Delicious Keto Ninja Creami Recipe Ideas You’ll Love
Ninja Creami Keto Vanilla Ice Cream
Equipment
- 1 Ninja Creami Ice Cream Maker Original or Deluxe model
- 1 High-speed blender For mixing ingredients
- 1 Ninja Creami pint container Comes with machine
- 1 Measuring cups and spoons For accurate measurements
- 1 Whisk Optional, for manual mixing
- 1 Ice cream scoop For serving
Ingredients
- 1 cup unsweetened vanilla almond milk
- ¾ cup heavy cream
- 1½ teaspoons vanilla extract
- ⅓ cup + 1 tablespoon allulose sweetener powdered
- ¼ scant teaspoon guar gum
- ¼ scant teaspoon xanthan gum
Instructions
- Prepare the Base: Combine all wet ingredients (almond milk, heavy cream, and vanilla) in blender and mix well. In a separate bowl, combine all dry ingredients (allulose, guar gum, and xanthan gum), making sure the gums are evenly distributed in the allulose to prevent clumping.
- Blend Ingredients: Add the dry ingredient mixture to the wet ingredients in the blender. Blend until completely smooth and well combined. Do not over-blend as this can whip the cream too much.
- Freeze the Base: Pour the blended mixture into a Ninja Creami pint container, ensuring you don’t exceed the MAX FILL line. Level the surface and secure the lid. Place on a level surface in the freezer for at least 24 hours until completely solid.
- Process in Ninja Creami: Remove the frozen pint from freezer and take off the lid. Place container in the Ninja Creami outer bowl, install the paddle into the pint lid, and lock into place. Select the Lite Ice Cream mode and let it spin for several minutes.
- Assess and Re-spin if Needed: When spinning stops, remove container and check consistency. If the ice cream appears powdery rather than creamy and smooth, place back in the machine and use the Re-spin function. You may need to re-spin multiple times (up to 8-10 times) depending on your freezer temperature.
- Serve: Once the ice cream reaches a smooth, creamy consistency, serve immediately in bowls. Add any desired keto-friendly mix-ins using the Mix-In function if desired.
Notes
- MUST use allulose sweetener – Do NOT substitute with erythritol-based sweeteners (like Swerve) as they will create a gritty, powdery texture that cannot be fixed with re-spinning
- Allulose is technically a rare sugar, not a sugar alcohol, but behaves similarly for keto purposes
- Some people are sensitive to allulose and may experience digestive issues
- Guar gum and xanthan gum are essential for achieving the proper creamy texture and preventing ice crystals
- Mix dry ingredients thoroughly before adding to wet ingredients to prevent clumping
- Don’t over-blend the mixture as this can whip the heavy cream
- Freeze for a FULL 24 hours minimum – this is critical for proper processing
- Ensure pint container is on a level surface in freezer
- Don’t fill past the MAX FILL line
- Use Lite Ice Cream setting, not regular Ice Cream setting
- Multiple re-spins are normal and expected – don’t be discouraged if it takes 5-10 re-spins
- If you frequently need many re-spins, consider raising your freezer temperature slightly
- Final texture should be smooth and creamy, not powdery
- Best enjoyed immediately after processing
- Due to high fat content from heavy cream, this ice cream stores better than lower-fat versions
- Leftovers can be stored in freezer – may need a few minutes to soften but typically doesn’t require re-spinning
- Store with plastic wrap pressed directly on surface to prevent ice crystals
- Almond milk: Can substitute with unsweetened macadamia milk or other low-carb plant milk
- Whole milk: Can use regular whole milk but will no longer be keto/low-carb due to natural sugars
- Flavor variations: Add cocoa powder for chocolate, mint extract for mint, or coffee extract for coffee flavor
- Mix-ins: Use the Mix-In function to add sugar-free chocolate chips, nuts, or keto-friendly cookies
- Recipe designed for original Ninja Creami – if using Ninja Creami Deluxe, multiply all ingredients by 1.5x
- Works with both original and newer Ninja Creami models
- Powdery texture: Normal after first spin – keep re-spinning until smooth
- Too sweet/not sweet enough: Adjust allulose to taste in future batches
- Ice crystals: Ensure gums are properly mixed and consider adding more xanthan gum
- Digestive issues: Some people cannot tolerate allulose – consider reducing amount or trying different keto sweeteners in other recipes
So you typed keto ninja creami recipe into Google, huh? I totally get it. You want something sweet, icy, creamy, and keto-friendly—without blowing your carb budget for the week. Maybe you just unboxed your new Ninja Creami, or maybe you’ve been experimenting and it’s been, uh… kinda weird so far. I’ve been there too. Honestly, figuring out tasty yet low carb ice cream is tougher than it should be. If you’re hunting for real flavor combos and those little tips that actually make it scoop-able and satisfying (not a protein brick), keep reading. Oh, and don’t forget to peek at my thoughts on low carb peanut butter treats too and my no-reheat cottage cheese recipes for more snack inspo.
Protein Ice Cream Recipes
I love playing around with protein ice cream in my Ninja Creami. The trick? Getting that creamy, not icy texture—seriously, it makes or breaks the vibe. My go-to base: Fairlife milk (it’s low carb!), a scoop of protein powder, and something to sweeten it up a touch. Don’t worry if you don’t have a million fancy ingredients, either.
Most days, I toss everything in, blend it, freeze, and spin it in the machine. Yeah, sometimes I forget, and the base sits overnight, no harm done. Wanna know a secret? A dash of instant pudding mix (sugar-free, obviously) makes it even silkier. IsoPure whey’s my fave, but mix it up to suit your mood—or what’s on clearance at your store. Get creative with mix-ins too! (I once threw in Quest cookies. No regrets.)
“Tried your vanilla-almond protein ice cream recipe over the weekend. It actually tasted like *real* ice cream. Never thought a Ninja Creami could pull that off!” — Jess, Wisconsin
How to make Ninja Creami chocolate peanut butter ice cream
Alright, let’s get into this one. It’s chocolatey. It’s peanut-buttery. It’s easy. I seriously make it whenever the craving hits (which… is a lot).
Grab a blender. Add one cup Fairlife or unsweetened almond milk, one scoop of chocolate protein powder, a teaspoon of sweetener (monk fruit, erythritol, whatever’s handy), a tablespoon cocoa powder, and a tablespoon of unsweetened peanut butter. Blend till smooth—wait! I mean, really, really smooth. I rush sometimes, and, trust me, clumps will ruin the dream.
Pour all that into your Ninja Creami pint container. Stick it in the freezer for at least eight hours. Resist sneaking spoonfuls. The next day, pop the container into your machine, spin it on ‘ice cream’ mode. Here’s where the magic happens: after the first spin, scrape the sides, add a splash of almond milk if it’s too thick, then respin.
Optional: throw in some chopped peanuts or a swirl of no-sugar chocolate syrup before that final spin. Man, it hits all those Reese’s vibes. Your keto ninja creami recipe might just become your midnight comfort food.
Ingredients for high-protein ice cream
High protein, low sugar, mega flavor. That’s the plan. You’ll need just a few basics:
- Protein powder (your favorite chocolate, vanilla, or even cookies & cream)
- Low-carb milk option (think Fairlife, unsweetened almond or coconut milk)
- Sugar-free sweetener (stevia, monk fruit, erythritol, whatever doesn’t give you the weird aftertaste)
- A bit of xanthan gum (it thickens, but mix real well or expect a weird slimy thing. One time I didn’t mix it properly and wow, it was almost drinkable)
- Pinch of salt (it matters, trust me)
- Extras: cocoa powder, peanut butter, extract, nuts, berries… whatever fits your mood
Don’t get fierce about measurements—play with ratios until you get what you like. Sometimes I accidentally double the protein powder (oops) and it’s super dense, but still tasty.
Choose your protein powder.
This is where things get personal. Not all protein powders work the same. Some clump, some turn weird with sweeteners, some taste suspiciously like cardboard (I said it). My personal all-star for the keto ninja creami recipe is IsoPure zero carb. It blends nicely, tastes decent, and isn’t too sweet.
If you’re dairy-sensitive, try a good pea protein. I used Ghost peanut butter cereal flavor once—surprisingly dreamy. Don’t buy the economy tub before tasting a scoop! Try samples or mini tubs. It’s depressing to force yourself through two pounds of mediocre powder.
So, don’t be afraid to experiment. Just maybe keep a backup flavor on hand, in case you accidentally make the world’s saddest chocolate ice cream and need a palate reset.
What is keto chocolate ice cream?
Let’s clear this up. Traditional chocolate ice cream? Yeah, full of sugar, milk, carb bombs… Not what we want. Keto chocolate ice cream keeps carbs low (usually under 5 net per serving!). Instead, it leans on protein and healthy fats for creaminess, uses non-sugar sweeteners, and cocoa powder for that classic flavor.
I’m all about tossing in a smidge of avocado (I know, sounds wild) or full-fat coconut cream to up the silky texture. The Ninja Creami totally nails the consistency, especially if you balance fat and protein. It’s honestly almost five-star restaurant stuff, without all the chef drama.
Once you try a solid keto ninja creami recipe, you’ll see how easy it is to skip the store brands. Oh, and adding a sprinkle of flaky salt or some crushed pecans on top? Unreal.
Common Questions
Why did my ice cream turn out icy and hard?
Usually means you didn’t use enough fat or xanthan gum, or maybe not enough protein. Add a splash of cream or half a teaspoon of xanthan next time.
Can I use plant-based milks?
Yes! I love unsweetened almond milk. Just know, the less fat, the less creamy, but it still works.
What’s the best sweetener?
Monk fruit blends are my favorite for this. Less aftertaste. But Swerve or even classic stevia can do in a pinch.
Can I adjust the protein amount?
Of course. Want more? Add another half scoop. Too dense? Pull back. You do you.
How long does it keep?
Technically, a week or so. But honestly, mine never lasts more than two days. No shame.
Give Your Ninja Creami a Whirl Tonight!
Making your own keto ninja creami recipe will totally up your dessert game. It’s honestly so much easier than everyone thinks. Trust your taste buds and mess with mix-ins. If you want more ideas, check out this thread from folks who also just got a Ninja Creami and are looking for keto recipes. Or get inspired by this round-up of the best low carb keto Ninja Creami protein ice cream from Sugar-Free Mom. Lemme tell you, it’s possible to have guilt-free, bold-flavored, super-scoopable ice cream in your own kitchen. Let me know if you have any weird flavor combos (I’m still thinking about PB&jelly bean)—and happy scooping!
