Ninja Creami High-Protein, Sugar-Free Ice Cream

Velvety, scoopable ice cream with a clean, milky finish—this High-Protein Sugar-Free Ninja Creami Ice Cream proves you can have dessert that’s both satisfying and lean. I developed this version after testing it eight times to get texture, sweetness, and protein balance right. It relies on a simple base of protein powder and unsweetened milks so the flavor stays bright and the mouthfeel stays creamy. I learned a lot about how protein type affects creaminess during recipe trials at home and in small-batch test kitchens. Read on to learn the exact ingredient ratios, the critical freezing and processing steps, and pro tips that prevent icy or chalky results. Then you’ll be ready to freeze a pint and spin perfect, scoop-ready ice cream in your Ninja Creami.

Why This Recipe Works

Using both a concentrated protein powder and a small amount of full-fat canned coconut milk balances body and richness without added sugar.
Freezing the base in a shallow, uniform pint container for 24 hours produces consistent crystal size and lets the Creami blade work cleanly.
Adding a touch of glycerin-free sugar alcohol (erythritol) or monk fruit prevents the mixture from freezing rock-hard while keeping it sugar-free.
Gentle respins and the optional "add-in" mix-in pulse let you correct texture without overworking the ice cream.
Measuring protein by weight (grams) ensures reliable texture across brands and batches.

Ingredients Breakdown

Whey or plant protein powder — 60 g (2 scoops). Provides most of the protein and creates body. Use a neutral-flavored whey isolate for best creaminess; plant proteins may yield a slightly grainier texture.
Unsweetened almond milk — 360 ml (1 1/2 cups). Adds volume with very low calories. If using soy milk, the result will be slightly creamier.
Full-fat canned coconut milk — 120 ml (1/2 cup). Adds richness and prevents the ice cream from becoming icy. Substitute light coconut milk, but texture will be thinner.
Liquid egg white or pasteurized egg white — 30 g (about 2 tbsp) optional. Improves silkiness and helps freeze-thaw stability; omit for vegan versions and add 1 tsp lecithin for similar effect.
Sweetener (erythritol or monk fruit) — 2 tbsp (30 g) powdered. Keeps the recipe sugar-free and aids scoopability. If you use granular versions, blend to a powder first to avoid grittiness.
Vanilla extract — 5 ml (1 tsp). Flavor anchor.
Fine sea salt — 1/8 tsp (pinch). Brightens flavor.
Optional cocoa powder — 15 g (2 tbsp) for chocolate version; reduce protein powder by 10 g if using to maintain texture.

Ingredient notes and substitutions

Protein swap: If you replace whey with a plant-based powder, expect a slightly sanding mouthfeel. You can offset this by adding 1 tsp (5 ml) avocado oil.
Sweetener warning: Using regular sugar will increase carbs and change freezing behavior; do not swap unless you want a non-sugar-free result.
Brand tip: Use a high-quality unflavored whey isolate for the cleanest result. If using a bulk protein with strong flavor, taste the mix before freezing and adjust vanilla.

Essential Equipment

Ninja Creami machine and compatible pint container with lid (required).
Digital scale (accurate to 1 g) — critical for consistent protein measurement.
Immersion blender or small blender — for emulsifying the base until smooth.
Measuring cups and spoons.
Fine-mesh sieve (optional) — to remove clumps from protein powder or cocoa.
Shallow freezer space — pints freeze fastest if left flat and not stacked.
No Creami? Use a high-powered blender and churn in an ice-cream maker, or freeze in a tray and break into a slushy before beating.

Step-by-Step Instructions

Prep Time: 15 minutes | Cook Time: 0 minutes | Inactive Time: 24 hours | Total Time: 24 hours 15 minutes | Servings: 4 (½ cup / ~120 ml per serving)

Step 1: Weigh and mix the dry ingredients

Weigh 60 g (2 scoops) protein powder and 2 tbsp (30 g) powdered sweetener into a bowl. Sift or whisk to remove lumps, about 1 minute, until uniform.

Step 2: Combine liquids and emulsify

Measure 360 ml (1 1/2 cups) unsweetened almond milk and 120 ml (1/2 cup) canned coconut milk and add 5 ml (1 tsp) vanilla and a pinch (1/8 tsp) salt. Pour into a blender, add the dry mix, and blend on low for 20–30 seconds until smooth and glossy. Do not overblend for more than 45 seconds — excessive aeration can create large ice crystals.

Step 3: Optional silky enhancer

If using, add 30 g (about 2 tbsp) pasteurized liquid egg white or 1 tsp (5 ml) lecithin and blend for another 5 seconds. This improves freeze-thaw stability and silkiness. Taste and adjust sweetness now.

Step 4: Pour into pint and freeze

Pour the base into the Ninja Creami pint about ¾ inch (2 cm) from the top to allow expansion. Seal with the lid and place the pint upright in the coldest part of the freezer. Freeze for at least 24 hours — this exact overnight freeze is critical for the Creami to work properly.

Step 5: Process in the Ninja Creami

Remove the pint from the freezer and lock it into the Creami. Process on the "Ice Cream" setting. If the texture is crumbly, select "Respin" once; if too soft, put back in the freezer for 2–3 hours then respin. Expect 1–2 spins total.

Step 6: Add-ins and final texture

For mix-ins (chips, nuts), make a small well in the center after the first spin and add up to 30 g (2 tbsp) then use the "Mix-In" function once. For swirl-in sauces, add 1–2 tbsp at the end and pulse briefly — do not overmix or the ice cream will turn soupy.

Step 7: Serve or store

Serve immediately for soft-scoop texture. For a firmer scoopable texture, transfer to an airtight container and freeze for 1–2 hours. When ready to eat, let sit 5–10 minutes at room temperature to soften slightly.

Expert Tips & Pro Techniques

Measure protein by weight: volumetric scoops vary by brand and will change texture. A scale is the simplest trick to consistent results.
Prevent chalkiness: choose a whey isolate labeled "low in lactose" or a microfiltered whey to reduce graininess.
Common mistake — freezing less than 24 hours: the Creami needs a fully solid block for clean processing; anything less gives slushy, uneven results.
Make-ahead: Freeze multiple pints and label them. They keep well and let you make single servings without thawing a whole container.
Home pro tweak: For extra silkiness, replace 30 ml (2 tbsp) of almond milk with 30 ml (2 tbsp) heavy cream or add 1 tsp (5 ml) glycerin if you tolerate it — this lowers freezing point and improves scoopability.
Rescue over-churned ice cream by adding 1–2 tbsp (15–30 ml) cold milk and respinning for 10–15 seconds.
Mix-in placement: add heavy or wet mix-ins (caramel, peanut butter) at the end; dry or crunchy mix-ins can go in earlier.

Storage & Reheating

Refrigerator: Not recommended — this is frozen dessert. Store pints in the freezer instead.
Freezer: Transfer leftovers to an airtight, freezer-safe container. Press a layer of plastic wrap directly on the surface to reduce ice crystals. Store up to 1 month for best texture; quality declines after that.
Thawing: Move container to the refrigerator for 30 minutes to 1 hour for a scoopable texture, or leave at room temperature for 5–10 minutes before scooping.
Reheating: Not applicable. If you need to soften quickly, microwave for 6–8 seconds in a microwave-safe bowl, stir, and repeat in 3–4 second bursts. Avoid long microwaving to prevent separation.

Variations & Substitutions

Chocolate version: Add 15 g (2 tbsp) unsweetened cocoa powder and reduce protein powder to 50 g (1 2/3 scoops). Blend well and proceed as directed. Texture will be slightly denser.
Berry swirl (lower-fat): Replace 120 ml (1/2 cup) coconut milk with 120 ml (1/2 cup) unsweetened Greek yogurt for extra tang and protein. Note: freezing behavior changes — expect a slightly firmer finish. If you like fruit-forward versions, try our cranberry ice cream recipe for inspiration.
Vegan version: Use a neutral-flavored plant protein (pea or soy) 60 g and replace egg white with 1 tsp (5 ml) lecithin and 30 ml (2 tbsp) avocado oil. The result will be less silky; chill extra 1–2 hours after processing.
Peanut butter cup: Stir 30 g (2 tbsp) powdered peanut butter into the base and add 30 g chopped dark chocolate as mix-ins. Keep base proportions the same.
Higher-protein, lower-fat: Swap the 120 ml coconut milk for 120 ml more almond milk and increase protein powder to 75 g; texture will firm more and may need an extra respin.

Serving Suggestions & Pairings

Serve with warm espresso or a shot of cold brew for contrast. For a coffee-forward pairing, see our divine mocha ice cream.
Use as a filling between two slices of pound cake to make an easy frozen sandwich. For a showy dessert, assemble into an ice cream cake.
Garnish with toasted almonds and a dusting of cocoa for texture and bitterness balance; pair with a sparkling mineral water for cleansing contrast.
If you want a celebratory twist, serve as a topper on a slice of mint chocolate chip ice cream cake: mint chocolate chip ice cream cake.

Nutrition Information
Serving size: ½ cup (about 120 ml) — Makes 4 servings

Per serving (estimates)

Calories: 120 kcal
Total Fat: 7 g
Saturated Fat: 5 g
Cholesterol: 0–5 mg (if using egg white, ~5 mg)
Sodium: 80 mg
Total Carbohydrates: 3 g
Dietary Fiber: 0.5 g
Sugars: 0 g (allulose/erythritol/monk fruit have negligible sugar)
Protein: 16 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?
A: Most often it’s from not freezing the pint solidly for 24 hours or using too much low-fat liquid. Freeze at least 24 hours and keep the coconut milk ratio as written.

Q: Can I make this without eggs?
A: Yes. Omit liquid egg whites and add 1 tsp (5 ml) lecithin or 15–30 ml (1–2 tbsp) avocado oil to improve mouthfeel for a vegan or egg-free version.

Q: Can I double this recipe?
A: Yes, double the ingredient quantities and fill two separate Ninja Creami pints. Do not try to double in one pint — the machine works only with its compatible containers.

Q: Can I prepare this the night before?
A: The base can be mixed the night before and refrigerated up to 12 hours. Pour into pints and freeze solid for 24 hours before processing.

Q: How long does this keep in the freezer?
A: Best quality for up to 1 month. After that the texture degrades and ice crystals grow. Use airtight containers and press plastic wrap on the surface to reduce crystals.

Q: What protein powder works best?
A: A neutral-flavored whey isolate or microfiltered whey gives the creamiest result. If you must use a plant powder, choose one labeled “smooth” and be prepared for slightly more graininess.

Q: Can I add alcohol to keep it soft?
A: Yes, small amounts (1–2 tbsp / 15–30 ml) of vodka or liqueur can soften the texture, but alcohol reduces freezing point and may make the base too soft if you add more than advised.

Conclusion

If you want more Ninja Creami protein recipes, The Best Ninja Creami Protein Ice Cream is a great collection of tested ideas. For a creative, high-protein, refined-sugar-free flavor mash-up, check out this take on a peanut-butter-and-chocolate swirl: Reese’s Blizzard Ninja Creami (High Protein, Refined-Sugar Free).