19 Low-Calorie Protein Ice Cream Recipes

Ingredients

• 2 cups Unsweetened Almond Milk (fat‑free, use a low‑calorie variety)
• 1 scoop (30 g) Vanilla Whey Protein Isolate (choose a vanilla‑flavored isolate for best taste)
• 2 tablespoons Erythritol (granulated, zero‑calorie sweetener)
• 1 teaspoon Vanilla Extract (pure extract for depth of flavor)
• 0.5 teaspoon Sea Salt (pinch, enhances overall flavor)
• 5 whole Oreo Cookies (crushed; use for mix‑in)

Instructions

1. Blend the Base

   Add almond milk, whey protein isolate, erythritol, vanilla extract, and sea salt to the mixing bowl. Use the small hand blender to blend until the mixture is completely smooth and free of lumps.

   Time: PT5M

2. Freeze the Base

   Pour the smooth mixture into the Ninja Creami pint container, seal the lid loosely (to avoid condensation), and place it in the freezer. Freeze until solid – ideally overnight (6‑12 hours).

   Time: PT0M

3. Run the Light Ice Cream Cycle

   Remove the frozen pint from the freezer, attach it to the Ninja Creami outer bowl, insert the paddle, and select the "Lite Ice Cream" function. Run the cycle (about 2 minutes).

   Time: PT2M

4. Add Oreo Mix‑In

   Create a small well in the center of the churned ice cream with a spoon. Sprinkle the crushed Oreo cookies into the well. Re‑secure the lid and select the "Mix‑In" function. Run the cycle for another 2 minutes.

   Time: PT2M

5. Serve or Store

   Scoop the Oreo Cookies and Cream protein ice cream into bowls and enjoy immediately. For a firmer texture, place the pint back in the freezer for 30‑45 minutes before serving.

   Time: PT1M

Nutrition Facts

Calories

255

Protein

36 g

Carbohydrates

15 g

Fat

5 g

Fiber

2 g