My latest obsession has been my Ninja Creami Swirl as I have been making tons of healthy, protein packed and sugar free treats! Guilt free but full of flavor, no matter which model you have, these are some of my best plant based protein packed ninja creami ice cream recipes!
Salted Caramel
- 1 cup vegan greek yogurt (I like the consistency of Forager unsweetened plant based greek yogurt)
- 1 cup plant milk
- 1 scoop vegan caramel protein powder (I create my own custom vegan protein powder flavors at True Nutrition)
- 1 tablespoon sweetener of choice (I use lakanto monk fruit sugar to keep it sugar free)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
Mix all ingredients until fully incorporated and pour into the Creami pint and freeze for 24 hours. Use frozen yogurt setting when ready to prepare in your Ninja Creami. If consistency is not creamy after the first spin, hit re-spin.
Chocolate Peanut Butter
- 1 cup vegan greek yogurt (I like the consistency of Forager unsweetened plant based greek yogurt)
- 1 cup plant milk
- 1 scoop vegan chocolate protein powder (I create my own custom vegan protein powder flavors at True Nutrition)
- 1 tablespoon cocoa
- 1 scoop powdered peanut butter
- 1 tablespoon sweetener of choice (I use lakanto monk fruit sugar to keep it sugar free)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Mix all ingredients until fully incorporated and pour into the Creami pint and freeze for 24 hours. Use frozen yogurt setting when ready to prepare in your Ninja Creami. If consistency is not creamy after the first spin, hit re-spin.
Cookies n Cream
For ice cream
- 1 cup vegan greek yogurt (I like the consistency of Forager unsweetened plant based greek yogurt)
- 1 cup plant milk
- 1 scoop vegan vanilla protein powder (I create my own custom vegan protein powder flavors at True Nutrition)
- 1 tablespoon sweetener of choice (I use lakanto monk fruit sugar to keep it sugar free)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
For cookies
- 1 cup of vegan cookie of choice
- 1 tablespoon cocoa
- 1 tablespoon coconut oil, melted
To make the cookies
Grind the cookies into coarse crumbs in a food processor. Add the cocoa powder and coconut oil. Process again to a wet sand consistency. Set aside.
To make ice cream
Mix all ice cream, ingredients until fully incorporated and pour into the Creami pint and freeze for 24 hours. Process on the “light ice cream” setting.
Add a splash of plant milk, and process again on “re-spin”. Add in several tablespoons of the of cookie crumbs mixture, and process again on “mix-in”.
Coffee Creami
- 1 cup vegan greek yogurt (I like the consistency of Forager unsweetened plant based greek yogurt)
- 1 cup plant milk
- 1 tablespoon instant coffee or powdered espresso
- 3 tablespoons sweetener of choice (I use lakanto monk fruit sugar to keep it sugar free)
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
Mix all ingredients until fully incorporated and pour into the Creami pint and freeze for 24 hours. Use frozen yogurt setting when ready to prepare in your Ninja Creami. If consistency is not creamy after the first spin, hit re-spin.
Classic Dole Whip
- 1 cup vegan greek yogurt (I like the consistency of Forager unsweetened plant based greek yogurt)
- 1/2 cup bananas (fresh or frozen), chopped into 1/2 inch pieces
- 1 cup pineapple (fresh or frozen), chopped into 1/2 inch pieces
- 2 tablespoon sweetener of choice (I use lakanto monk fruit sugar to keep it sugar free)
- 1/2 teaspoon vanilla extract
Mix all ingredients until fully incorporated and pour into the Creami pint and freeze for 24 hours. Use fruit whip setting when ready to prepare in your Ninja Creami.
More Ninja Kitchen recipes coming soon!
