Protein Ice Cream

44g of protein that tastes 44x better than Halo Top

We may not actually scream for ice cream…

But lately, it seems everyone is screaming about their healthier version.

Busting our eardrums with claims of their ice cream being just like the real thing, for a fraction of the usual calories.

All it takes is a Ninja Creami, protein powder, and a few simple ingredients, apparently.

But if it’s really that easy…

Why don’t we see all these protein ice creams from the big brands at grocery stores?

Since I can’t seem to scoop ice cream properly, enjoy this semi-melted masterpiece instead.

Well, I bought a Ninja Creami off of Facebook Marketplace to figure out why.

I then tested some viral recipes I’ve seen and concluded two things:

• The Ninja Creami is legit.

• Making good ice cream in the Creami is simple but not easy.

The Creami will churn all day long, but it won’t magically turn non-ice cream ingredients into real ice cream.

Once I accepted that, I set out to make a crave-worthy protein ice cream from a mix of lighter ingredients that still deliver the rich & creamy texture we want.

After many attempts, I think I’ve found the one that does the job.

Evaporated milk → 2% Fairlife milk → Protein powder → Extracts → Gums

This combo balances taste, calories, and texture, all while keeping the protein high at 41g per pint.

Even with that protein amount, you’ll still be around the same calories as a pint of Halo Top.

No screaming required to enjoy it. Just scooping.

Ready to try it out? Let’s make it.

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Here are a few notes regarding the recipe:

• If you don’t have a Ninja Creami, you can pour the liquid in a silicone ice tray.

  • You will probably need two ice trays for this recipe.

• Whey-casein or casein protein powders work best for this recipe.

  • This is the whey-casein blend I use. (Amazon affiliate link)

  • If using Whey only, bump up the xanthan & guar to about 0.5g (a little less than 1/2 tsp each. )

• Use a milk frother, immersion blender, or a smaller blender to mix the ingredients before freezing.

• Reduce the calories even further by using skim milk in place of 2% milk.

• If you’re sensitive to carrageenan, don’t use 2% evaporated milk.

  • Use regular evaporated milk along with 2% milk, 1% milk, or skim milk.

• Don’t be afraid of adding salt. It will enhance the sweetness of the ice cream.

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Protein Ice Cream

44G Protein Per Pint | 372 Calories | 10 Minutes | 1 Serving

Ingredient List

• 6 oz 2% evaporated milk

• 1/2 cup 2% Fairlife milk

• 1 scoop protein powder

• 2-3 tbsp zero-calorie sweetener

• 1 tsp vanilla extract

• 1/4 tsp butter extract

• 1/8 tsp xanthan gum

• 1/8 tsp guar gum

• Pinch of salt

Cooking Instructions

1. Blend the wet ingredients (milk & extracts) using a small blender or immersion blender until well combined.

2. In a separate bowl, mix the dry ingredients (protein powder, sweetener, gums, & salt).

3. With the blender running, gradually add the dry ingredients to the wet. Blend until all ingredients are added and the mix is smooth.

4. Pour liquid into a Creami pint. Freeze overnight.

5. Remove the pint from the freezer and run under warm water for 45 seconds.

6. Load the pint into the Creami and select the light ice cream setting.

7. Once finished, check to see if the top is crumbly. If not, skip this step. If so, add a splash of milk to the top, load the pint again, and select the re-spin setting.

8. Add any mix-ins you want and select the mix-in setting. Scoop the ice cream and serve. Enjoy!

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Enjoy the ice cream! Don’t go eating it for breakfast now! See you next time.

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Eat Well,

Marcus Matkins

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