If you love fun flavors and protein-packed desserts, this Ninja Creami Blue Raspberry Cotton Candy Protein Ice Cream is going to be your new favorite treat. It's sweet, creamy, and it’s got a ton of cotton candy flavor in the ice cream base and in the mix-ins! Not only does it taste great, but the texture (and color) is AMAZING! Made right in the Ninja Creami ice cream machine, this recipe brings a playful twist to high-protein frozen desserts while keeping things light and refreshing.
This recipe comes in at 351 calories, 27 grams of protein, 16 grams of sugar, 14 grams of fat, 41 carbs, 29 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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The combination of blue raspberry and cotton candy creates a dessert that's both nostalgic and exciting. Every scoop is packed with bold, vibrant flavor that will remind you of carnival days, but with a high-protein twist. Using the Ninja Creami machine brings this mixture to a smooth, scoopable perfection that tastes indulgent while staying light and refreshing.
One of the best parts of making this treat in your Ninja Creami ice cream maker is the texture. The Creami's unique spin cycle transforms a frozen protein base into creamy, fluffy ice cream that rivals traditional recipes. No heavy creams or complicated steps are needed. All you need are simple ingredients blended and spun for that perfect scoop every time.
This Ninja Creami protein ice cream is ideal for anyone who wants dessert without the guilt. It's high in protein, easy to make, and versatile enough to enjoy as a post-workout snack or a fun weekend treat. You can even customize it with toppings like sprinkles, extra cotton candy flavor, or a drizzle of sugar-free syrup to make it your own.
One of the most fun things about the Ninja Creami ice cream machine is experimenting with flavors, and this blue raspberry cotton candy combination is proof you can have bold, exciting tastes without compromising on nutrition. This recipe shows that high-protein ice cream can be playful, creamy, and completely irresistible. Every scoop is a little moment of fun you can enjoy anytime.
Tips for making Ninja Creami Blue Raspberry Cotton Candy Protein Ice Cream
No. For this recipe, you will only be using the unsweetened Kool-aid powder. Do not mix it with water or sugar before adding it to the ice cream base.
You can, but the machine will not break the cookies up very much during the mix-in process. I recommend cutting the cookies into smaller pieces before using them as mix-ins if you want them to be mixed throughout all of the ice cream.
If the ice cream is dry and powdery, add a tablespoon or two of liquid and re-spin it. Don’t add to much though. If you do, the texture will be much less firm and more like soft-serve.
Freeze the base completely: For the creamiest texture, make sure your protein mixture is fully frozen before spinning it in your Ninja Creami ice cream machine. This usually takes at least 24 hours.
Oreo changes its flavors all the time. If you can’t find the cotton candy flavored ones, add a very small amount of Lorann’s cotton candy flavor oil to the base recipe before freezing and use golden Oreos as mix-ins.
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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 - Unsweetened cashew milk, oat milk, or skim milk work well as substitutes.
- Unflavored Whey Protein Powder - Plant-based protein powder or collagen protein powder are good alternatives.
- Allulose Granular Sugar Substitute - Erythritol, monk fruit sweetener, or stevia can replace allulose, just adjust for sweetness.
- Blue Raspberry Kool-Aid Mix - Any unsweetened blue raspberry drink mix or a few drops of blue raspberry flavoring can be used.
- Vanilla Bean Paste - Pure vanilla extract or vanilla powder makes a suitable replacement.
- Guar Gum - Xanthan gum or arrowroot powder can be used as thickening agents.
- Blue Food Coloring - Natural blue spirulina powder or other blue food coloring are acceptable alternatives.
- Cotton Candy Oreos (chopped, optional) - Crushed regular Oreos, cotton candy pieces, or other fun cookie mix-ins work as substitutes.
Directions for Making the Ice Cream Mixture
- Pour the almond milk, protein powder, sugar substitute, Kool-Aid powder, vanilla bean paste, guar gum, and blue food coloring 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 the chopped cookies. Process on mix-ins.
- Remove the pint from the machine and enjoy!
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Recipe
Blue Raspberry Cotton Candy Kool-Aid 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
- 12 Fluid Ounces (177 3/7 ml) Unsweetened Almond Milk
- 1 Scoop (1 Scoop) Unflavored Whey Protein Powder
- 1 Tablespoon (1 Tablespoon) Allulose Granular Sugar Substitute
- ½ Teaspoon Blue Raspberry Kool-Aid Mix (Unsweetened- Just the mix)
- 1 Teaspoon (1 Teaspoon) Vanilla Bean Paste
- ¼ Teaspoon (¼ Teaspoon) Guar Gum
- 10 Drops Blue Food Coloring
Mix-ins
- 2 Cotton Candy Oreos (Chopped)
Optional
- 1-2 Tablespoons (1 Tablespoons) Unsweetened Almond Milk
Instructions
Make the Ice Cream Mixture
- Pour the almond milk, protein powder, sugar substitute, Kool-Aid powder, vanilla bean paste, guar gum, and blue food coloring 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 the chopped cookies. 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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