If you are tired of forcing down protein shakes and you are looking for a better way to hit your macros, then you have to try this Ninja Creami Berry Blast Protein Ice Cream. It is packed with real mixed berries, loaded with protein, and it tastes like an actual dessert instead of something you are forcing yourself to eat because it is good for you. Blueberries, blackberries, and raspberries come together to create a bold berry flavor that is bright, fruity, and absolutely delicious.
This recipe comes in at 279 calories, 26 grams of protein, 19 grams of sugar, 6 grams of fat, 43 carbs, 31 net carbs (total carbs-allulose) for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
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What makes this recipe stand out is the creamy texture. High protein ice cream recipes can sometimes turn out chalky or icy, and that is a huge disappointment when you are craving something that actually feels like a real treat. Thanks to the combination of simple ingredients used in this recipe, the texture is smooth and creamy instead of icy and crumbly. It genuinely tastes like homemade ice cream, not like a protein shake that was frozen and processed.
Now let’s talk about the protein powder in this recipe because it is an important ingredient. Unflavored whey protein powder is used so that it does not compete with the berry flavor. If you use a flavored protein powder, it can overpower the berries and change the entire taste of the ice cream. The goal here is for the mixed berries to be the star of the show, and the unflavored protein powder lets that happen while still giving you all the protein you are looking for.
The mix-ins in this recipe are what really take it over the top. After the base processes into smooth and creamy protein ice cream, more mixed berries are added as mix-ins so that you get real chunks of fruit in every single bite. It is like a ninja creami blueberry protein ice cream and a raspberry blackberry ice cream all rolled into one. You get bursts of fresh berry flavor throughout the entire pint, which makes every single spoonful better than the last.
This recipe is proof that eating healthy does not have to be boring or flavorless. Whether you are trying to hit your daily protein goals, satisfy a sweet tooth, or just skip the store-bought ice cream, this Berry Blast Protein Ice Cream checks all the boxes. It is one of those homemade ice cream recipes that you will find yourself making over and over again because it is just that good and just that easy to make in your Ninja Creami.
Tips for making Ninja Creami Berry Blast Protein Ice Cream
Yes! You can use any combination of blueberries, raspberries, strawberries, blackberries, or any other berry that you can find.
Yes! But, you need to thaw it before using. Since the ice cream base needs to blended first, the berries need to be thawed enough to blend together with the other ingredients. For mix-ins, be sure to fully thaw the berries before adding them. It’s super convenient to buy frozen bags of mixed berries for this recipe!
You can. So, if you don’t like the seeds you would need to remove the seeds before adding them to the ice cream. You can do this by mashing the fruit through a mesh sieve.
It does! Unflavored whey protein powder is used in this recipe so that the berry flavor can really shine through. If you use vanilla protein powder or another flavored protein powder, it will change the overall flavor of the ice cream. That said, if unflavored protein powder is not your thing, vanilla protein powder is the next best option since it complements the berries without overpowering them. Just be sure to reduce or eliminate the vanilla bean paste in the recipe if you go that route.
If it comes out softer than you would like, the most likely culprit is your freezer temperature. Double check your freezer temperature because a freezer that is not cold enough is usually the main reason a Ninja Creami treat comes out too soft. The base needs to be frozen completely solid before processing, and even if it looks frozen, it might not be frozen all the way through yet. Make sure you are freezing the pint for a full 24 hours before processing to give it the best chance of coming out thick and creamy.
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Ingredient tips and substitutions
The full ingredient list is at the bottom of this post in the recipe card.
- Unsweetened Almond Milk – You can use any dairy or dairy-free milk you prefer. The higher the fat content, the creamier the ice cream will be. Whole milk, Fairlife milk, oat milk, or coconut milk all work great as substitutes.
- Mixed Berries – Blueberries, blackberries, and raspberries are used in this recipe, but feel free to use whatever combination of berries you love. Strawberries would also be a great addition to the mix.
- Unflavored Whey Protein Powder – If you prefer, you can use a different protein powder, but the flavor and texture may not be quite the same. If you use a flavored protein powder, vanilla protein powder is the best option for this recipe. If using a flavored protein powder, adjust or reduce the vanilla bean paste accordingly.
- Allulose Granular Sugar Substitute – Allulose is preferred in this recipe because it doesn’t taste fake and it is a 1:1 ratio with sugar, so you don’t need to adjust the amounts in the recipe. You can use your favorite granulated sugar substitute or regular sugar as long as it is a 1:1 ratio with sugar.
- Vanilla Bean Paste – If you don’t have vanilla bean paste, you can use vanilla extract instead. Use the same amount.
- Guar Gum – If you don’t have guar gum, you can use xanthan gum instead at a 1:1 ratio. Do not skip the stabilizer entirely or your ice cream may turn out icy.
Directions for Making the Ice Cream Mixture
- Pour the almond milk, thawed berries, protein powder, sugar substitute, vanilla bean paste, and guar gum into a small blender and blend until all ingredients are well combined. Pour the mixture into a Ninja Creami pint container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Directions for Processing the Ice Cream Mixture
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on “LITE ICE CREAM.”
- If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of unsweetened almond milk and then re-spin. If the ice cream looks like little balls of ice cream, respin without adding liquid. You may have to repeat this process a couple of times.
- Dig a well down the center of the ice cream and pour in thawed mixed berries. Process on mix-ins.
- Remove the pint from the machine and enjoy!
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Recipe
Berry Blast Protein Ice Cream
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Equipment
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess. ***This is a guideline and adjustments may be needed based on your recipe.
Original, Breeze, Swirl, and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.
Ingredients
Ice Cream Base
- 6 Fluid Ounces (177 3/7 ml) Unsweetened Almond Milk
- ¾ Cup (116 ¼ g) Mixed Berries (Blueberries, blackberries, and raspberries-Frozen- thawed)
- 1 Scoop (1 Scoop) Unflavored Whey Protein Powder
- 1 Tablespoon (1 Tablespoon) Allulose Granular Sugar Substitute
- 1 Teaspoon (1 Teaspoon) Vanilla Bean Paste
- ¼ Teaspoon (¼ Teaspoon) Guar Gum
Mix-Ins
- ½ Cup (77 ½ g) Mixed Berries (Blueberries, blackberries, and raspberries-Frozen- thawed)
Optional
- 1-2 Tablespoons (1 Tablespoons) Unsweetened Almond Milk
Instructions
Make the Ice Cream Mixture
- Pour the almond milk, thawed berries, protein powder, sugar substitute, vanilla bean paste, and guar gum into a small blender and blend until all ingredients are well combined. Pour the mixture into a Ninja Creami pint container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Process the Ice Cream
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on "LITE ICE CREAM."
- If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of unsweetened almond milk and then re-spin. If the ice cream looks like little balls of ice cream, respin without adding liquid. You may have to repeat this process a couple of times.
- Dig a well down the center of the ice cream and pour in thawed mixed berries. Process on mix-ins.
- Remove the pint from the machine and enjoy!
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn't fully digest, so it provides only 0.4 calories per gram instead of 4. That's why the calorie total doesn't match what you'd expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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