lid tightly secured. Your homemade ice cream will stay good for up to 2 weeks.
Too hard to scoop next time? Let it rest at room temperature for 10 minutes, then do a quick re-spin in the Ninja Creami. Problem solved.
Pro Tips for Creamy Perfection
- Crumbly ice cream? Always freeze your base on a level surface, and don’t be afraid to re-spin with a splash of almond milk.
- Mix-ins go last. Add them before the final spin. Otherwise, they’ll get pulverized.
- Taste test first! Make sure your mix is sweet enough before freezing—flavors mellow out once frozen.
And there you have it—a protein-packed ice cream that’s creamy, dreamy, and guilt-free. Whether you’re whipping it up post-workout or just treating yourself, this recipe is a keeper. Enjoy!
