Low-Calorie Ninja Creami Recipe (High Protein)
With only 238 calories, this ninja creami base recipe is super creamy, tastes like real ice cream, and perfect for fat loss, maintenance, OR bulking (just add more mix-ins!).
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Equipment
- ninja creami jars I have extras so I can make 4-5 pints at a time
Ingredients
- 240 grams 2% milk (nonfat or 1% for lower cals) + 20 grams during the respin process
- 50 grams nonfat Greek yogurt or 2% or whole milk
- 7 grams Instant pudding mix - sugar-free jello powder (vanilla or flavor of choice like chocolate or butterscotch) - you may use full sugar but sugar free keeps calories down
- 15 grams peanut butter protein powder or your favorite flavor: vanilla, chocolate, etc.
Mix-ins (Optional)
- 30 grams semi-sweet chocolate chips
- 8 grams PBfit (or real peanut butter if you want a richer taste)
Instructions
- Make the Base: In a Ninja Creami pint, add 240g milk, 50g Greek yogurt, 7g Instant pudding mix - sugar-free jello powder, and 15g protein powder. Use an immersion blender to mix until smooth and creamy, no lumps! This step is key for that indulgent texture.
- Freeze: Pop the lid on and freeze for at least 18-24 hours. I prep multiple pints at once and stash them in the freezer.
- Soften Slightly: Pull the frozen pint from the freezer. Let it sit at room temperature for 5-10 minutes, or run under warm water (lid on) for a few seconds if you're impatient.
- First Spin: Attach the blade to your Ninja Creami, insert the pint, and select the Lite Ice Cream setting (perfect for low-sugar, no heavy cream recipes like this).
- Re-Spin for Creaminess: After the first spin, it'll look crumbly; that's normal! Add 10-20g of milk, reattach, and hit Re-Spin. Now it's creamy and scoopable.
- (Optional) Add Mix-Ins: Stir in your favorites: like 15-30g chocolate chips, a chocolate or candy bar. Pop back in the machine and use the Mix-In setting to blend evenly. Finish with a sprinkle of PBfit or peanut butter, stirred in by hand if you love peanut butter.
- Enjoy: Dig in right away! It's best fresh, but you can store leftovers in the pint for a day or two.
Notes
Expert Tips & Variations
- Calorie Adjustments: In fat loss? Stick to nonfat ingredients and lower-calorie mix-ins (like PB Fit). For maintenance or surplus, amp up with whole milk, more protein powder, or extra toppings.
- Flavor Twists: Swap instant pudding flavors, butterscotch or chocolate. Use different protein powders for flavor.
- Make It Dairy-Free: Opt for almond or oat milk and a dairy-free yogurt/protein powder.
- Storage: Frozen bases last weeks in the freezer. Once spun, you'll have to refreeze if you don't eat it all, then spin and respin before enjoying again. Always smooth out the top before refreezing.
- Pro Tip: Always measure with a scale for consistency, it's a game-changer for tracking macros.
- Meal Prep Hack: Batch 5 pints on Sunday for the week (this recipe makes 1 pint). Grab, spin, and treat yourself nightly.
Nutrition
Calories: 235kcal | Carbohydrates: 23g | Protein: 23g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 214mg | Potassium: 469mg | Fiber: 0.04g | Sugar: 20g | Vitamin A: 247IU | Vitamin C: 0.5mg | Calcium: 421mg | Iron: 0.1mg
Servings: 1 pint
Calories: 235kcal
Cost: $3