Healthy Ninja Creami Raspberry Protein Ice Cream Recipe

Bright, creamy, and just-sweet enough, this Ninja Creami Raspberry Protein Ice Cream tastes like a treat but eats like a recovery snack. Ninja Creami Raspberry Protein Ice Cream is blended with Greek yogurt, whey protein, white chocolate, and fresh raspberries to deliver a rich mouthfeel without the heavy sugars. After testing this formula 10 times and adjusting sugar and churn time, I landed on a texture that scoops like premium ice cream and still freezes hard enough for the Ninja Creami to spin to creamy perfection. If you like white-chocolate-and-berry combos, you’ll also enjoy this riff on a classic white chocolate raspberry cake. Read on for exact ratios, timing, and troubleshooting so your first batch is a success.

Why This Recipe Works

Balanced fat and protein (whole milk + Greek yogurt + whey) create a stable, scoopable base that churns smooth in the Ninja Creami.
A small amount of sugar plus white chocolate gives body and flavor while keeping added sugars moderate.
Raspberries are puréed, then swirled in after freezing to preserve bright color and texture.
Freezing the base at the correct firmness and using the Creami’s re-spin option prevents iciness and creates a dense, creamy mouthfeel.
A short tempering step with melted white chocolate boosts fat content and improves emulsion, which improves scoopability.

Ingredients Breakdown

Milk and cream: 240 ml (1 cup) whole milk + 120 ml (1/2 cup) heavy cream — provide fat for creaminess and help prevent ice crystals.
Greek yogurt: 200 g (3/4 cup) plain Greek yogurt — adds protein, tang, and body.
Protein powder: 60 g (2 scoops) unflavored or vanilla whey protein powder — raises protein and helps texture; if using plant protein, expect a slightly grainier texture.
White chocolate: 45 g (1.5 oz) white chocolate chips, melted — increases fat and sweetness; do not skip or substitute with low-fat white chocolate or the texture will be thinner.
Raspberries: 200 g (1 1/3 cups) fresh or frozen raspberries — puréed for swirl; frozen raspberries can be used but thaw slightly first.
Sweetener: 40 g (3 tbsp) granulated sugar or 30 g (3 tbsp) honey — adjust to taste; using a sugar substitute can change freezing point and texture.
Liquid sweetener/stabilizer: 15 ml (1 tbsp) corn syrup or light agave — optional but helps scoopability by lowering freezing point.
Salt: 1/4 tsp Diamond Crystal kosher salt (or 1/8 tsp Morton’s) — enhances flavor.
Vanilla: 5 ml (1 tsp) pure vanilla extract — rounds flavor.
Optional: 15 g (1 tbsp) vodka — helps keep ice cream slightly softer if you prefer.

Substitutions and impact warnings:

Greek yogurt → Skyr: fine, similar texture. Regular yogurt: thinner base; reduce milk by 30–60 ml (2–4 tbsp).
Whey → Plant protein: expect more grain and slightly drier texture; add 15–30 ml (1–2 tbsp) extra cream.
White chocolate → white chocolate protein candy: avoid; lower-fat alternatives will reduce richness.

Essential Equipment

Ninja Creami machine and single-serve pint container (required for final churning).
Blender or immersion blender — to fully dissolve protein and melt-in ingredients.
Small saucepan or microwave-safe bowl — to melt white chocolate.
Kitchen scale (accurate to 1 g) — for best texture consistency.
Fine-mesh sieve — for removing raspberry seeds if you want a smoother swirl.
Freezer set at −18°C (0°F) or colder — ensures the base freezes properly.
Workaround: If you don’t have a Blender, whisk very vigorously and let the mixture rest 10 minutes to hydrate protein, then mix again before freezing.

Step-by-Step Instructions

Prep time 10 minutes; Cook time 0 minutes; Inactive time 8 hours (freezing); Total time 8 hours 10 minutes. Makes 6 servings (about 1/2 cup / 120 ml per serving).

Step 1: Melt the white chocolate and combine wet ingredients

Measure and melt 45 g (1.5 oz) white chocolate in a small bowl in 15–20 second bursts, stirring until smooth. In a blender combine 240 ml (1 cup) whole milk, 120 ml (1/2 cup) heavy cream, 200 g (3/4 cup) plain Greek yogurt, 60 g (2 scoops) whey protein, 40 g (3 tbsp) granulated sugar, 15 ml (1 tbsp) corn syrup, 1/4 tsp Diamond Crystal kosher salt, and 5 ml (1 tsp) vanilla. Add the melted white chocolate and blend until uniform, about 20 seconds.

Step 2: Check texture and strain if needed

Taste the base for sweetness and balance; adjust by adding up to 10 g (1 tsp) sugar or 5 ml (1 tsp) vanilla if desired. Do not over-sweeten — sugar affects freezing point. If the protein seems gritty, pass the base through a fine-mesh sieve into a clean pitcher to remove lumps, about 30 seconds.

Step 3: Freeze the base in the Creami pint

Pour the blended base into the Ninja Creami pint, leaving 1–1.5 cm (1/2 inch) headspace. Seal and freeze upright for at least 8 hours — ideally 24 hours — until the mixture is solid and temperature is −18°C (0°F) or colder. This stable freeze is critical for the Creami to work properly.

Step 4: Make the raspberry purée

While the pint freezes, purée 200 g (1 1/3 cups) raspberries with 5 g (1 tsp) sugar in a blender for 10–15 seconds. Optional: push the purée through a fine sieve to remove seeds. Chill purée until ready to swirl.

Step 5: First spin in the Ninja Creami

Install the pint and select the "Ice Cream" function for standard spin. If the first result is crumbly, use the "Re-spin" option once. Do not add swirls until the base is creamy, otherwise the machine may struggle. The first spin takes about 2–3 minutes and yields a soft-serve consistency.

Step 6: Add raspberry swirl and re-spin

Make a shallow well in the center of the churned ice cream, spoon in 60–80 g (1/4–1/3 cup) raspberry purée in rings, then top with 15 g (1/2 oz) chopped white chocolate. Re-spin on "Mix-In" or use the re-spin setting for 1–2 minutes to incorporate a marbled swirl without fully blending the color.

Step 7: Serve or firm up

Serve immediately for a soft-serve texture. For firmer scoops, press a piece of plastic wrap over the surface and freeze for 30–60 minutes more. If the ice cream becomes too firm after additional freezing, use the Creami “Re-spin” to soften before serving.

Expert Tips & Pro Techniques

Chill all liquids before blending to reduce churn time and improve texture.
Common mistake: freezing the base for less than 8 hours. The pint must be rock-solid for the Creami to work. If it’s soft, the result will be crumbly.
If texture is grainy after blending, let the pint sit at room temperature for 5 minutes, then re-spin — this often smooths it out.
Make-ahead: Freeze multiple pre-filled pints; they store well for up to 2 weeks (see Storage). Pull a pint out 10 minutes before serving and run a quick re-spin.
Home pro tip: Adding 1 tbsp melted white chocolate increases fat and improves emulsion, mimicking commercial ice cream stabilizers without any additives.
For a silkier mouthfeel, substitute 30 ml (2 tbsp) of the milk with 30 ml (2 tbsp) light corn syrup or glucose syrup.

Storage & Reheating

Refrigerator: Not applicable for frozen ice cream. If softened, store pints upright in the coldest part of the freezer.
Freezer: Store in the sealed Ninja Creami pint or an airtight freezer container for up to 4 weeks for best flavor and texture. Press plastic wrap directly on the surface to prevent ice crystals.
Thawing / serving: Remove from freezer and sit at room temperature for 5–10 minutes for scoopable texture, or run a 30–60 second “re-spin” in the Ninja Creami. Avoid microwaving; it will melt unevenly and cause recrystallization.

Variations & Substitutions

Lower-Fat Version: Use 120 ml (1/2 cup) whole milk + 240 ml (1 cup) plain Greek yogurt instead of cream; reduce white chocolate to 30 g (1 oz). Texture will be slightly icier — use the Creami re-spin more often.
Vegan Version: Replace dairy with 300 ml (1 1/4 cups) full-fat coconut milk and use a plant-based protein powder. Swap white chocolate for vegan white chocolate; the flavor changes and the texture may be slightly softer.
No-Added-Sugar Version: Replace sugar with 40–50 g (4–5 tbsp) erythritol or a monk-fruit blend that measures like sugar, and use sugar-free white chocolate. Note: sugar substitutes affect freezing point; expect a denser result.
Extra Chocolate Ripple: Add 30 g (1 oz) chopped bittersweet chocolate folded in after the first spin for texture contrast; keep swirl additions to about 20–30% of total volume.
Fruit-Forward: Use 200 g (1 1/3 cups) strawberry purée instead of raspberries; reduce added sugar by 5–10 g if strawberries are extra sweet.

Serving Suggestions & Pairings

Scoop into small bowls and top with toasted almonds and a drizzle of extra melted white chocolate.
Serve alongside warm berry compote or a shortbread cookie for contrast.
Pair with a refreshing iced green tea or a sparkling water with lemon to cut sweetness.
Try this alongside a tart pastry like our chocolate raspberry tart for an elegant dessert duo.

Nutrition Information

Per serving (1/2 cup / 120 ml). Makes 6 servings.

Calories: 220 kcal
Total Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 35 mg
Sodium: 85 mg
Total Carbohydrates: 20 g
Dietary Fiber: 2 g
Sugars: 13 g
Protein: 16 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my ice cream turn out icy?
A: The most common cause is insufficient freezing time. The pint must be completely solid at −18°C (0°F) or colder. Also ensure the base has enough fat and sugar; reduce low-fat swaps and add 1 tbsp melted white chocolate if needed.

Q: Can I make this without whey protein?
A: Yes. Omit whey and increase Greek yogurt to 300 g (1 1/4 cups) to maintain body. Texture will be slightly different and protein per serving will be lower.

Q: Can I double this recipe for a dinner party?
A: You can double the ingredients, but freeze in two separate Ninja Creami pints. Do not overfill a single pint — it must have headspace to freeze evenly.

Q: Can I prepare this the night before?
A: Absolutely. Blend and pour into the pint the night before, then freeze for at least 8 hours. A 24-hour freeze often improves texture.

Q: How long does this keep in the freezer?
A: For best flavor and texture, consume within 2–4 weeks. Store pints upright and press plastic wrap directly on the surface to avoid freezer burn.

Q: Will frozen raspberries make the swirl icy?
A: If you purée then sieve and add chilled purée only after the first spin, the swirl will stay bright and not overly icy. Avoid mixing large quantities of frozen berry chunks directly into the base before freezing.

Q: Can I use this recipe in an ice cream maker instead of a Ninja Creami?
A: Yes. Use the blended base and churn according to your maker’s instructions. Note that the Creami’s re-spin feature helps recover texture after hard freezing, so you may need to adjust freezing time and softening steps.

Conclusion

This recipe is an easy way to make a high-protein, dessert-quality treat at home with a Ninja Creami. If you want inspiration for another white chocolate and raspberry dessert, check out White Chocolate Raspberry Protein Ice Cream – Chef Allie’s Kitchen for a different take. For a simple raspberry-only protein ice cream base and alternate technique notes, see Raspberry Protein Ice Cream – The Sweet, Simple Things.