High Protein Ninja Creami Recipe Round-up
If your Ninja Creami has become a permanent resident on your counter like mine, this recipe round-up is for you. I’m sharing my go-to easy, high-protein, nourishing Ninja Creami recipes - including Swirls! From rich chocolate and peanut butter to coffee and fruity flavors, there’s something here for every craving. Bonus: every recipe can be made dairy-free, gluten-free, & refined sugar-free. I'll also cover frequently asked questions, helpful tips, & more!
Ingredients
Chocolate peanut butter cup
- 1 cup canned coconut milk (I prefer full-fat for extra creaminess)
- 2/3 cup almond milk or another milk of choice
- 1 scoop vanilla or peanut butter flavored protein powder
- 1/4 cup powdered peanut butter
- 1 tbsp peanut butter
- 2-3 tbsp maple syrup or other sweetener
- 1 tsp vanilla extract
- pinch of sea salt
- mix ins: chopped homemade or store-bought peanut butter cups *there's lots of healthier brands out there!
DOLE WHIP PROTEIN CREAMI
- 10 ounces pineapple chunks in juice (do not drain, you need the juice! I use a can that has no added sugar/other ingredients)
- 1/4 cup full-fat canned coconut milk *canned coconut milk creates the creamiest texture! I haven't tested anything else & can't say how it'll turn out :/
- 1 serving Vanilla Protein Powder
Peanut butter espresso protein shake (lower calorie)
- 1 1/3 cups milk, of choice (i used thick cashew milk)
- 2 espesso shots
- 1 1/2 tbsp peanut butter
- 1 tbsp maple syrup, monk fruit, etc. *add another tablespoon if you want your ice cream sweet!
- 1 scoop collagen *optional, but it helps create a creamy/thick consistency!
- 1 scoop vanilla, chocolate, or peanut butter protein powder
- 1/2 tsp vanilla extract & pinch of sea salt
- Any mix-ins: I love cacao nibs!
Cookie dough
- 1 13.5oz can lite coconut milk *can sub dairy-free creamer like NutPods. If you want it creamier, use full-fat.
- 1/2 cup raw cashews (or 1/4 cup cashew butter)
- 3 tbsp maple syrup or honey *if not using protein, you may want to add an extra tbsp
- 1 1/2 scoops vanilla protein powder
- 1 scoop collagen *optional, but it helps create a creamy/thick consistency!
- 1 1/2 tsp 1 tsp vanilla extract
- 1/4 tsp 1/4 tsp sea salt
Cookie dough chunks
- 1/4 cup almond flour
- 1/4 cup protein powder (could sub more almond flour or oat flour)
- 1 tbsp cashew or almond butter
- 2 tbsp maple syrup or honey
- 1/2 tbsp coconut oil, melted
- 1 tsp vanilla extract & good pinch sea salt
Instructions
Dole whip
- Add the milk and protein powder to a Ninja Creami Jar. Using a milk frother, froth until smooth (you can also blend it in a blender, then pour into the ninja pint). Add the pineapple in the juice and mix well. Cover and freeze overnight.
- Add the jar to the Ninja Creami Maker and spin on “Lite Ice Cream.” Remove and add one-two tablespoons of milk. Return to the Creami Maker and spin on “Re-Spin.” For the "swirl" section, run it on soft serve first, then run it on the soft serve attachment! Enjoy!
Peanut butter espresso
- Add all the ingredients to a blender, belnding until smooth. Pour into a ninja creami pint. Cover and place in the freezer overnight.
- Add the jar to the Ninja Creami Maker and spin on “Lite Ice Cream.” Remove and add one-two tablespoons of milk. Return to the Creami Maker and spin on “Re-Spin.” For the "swirl" section, run it on soft serve first, then run it on the soft serve attachment! Enjoy!
Chocolate peanut butter cup
- Blend all ingredients in a blender, then pour into a ninja creami pint. Cover and freeze overnight.
- Add the jar to Ninja Creami Maker and spin on “Ice Cream.” Remove and add 1-2 tablespoons of milk.
- Return to the Ninja Creami Maker and spin on “Re-Spin.” Crumble the peanut butter cup on top and fold into the ice cream.
Cookie dough
- Blend all of the ice cream ingredients in a high powered blender until smooth. You can taste the mixture & add extra sweetener, if needed (keep in mind the mixture tastes more sweet before freezing/making into ice cream). Pour the mixture into a Ninja Creami pint and freeze over-night or for 8ish hours until completely solid.
- Make the cookie dough – mix together everything in a bowl. If you need to add a splash of milk because your dough is dry, start with 1/2-1 tbsp. If the texture is good for you, don't add any liquid! Fold in the chocolate chips. Roll the dough into small balls and place in an air-tight container or baggie and store in the freezer/fridge until you are ready to prepare your ice cream!
- I like to let my pint sit out on the counter for 10 minutes or so prior to blending. Place the pint in your Ninja Creami and spin on the Ice Cream setting. Add 1 tbsp of milk and "re-spin".
- You can either fold in the cookie dough chunks OR add them to the center of the pint and re-spin it on the "mix-ins" setting. I like to save a few balls to add on top!