The Best Ninja Creami Protein Ice Cream Recipes

Ingredients

• 8 cups Whole Milk (divided among flavors, cold)
• 4 scoops Vanilla Protein Powder (any whey or plant‑based vanilla protein)
• 4 tablespoons Sugar‑Free Vanilla Pudding Mix (instant, sugar‑free)
• 2 heaping tablespoons Peanut Powder (adds protein without extra fat; can substitute with extra peanut butter)
• 1 tablespoon Peanut Butter (smooth, unsweetened if possible)
• 6 pieces Mini Reese's Peanut Butter Cups (Trader Joe’s) (chocolate‑coated peanut butter cups, chopped)
• 4 pieces Mini Reese's Peanut Butter Cups (regular) (chopped in half for larger chunks)
• 1 cup Cinnamon Toast Crunch Cereal (plus extra for mix‑in after respin)
• 1 cup Fruity Pebbles Cereal (plus extra for mix‑in after respin)
• 1 tablespoon Cookie Butter (Biscoff Spread) (smooth spread made from Biscoff cookies)
• 1/4 cup Biscoff Cookies (crushed for mix‑in)
• 0.5 teaspoon Ground Cinnamon (for the Cookie Butter flavor)

Instructions

1. Prepare Milk Base

   Divide 8 cups cold whole milk into four equal 2‑cup portions in separate containers.

   Time: PT5M

2. Add Protein and Pudding Mix

   To each 2‑cup milk portion add 1 scoop vanilla protein powder and 1 tbsp sugar‑free vanilla pudding mix. Shake or whisk until fully dissolved.

   Time: PT5M

3. Flavor 1 – Peanut Butter Cup Base

   To the first milk mixture add 2 heaping tbsp peanut powder and 1 tbsp smooth peanut butter. Blend in the personal blender cup until smooth.

   Time: PT3M

4. Add Peanut Butter Cup Mix‑Ins

   Stir in the chopped mini Reese’s peanut butter cups and the whole mini cups. Transfer the mixture into a Ninja Creami pint container and smooth the top.

   Time: PT3M

5. Flavor 2 – Cinnamon Toast Crunch Infusion

   Place 1 cup Cinnamon Toast Crunch into a medium bowl, pour 2 cups milk over it, and let sit for 15 minutes to infuse.

   Time: PT15M

6. Strain Cereal Milk

   Using a fine mesh strainer, separate the infused milk from the cereal. Press gently to extract as much liquid as possible.

   Time: PT2M

7. Combine Base for Cinnamon Toast Crunch

   Add the strained cinnamon‑infused milk to the second protein‑pudding mixture (from step 2). Shake well.

   Time: PT2M

8. Freeze Cinnamon Toast Crunch Base

   Pour the mixture into a Ninja Creami pint container, smooth the surface, and place in the freezer overnight (minimum 8 hours).

   Time: PT8H

9. Respin and Add Crunch Mix‑In

   After the overnight freeze, run the Ninja Creami “Respin” cycle. Once smooth, fold in an extra handful of Cinnamon Toast Crunch pieces for texture.

   Time: PT5M

10. Flavor 3 – Fruity Pebbles Infusion

    Repeat steps 5‑6 using Fruity Pebbles instead of Cinnamon Toast Crunch to create a colorful infused milk.

    Time: PT17M

11. Combine Base for Fruity Pebbles

    Add the Fruity Pebbles‑infused milk to the third protein‑pudding mixture, shake, then freeze overnight in a pint container.

    Time: PT2M

12. Respin and Add Pebbles Mix‑In

    After the freeze, respin the mixture and fold in a generous amount of extra Fruity Pebbles for crunch and color.

    Time: PT5M

13. Flavor 4 – Cookie Butter Base

    To the fourth milk portion add 1 tbsp cookie butter, 0.5 tsp ground cinnamon, and blend until fully incorporated.

    Time: PT3M

14. Freeze Cookie Butter Base

    Transfer the mixture to a pint container, smooth the top, and freeze overnight.

    Time: PT8H

15. Respin and Add Cookie Mix‑Ins

    After the freeze, run a “Respin” cycle, then fold in a small scoop of cookie butter and crushed Biscoff cookies for extra texture.

    Time: PT5M

16. Final Presentation

    Serve each pint directly from the Ninja Creami or scoop into bowls. Garnish with a few extra mix‑ins if desired.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

20 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole Milk: Almond milk, Soy milk
• Instead of Vanilla Protein Powder: Chocolate protein powder (for chocolate version)
• Instead of Sugar‑Free Vanilla Pudding Mix: Sugar‑free cheesecake pudding mix
• Instead of Peanut Powder: Additional peanut butter
• Instead of Peanut Butter: Almond butter
• Instead of Mini Reese's Peanut Butter Cups (Trader Joe’s): Regular Reese’s mini cups
• Instead of Mini Reese's Peanut Butter Cups (regular): Chocolate chips
• Instead of Cinnamon Toast Crunch Cereal: Cinnamon flavored granola
• Instead of Fruity Pebbles Cereal: Rainbow rice cereal
• Instead of Cookie Butter (Biscoff Spread): Nutella (different flavor)
• Instead of Biscoff Cookies: Graham crackers
• Instead of Ground Cinnamon: Cinnamon sugar

Equipment Needed

• Medium Bowl with Spout
• Fine Mesh Strainer
• Shaker Bottle (or Blender Bottle)
• Personal Blender Cup
• Ninja Creami Pint Container
• Measuring Cups and Spoons
• Spatula or Spoon

Critical Steps — Do Not Skip

• Infusing cereal into milk for 15 minutes to extract flavor.
• Ensuring peanut powder fully dissolves before adding peanut butter.
• Freezing each mixture in a Ninja Creami pint container for at least 8 hours.
• Performing a Respin if the texture is powdery, adding a splash of milk as needed.
• Folding in mix‑in chunks after the Respin for optimal distribution.

Chef Tips from the Video

• Use sugar‑free pudding mix to achieve a creamy, custard‑like texture without extra sugar.
• Peanut powder boosts protein while keeping the fat content low.
• Infusing cereal in warm (not hot) milk extracts flavor without making the milk spoil.
• A quick Respin after the overnight freeze eliminates any grainy texture.

Troubleshooting

Storage

Refrigerator: Store unopened pint containers for up to 5 days.

Freezer: Keep frozen for up to 1 month; re‑spin before serving if ice crystals form.

Room temperature: Do not store at room temperature; ice cream will melt.

Make-Ahead Tips

• Prepare all four bases and freeze them the night before serving.
• Store mix‑ins (cereal, candy, crushed cookies) in separate airtight containers.
• If you plan to serve later, run a quick Respin before scooping.

Frequently Asked Questions