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If you are a coffee lover and you have been looking for a Ninja Creami protein ice cream recipe that actually tastes like real coffee ice cream, this is the one. The secret is instant espresso powder instead of brewed coffee, and it makes a HUGE difference in both the flavor and the texture. You would never guess this comes in at under 200 calories for the entire pint!
This recipe comes in at 196.77 calories, 30 grams of protein, 1 gram of sugar, 3 grams of fat, and 28.59 carbs. See the recipe card at the bottom of the post for all nutrition facts.
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Let’s talk about the ingredient that makes this whole recipe work. Instant espresso powder is the reason this Ninja Creami coffee protein ice cream has such a bold, concentrated coffee flavor. When you use brewed espresso or brewed coffee instead, you are adding extra liquid to the base, which creates a thinner mixture that freezes up icier and has a much weaker coffee taste. Espresso powder dissolves right into the protein shake without adding any extra water, so you get the full coffee flavor without any of the texture problems.
This recipe uses Swerve as the sweetener. Swerve is a granulated allulose blend. Allulose is my go-to for Ninja Creami recipes because it does not have that fake aftertaste that a lot of other sugar substitutes can have. It substitutes 1:1 with regular sugar, so the amount in the recipe does not need to be adjusted if you swap it out for another granulated sweetener.
There is no pudding mix in this recipe, which means guar gum is doing all the work when it comes to texture. Guar gum is a stabilizer that keeps the base from freezing up icy and gives you that thick, scoopable consistency instead of something that feels like a frozen protein shake. A little goes a VERY long way. The recipe uses just a quarter teaspoon. Add it last right before blending so it does not start thickening before everything else is mixed together.
The vanilla protein shake is the base that ties everything together. A vanilla Premier Protein shake is what I use for this recipe, but any vanilla protein shake you enjoy will work. The vanilla in the shake gives the coffee flavor a little bit of that classic coffee ice cream creaminess without you having to add anything extra. Taste your shake before you use it since the shake flavor does come through in the finished ice cream.
Four ingredients, no mix-ins, and one of the lowest calorie Ninja Creami protein ice cream recipes you are going to find. The lite ice cream button is the right setting for this one since it is a high protein, lower-fat base. If the ice cream comes out sandy after that first spin, add a splash of unsweetened almond milk and re-spin. If it looks like little balls, skip the liquid and just re-spin on its own.
Tips for making Ninja Creami Coffee Protein Ice Cream
Instant espresso powder is a granulated espresso that dissolves when added to liquid, and it has an intense coffee flavor that works really well in homemade coffee ice cream. Since it is a powder, there is no water being added to the recipe, which means you get a stronger coffee flavor and a better texture than you would get from brewed espresso or brewed coffee. You can find espresso powder in the coffee aisle at most grocery stores, and it is also easy to find online.
Yes, there is caffeine in this recipe since instant espresso powder contains caffeine just like a regular cup of coffee does. If you want to skip the caffeine, look for decaffeinated espresso powder. It does exist, although it is a little harder to find than the regular version.
Yes, instant coffee can be used as a substitute if you cannot find instant espresso powder. Just keep in mind that instant espresso powder has a much more concentrated coffee flavor than regular instant coffee does, so you may need to use a little more instant coffee to get the same bold coffee flavor in this Ninja Creami coffee ice cream recipe.
Yes! This is a great base for mix-ins if you want to add some. Chopped chocolate chips are a classic choice with coffee ice cream. Toffee bits, or chopped dark chocolate would all work really well with the coffee flavor.
Yes! Xanthan gum is a 1:1 substitute for guar gum and works pretty much the same way as a stabilizer in this Ninja Creami coffee protein ice cream recipe. Use the same quarter teaspoon amount called for in the recipe.
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Ingredient tips and substitutions
The full ingredient list is at the bottom of this post in the recipe card.
- Vanilla Protein Shake: I use a vanilla Premier Protein shake for this recipe, but any vanilla protein shake you enjoy will work. Fairlife vanilla protein shakes are another popular choice for Ninja Creami protein ice cream recipes. Taste your shake first since the flavor does carry through to the finished coffee ice cream.
- Instant Espresso Powder: Instant coffee can be used as a substitute, but you may need to increase the amount since instant espresso powder has a more concentrated coffee flavor than regular instant coffee. Do not use brewed espresso or brewed coffee as it adds extra liquid and creates an icier texture.
- Swerve Sugar Substitute: Any granulated sugar substitute that is a 1:1 ratio with sugar works here, including allulose, monk fruit sweetener, or regular sugar.
- Guar Gum: Xanthan gum is a 1:1 substitute for guar gum and works pretty much the same way as a stabilizer in this low-calorie, high protein coffee ice cream recipe.
- Unsweetened Almond Milk (Optional): This is only needed if the ice cream comes out dry or crumbly after the lite ice cream setting. Any dairy or non-dairy milk works here, including whole milk, 2% milk, oat milk, or coconut milk.
Directions for Making the Ice Cream Mixture
- Pour the protein shake, instant espresso powder, sugar substitute, and guar gum into a small blender until all ingredients have completely combined with each other. 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.
- Remove the pint from the machine and enjoy!
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Recipe
Ninja Creami Coffee 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
- 11.5 Fluid Ounces (340 ml) Vanilla Protein Shake
- 2 Tablespoons (2 Tablespoons) Instant Espresso Powder
- 1 Tablespoon (1 Tablespoon) Swerve Sugar Substitute (Granulated-Allulose Blend)
- ¼ Teaspoon (¼ Teaspoon) Guar Gum
Optional
- 1-2 Tablespoons (1 Tablespoons) Unsweetened Almond Milk
Instructions
Make the Ice Cream Mixture
- Pour the protein shake, instant espresso powder, sugar substitute, and guar gum into a small blender until all ingredients have completely combined with each other. 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.
- 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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