Description
Bright, tangy raspberries meet a silky, high-protein base for a dessert that feels indulgent and hangs on your freezer like a dream.
Ingredients
Scale
- 225 g (1 1/2 cups) fresh or frozen raspberries
- 60 g (about 2 scoops) protein powder
- 240 ml (1 cup) whole milk
- 120 g (1/2 cup) plain Greek yogurt
- 60 ml (1/4 cup) maple syrup or honey
- 5 ml (1 tsp) pure vanilla extract
- 15 ml (1 tbsp) lemon juice
- 1.5 g (1/4 tsp) pinch kosher salt
Instructions
- Puree the raspberries and lemon juice in a blender until smooth, about 30–45 seconds.
- Combine whole milk, Greek yogurt, protein powder, maple syrup, vanilla, and salt in a mixing bowl.
- Fold in the raspberry puree until evenly combined.
- Pour the mixture into Ninja Creami pint containers, leaving 1 cm (1/2 inch) headspace, and freeze for 12–24 hours.
- Process in the Ninja Creami on the ‘Ice Cream’ setting for about 2 minutes.
- Finish by scooping immediately or freezing for an additional hour if too soft.
Notes
For vegan versions, substitute Greek yogurt with silken tofu and use plant-based protein powder.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: N/A
Nutrition
- Serving Size: 1/2 cup (120 ml)
- Calories: 210
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 15 mg