3 Best Ninja Creami High Protein Recipes

Ingredients

• 900 g Silken Tofu (drained, divided equally among three flavors)
• 60 g Raw Cashews (optional, adds extra creaminess; 20 g per flavor)
• 6 tablespoons Powdered Peanut Butter (for peanut butter flavor; 2 Tbsp per batch)
• 3 tablespoons Natural Peanut Butter (adds richness; 1 Tbsp per batch)
• 3 packets Stevia (zero‑calorie sweetener; 1 packet per batch (adjust to taste))
• 3 tablespoons Maple Syrup (adds a hint of flavor; 1 Tbsp per batch (can be omitted for lower calories))
• 450 g Fresh Ripe Mango (peeled and diced; 150 g per batch)
• 3 tablespoons Keto Vanilla Pudding Mix (adds body; 1 Tbsp per batch)
• 3 tablespoons Coconut Brown Sugar (used in Biscoff flavor instead of maple syrup; 1 Tbsp per batch)
• 6 teaspoons Biscoff Spread (rich, high‑calorie; 2 tsp per batch)
• 1.5 teaspoons Vanilla Extract (adds depth; 0.5 tsp per batch)
• 1 pinch Salt (balances sweetness in Biscoff flavor)
• 6 tablespoons Dried Mango Pieces (mix‑in for mango ice cream; optional)
• 0.75 cup Vegan Peanut Butter Dark Chocolate Cups (chopped; mix‑in for peanut butter ice cream)
• 3 cookies Biscoff Cookie (chopped; mix‑in for Biscoff ice cream)

Instructions

1. Prepare Peanut Butter Ice Cream Base

   Add 300 g silken tofu, 20 g raw cashews, 2 Tbsp powdered peanut butter, 1 Tbsp natural peanut butter, 1 packet stevia, and 1 Tbsp maple syrup into the blender. Blend on high until completely smooth (about 30‑45 seconds).

   Time: PT5M

2. Prepare Mango Ice Cream Base

   Combine 300 g silken tofu, 20 g raw cashews, 150 g diced fresh mango, 1 Tbsp keto vanilla pudding mix, 1 packet stevia, and a drizzle of maple syrup (about ½ Tbsp) in the blender. Blend until the mango is fully pureed and the mixture is silky.

   Time: PT5M

3. Prepare Biscoff Ice Cream Base

   Place 300 g silken tofu, 20 g raw cashews, 1 Tbsp keto vanilla pudding mix, 1 Tbsp stevia, 1 Tbsp coconut brown sugar, 2 tsp Biscoff spread, a pinch of salt, and ½ tsp vanilla extract into the blender. Blend until smooth and the Biscoff spread is fully incorporated.

   Time: PT5M

4. Transfer to Ninja Creami Containers

   Pour each blended mixture into its own Ninja Creami pint container, leaving about ¼‑inch headspace. Seal with the lid or cover tightly with plastic wrap.

   Time: PT5M

5. Freeze Overnight

   Place the sealed containers in the freezer for at least 24 hours (minimum 12 hours for a firmer texture, 24 hours recommended).

   Time: PT24H

   Temperature: 0°F

6. Spin the Ice Cream

   Remove a container, attach it to the Ninja Creami, and select the ‘Ice Cream’ function. Spin for the programmed time (usually 2‑3 minutes) until a smooth, creamy texture forms.

   Time: PT3M

7. Add Mix‑Ins and Final Spin

   Create a small well in the center of the spun ice cream and add the desired mix‑ins: chopped dried mango (mango flavor), vegan peanut butter chocolate cups (peanut butter flavor), or chopped Biscoff cookie (Biscoff flavor). Reseal and re‑spin using the ‘Mix‑In’ function (about 30 seconds).

   Time: PT2M

8. Serve or Store

   Scoop the ice cream into bowls and enjoy immediately, or return the container to the freezer for up to 2 weeks. Let sit at room temperature for 5‑10 minutes before scooping if it becomes too hard.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

5 g

Carbohydrates

15 g

Fat

4 g

Fiber

2 g