Last updated: May 17, 2026
These Ninja CREAMi protein ice cream recipes are high protein frozen treats you make in a CREAMi pint, freeze solid, then spin into a scoopable texture with a quick cycle. You should start with a simple base of milk plus protein powder plus a small thickener, freeze for 18 to 24 hours, then spin once and respin with a splash of liquid if needed.
Ninja Creami Protein Ice Cream Recipes You Can Spin Any Night
1. Vanilla Bean Cheesecake Protein Pint
Use 1 and 1 half cups 2 percent milk, 1 scoop vanilla whey or casein, 2 tablespoons low fat cottage cheese, 1 teaspoon vanilla, and 1 teaspoon instant pudding mix. Blend until totally smooth, freeze, spin on Lite Ice Cream, then respin with 1 to 2 tablespoons milk.
If it tastes thin, add 1 more tablespoon cottage cheese next time. If it tastes too sweet, cut the pudding mix in half and add a pinch of salt.
2. Chocolate Fudge Brownie Batter Pint
Blend 1 and 1 half cups chocolate milk, 1 scoop chocolate protein, 1 tablespoon cocoa, and 1 teaspoon pudding mix. Freeze, spin, and respin with 1 tablespoon milk only if you see dry crumbles.
For a deeper flavor, add 1 teaspoon instant coffee granules to the blend. If it turns icy, switch to half casein protein or add 1 tablespoon Greek yogurt.
3. Strawberry Shortcake Pint
Blend 1 and 1 half cups milk, 1 scoop vanilla protein, 1 cup frozen strawberries thawed, and 1 teaspoon pudding mix. Freeze, spin, then respin with 1 tablespoon milk.
If the berry flavor is muted, add 1 teaspoon lemon juice to brighten it. If the texture is fluffy, reduce fruit to 3 quarters cup.
4. Blueberry Muffin Pint
Blend 1 and 1 half cups milk, 1 scoop vanilla protein, 3 quarters cup blueberries, 1 quarter teaspoon cinnamon, and 1 teaspoon pudding mix. Freeze, spin, and respin with a small splash of milk if needed.
For a bakery vibe, add 1 tablespoon oat flour before blending. If you want chunks, fold in 1 tablespoon blueberries after the first spin, then run Mix In.
5. Cookies And Cream Protein Pint
Blend 1 and 1 half cups milk, 1 scoop vanilla protein, and 1 teaspoon pudding mix. Freeze, spin, then add 2 crushed sandwich cookies and run Mix In.
If you want more crunch, add the cookies after a respin so they do not dissolve. If you want fewer calories, use 1 cookie and add 1 tablespoon cocoa to the base.
6. Salted Caramel Latte Pint
Blend 1 and 1 half cups milk, 1 scoop vanilla protein, 1 teaspoon instant coffee, 1 tablespoon sugar free caramel syrup, and a pinch of salt. Freeze, spin, and respin with 1 tablespoon milk.
If it tastes too sharp, drop coffee to half teaspoon. If it tastes flat, keep the salt and add 1 teaspoon vanilla.
7. Chocolate Peanut Butter
Blend 1 and 1 half cups milk, 1 scoop chocolate protein, 1 tablespoon cocoa, and 1 tablespoon powdered peanut butter. Freeze, spin, then respin with 1 to 2 tablespoons milk.
For a richer mouthfeel, add 1 teaspoon pudding mix or 1 tablespoon Greek yogurt. For a candy bar finish, run Mix In with 1 tablespoon mini chocolate chips.
8. Banana Cream Pie Pint
Blend 1 and 1 half cups milk, 1 scoop vanilla protein, 1 small ripe banana, 1 teaspoon pudding mix, and a pinch of cinnamon. Freeze, spin, and respin if needed.
If banana makes it gummy, use half banana and add 1 teaspoon vanilla. If you want crust flavor, add 2 crushed graham crackers as a Mix In.
9. Mint Chocolate Chip Pint
Blend 1 and 1 half cups milk, 1 scoop vanilla protein, 1 quarter teaspoon peppermint extract, and 1 teaspoon pudding mix. Freeze, spin, then Mix In 1 tablespoon mini chocolate chips.
Go light on peppermint because it intensifies when cold. If it tastes toothpaste like, cut extract to 1 eighth teaspoon and add 1 tablespoon cocoa.
10. Lemon Cream Protein Pint
Blend 1 and 1 half cups milk, 1 scoop vanilla protein, 1 to 2 tablespoons lemon juice, lemon zest, and 1 teaspoon pudding mix. Freeze, spin, and respin with 1 tablespoon milk.
If it curdles in the blender, add lemon after blending and pulse briefly. If it is too tart, add 1 tablespoon sweetener and 1 teaspoon vanilla.
11. Cinnamon Toast Crunch Style Pint
Blend 1 and 1 half cups milk, 1 scoop vanilla protein, 1 quarter teaspoon cinnamon, and 1 teaspoon pudding mix. Freeze, spin, then Mix In 2 tablespoons cinnamon cereal.
If cereal gets soggy, freeze the cereal for 15 minutes before mixing in. If you want more spice, add a tiny pinch of nutmeg.
12. Pumpkin Pie Protein Pint
Blend 1 and 1 half cups milk, 1 scoop vanilla protein, 1 half cup pumpkin puree, 1 quarter teaspoon pumpkin spice, and 1 teaspoon pudding mix. Freeze, spin, and respin with a splash of milk if crumbly.
If it tastes like canned pumpkin, add 1 teaspoon vanilla and a pinch of salt. If it is too thick, reduce pumpkin to 1 third cup.
13. Chocolate Cherry Pint
Blend 1 and 1 half cups milk, 1 scoop chocolate protein, 1 half cup cherries thawed, and 1 teaspoon pudding mix. Freeze, spin, then respin.
For a Black Forest vibe, add 1 tablespoon cocoa and 1 tablespoon chocolate chips as a Mix In. If it gets icy, swap to 1 cup milk plus 1 half cup Greek yogurt.
14. Raspberry White Chocolate Pint
Blend 1 and 1 half cups milk, 1 scoop vanilla protein, 3 quarters cup raspberries, and 1 teaspoon pudding mix. Freeze, spin, then Mix In 1 tablespoon white chocolate chips.
If the seeds bother you, use strained raspberry puree. If the tartness is high, add 1 tablespoon sweetener and keep the salt pinch.
15. Tropical Mango Lassi Pint
Blend 1 cup milk, 1 half cup plain Greek yogurt, 1 scoop vanilla protein, 3 quarters cup mango, and a squeeze of lime. Freeze, spin, and respin.
If you want a thicker lassi feel, use 2 thirds cup yogurt and 5 sixths cup milk. If it tastes bland, add 1 teaspoon honey flavored sweetener and a pinch of salt.
16. Matcha Vanilla Pint
Blend 1 and 1 half cups milk, 1 scoop vanilla protein, 1 to 2 teaspoons matcha, and 1 teaspoon pudding mix. Freeze, spin, then respin.
If matcha is bitter, use 1 teaspoon and add 1 teaspoon vanilla. If the color looks dull, sift matcha before blending so it fully hydrates.
17. Mocha Chip Pint
Blend 1 and 1 half cups milk, 1 scoop chocolate protein, 1 teaspoon instant coffee, and 1 teaspoon pudding mix. Freeze, spin, then Mix In 1 tablespoon mini chips.
If it is too strong, cut coffee in half and add 1 tablespoon cocoa instead. If it is too sweet, add a pinch of salt and use unsweetened cocoa.
18. Apple Pie A La Mode Pint
Blend 1 and 1 half cups milk, 1 scoop vanilla protein, 1 half cup unsweetened applesauce, cinnamon, and 1 teaspoon pudding mix. Freeze, spin, then Mix In 2 tablespoons diced sautéed apple.
If you do not want to cook apples, use dehydrated apple pieces for a crunch. If it tastes thin, add 1 tablespoon cottage cheese next time.
19. Honey Almond Cream Pint
Blend 1 and 1 half cups milk, 1 scoop vanilla protein, 1 tablespoon almond butter powder or very smooth almond butter, and 1 teaspoon pudding mix. Freeze, spin, then respin.
If almond butter separates, blend longer and use slightly warmer milk. If you want a roasted finish, add 1 drop almond extract, not more.
20. S’mores Protein Pint
Blend 1 and 1 half cups milk, 1 scoop chocolate protein, 1 tablespoon cocoa, and 1 teaspoon pudding mix. Freeze, spin, then Mix In 2 tablespoons crushed graham crackers and 1 tablespoon mini marshmallows.
If marshmallows turn chewy, add them after a respin and mix in quickly. If you want more chocolate, add 1 tablespoon chips and reduce marshmallows.
21. High Protein Sorbet Style Strawberry Pint
Blend 2 cups strawberries, 1 scoop vanilla protein, and 1 third cup water or milk until thick like a smoothie. Freeze, spin on Sorbet, then respin with 1 tablespoon liquid.
If it comes out powdery, add 2 tablespoons milk and respin again. If you prefer it creamier, swap water for milk and add 1 teaspoon pudding mix.
22. Chocolate Coconut Pint
Blend 1 and 1 half cups milk, 1 scoop chocolate protein, 1 tablespoon cocoa, and 1 to 2 teaspoons coconut extract. Freeze, spin, then Mix In 1 tablespoon toasted coconut.
If coconut extract is overpowering, use 1 teaspoon and add 1 tablespoon coconut milk instead. If it is icy, add 1 tablespoon Greek yogurt.
How To Make Any Pint Creamier Without Extra Calories
23. Use A Simple Thickener Ratio That Works
Aim for 1 teaspoon instant pudding mix per 1 and 1 half cups liquid as a reliable starting point. This usually keeps the texture smooth while staying light.
If you do not want pudding mix, use 1 tablespoon cottage cheese or 2 tablespoons Greek yogurt instead. If you stack thickeners, keep amounts small so it does not turn gummy.
24. Pick The Right Protein Powder For Texture
Casein tends to spin thicker than whey, especially in low fat bases. A half whey and half casein blend often gives you the most consistent scoop.
If your pint is chalky, lower protein by 5 to 10 grams and add more flavor like cocoa or fruit. If your pint is icy, increase solids with yogurt or a small banana piece.
25. Fix A Crumbly Spin In One Move
Add 1 to 2 tablespoons milk around the outer edge, then hit Respin. This usually turns dry crumbles into a smooth, soft serve texture.
If you keep needing multiple respins, freeze longer and make sure your freezer is cold enough. A solid 18 to 24 hour freeze is the simplest fix.
26. Build A Weekly Prep System That Saves Money
Make 5 pints at once using a $25 to $40 grocery run focused on milk, yogurt, fruit, and a single protein powder you like. Label each pint with the flavor and the freeze date so you can rotate them.
If you are watching costs, use frozen fruit instead of fresh and skip mix ins. If you want variety without buying more powders, change extracts and add ins instead of changing the base.
Key Takeaways
Freeze your pint for 18 to 24 hours for the most reliable texture.
Start with 1 and 1 half cups milk plus 1 scoop protein as your default base.
Use 1 teaspoon pudding mix or a spoon of yogurt to reduce iciness.
Respin with 1 to 2 tablespoons milk if the first spin looks crumbly.
Add crunchy mix ins after the first spin so they stay chunky.
Batch prep 5 pints to make weeknights easy and cheaper.
FAQ
Can You Use Water Instead Of Milk In A Protein Pint
Yes, you can use water, but it will be more icy and less creamy. Use at least 2 tablespoons yogurt or cottage cheese to improve the texture.
What If Your Pint Comes Out Too Hard Or Powdery
You should add 1 to 2 tablespoons milk and run Respin. Next time, freeze a full 18 to 24 hours and increase solids with yogurt or a small banana piece.
How Long Can You Store A Prepared Pint In The Freezer
You can store it for about 7 to 10 days with good flavor and texture. After that, it can still be safe, but it often spins drier and needs more respins.
Do You Need Sugar For A Good Texture
No, you do not need sugar if you use enough solids and a small thickener. If it still tastes flat, add a pinch of salt and a little sweetener rather than adding more liquid.
