Protein Ice Cream Base (Ninja Creami)
Recipe Snapshot
A creamy, high-protein ice cream base that spins smoothly in the Ninja Creami and serves as a versatile foundation for endless flavor variations.
Wellness Note
After experimenting with different protein types, I found whey protein blends best and provides the smoothest results. When choosing your protein powder, you may see whey concentrate and whey isolate. Whey protein isolate is more highly filtered than whey concentrate, resulting in a higher protein percentage with less lactose, fat, and carbs. This makes isolate easier to digest for many people, especially those sensitive to lactose.
Prep Work
- If using honey instead of maple syrup, gently warm it with the milk over low heat until dissolved, then allow the mixture to cool completely before blending.
Ingredients
- 12 oz whole milk
- 1 scoop vanilla whey protein (I use Ascent)
- 1 scoop unflavored collagen (I like Ancient Nutrition Multi-Collagen)
- 1 tsp vanilla extract
- ½ tbsp maple syrup
- 2 tbsp heavy cream (optional)
Instructions
- Add all ingredients to a high-speed blender.
- Blend until completely smooth and fully incorporated.
- Pour the mixture into a Ninja Creami pint container.
- Freeze on a level surface for at least 12 hours.
- Remove from the freezer and let thaw at room temperature for about 30 minutes.
- Process using the Light Ice Cream setting, then Respin for a soft-serve–like texture.
Science Bite
You may have noticed many protein powders (and other sugar-free products) are sweetened with artificial sweeteners like acesulfame potassium (Ace-K) and sucralose. Ace-K has been studied for its potential effects on gut health, insulin signaling, and appetite regulation with frequent intake, while sucralose is commonly reported to cause digestive upset or bloating. Because of this, I opt for protein powders sweetened with monk fruit or stevia (if tolerated), without added sugar alcohols or maltodextrin, to keep ingredients simpler and easier on digestion.
Evidence
Research published in PLOS ONE, Frontiers in Physiology, Nature, and Advances in Nutrition suggests that artificial sweeteners like acesulfame potassium (Ace-K) and sucralose may influence the gut microbiome and glucose regulation, particularly with frequent or higher intake. While responses vary from person to person, these findings support being mindful of ingredient quality and choosing sweeteners intentionally when possible.
