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Bowl of ice cream topped with mint leaves and bee pollen.

Ninja Creami Mint Protein Ice Cream (Dairy Free)

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  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 pint 1x

Description

This mint protein ice cream is made in the Ninja Creami machine.  It has a thick, creamy texture and sweet vanilla-mint flavor.


Ingredients

Scale
  • 1 cup unsweetened almond milk (or any milk)
  • 1/4 cup coconut cream*
  • 1 Tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp peppermint flavor
  • 1 scoop vanilla protein powder**
  • pinch of salt


Instructions

  1. Combine all ingredients in a high powered blender.  Blend, starting at a low speed and then gradually increasing the speed until your mixture is smooth.
  2. Pour the ice cream mixture into your Ninja Creami pint. 
  3. Place the lid on the Creami pint and set it in the freezer for 24 hours.
  4. Remove the pint from the freezer.  If there's a hump in the middle of the pint, level it off with a spoon.
  5. Plug in the Ninja Creami.  Place the pint in the outer bowl and lock the lid, then place the bowl on the motor base and twist into position.
  6. Turn on the Creami and select "Lite Ice Cream". 
  7. After the first blend, the ice cream will be a little clumpy.  Blend again on "Re-spin" to get a smooth, creamy texture.
  8. Store leftovers in the Creami pint, with the lid on top. Be sure to level off the ice cream before freezing so that you can re-spin it for next time.

Notes

*You only want to use the thick white cream from a can of full fat coconut milk or coconut cream. You'll probably want to chill the can in the fridge overnight to ensure that the cream has separated from the milk.

**I used a vanilla beef protein isolate, but any animal based protein powder would be a good option (whey protein, bone broth protein powder, collagen peptides...)