The Ninja Creami ice cream maker (this is the version I have) is an investment. It’s not inexpensive, but since I’ve had my machine for over two years now and have a pint of high protein ice cream daily, I definitely feel I’ve gotten my money’s worth.

It’s no secret that I love the gym and strength training. I also love ice cream. Anyone who works out has learned the hard way how important nutrition is in achieving their goals. I’ve done a lot of experimenting over the last two years, and these are my favourite Ninja Creami ice cream recipes. Unlike most other ice creams, I can eat these pints every day because they are delicious and provide over 30 grams of protein per serve, depending on the ingredients used.

A word of caution

Do not make these ice creams and expect them to taste like gourmet ice cream. They don’t. They’re healthier, high protein versions of ice cream. Just like protein chocolate bars don’t taste like a Mars bar or whatever your favourite chocolate is.

The basic recipe base

All of the recipes are pretty much the same. I like this because I am no Gordon Ramsay or MasterChef. I am capable of mixing things, however. The real key is to experiment with what you like. Here are some lessons I’ve learned while creating my Ninja Creami masterpieces. 

• The ice cream only tastes as good as the protein powder you’re using. If the protein powder is a dud, you’ll have a dodgy pint. I’ve listed the protein powders I used under each picture below. All the links are provided in case you don't know what product I'm referring to. You should be able to find them at your local supermarket (at least in Australia).
• I can’t taste much difference between using skim milk and reduced-fat milk. Using reduced-fat milk doesn’t make the texture less icy in my experience.
• You must be patient and freeze your pints for at least 24 hours before you place the mix in the machine to spin. I use the lite ice cream mode, and then the mix-in options for each recipe.

Basic recipe ingredients

• 150ml of milk of your choice — I then add water, which takes the mixture to the maximum fill line on the pint
• 30g of protein powder of your choice — you can add more or less protein powder to suit your needs and tastes
• 1 Biscoff biscuit broken up into pieces for mixing in — the more biscuits, the better the taste!
• Chocolate of your choice broken up into pieces for mixing in — I usually use what I have in the cupboard, but I especially like Kit-Kat cookie crush
• 50g of blueberries — use whatever fruit you like, but this is my preference for the ice cream 
• Stevia or sugar for sweetening to your taste — I like my ice cream super sweet, as you’ve probably gathered from this ingredient list
• Whipped cream to add on top
• Cinnamon sugar to sprinkle on top
• Queen’s caramel dulce de leche if it’s a good week and it’s on special (it’s pretty pricey otherwise)

Ninja Creami flavours

Before we get into the flavours I’ve basically had on repeat for months, this is how the mixture looks after being frozen for at least 24 hours. When I'm ready for my ice cream, I take the pint out of the freezer and let it sit for about 15 minutes. I also rinse it under hot water before mixing.

As for the other pictures below, I am not a chef or a photographer, so they aren’t the best pictures, but they’ll give you an idea of what to expect. Also, we had some smoking hot days in a row in Melbourne, Australia, so the ice cream started melting fairly quickly when I took these pictures. I will also add that plain vanilla, straight chocolate and half chocolate and half vanilla are also nice combinations.

Cookies and Cream

This is so good! I found this Muscle Nation custard powder and used it to make ice cream. I didn’t realise it was for custard when I bought it, so I just improvised, and it works a treat.

Mocha

I use the basic bsc chocolate protein powder from the supermarket for this recipe. The coffee flavour comes from Nescafé Espresso Concentrate. I like the caramel and vanilla flavours the best for these ice cream mixtures. I use 20ml, but I don’t like strong coffee.

Iced Coffee

I use the basic bsc vanilla protein powder from the supermarket for this recipe. Again, the coffee flavour comes from Nescafé Espresso Concentrate. I like the caramel and vanilla flavours the best for these ice cream mixtures. I use 20ml, but as I said, I don’t like strong coffee.

Violet Crumble

Here’s a link to the bsc protein powder I use for this recipe. It’s even better when the stars align, and I have violet crumble chocolate in the cupboard to mix in.

If you’re a Ninja Creami newbie, I hope these recipes are helpful. I certainly look forward to my ice cream pint each night!