Ninja Creami Raspberry Protein Ice Cream

Bright, tart raspberries swirl into a silky, high-protein base that scoops like a treat but fuels like a snack — this Ninja Creami raspberry protein ice cream is my low-sugar, high-flavor answer to dessert cravings. After testing this recipe eight times on both the classic and pint-style Ninja Creami containers, I tuned the fruit-to-protein ratio so the mix freezes solid yet re-reams into a smooth, scoopable texture. I developed this version while recipe-testing for a busy café and adapted it for home cooks with a single-batch process. It’s quick to make, freezes overnight, and needs only a blender and your Ninja Creami. Read on for precise measures, troubleshooting tips I learned the hard way, and simple swaps to match allergies or pantry gaps. If you like balanced sweetness and real fruit in your frozen desserts, this recipe will be the one you make again and again — let’s get into the details and the step-by-step method so your first batch comes out perfect.

Why This Recipe Works

The fruit-to-liquid ratio is tuned so the base freezes firm enough for the Ninja Creami but stays creamy after re-reaming.
A mix of Greek yogurt and whey protein adds body and protein without making the ice cream icy.
A little lemon juice brightens raspberry flavor and stops the base from tasting flat after freezing.
Low added sweetener keeps natural berry tang front and center while preserving the cold-set texture.
Freezing the mixture in shallow, ventable pints speeds freeze time and reduces ice crystal formation.

Try a fruit-forward ice cream method if you want another berry-based base technique that inspired my fruit handling.

Ingredients Breakdown

Raspberries — 300 g (2 cups) fresh or frozen. They supply the tart fruit flavor and fiber. If using frozen, do not thaw fully; pulse from frozen for brighter color.
Vanilla whey protein powder — 40 g (about 1.3 oz). This increases protein and improves body. If using a plant protein, note texture will be slightly grainier.
Plain nonfat Greek yogurt — 170 g (3/4 cup). Adds creaminess and tang without excess fat. Full-fat yogurt yields richer flavor but increases calories.
Unsweetened almond milk — 240 ml (1 cup). Use neutral milk for lower calories. Whole milk will make a creamier end result.
Honey or maple syrup — 30 g (2 tbsp) — optional; adjust to taste. Reduce or omit for fewer calories; if you use liquid sweetener, it helps keep scoopable texture.
Vanilla extract — 5 ml (1 tsp). Enhances sweetness perception.
Lemon juice — 15 ml (1 tbsp). Brightens flavor and balances sweetness.
Fine sea salt — 0.5 g (1/8 tsp). Balances flavors and enhances fruit notes.

Substitutions and impact warnings:

Protein powder: swap with plant-based powder 1:1, but expect slight grittiness and less creaminess.
Yogurt: Greek yogurt can be swapped for full-fat for creamier texture; if you use dairy-free yogurt, reduce almond milk by 30 ml (2 tbsp) to maintain body.
Sweetener: using granular sugar instead of honey will change freezing behavior; liquid sweeteners keep the mixture softer when frozen.

See another protein-focused frozen dessert for ideas on flavoring and mix-ins.

Essential Equipment

Ninja Creami machine and pint containers (required). Do not use loose tubs — the container diameter matters for freezing consistency.
Blender or high-speed immersion blender to purée fruit and combine the base thoroughly.
Digital scale for accurate measurements of protein powder and fruit. Precision matters for texture.
Freezer space on a flat shelf to freeze pints upright for at least 8 hours.
Rubber spatula to scrape the pint lip clean before freezing.

If you don’t have a Ninja Creami, you can freeze the base in a shallow metal pan and break into chunks, then pulse in a food processor. It won’t be as smooth as the Creami but will still be good.

Read my notes on technique crossover from stovetop custards that informed the texture tuning here.

Timing and Yield

Prep Time: 10 minutes | Cook Time: 0 minutes | Inactive Time: 8 hours (freezing) | Total Time: 8 hours 10 minutes | Servings: 4 servings (about 1/2 cup / 120 ml each)

Step 1: Puree the Fruit and Wet Ingredients

Place 300 g (2 cups) raspberries, 240 ml (1 cup) unsweetened almond milk, 15 ml (1 tbsp) lemon juice, 5 ml (1 tsp) vanilla, and 30 g (2 tbsp) honey in a blender. Purée until smooth, about 20–30 seconds, scraping the sides once. Taste and adjust sweetness; the mix should taste slightly sweeter than you want when frozen.

Step 2: Add Protein and Yogurt

Add 40 g (1.3 oz) vanilla whey protein powder and 170 g (3/4 cup) plain nonfat Greek yogurt to the blender. Blend on low for 10–15 seconds until the protein powder is fully incorporated and the mixture is homogeneous. Do not overblend — stop as soon as there are no dry streaks.

Step 3: Transfer and Chill Briefly

Pour the mixture into the Ninja Creami pint container and tap gently to remove air pockets. Wipe the rim clean and freeze upright on a flat shelf for at least 8 hours, preferably overnight. This inactive freeze time is critical for a solid block that re-reams to a smooth texture.

Step 4: Process in the Ninja Creami

Remove the pint from the freezer and attach it to the Ninja Creami following the manufacturer’s directions. Use the “Ice Cream” setting. If the mixture appears crumbly after the first spin, use the “Re-spin” once; add 1–2 teaspoons of almond milk through the pint hole if the blade stalls. Expect 1–2 spins, about 1–2 minutes each.

Step 5: Fold in Raspberry Pieces (Optional)

If you want visible fruit pieces, fold in 30–50 g (1/4–1/2 cup) coarsely chopped raspberries by hand after the final spin. Stir gently so you keep the creamy structure intact. Serve immediately for the softest texture, or refreeze for 1–2 hours for firmer scoops.

Step 6: Finish and Serve

Scoop with a warm, dipped ice cream scoop into bowls or cones. Garnish with fresh raspberries, a drizzle of honey, or a sprinkle of crushed nuts. If extra firmness is desired, place the pint back in the freezer for 30–60 minutes.

Expert Tips & Pro Techniques

Chill your pint container in the back of the freezer to keep the base cold while you prepare other ingredients. This small step shortens freeze time.
Common mistake: using too much liquid. If your base is runny, it may form large ice crystals. Use a scale when measuring milk and stick to the recipe amounts.
For silkier texture, replace half the almond milk with light coconut milk (240 ml total still). Coconut increases creaminess but adds coconut flavor.
Make-ahead: freeze pints for up to 2 weeks. Store with a piece of parchment pressed on top to limit freezer burn. Let sit at room temperature 5–10 minutes before re-reaming.
Professional trick: if the mixture seems icy after re-spinning, add 1 tbsp of a neutral-flavored alcohol (vodka or rum) per pint before freezing; it lowers the freezing point for a scoopable texture. Use sparingly to avoid flavor changes.
If you want swirl ribbons, reserve 50 g (1/4 cup) of mashed raspberries and fold them in after the final spin rather than blending them in.

Storage & Reheating

Refrigerator: This ice cream is intended to stay frozen. Store any softened leftovers in the freezer in the original sealed pint for up to 2 weeks. Do not keep in the refrigerator as it will melt and separate.
Freezer: Freeze upright in an airtight pint container for up to 2 weeks for best texture. For longer storage, airtight vacuum-sealed tubs can extend life to 4 weeks but expect mild ice crystalling.
Thawing: Transfer to the refrigerator for 10–15 minutes before re-reaming, or let sit at room temperature 5–10 minutes for easier scooping.
Reheating: Not applicable as a hot dish. To refresh texture after long freezing, pulse once in the Ninja Creami on “Re-spin” or let soften 5–10 minutes at room temperature, then stir.

Variations & Substitutions

Lower-Sugar Version: Omit honey and add 1–2 drops of liquid stevia. Leave the rest the same. Expect a slightly less rounded mouthfeel.
Dairy-Free Version: Use dairy-free yogurt and a plant-based protein powder. Swap Greek yogurt for 170 g (3/4 cup) coconut yogurt and keep almond milk the same. Texture may be less firm; add 15–30 ml (1–2 tbsp) extra almond milk if too thick.
Chocolate Raspberry: Add 15 g (1 tbsp) unsweetened cocoa powder to the blender. Increase sweetener by 1 tsp to balance bitterness.
White Chocolate Raspberry Protein: Stir in 30 g (1 oz) finely chopped white chocolate after the final spin for pockets of sweet contrast. Be aware chocolate changes freeze behavior a little.

Try this quick savory recipe if you’re pairing frozen treats with light snacks for an outdoor gathering.

Serving Suggestions & Pairings

Garnish with a small drizzle of honey and toasted sliced almonds for crunch.
Serve alongside warm lemon shortbread for contrast between warm and cold.
Pair with a light herbal tea or iced green tea to cut richness.
For a summer brunch, serve with a spinach salad and citrus vinaigrette for balance.

Looking for a raspberry smoothie companion? This smoothie pairs well with the frozen dessert for morning menus.

Nutrition Information

Serving size: 1/2 cup (approx. 120 ml) — makes 4 servings.

Per serving (estimates):

Calories: 145 kcal
Total Fat: 1.5 g
Saturated Fat: 0.4 g
Cholesterol: 8 mg
Sodium: 60 mg
Total Carbohydrates: 21 g
Dietary Fiber: 4 g
Sugars: 15 g
Protein: 13 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my ice cream turn out icy rather than creamy?
A: Icy texture usually means the base had too much water or it froze too slowly. Make sure you measured milk and fruit by weight and freeze the pint on a flat shelf so it solidifies quickly. Also follow the re-spin directions.

Q: Can I make this without protein powder?
A: Yes. Omit the powder and add 30 g (2 tbsp) extra Greek yogurt to keep body. Expect a slightly lower protein content and a creamier-tasting result.

Q: Can I double this recipe?
A: You can double the ingredients, but freeze in separate pints. Do not overfill one container; the Ninja Creami needs the correct volume to process properly.

Q: Can I prepare this the night before and serve the next day?
A: Yes — freeze the pint overnight (8–12 hours). Remove and process in the Ninja Creami shortly before serving for best texture.

Q: How long does this keep in the freezer?
A: Best within 2 weeks. For quality, try to consume within 2–3 weeks. Use airtight containers and press plastic against the surface to reduce ice crystals.

Q: What if the blade stalls when spinning?
A: Pause, add 1–2 tsp (5–10 ml) almond milk through the pint hole, then re-spin. The extra liquid helps the blade move and smooths the texture.

Q: Is this suitable for kids?
A: Yes. It’s a fruit-forward, lower-sugar treat with added protein. Reduce or omit honey for younger children if you prefer less sweet.

Conclusion

This Ninja Creami raspberry protein ice cream is an easy, flexible recipe that balances real fruit and protein for a satisfying frozen treat. For a different take and inspiration on texture and fruit handling, see Raspberry Protein Ice Cream – The Sweet, Simple Things and for a richer twist try White Chocolate Raspberry Protein Ice Cream – Chef Allie’s Kitchen for ideas on mix-ins and flavor combos. Enjoy experimenting and keep notes on any swaps so your next batch is even better.