Protein Ice Cream Bowl (Print)

Creamy, high-protein frozen treat with customizable toppings, ready in minutes.

# Components:

→ Ice Cream Base

01 - 1 cup unsweetened Greek yogurt
02 - 1 cup unsweetened almond milk
03 - 2 scoops vanilla or chocolate protein powder (approx. 2 oz)
04 - 1 to 2 tablespoons maple syrup or preferred sweetener
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Toppings (optional)

07 - 1/4 cup fresh mixed berries
08 - 1 tablespoon peanut butter or almond butter
09 - 1 tablespoon dark chocolate chips
10 - 1 tablespoon chopped nuts
11 - 1 teaspoon chia seeds or hemp seeds

# Directions:

01 - Place Greek yogurt, almond milk, protein powder, maple syrup, vanilla extract, and salt into a blender. Blend until the mixture is smooth and homogenous.
02 - Pour the blended mixture into a freezer-safe pint container, spreading it evenly.
03 - Freeze the container for at least 8 hours or overnight until the base is solid.
04 - Remove the frozen pint and install it in the Ninja Creami machine. Process on Ice Cream mode following the manufacturer's protocol.
05 - For creamier texture, re-spin the mixture or add a small amount of almond milk and re-spin as needed.
06 - Scoop the protein ice cream into serving bowls and garnish with chosen toppings. Serve immediately.

# Chef Secrets:

01 -
  • It's genuinely creamy and delicious, not a sad protein shake pretending to be dessert.
  • You can customize every topping to match your mood—berries and nuts one day, chocolate and peanut butter the next.
  • It freezes overnight so it's ready whenever you need a post-workout treat without any real cooking involved.
  • High protein means it actually keeps you satisfied, unlike regular ice cream that leaves you wanting more an hour later.
02 -
  • Don't overfill your Creami container—leave about half an inch of space at the top or the mixture will expand during freezing and make a mess.
  • The sweetness level matters way more than you'd think; taste your blended mixture before freezing because frozen things taste less sweet, so you might want to add a bit more maple syrup than feels right at room temperature.
  • If you don't have a Ninja Creami, you can still make this by letting it freeze solid and then running a fork through it every 30 minutes for a few hours, or blending the frozen mixture in a food processor—not quite the same texture, but still delicious.
03 -
  • If your blended mixture looks thin, you can add an extra tablespoon or two of Greek yogurt to make it thicker before freezing, which helps it spin better in the Creami.
  • Taste the mixture at room temperature before freezing—this is your only real chance to adjust sweetness or flavor since it's hard to tell once it's frozen solid.
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