Standard Protein Ice Cream Recipe for Ninja Creami
Translated from Spanish, the language of the original page.
This recipe first appeared on thepintlab.com, in Spanish. SeeMeCook translated it into English and added nutrition.
Read the original recipeThis is the base recipe used by The Pint Lab to test protein powders. It is a simple, consistent, and easy-to-replicate method for obtaining a creamy, high-protein ice cream.
- Time
- 24 hours 5 minutes
- Equipment
- No cooking needed
- Cuisine
- American
Ingredients
Steps
Pour the skim milk (or the milk of your choice) into the Ninja Creami pint.
Add the scoop of protein powder and the guar gum to the pint.
Use a handheld frother or a small whisk to mix the ingredients directly in the pint until completely combined and no lumps remain.
Place the lid on the pint and freeze it on a level surface for at least 24 hours.
After 24 hours, remove the pint from the freezer and remove the lid.
Place the pint into the Ninja Creami outer bowl, install the lid with the blade, and lock it into the machine.
Select the 'Lite Ice Cream' function and let the cycle finish.
If the mixture looks crumbly or dry after the first cycle, add a splash of milk and select the 'Re-spin' function.
Notes
For best results, ensure the freezer is cold enough and that the pint sits on a level surface so it freezes flat. If you use a higher-fat milk, the texture will be even creamier.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 228
- Protein
- 34 g
- Carbs
- 19 g
- Fat
- 2 g
- Fiber
- 1 g
Where the calories come from
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