Indulge your sweet tooth with this delicious and nutrition Ninja Creami protein ice cream flavor inspired by a Mounds Bar!
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If you’re anything like me, you are ready for delicious foods like ice cream to finally get some some nutrition innovation to become easier to enjoy on a regular basis without derailing your health goals. The Ninja Creami machines have made that dream come true! These machines may be trendy right now, and perhaps you’re getting sick of hearing about them. However, they completely live up to the hype if you can find good recipes for it. And you’re in luck! I’ve done lots of recipe testing and am presenting to you the BEST chocolate coconut flavor in the Ninja Creami Protein Ice Cream world!
Indulge without regrets! The Ninja Creami is all about striking the perfect balance between taste and nutrition. You get to enjoy the creamiest, dreamiest ice cream experience without compromising your fitness goals. Say goodbye to empty calories and hello to a protein-packed treat with NO added sugars!
If coconut isn’t your thing, fear not. It is super easy to just make this a vanilla chocolate twist by leaving out the coconut extract and swapping out the coconut milk for Fairlife.
But if you love Mounds Bars as much as I do, your mind is about to be blown. If you’d rather skip the chocolate, try out this high-protein Ninja Creami coconut ice cream recipe instead.
Ingredients for Ninja Creami Protein Ice Cream
This looks like a lot of ingredients, but remember we are actually making two flavors that we are going to swirl together. And it’s going to be 100% worth it. Trust me.
You will need:
- 1/4 cup allulose
- 1/2 cup Fairlife Skim Milk
- 1 cup Unsweetened Coconut Milk
- 1/2 cup water (not pictured)
- 1/4 tsp Coconut Extract
- 1 tsp Vanilla Bean Paste (If you don’t have this, vanilla extract is okay to use, too)
- 1 cup (about 200 grams) of cottage cheese
- 1 1/2 tbsp (12 grams) black cocoa powder
- 1.5 scoops (50 grams) of a vanilla flavored whey protein. Use what you have on hand, but I am using Legion which has a great ingredient profile and nice flavor.
- 1.5 scoops (50 grams) chocolate whey protein. I am using Dymatize Fudge Brownie. Again, use what powder you have and like. However, I can only vouch for a whey protein in this recipe. If you use a powder that has casein, it will be very thick so I’d cut it back to 1 scoop’s worth. This recipe has not been tested with any dairy-free proteins. If you try it, let me know how it goes in the comments!
As far as equipment goes, a Ninja Creami machine is essential. This will not work in other ice cream makers.
An immersion blender is helpful, but not necessary. However, they’re relatively inexpensive, and if you’re looking to expand your repertoire of healthy recipes, they come in SO handy for so many things.
For the Vanilla Coconut Ninja Creami Protein Ice Cream
First, we will make the vanilla coconut flavor. Take one of your Ninja Creami pint cups and add 100 grams reduced fat cottage cheese. This is just under a 1/2 cup if you do not have a scale.
Second, add your vanilla protein powder. Use 1.5 scoops, or 50 grams.
Third, you will add in your sweetener & flavorings. Add 1/2 a teaspoon vanilla paste (or extract) and 1/4 teaspoon Coconut Extract. I’m using McCormick and it is an excellent flavor. Then add 2 tablespoons of allulose for a little extra sweetness. See the FAQ block below for more info on allulose.
Fourth, you will add 1 cup of the unsweetened coconut milk.
Grab your immersion blender and blend it together right in the Creami cup. If you don’t have an immersion blender, use a small whisk or a drink frother. A big blender might add too much air when blending, causing it not to freeze properly.
The final step for this flavor is to pour half of it into a little jar or Tupperware container to put in the fridge. In order to make our flavor swirl, we need to freeze half at a time, and then pour half of the second flavor on top and let it freeze completely. Put this Ninja Creami pint cup with half of your ice cream mixture into the freezer to set.
For the Chocolate Ninja Creami Protein Ice Cream Flavor
Next we will make the dark chocolate flavor.
First, add 100 grams of cottage cheese to the Ninja Creami pint.
Second, add 50 grams of a chocolate whey protein powder.
Third, add your sweetener & flavoring ingredients: 2 tablespoons allulose, 1/2 teaspoon vanilla paste and 12 grams (1.5 tbsp) black cocoa powder (can also use regular cocoa powder, but black cocoa gives more depth and less bitterness. I use Anthony’s Black Cocoa).
Fourth, add 1/2 cup of water and 1/2 cup of Fairlife Skim Milk. Fairlife is a great choice because it has more protein (which not only adds more protein to the recipe, but it makes for a creamier Creami) and less calories than regular skim milk. However, you can use regular skim milk, too.
Blend, then pour half into a little jar to stick in the fridge. Put the pint cup with half of the mixture in the freezer.
To Make the Coconut Chocolate Swirl
Now you need to let these bottom layers freeze for a few hours. Once they’re frozen enough not to mix together, you will take the jar of the chocolate mixture and pour it on top of the vanilla coconut layer. Take the vanilla coconut jar from the fridge and pour it on top of the frozen chocolate layer. Let these pints freeze for a full 24 hours.
Here is what the pints look like when they’re frozen.
Spin Your Ice Cream
After you have let the pint freeze a full 24 hours, you can spin it with your Creami machine on the Lite Ice Cream setting.
When it is done spinning, take off the lid and check the texture. You will likely need a second spin, but it’s possible one is enough. If you would like to spin again, put it back in the machine and hit “Re-Spin.”
IMPORTANT: Do NOT add extra liquid at the respin! This tip is often given by people to improve texture, but it’s not necessary. The respin will make the ice cream come together without adding extra liquid. All the extra liquid will do is make the ice cream soft. If the ice cream gets too soft, the flavors will no longer stay separate, and you will just end up with a gray blend. A delicious gray blend, but…not what we are going for.
For best results, do the respin without any added liquid to keep this ice cream firm and scoopable.
Tips & Variations
If you don’t like coconut & wish to have regular vanilla, leave out the coconut extract, and use 1 cup Fairlife milk (or 1/2 cup Fairlife, 1/2 cup water) instead of coconut milk.
These two great flavors come from my standard base recipe that can easily be customized. The base recipe is as follows:
- 50 grams whey protein
- 100 grams (1/2 cup) cottage cheese
- 1/2 tsp vanilla paste
- 2 tablespoons allulose (or other natural sweetener of choice–monk fruit & stevia work, too)
- 1 cup creamy liquid, such as Fairlife milk, coconut milk, or a nut milk. Each milk has the capacity to change the texture of your Ninja Creami Protein Ice Cream, so just be aware of that. Try different liquids to find your favorite.
To this base recipe, the world is your oyster. Add cocoa powder, Pb2, flavoring extracts, oils & emulsions, frozen fruit (cherries are heavenly). Some people like 1-2 tablespoons of an instant pudding mix. Half the fun is playing around to find the perfect combo.
This is the perfect recipe to serve to health conscious dinner guests, perhaps after serving a delicious smoked chicken for the main meal.
This recipe makes 2 full pint cups. For one pint cup:
- Calories: 337
- Protein: 51 grams
- Fat: 7 grams
- Carbs: 39 grams (the vast majority is from the allulose, which is not metabolized by the body. If you subtract the allulose and fiber carbs, you get only 12.5 net carbs)
- Fiber: 2.5 grams
Yes, those are the nutrition facts FOR AN ENTIRE PINT OF ICE CREAM. Do you see now why I say the Ninja Creami is worth the hype? This can’t be beat, not even by commercial brands like Halo Top. And if you needed more convincing, this recipe tastes 10x better than anything Halo Top has put out. That’s why this machine is one of the best healthy treat investments I’ve ever made.
I spin up a Ninja Creami protein ice cream every day for my husband and I to split, but there’s no shame in eating the whole pint yourself. I’d be lying if I said I never did that…
You need a Ninja Creami Machine for this recipe. I’m sorry, but other ice cream makers just won’t work (I have tried. There’s a reason I caved to the trend).
Also, I know some people really struggle with cottage cheese. You cannot taste it at all! But if you’re too nervous about it, substitute Greek yogurt instead.
The flavors stay mostly separate as long as you have high enough protein content and allow it to freeze a full 24 hours. However, I have noticed that the pint that has the vanilla layer on the bottom tends to stay “whiter” than the pint that has the vanilla layer on top. If separate colors is important to you 100% of the time, then I would mix the coconut vanilla first, divide it across both pints and freeze, and then make the chocolate a few hours later in a different mixing bowl and pour it on top. This will allow you to have the chocolate layer on top for both pints.
Allulose is a naturally occurring sugar molecule. It occurs in things like figs, wheat, & maple syrup. It’s only about 70% as sweet as sugar, so if you were to do a 1:1 replacement, expect it to be less sweet. However, what’s nice about it is the taste is pretty similar to sugar and it doesn’t have an aftertaste like other natural sugar-free sweeteners. It’s also practically calorie free (only .4 cals per gram) and doesn’t spike blood sugar because the body isn’t able to metabolize it.
There are so many things that can impact the texture of your Ninja Creami recipe. But first things first, if you haven’t tried doing a respin (or two, or sometimes even three) do that. Sometimes it just needs a few spins to get to the right texture. But if it starts getting too soft with the respins and still isn’t smooth, then you will need to adjust your recipe. Make sure you are using the cottage cheese in this recipe, or substitute it for Greek yogurt, but don’t let it out completely. It serves as a binder which makes this ice cream silky and smooth.
You can, but…it doesn’t taste that good on its own. I really suggest trying the recipe as I have laid out here. The freezer dulls flavors and sweetness, so a protein shake all by itself is bland and icy. By adding just a few more ingredients, you can really make some incredible protein ice cream.
The Best Ninja Creami Protein Ice Cream- Chocolate & Coconut Swirl
- Ninja Creami Ice Cream Maker
- Immersion Blender optional
Vanilla Coconut Protein Ice Cream
- 100 grams Reduced Fat Cottage Cheese about 1/2 cup
- 50 grams Vanilla Whey Protein 1.5 scoops
- 24 grams Allulose 2 tbsps
- 1/4 tsp Coconut Extract
- 1/2 tsp Vanilla Bean Paste or vanilla extract
- 1 Cup Unsweetened Coconut Milk
Chocolate Creami Protein Ice Cream
- 100 grams Reduced Fat Cottage Cheese
- 50 grams Chocolate Whey Protein
- 24 grams Allulose
- 12 grams Black Cocoa Powder 1.5 tbsp– regular cocoa powder okay
- 1/2 tsp Vanilla Bean Paste or extract
- 1/2 cup Fairlife Skim Milk
- 1/2 cup Water
For the Vanilla Coconut Protein Ice Cream
- Take one of your Ninja Creami pint cups and add 100 grams reduced fat cottage cheese.
- Add 50 grams (or 1.5 scoops) Vanilla Whey Protein powder to the cup.
- Add your allulose, followed by the vanilla paste and coconut extract.
- Add 1 cup coconut milk, then blend with an immersion blender.
- Pour half of your mixture into a small container to keep in the fridge. Put the pint cup with the remaining half of the mixture into the freezer to set.
For the Chocolate Protein Ice Cream
- Take a second Ninja Creami pint cup and add 100 grams reduced fat cottage cheese.
- Add 50 grams of chocolate whey protein powder.
- Add allulose, followed by the cocoa powder and vanilla paste.
- Add 1/2 cup Fairlife Skim milk and 1/2 cup water. Blend with immersion blender until smooth.
- Pour half of the mixture into a small container to refrigerate. Put the Ninja Creami pint cup with the remaining chocolate mixture into the freezer. Leave to set for about 2-4 hours.
To Make the Chocolate Coconut Swirl
- After the bottom layer in each of the pint cups has set for 2-4 hours, it's time to add the top layer. Remove your chocolate base layer from the freezer. From the refrigerator, grab your container of vanilla coconut. Pour the liquid vanilla coconut on top of the frozen chocolate layer. Put the pint cup back in the freezer.
- Repeat that process, this time grabbing the frozen vanilla coconut pint and pouring the liquid chocolate mixture from the fridge on top. Put in the freezer to set.
- Allow both pints to set for 24 hours.
- When you want to eat your ice cream, spin one time on Lite Ice Cream setting, then do one Re-Spin cycle by hitting the re-spin button. Do not add any liquid at the respin!
- Enjoy your delicious Mounds bar inspired Creami creation!