If you love coconut creami pie, you're going to love this recipe! Ninja Creami Coconut Cream Pie Protein Frozen Yogurt is creamy, lightly sweet, and 37 grams of protein per pint. With toasted coconut yogurt, whey protein, and a hint of vanilla and coconut extract, it tastes just like dessert with some extra protein and without the extra calories.
This recipe comes in at 404 calories, 37 grams of protein, 6 grams of sugar, 19 grams of fat, 42 carbs, 18 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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Coconut cream pie is one of my favorite desserts because it's rich, creamy, and full of coconut flavor, with just the right touch of vanilla. I had to turn it into a Ninja Creami frozen yogurt because all those flavors are too good not to enjoy in a cold, creamy pint of ice cream. The toasted coconut yogurt gives a ton of flavor and helps make it thick and creamy. I added a little extra coconut flavor with coconut extract and vanilla bean paste.
Making this protein-packed frozen yogurt in your Ninja Creami is super easy. All the ingredients mix together quickly, and the Ninja Creami ice cream maker does the work to create perfectly smooth, scoopable frozen yogurt. Add in some shredded coconut and you’ll have a really good texture and some extra coconut flavor. Trust me when I say you have to add the shredded coconut. It adds so much flavor and great texture!
You’ll notice that I used unflavored protein powder and almond milk instead of a premade protein shake. Premade protein shakes are super easy and convenient to use, which is why you’ll see them in a lot of recipes. I use the premade shakes in some of my recipes, but wanted to give some options for protein recipes that used protein powder instead. You can use a premade VANILLA protein shake for this recipe.
To do so, use a vanilla protein shake (whatever brand you prefer) instead of the almond milk, protein powder, vanilla bean paste, and allulose. Mix everything together like you would in the recipe as written, taste it, and add vanilla bean paste and allulose as needed. It’s hard to say exactly how much you’ll need because premade protein shakes vary on flavors and sweetness based on brand and flavor.
Wondering if y0ou can just throw a piece of coconut cream pie in the Ninja Creami container and make coconut cream pie ice cream? Technically, the answer is kind of lol.
So, yes, you can make ice cream using the actual pie. But, I highly recommend that you scoop the filling out of the crust and just use the filling. The crust adds a weird grainy texture that isn’t great when it’s added to the base recipe. Add some dairy to the pie, blend, freeze, then process.
However, the ice cream that you are making with the pie itself will not be high in protein but it will be very high in calories and sugar. I’m guessing if you’re reading the post for this recipe, you’re looking for something high in protein, low in sugar and low in calories. If that’s the case, keep reading below for the full recipe.
Tips for making Ninja Creami Coconut Cream Pie Protein Frozen Yogurt
I don’t recommend adding coconut to the base recipe because it has a tendency to make the ice cream gritty after it’s been processed. Add the shredded coconut as a mix-in to add flavor and great texture!
Yes, you can use plain yogurt but the coconut flavor of the ice cream won’t be quite as strong.
Yes, you can use vanilla extract instead of the vanilla bean paste. But, vanilla extract is more concentrated so you get a stronger vanilla flavor with less product. Using vanilla extract can also make the ice cream softer in texture since it’s a liquid instead of a paste.
Yes, you can toast the shredded coconut to add even more coconut flavor. When you toast the coconut, it gets a bit of a nutty flavor that goes really well in this recipe. To toast the coconut, just pour the coconut in a small frying pan and cook over medium low heat for a few minutes. Make sure to stir the coconut around constantly so that it doesn’t burn. You can do the same in the oven but you’ll need to take it out to stir it.
Yes, you can use coconut milk instead of almond milk. The results should be the same.
Looking for more Ninja Creami Protein Ice Cream Recipes?
Ingredient tips and substitutions
The full ingredient list is at the bottom of this post in the recipe card.
- Unsweetened Almond Milk– If you prefer, you can use a different dairy-free milk or dairy product like coconut milk, oat milk, whole milk, 2% milk, half and half, or Fairlife milk. The higher the fat content, the creamier the ice cream will be.
- Chobani Zero Sugar Toasted Coconut Yogurt– If you prefer, you can use another brand or flavor of zero sugar yogurt. If you use a plain or vanilla yogurt, you will want to add a little extra coconut extract to make up for the lost coconut flavor.
- Unflavored Whey Protein Powder– If you prefer, you can use a different protein powder or flavor, but the texture and flavor may not be quite the same. If using a flavored protein powder, I would recommend using vanilla protein powder and adjusting the sweetener in the recipe accordingly.
- Allulose Granular Sugar Substitute– Use your favorite sugar substitute or actual sugar. It is best to use one that is granulated and a 1:1 ratio with sugar so you won’t need to adjust the amounts already in the recipe.
- Coconut Extract– If you don’t have coconut extract, you can add extra toasted shredded coconut to boost the coconut flavor, or simply leave it out as the yogurt and shredded coconut will still carry that flavor through.
- Vanilla Bean Paste– If you don’t have vanilla bean paste, you can use vanilla extract instead. Guar Gum- If you don’t have guar gum, you can use xanthan gum instead at a 1:1 ratio.
- Shredded Coconut– If you prefer, you can use coconut flakes instead. If the recipe calls for finer texture, just give them a quick pulse in a food processor before adding them.
Directions for Making the Ice Cream Mixture
- Pour the unsweetened almond milk, yogurt, protein powder, sugar substitute, coconut extract, vanilla bean paste, and gaur gum into a small blender and blend until all ingredients are fully 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 shredded coconut. Process on mix-ins.
- Remove the pint from the machine and enjoy!
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Recipe
Coconut Cream Pie Protein Frozen Yogurt
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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 (354 ⅞ ml) Unsweetened Almond Milk
- 5.3 Ounces Chobani Zero Sugar Toasted Coconut Yogurt
- 1 Scoop (1 Scoop) Unflavored Whey Protein Powder
- 2 Tablespoons (2 Tablespoons) Allulose Granular Sugar Substitute
- ½ Teaspoon (½ Teaspoon) Coconut Extract
- 1 Teaspoon Vanilla Bean Paste
- ¼ Teaspoon (¼ Teaspoon) Guar Gum
Mix-ins
- ¼ Cup (59 ⅐ g) Shredded Coconut (Unsweetened)
Optional
- 1-2 Tablespoons (1 Tablespoons) Unsweetened Almond Milk
Instructions
Prepare the Ice Cream Mixture
- Pour the unsweetened almond milk, yogurt, protein powder, sugar substitute, coconut extract, vanilla bean paste, and gaur gum into a small blender and blend until all ingredients are fully 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 shredded coconut. 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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