Coffee lovers, rejoice! This smooth & fluffy Ninja Creami Coffee Ice Cream is packed with protein and flavor! Enjoy this creamy ice cream as a nutritious post-workout snack or dessert.
Who would have thought before the Ninja Creami ice cream machine that we could have flavorful and delicious homemade ice cream without heavy cream, whole milk, egg yolks, or sugar? It’s possible to make a satisfying pint of ice cream with low-calorie ingredients to help you work dessert into any diet plan.
Coffee ice cream is one of my husband’s favorite flavors, so this recipe is at his request.
Want some different flavors? Try one of our other Ninja Creami Recipes!
- Chocolate Coconut Swirl Protein Ice Cream
- Peanut Butter Protein Ice Cream
- Sugar-Free Cookies and Cream Ice Cream
- Coconut Vanilla Protein Ice Cream
Otherwise, read on to make our delicious coffee flavor!
To make this high-protein Ninja Creami coffee ice cream, we are going to put a coffee twist on a standard protein vanilla ice cream recipe. You will need the following simple ingredients:
- Nonfat Plain Greek Yogurt– Greek yogurt will help bind our ice cream to make it smooth and creamy. You can also use cottage cheese.
- Vanilla Whey Protein Isolate– This gives a protein boost along with added sweetness and flavor.
- Instant Coffee Granules- This will boost the coffee flavor and make it stronger after it freezes.
- Vanilla Bean Paste- I prefer vanilla bean paste in ice cream, but vanilla extract is fine, too.
- Allulose– A rare sugar molecule found in nature, this is a great calorie-free and low-carb sweetener option!
- Prepared Brewed Coffee
- Skim Milk
It may also go without saying, but you need a Ninja Creami Ice Cream maker for this recipe. I also recommend an immersion blender, but you can also choose to use a whisk.
Making homemade Ninja Creami protein ice cream is very simple!
1. Add Ingredients to the Pint Cup
To create our ice cream base, add all of your ingredients to the Ninja Creami pint container. Start with your Greek yogurt, followed by one scoop of vanilla whey protein powder, 1 tsp instant coffee powder, 1 tsp vanilla bean paste, 2 tbsp allulose, 1/2 cup of coffee (cooled), and pour skim milk until the fill line (about 1/2 cup). Blend with the immersion blender until smooth (or use a whisk).
Freeze your pint container for 24 hours. Make sure you put your pint container on a level surface in the freezer.
Tip: Freezing without the lid can help prevent a hump from forming at the top of your ice cream. It’s not 100% guaranteed to prevent the hump completely, but it can help.
3. Spin Ice Cream
When ready to make the ice cream, install your pint container in the Ninja Creami machine per the instructions for your model. Press the “Lite Ice Cream” button and let it spin.
4. Re-spin if Needed
When the spin is over, uninstall the pint from the machine and remove the outer bowl lid to check on the texture of the ice cream. If it’s not quite ready, reinstall the pint into the machine and press “Re-Spin” to spin it a second time.
Serve and Enjoy!
Scoop out your ice cream from the pint container and enjoy! Top with any favorite toppings, like a dash of cocoa powder or a drizzle of chocolate.
Tips & Variations
Flavors dull in the freezer, so make sure you choose a nice strong coffee for this recipe. However, don’t make it too strong.
For best results, I recommend sticking to the recipe as written here. However, you can make a few swaps if needed.
If you only have Instant Espresso powder, you can use that instead of instant coffee granules. You may need to cut the amount in half and taste it before adding more.
While I use allulose as my sweetener of choice, feel free to swap it for another sugar-free alternative, such as a monk fruit sweetener or erythritol.
While this recipe has only been tested with dairy products, feel free to experiment with a vegan coffee ice cream by using a soy-based protein powder, coconut yogurt, and plant-based milk, such as oat milk or almond milk. Canned coconut milk would also be delicious if you don’t mind adding some fat to the calories! Just know that the texture will differ from what you see here, so make these swaps at your own risk.
A fun mix-in option would be mini chocolate chips! You could add these to create a standard “Java Chip” flavor. To make Java Chip, after the first spin, you will scoop a well out in the middle of the ice cream, add your chocolate chips, and then reinstall the pint container and press the “Mix-In” button instead of Re-spin.
This Ninja Creami coffee ice cream is a refreshing way to enjoy coffee on a hot summer day, that’s for sure! It’s a delicious frozen treat that any coffee aficionado is sure to appreciate.
This recipe makes one pint. For the entire pint, there is 224 calories, 39 grams of protein, 0 grams of fat, and 16 grams of carbs.
This is one of our lowest-calorie Ninja Creami recipes!
If you do not eat the whole pint at once, use the back of a spoon to level out the top and put it back in the freezer to eat again at another time. You will have to spin it in your machine again using the same settings.
You can also try putting your pint container in the microwave for 30 seconds. It usually is easy to eat with a spoon at that point, but the texture will be firmer.
There are actually several possible things that cause ice crystals. The full depth of ice cream science is beyond the scope of this article, but essentially it comes down to the balance of ingredients.
Ice cream is typically made with heavy cream (aka fat) and sugar. Both of these ingredients contribute to creamy ice cream. Recipes that don’t use them, such as this one, need to compensate in other ways. My method is to increase the protein. Protein can also make ice cream creamy, and it’s why my recipes are higher in protein than many other Ninja recipe creators. From the added Greek yogurt to a full scoop (or greater!) of protein powder, to using skim milk instead of the nut milk…all of this contributes to higher protein, creamier Ninja Creami that is lower in sugar and calories than what you’ll find elsewhere.
Did You Make This Recipe?
Do you love this coffee ice cream? Please leave a comment and review! It means the world!
Ninja Creami Coffee Ice Cream
- Ninja Creami Ice Cream Maker
- Immersion Blender optional
- 100 grams Nonfat Plain Greek Yogurt about 1/2 cup
- 31 grams Vanilla Whey Isolate 1 Scoop
- 1 tsp Vanilla Bean Paste
- 1 tsp Instant Coffee Use 1/2 tsp if you don't want the coffee flavor too strong
- 2 tbsp Allulose or sweetener of choice
- 1/2 cup Prepared Coffee cooled
- 1/2 cup Skim Milk
- Add all of your ingredients into the Ninja Creami pint container: Greek yogurt, protein powder, vanilla paste, instant coffee, allulose, prepared coffee, and skim milk. Blend together with an immersion blender, or whisk it together well.
- Freeze for 24 hours.
- Put your Ninja Creami pint container in your machine per manufacturer's instructions. Spin once on "Lite Ice Cream."
- Check the texture of your ice cream after the spin to determine if you need another spin. Spin on "Re-Spin" if you would like it creamier.