Ninja Creami's paddle spins at 24 RPM—slow enough to create ice cream texture without melting frozen protein.
Protein Creami
Satisfy your sweet tooth with a rich and creamy Protein Creami that turns every day into a delightful treat! This mouthwatering dessert blends protein powder, Greek yogurt, and a splash of vanilla for a guilt-free indulgence. Whip it up in minutes and enjoy a luscious, nutritious dessert that feels like a special occasion!
Prep
10
min
Cook
5
min
Serves
2
people
Level
beginner
The Story
This silicon valley protein obsession meets 1940s Italian gelato technology—when American bodybuilders discovered that freezing whey powder with Mediterranean-style Greek yogurt creates the texture of proper ice cream without the guilt, suddenly every CrossFit box from California to Connecticut started churning out frozen protein bombs that would make both Arnold Schwarzenegger and Italian nonnas equally confused.
Regional Twist
In Texas gyms, they swap the almond milk for whole milk and double the vanilla extract, then throw in crushed pecans for that proper Southern comfort food twist.
📝 Ingredients
Shopping List
- 1 cup (237 ml) almond milk
- 1 cup (118 ml) greek yogurt
- 2 cups (473 ml) protein powder
- 1 cup (59 ml) sweetener
Pantry Items
Amounts also listed in instructions below
- ice cubes (to taste)
- vanilla extract (to taste)
👨🍳 Instructions
- 1
In a blender, combine protein powder, almond milk, Greek yogurt, sweetener, and vanilla extract.
- 2
Blend until smooth, then add ice cubes to achieve desired consistency.
- 3
Pour the mixture into the Ninja Creami and process according to the manufacturer's instructions.
💡 Pro Tips
- ✓Freeze your protein creami base for exactly 24 hours at 0°F because the ice crystals need to form uniformly - shorter times create grainy texture while longer times make it too hard for the Creami blade to process effectively.timing24 hours at 0°F
- ✓Use a 3:1 ratio of liquid to protein powder and ensure your base mixture reaches 40-45% moisture content before freezing to prevent the dreaded 'protein powder chalk' texture that occurs when proteins clump without adequate hydration.ingredient3:1 ratio, 40-45% moisture
- ✓Add 1-2 tablespoons of vodka or glycerin to your base mixture because alcohol lowers the freezing point to around 28°F, creating smaller ice crystals and a creamier final texture without affecting flavor.technique28°F freezing point
- ✓Run the 'Ice Cream' function twice with a 5-minute rest between cycles, as the first cycle breaks down ice crystals and the second incorporates air for 30% better volume and smoothness.equipment5-minute rest, 30% volume increase
- ✓Blend your base mixture for exactly 90 seconds to fully hydrate protein molecules and prevent separation, but don't exceed 2 minutes as over-blending creates foam that freezes into an icy texture.timing90 seconds maximum
Share this recipe
Prep
10
min
Cook
5
min
Serves
2
people
Level
beginner
Share this recipe
Ninja Creami's paddle spins at 24 RPM—slow enough to create ice cream texture without melting frozen protein.
Protein Creami
Satisfy your sweet tooth with a rich and creamy Protein Creami that turns every day into a delightful treat! This mouthwatering dessert blends protein powder, Greek yogurt, and a splash of vanilla for a guilt-free indulgence. Whip it up in minutes and enjoy a luscious, nutritious dessert that feels like a special occasion!
The Story
This silicon valley protein obsession meets 1940s Italian gelato technology—when American bodybuilders discovered that freezing whey powder with Mediterranean-style Greek yogurt creates the texture of proper ice cream without the guilt, suddenly every CrossFit box from California to Connecticut started churning out frozen protein bombs that would make both Arnold Schwarzenegger and Italian nonnas equally confused.
Regional Twist
In Texas gyms, they swap the almond milk for whole milk and double the vanilla extract, then throw in crushed pecans for that proper Southern comfort food twist.
📝 Ingredients
Shopping List
- 1 cup (237 ml) almond milk
- 1 cup (118 ml) greek yogurt
- 2 cups (473 ml) protein powder
- 1 cup (59 ml) sweetener
Pantry Items
Amounts also listed in instructions below
- ice cubes (to taste)
- vanilla extract (to taste)
👨🍳 Instructions
- 1
In a blender, combine protein powder, almond milk, Greek yogurt, sweetener, and vanilla extract.
- 2
Blend until smooth, then add ice cubes to achieve desired consistency.
- 3
Pour the mixture into the Ninja Creami and process according to the manufacturer's instructions.
💡 Pro Tips
- ✓Freeze your protein creami base for exactly 24 hours at 0°F because the ice crystals need to form uniformly - shorter times create grainy texture while longer times make it too hard for the Creami blade to process effectively.timing24 hours at 0°F
- ✓Use a 3:1 ratio of liquid to protein powder and ensure your base mixture reaches 40-45% moisture content before freezing to prevent the dreaded 'protein powder chalk' texture that occurs when proteins clump without adequate hydration.ingredient3:1 ratio, 40-45% moisture
- ✓Add 1-2 tablespoons of vodka or glycerin to your base mixture because alcohol lowers the freezing point to around 28°F, creating smaller ice crystals and a creamier final texture without affecting flavor.technique28°F freezing point
- ✓Run the 'Ice Cream' function twice with a 5-minute rest between cycles, as the first cycle breaks down ice crystals and the second incorporates air for 30% better volume and smoothness.equipment5-minute rest, 30% volume increase
- ✓Blend your base mixture for exactly 90 seconds to fully hydrate protein molecules and prevent separation, but don't exceed 2 minutes as over-blending creates foam that freezes into an icy texture.timing90 seconds maximum