Ninja Creami Coffee Ice Cream

dish of coffee ice cream scoops on wooden table with white napkin

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4.50 from 2 votes

This high-protein dessert is a delicious & nutritious treat you're going to love!

Prep Time10

Freeze Time1

Total Time1 10

Course: Dessert, Snack

Cuisine: American

Servings: Pint

Calories: 327kcal

Author: Holly Lee

Cost: $5

Equipment

Ninja Creami Ice Cream Maker
Immersion Blender optional

Ingredients

100 grams Nonfat Plain Greek Yogurt about 1/2 cup--can also use cottage cheese
50 grams Vanilla Whey Isolate about 1 1/2 Scoops
1 teaspoon Vanilla Bean Paste
1 teaspoon Instant Coffee Use 1/2 tsp if you don't want the coffee flavor too strong
2 tablespoon Allulose or sweetener of choice
1/2 cup Prepared Coffee cooled
1/2 cup Skim Milk

Instructions

Add all of your ingredients into the Ninja Creami pint container. Blend together with an immersion blender, or whisk it together well.
100 grams Nonfat Plain Greek Yogurt, 50 grams Vanilla Whey Isolate, 1 teaspoon Vanilla Bean Paste, 1 teaspoon Instant Coffee, 2 tablespoon Allulose, 1/2 cup Prepared Coffee, 1/2 cup Skim Milk
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.
Enjoy!

Video

Notes

This ice cream should not need more than 2 spins. If you find it needs more than that, make sure you are using the ingredients listed here. Substitutions may or may not work.

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.

Nutrition