Protein Ice Cream Bowl (Print Version)

A creamy, customizable high-protein frozen treat with berries, nuts, and nut butter toppings.

# Ingredient List:

→ Ice Cream Base

01 - 1 cup unsweetened Greek yogurt
02 - 1 cup unsweetened almond milk
03 - 2 scoops vanilla or chocolate protein powder (approximately 2 oz)
04 - 1 to 2 tablespoons maple syrup
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Toppings (optional)

07 - 1/4 cup fresh berries
08 - 1 tablespoon peanut butter or almond butter
09 - 1 tablespoon dark chocolate chips
10 - 1 tablespoon chopped nuts
11 - 1 teaspoon chia seeds or hemp seeds

# Recipe Steps:

01 - In a blender, blend Greek yogurt, almond milk, protein powder, maple syrup, vanilla extract, and salt until smooth and well combined.
02 - Pour the mixture evenly into a Ninja Creami pint container or another freezer-safe vessel.
03 - Freeze the container for a minimum of 8 hours or overnight until fully solid.
04 - Remove from freezer and place the pint into the Ninja Creami machine; process using the Ice Cream mode following the manufacturer's instructions.
05 - If needed, re-spin the mixture or add a splash of almond milk and spin again to soften the texture.
06 - Scoop into bowls and top with preferred ingredients such as berries, nut butters, chocolate chips, or seeds. Serve immediately.

# Expert Suggestions:

01 -
  • It feels indulgent and guilt-free at once—creamy enough to satisfy sweet cravings without the sugar crash.
  • The texture is genuinely exciting; watching the machine transform a frozen pint into soft-serve is oddly satisfying every single time.
  • You can prep it in under five minutes and then forget about it until you need a quick win.
02 -
  • Frozen protein mixtures taste less sweet than their liquid version, so taste your base before freezing and err on the side of too much sweetness rather than not enough.
  • A Ninja Creami isn't strictly required; a regular ice cream maker or even a food processor pulsed every 30 minutes works, though the texture won't be quite as silky smooth.
  • Greek yogurt and milk protein don't always freeze perfectly in regular freezers if the recipe is too thick; if you end up with a brick, let it sit at room temperature for 2–3 minutes before spinning.
03 -
  • Taste your blended base before freezing and adjust sweetness while it's liquid; frozen desserts always taste less sweet, and it's harder to fix once frozen.
  • If your mixture seems too thick when blended, thin it slightly with more milk—a pourable-but-still-thick consistency spins best and freezes most evenly.
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