4 Ninja Creami High Protein Recipes
4 Ninja Creami High Protein Recipes is a easy Vegan recipe that serves 4. 210 calories per serving. Recipe by Natalie Matthews on YouTube.
Prep: 1 hr | Cook: 30 min | Total: 1 hr 45 min
Cost: $189.69 total, $47.42 per serving
Ingredients
- 1 cup Almond & Coconut Blend Non‑Dairy Milk (for Chocolate Peanut Butter Cup base)
- 1 scoop Lipo Body Vegan Protein Powder (Chocolate flavor works well, any vanilla or unflavored also fine)
- 1 serving Simply Delish All‑Natural Pudding Mix (Chocolate flavor for the chocolate base, vanilla for cookies & cream, any for froyo)
- 1 pinch Baking Stevia (Adjust to taste; can use any zero‑calorie sweetener)
- 1 pinch Salt (Enhances flavor)
- 1/4 cup Justin's Peanut Butter Cups (Chopped, for mix‑in in Chocolate Peanut Butter Cup ice cream)
- 1 cup Vegan Milk (Base for Cookies & Cream (any unsweetened variety))
- 1 tsp Vanilla Extract (For Cookies & Cream base)
- 2 pieces Complete Protein Cookies (Crumbled, mix‑in for Cookies & Cream (optional Oreos))
- 1 container Kite Hill Greek Style Unsweetened Yogurt (5.3 oz, for Macaroon and Mint Chip Froyo bases)
- 1/4 cup Low‑Fat Vegan Milk (Added to Macaroon Froyo base for extra fluidity)
- 3/4 tsp Almond Extract (Gives macaroon flavor)
- 1/4 cup Chocolate Covered Almonds (sugar‑free) (Mix‑in for Macaroon Froyo)
- 10 g Fresh Mint Leaves (For Mint Chip Froyo base, blended before freezing)
- 1/4 tsp Mint Extract (Boosts mint flavor in Mint Chip Froyo)
- a few drops Natural Food Coloring (green) (Optional, for visual appeal in Mint Chip Froyo)
- 1/4 cup Mint Chocolate Chips (Mix‑in for Mint Chip Froyo)
Instructions
Prepare Chocolate Peanut Butter Cup Base
In a mixing bowl combine 1 cup almond‑coconut milk, 1 scoop Lipo Body protein powder, 1 serving chocolate Simply Delish pudding mix, a pinch of baking stevia, and a pinch of salt. Whisk until smooth and taste; adjust sweetness if needed.
Time: PT5M
Freeze Base Upright
Pour the mixture into the Ninja Creami pint container, smooth the top, and place the container upright in the freezer for at least 24 hours.
Time: PT0M
Spin the Frozen Base (Light Ice Cream Setting)
Remove the container, check that the surface is flat; scrape any lumps. Insert the container into the Ninja Creami, select the Light Ice Cream function, and spin for about 4 minutes.
Time: PT4M
Add Mix‑Ins and Final Spin
Create a small well in the center of the ice cream, add 1/4 cup chopped Justin's Peanut Butter Cups, then run the Creami on the Mix‑In setting for 2 minutes.
Time: PT2M
Prepare Cookies & Cream Base
Combine 1 cup vegan milk, 1 scoop Lipo Body protein powder, 1 serving vanilla Simply Delish pudding mix, 1 tsp vanilla extract, a pinch of stevia, and a pinch of salt. Whisk until smooth and taste.
Time: PT5M
Freeze Cookies & Cream Base
Transfer the mixture to a clean pint container, smooth the top, and freeze upright for 24 hours.
Time: PT0M
Spin Cookies & Cream Base
After freezing, run the Creami on Light Ice Cream for 4 minutes. If needed, add a splash of milk and respin until creamy.
Time: PT4M
Add Cookie Mix‑Ins and Finish
Create a well, add 2 crumbled Complete Protein Cookies (or Oreos), then spin on the Mix‑In setting for 2 minutes.
Time: PT2M
Prepare Macaroon Froyo Base
In a bowl mix 1 container Kite Hill Greek‑style unsweetened yogurt, 1/4 cup low‑fat vegan milk, 1 serving vanilla Simply Delish pudding mix, 3/4 tsp almond extract, and 1 Tbsp baking stevia. Stir until uniform.
Time: PT5M
Freeze Macaroon Froyo Base
Pour into the pint container, smooth, and freeze upright for 24 hours.
Time: PT0M
Spin Macaroon Froyo
Run the Creami on the Frozen Yogurt setting for 4 minutes. If the texture is crumbly, add a splash of milk and respin.
Time: PT4M
Add Chocolate‑Almond Mix‑In
Make a well, add 1/4 cup sugar‑free chocolate‑covered almonds, then spin on Mix‑In for 2 minutes.
Time: PT2M
Prepare Mint Chip Froyo Base
Blend 10 g fresh mint leaves, 1 cup vegan low‑fat milk, 1 container Kite Hill yogurt, 1 serving vanilla Simply Delish pudding mix, 1/4 tsp mint extract, 1 Tbsp baking stevia, and a few drops green food coloring until smooth.
Time: PT5M
Freeze Mint Chip Froyo Base
Transfer the blended mixture to the pint container, smooth the surface, and freeze upright for 24 hours.
Time: PT0M
Spin Mint Chip Froyo
Run the Creami on the Frozen Yogurt setting for 4 minutes. If a small lump remains, add a splash of milk and respin.
Time: PT4M
Add Mint Chocolate Chips and Finish
Create a well, add 1/4 cup mint chocolate chips, then spin on Mix‑In for 2 minutes.
Time: PT2M
Store or Serve
If not eating immediately, flatten the top of each pint, cover with its lid, and return to the freezer. When ready to eat, run a quick 30‑second spin in the Creami to restore softness.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 15 g
- Carbohydrates
- 12 g
- Fat
- 9 g
- Fiber
- 2 g
Dietary info: Vegan, High‑protein, Dairy‑free, Gluten‑optional
Allergens: Tree nuts, Soy, Almond, Potential gluten (if using regular cookies)
Ingredient Substitutions
- Instead of Almond & Coconut Blend Non‑Dairy Milk: Almond milk, Soy milk, Oat milk
- Instead of Lipo Body Vegan Protein Powder: Vegan pea protein powder, Soy protein powder
- Instead of Simply Delish All‑Natural Pudding Mix: Instant pudding mix (vegan), DIY cornstarch pudding
- Instead of Baking Stevia: Erythritol, Monk fruit sweetener
- Instead of Salt: Sea salt, Kosher salt
- Instead of Justin's Peanut Butter Cups: Vegan chocolate chips, Nut butter swirls
- Instead of Vegan Milk: Almond milk, Soy milk
- Instead of Vanilla Extract: Almond extract, Maple extract
- Instead of Complete Protein Cookies: Vegan chocolate chip cookies, Oreo cookies
- Instead of Kite Hill Greek Style Unsweetened Yogurt: Soy yogurt, Almond yogurt
- Instead of Low‑Fat Vegan Milk: Almond milk, Soy milk
- Instead of Almond Extract: Amaretto extract, Vanilla extract
- Instead of Chocolate Covered Almonds (sugar‑free): Dark chocolate chips, Roasted almonds
- Instead of Fresh Mint Leaves: Mint extract only
- Instead of Mint Extract: Peppermint extract
- Instead of Natural Food Coloring (green): Spirulina powder
- Instead of Mint Chocolate Chips: Dark chocolate chips, Cacao nibs
Equipment Needed
- Ninja Creami (Family Size)
- Mixing Bowl
- Whisk or Spoon
- Spatula
- Freezer‑Safe Pint Container (Ninja Creami)
- Blender (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Freeze the base upright for a full 24 hours to avoid container breakage.
- Ensure the frozen surface is flat before inserting into the Ninja Creami; scrape any lumps.
- Add a small amount of extra milk if the texture after the first spin is powdery.
- Use the Mix‑In setting for adding mix‑ins to prevent blade damage.
Chef Tips from the Video
- Taste the base before freezing; a slightly sweeter base compensates for flavor loss during freezing.
- For extra creaminess, replace a portion of the milk with a splash of coconut cream (adds healthy fat).
- Use a kitchen torch to lightly caramelize the top of the chocolate peanut butter cup ice cream for a gourmet touch.
Troubleshooting
Ice cream is too powdery after the first spin.
Add 1‑2 Tbsp of your chosen non‑dairy milk, flatten the surface, and respin until creamy.
Blade makes a grinding noise or stops.
Check that the frozen surface is completely flat and free of lumps; scrape any ice crystals before spinning.
Mix‑ins sink to the bottom.
Add mix‑ins after the first spin and use the Mix‑In setting; this gently folds them in without sinking.
Storage
Refrigerator: Can be kept for up to 5 days; re‑spin before serving.
Freezer: Best within 2 weeks; keep container sealed.
Room temperature: Do not store at room temperature; ice cream will melt.
Make-Ahead Tips
- Prepare all four bases the night before and freeze them together; you’ll have a week’s worth of protein ice cream ready.
- Mix‑ins can be pre‑chopped and stored in airtight bags for quick addition.
- Label each container with flavor and date.
Frequently Asked Questions
What is the cultural significance and history of high‑protein vegan ice cream in the modern plant‑based movement?
High‑protein vegan ice cream emerged as a response to the growing demand for nutritious, dairy‑free desserts that support active lifestyles. It combines the indulgence of traditional ice cream with the performance benefits of plant‑based protein, reflecting the broader shift toward health‑focused, cruelty‑free eating.
How does the vegan ice cream trend fit into the broader vegan cuisine tradition?
Vegan cuisine traditionally emphasized whole foods and savory dishes, but the rise of plant‑based desserts like protein ice cream shows the community’s creativity in recreating classic comforts without animal products. It expands the dessert repertoire while staying true to ethical and nutritional goals.
What are the authentic traditional ingredients for vegan ice cream versus acceptable substitutes?
Traditional vegan ice cream relies on coconut milk, almond milk, or cashew cream for richness, plus sweeteners like agave or stevia. Acceptable substitutes include oat milk, soy milk, or dairy‑free yogurts, and any zero‑calorie sweetener that matches your taste preferences.
What occasions or celebrations is high‑protein vegan ice cream traditionally associated with in the plant‑based community?
It’s popular at fitness‑focused gatherings, post‑workout recovery meals, vegan birthday parties, and as a guilt‑free treat during holidays when people want a dessert that aligns with their health goals.
What other vegan dishes pair well with these high‑protein ice creams?
Pair them with fresh fruit salads, vegan brownies, or a drizzle of almond butter. A side of protein‑rich granola adds crunch, while a warm vegan caramel sauce creates a decadent contrast.
What makes the Chocolate Peanut Butter Cup flavor special in vegan protein ice cream?
The combination of a chocolate‑based protein base with real peanut butter cups creates a texture contrast—creamy ice cream with crunchy, salty pockets—while delivering about 15 g of protein per serving, making it both indulgent and functional.
How has vegan protein ice cream evolved over time in the United States?
Early vegan ice creams were simple fruit‑based sorbets. Over the past decade, manufacturers introduced coconut‑cream bases, and home cooks began adding protein powders and dairy‑free yogurts, leading to richer, creamier textures that rival traditional dairy ice cream.
What are the most common mistakes to avoid when making high‑protein vegan ice cream with the Ninja Creami?
Common errors include over‑filling the pint container, not flattening the frozen surface before spinning, and skipping the extra‑milk rescue step when the texture is powdery. These mistakes can cause blade damage or a gritty final product.
Why does this recipe use the Light Ice Cream setting for the chocolate and cookies & cream bases instead of the regular Ice Cream setting?
The Light Ice Cream setting spins at a slower speed, which helps incorporate the protein powder without creating a grainy texture. It also preserves the airy, soft consistency that high‑protein bases tend to lose when over‑processed.
Can I make these high‑protein vegan ice creams ahead of time and how should I store them?
Yes, you can prepare the bases, freeze them for 24 hours, and store the finished ice cream in the freezer for up to two weeks. Keep each pint sealed, and give it a quick 30‑second spin in the Ninja Creami before serving to restore creaminess.
What does the YouTube channel Natalie Matthews specialize in?
The YouTube channel Natalie Matthews focuses on vegan fitness cooking, offering high‑protein, low‑calorie recipes that support athletic performance and healthy lifestyle goals.
How does the YouTube channel Natalie Matthews' approach to vegan dessert cooking differ from other vegan cooking channels?
Natalie Matthews emphasizes macro‑counting and protein enrichment in desserts, often using protein powders and dairy‑free yogurts, whereas many other vegan channels prioritize flavor alone or raw, unprocessed ingredients.
Last updated: September 3, 2026
