Description
Bright, creamy, and just-sweet enough, this Ninja Creami Raspberry Protein Ice Cream tastes like a treat but eats like a recovery snack.
Ingredients
Scale
- 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) unflavored or vanilla whey protein powder
- 45 g (1.5 oz) white chocolate chips, melted
- 200 g (1 1/3 cups) fresh or frozen raspberries, puréed
- 40 g (3 tbsp) granulated sugar or 30 g (3 tbsp) honey
- 15 ml (1 tbsp) corn syrup or light agave (optional)
- 1/4 tsp kosher salt
- 5 ml (1 tsp) pure vanilla extract
- 15 g (1 tbsp) vodka (optional)
Instructions
- Melt the white chocolate and combine wet ingredients: Melt 45 g white chocolate and blend with whole milk, heavy cream, Greek yogurt, protein powder, sugar, corn syrup, salt, and vanilla.
- Check texture and strain if needed: Adjust sweetness and strain if the texture is gritty.
- Freeze the base in the Creami pint: Pour the mixture into the Ninja Creami pint and freeze for at least 8 hours.
- Make the raspberry purée: Blend raspberries with sugar and chill.
- First spin in the Ninja Creami: Process the mixture in the Ninja Creami using the ‘Ice Cream’ function.
- Add raspberry swirl and re-spin: Create a well in the churned mixture, add raspberry purée, and re-spin.
- Serve or firm up: Enjoy immediately or freeze longer for firmer scoops.
Notes
Chill all liquids before blending to improve texture. For a silkier mouthfeel, substitute some milk with light corn syrup.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/2 cup / 120 ml)
- Calories: 220
- Sugar: 13g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 35mg