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Protein Ice Cream
Creami-style pint with protein math that actually checks out.
WORTH ITWith a Creami and pudding mix it's legitimately creamy; the no-machine fallback is decent soft-serve you have to eat on the spot.
tested 2026-07 Old version claimed 25g protein per serving from one scoop split across two servings (about 13g); rebuilt as a two-scoop Creami pint with a freezer-only fallback.
Ingredients
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- 1 1/2 cups (360ml) milk of choice (2% or whole = creamier)
- 2 scoops (60-65g) whey or whey-casein blend protein powder (about 50g protein total)
- 1 Tbsp sugar-free instant vanilla pudding mix (the texture secret)
- 1 Tbsp maple syrup or honey (or 2 tsp allulose)
- Pinch of fine salt
- Optional mix-ins: chocolate chips, crushed cookies, peanut butter
Instructions
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- Whisk milk, protein powder, pudding mix, sweetener, and salt until completely smooth (or blend 10 seconds - no longer, or you'll whip in foam).
- Pour into a Creami pint. Do not pass the max fill line. Freeze on a flat surface for 24 hours.
- Spin on the Lite Ice Cream setting. It will come out crumbly and chalky-looking. That's normal.
- Add 1 Tbsp milk and hit Re-spin. Now it's ice cream.
- For mix-ins: dig a hole to the bottom, drop them in, run the Mix-in cycle.
- No machine? Pour the base into an ice cube tray, freeze solid, then blitz the cubes in a food processor with a splash of milk until it looks like soft-serve. Eat it immediately - it doesn't re-freeze well.
Notes
- The math: one 30-32g scoop of whey has 24-25g protein. Two scoops per pint = about 50g, so half a pint = 25g. The old one-scoop-split-two-ways version was a 13g serving pretending to be 25.
- Pudding mix isn't optional if you want creamy - its modified starch blocks the ice crystals that make protein bases icy.
- Whey-casein blends spin creamier than pure whey isolate. Plant proteins work but come out denser.
When it goes wrong
- Crumbly and chalky after the first spin → normal for high-protein bases; add 1 Tbsp milk and re-spin.
- Icy instead of creamy → you skipped the pudding mix or used watery milk; the starch is what blocks ice crystals.
- Frozen pint has a hollow, foamy top → over-blended base; whisk gently and let any foam settle before freezing.
- Freezer-fallback batch sets like a brick → that's what protein and water do; re-blitz with a splash of milk instead of trying to scoop it.
Fitness community / Ninja Creami method