Ninja Creami Gingerbread Protein Ice Cream

gingerbread protein ice cream with a gingerbread man cookie on top.

5 from 1 vote

Ninja Creami Gingerbread Protein Ice Cream

This festive Gingerbread Protein Ice Cream made in the Ninja Creami packs 50g of protein per pint for a sweet, spiced holiday treat that’s delicious, satisfying, and perfect for the season.

Prep Time10

Freezer Time1

Total Time1 10

Course: Dessert, Snack

Cuisine: American

Diet: Low Calorie, Vegetarian

Servings:

Calories: 288kcal

Author: Olivia Parsons

Equipment

Ninja Creami

Ingredients

1½ cup fairlife 2% milk use skim milk for less calories
1 serving vanilla whey protein powder (35g) or any vanilla protein powder
1 tablespoon vanilla sugar-free Jello pudding mix
1 tablespoon molasses
2 teaspoon vanilla extract
1 teaspoon each: cinnamon and ginger
Pinch of salt
3 gingerbread cookies

Instructions

Add all ingredients except the cookies to a Ninja Creami pint. Whisk and freeze overnight.
Run the pint under warm water for 30 seconds then dry it off. Place in the outer bowl.
Blend on “Lite Ice Cream”, then scrape down the sides and “Re-spin”. Break up the gingerbread cookies and stuff them in the center of the ice cream. Blend on "Mix-In" mode. Enjoy immediately!

Notes

Protein content will depend on the brand of protein powder and milk.
Run the pint under warm water to soften the sides and reduce ice crystals.
Microwave the molasses for 15 seconds to make it easier to whisk into the base.
You can use homemade or store bought gingerbread cookies.
If you cannot finish the entire pint, flatten the top and re-freeze. Spin on "Lite Ice Cream" next time. The gingerbread cookies will blend into the base.

Nutrition facts are an estimate.

Nutrition