Author: This Ninja Creami Vanilla Ice Cream recipe is high-protein, low-calorie, vegan, and absolutely delicious. It's the ultimate healthy treat! It's rich, creamy, and totally customizable with endless mix-in options. Whether you're new to the Ninja Creami or a seasoned pro, this is the only base recipe you'll ever need.
I've been seeing recipes using the Ninja Creami ice cream maker all over my social media feeds for the last year, and I was so tempted. You can make regular ice cream in the Ninja Creami, but what really intrigued me was that you can also make homemade ice creams that are healthy, high protein, vegan, and customizable to any flavor! It's like turning your favorite protein smoothie into real-deal ice cream! Drool. After seeing the millionth recipe, I finally caved and bought a Ninja Creami machine. And oh my, I'm so glad I did because I love it! That said, it definitely comes with a learning curve. (But don't worry, I did all the hard work for you.)
FEATURED COMMENT:
In my vegan journey, there have been a few recipes that are game changers and this is one of them... Thank you so much for this, you completely nailed it with this recipe. I have made it several times a week non stop since I discovered it. You are the best. - Susan ⭐⭐⭐⭐⭐
After a full year of trial and error, tweaking ingredients and spinning pints night after night, I finally nailed the perfect vanilla ice cream base: ultra-rich and creamy, perfectly sweet, and packed with plant-protein. I've been making this nearly every night as my go-to movie snack. It's that good.
This vegan vanilla Ninja Creami base is amazing all on its own, but my favorite part is that with this vanilla flavor, you can add endless mix-ins to make almost any ice cream flavor. Think cookie dough, peanut butter swirl, strawberry, chocolate chip, whatever your heart desires! (One of my faves is adding mini marshmallows, they get so chewy and delicious.) This base has the perfect creamy texture, is endlessly customizable, and just straight-up delicious.
Ingredients:
- Vegan vanilla protein powder: The creamy, high-protein base that gives structure and sweetness. I use Good Protein, but Orgain and Vega Sport are also great options.
- Cashew butter or almond butter: For richness and smooth texture. Omit for lower calorie option.
- Vanilla extract: Adds classic ice cream flavor.
- Xanthan gum (optional): Makes it extra silky and scoopable. This is the secret key to making lower-fat ice cream super creamy.
- Salt: Just a pinch to balance and enhance flavors.
- Agave or sweetener of choice (optional): Adjust to taste depending on how sweet your protein powder is.
- Plain or vanilla plant-based milk: The liquid base, I like soy milk for creaminess and extra protein.
- Mix-ins or toppings (optional): Customize with cookies, fruit, nuts, sauces, or your favorite swirl-ins! See the recipe notes for a ton of ideas!
HOW TO MAKE NINJA CREAMI VANILLA ICE CREAM:
- Mix the base: In a Ninja Creami pint container, add the protein powder, cashew butter, vanilla extract, xanthan gum (if using), salt, and sweetener (if using). Pour in plant-based milk to just below the fill line (this will be approximately 2 cups). Mix thoroughly using a whisk, fork, strong milk frother, or immersion blender until fully combined and smooth.
Sweetness tip: If your protein powder is already sweet, you might not need any extra (I usually skip it). But feel free to sweeten to taste. The base should be a bit sweeter than you want the final ice cream to be, since freezing dulls sweetness. Any sweetener will work here, such as agave, maple syrup, sugar, or a calorie-free option.
- Freeze flat: Freeze with the lid off for 24 hours, or until completely solid. This helps the mixture freeze flat and evenly (no hump!). Once frozen, pop the lid on for longer storage.
- Spin it: Remove from the freezer and run the outside of the container under hot water for 1-2 minutes to help prevent icy edges. Insert into the Ninja Creami and select the "Lite Ice Cream" setting.
- Re-spin if crumbly: If the texture is dry or powdery, add a splash (1-2 tablespoons) of plant-based milk and press "Re-spin." Repeat if needed until creamy.
- Optional mix-ins: Want to level it up? After the final spin, dig a hole in the center and add 1-2 tablespoons of your desired mix-ins (see notes for ideas). Return the container to the machine and press the "Mix-in" button.
- Serve or store: Enjoy immediately for best texture. If storing leftovers, level the surface with a spoon, freeze flat, and re-spin with a splash of plant milk when ready to enjoy again.
No Ninja Creami? No problem!
You can still make this recipe without a Ninja Creami! Simply follow my guide for how to make ice cream in a blender (or food processor) here.
This Ninja Creami Vanilla Ice Cream Recipe is…
- 🥄 Creamy, scoopable texture - no icy bits here!
- 💪 High in protein and low in calories
- 🌱 Vegan & dairy-free - made with plant-based ingredients
- 🎨 Endlessly customizable with your favorite mix-ins
Homemade Mix-Ins to try:
- Edible Vegan Cookie Dough: Roll into small balls and freeze for easy mix-ins.
- Vegan Brownies: Bake, cool, and crumble into bite-sized pieces. Store in the freezer.
- Vegan Peanut Butter Cups: Keep a batch in the freezer or pantry. Break in half before adding.
- Homemade Vegan Nutella: Drizzle over the top just before serving.
- Pumpkin Spice Granola or Gingerbread Granola: Sprinkle on top or mix in for a cozy, crunchy bite.
- Vegan Lemon Curd: Spoon over for a sweet-tart contrast.
If you try this Ninja Creami Vanilla Ice Cream recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later! Let me know in the comments what Ninja Creami recipes you want to see next!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Ninja Creami Vanilla Ice Cream (perfect base recipe)
Servings: (makes 1 pint)
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Ingredients
- 1 scoop vegan vanilla protein powder, (I like Good Protein, Orgain, and Vega Sport)
- 1 tablespoon cashew butter or almond butter
- 1 teaspoon vanilla extract
- ¼ teaspoon xanthan gum, (optional, makes it extra silky)
- 1 pinch salt
- 1 - 3 teaspoons agave or sweetener of choice, (optional, if needed)
- 2 cups plain or vanilla plant-based milk, (I like soy milk for highest protein and creaminess)
- 1 - 2 tablespoons mix-ins or toppings of choice, (optional, see notes)
Instructions
- Mix the base: In a Ninja Creami pint container, add the protein powder, cashew butter, vanilla extract, xanthan gum (if using), salt, and sweetener (if using). Pour in plant-based milk to just below the fill line (this will be approximately 2 cups). Mix thoroughly using a whisk, fork, strong milk frother, or immersion blender until fully combined and smooth.Sweetness tip: If your protein powder is already sweet, you might not need any extra (I usually skip it). But feel free to sweeten to taste. The base should be a bit sweeter than you want the final ice cream to be, since freezing dulls sweetness. Any sweetener will work here, such as agave, maple syrup, sugar, or a calorie-free option. Lately, I’ve been loving a 1 - 2 teaspoon of sugar-free white chocolate syrup for extra flavor. Yum!
- Freeze flat: Freeze with the lid off for 24 hours, or until completely solid. This helps the mixture freeze flat and evenly (no hump!). Once frozen, pop the lid on for longer storage.
- Spin it: Remove from the freezer and run the outside of the container under hot water for 1-2 minutes to help prevent icy edges. Insert into the Ninja Creami and select the "Lite Ice Cream" setting.
- Re-spin if crumbly: If the texture is dry or powdery, add a splash (1-2 tablespoons) of plant-based milk and press "Re-spin." Repeat if needed until creamy.
- Optional mix-ins: Want to level it up? After the final spin, dig a hole in the center and add 1-2 tablespoons of your desired mix-ins (see notes for ideas). Return the container to the machine and press the "Mix-in" button.
- Serve or store: Enjoy immediately for best texture. If storing leftovers, level the surface with a spoon, freeze flat, and re-spin with a splash of plant milk when ready to enjoy again.
Notes
Mix-In Ideas:
Note: Chunky ingredients like cookies, nuts, and chocolate work best as mix-ins, while softer or sticky add-ins like jam, caramel, or nut butter are better as toppings after spinning. 🍫 Chunky & Indulgent- Crumbled cookies or Oreos
- Brownie chunks
- Chopped candy bars
- Cookie dough balls
- Peanut butter cups
- Chocolate chips or chocolate chunks
- Vegan caramel
- Vegan Nutella
- Granola
- Pretzels
- Chopped nuts (walnuts, pecans, peanuts, almonds)
- Sunflower or pumpkin seeds
- Peanut butter, almond butter, or any nut/seed butter
- Cereal
- Fresh berries
- Dried fruit (raisins, cranberries, chopped dates, coconut flakes)
- Candied orange peel or candied ginger
- Banana slices
- Jam, jelly, or marmalade
- Lemon curd
- Swirl of berry compote or fruit preserves
- Sprinkles
- Vegan gummies or chopped jelly candies
- Mini marshmallows (a personal fave)
- Edible glitter or colored sugar
Maco Cheat Sheet:
For 1 entire pint using Good Protein (21g protein per scoop) and soy milk, the macros are:493 calories · 38g protein · 35g carbs · 23g fat Want to tweak it?
- Higher protein: Add an extra ½ scoop protein powder (+10g protein)
- Lower calorie: Omit the nut butter, use a calorie-free sweetener, and us a lower calorie plant-milk (such as oat milk). (Saves 100 - 200 calories)
Elke Dayton says
This us the best Vegsn Ice Cream I ever are, my Husband sits next to.me and us gobbling it up.as well, not a Vegan.
I will be mak8ng all.of my 8 pints with this when I feel.my taste fir Icecream.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Elke! Haha, that's awesome! Enjoy stocking up those pints 😊
Elke Drayton says
already working on f8nd8ng my pints after the move from.cold Colorado to warm Arizona.
Norma Baker says
Does this need the protein powder? What could replace it?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Norma! The protein powder helps with texture and creaminess, but if you want a protein powder free-version, I sugguest trying my cashew vanilla ice cream recipe (Ninja Creami instructions are in the recipe notes).
Mary Sowle says
Bought myself a Creami during black Friday sales. I made this recipe with egg nog. It is very creamy and tastes wonderful. What a great recipe. Also made a container using soy milk but will get some add-ins before I spin this one.
Mary Sowle says
Correction to my review... I used vegan nog, which I am in the habit of calling egg nog. Sorry.
Jess @ It Doesn't Taste Like Chicken says
That sounds terrific, Mary! We're thrilled it turned out with the vegan egg nog!
sullivus says
Just made this with some Oreos as add-ins and am excited to experiment more! I would love to do a pumpkin flavor. Would you have any suggestions for how to approach this?
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it!! It's like you've read my mind... pumpkin flavor coming soon. Stay tuned!
Colette says
I didn't have any vanilla protein powder so used salted caramel. So good! Got this and your chocolate version on repeat now. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay, that makes me so happy, Colette! Salted caramel sounds elite! I’ve got these on repeat too, they’re just so good! 🙂
Debbie says
I just made this recipe using monk fruit and a mix of 2% milk and half n half. OMG!!!! This ice cream is divine! What would I add for chocolate ice cream?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it so much Debbie!! For chocolate, try my chocolate Ninja Creami version. I also recommend my cookies and cream and peanut butter cup versions! (More to come too, so make sure you're subscribed) 😉
Susan S. says
This is the recipe I have been looking for since I get my ninja 2 years ago. I have tried so many disappointing vegan Creami recipes but this one has everything I have wanted - high protein with a good nutrition profile, easy and delicious (and no bananas). In my vegan journey, there have been a few recipes that are game changers and this is one of them (your seitan recipes and class have been as well). Thank you so much for this, you completely nailed it with this recipe. I have made it several times a week non stop since I discovered it. You are the best.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh wow that is so awesome!! Thank you so much Susan. I am thrilled you love it so much!! Thank you for the review 🙂
Cheryl says
I made this too, and it by far the best vanilla I have tried! Going to make your chocolate Creami recipe today! Keep them coming. Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So thrilled you loved it Cheryl! Thank you for the review 🙂
Betty Wilhelm says
Thank you so much for this recipe! I haven’t made it yet, but I definitely will! I have a Ninja Creami & the recipe book that comes with it uses coconut milk in so many of its recipes. They say not to substitute as it could affect quality or consistency. So mine just sits there, unused. So glad to see you used soy milk (as do I) & had good results!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes!! Soy milk works perfectly! You just need to use a little fat (cashew butter), and the xanthan gum to help make it silky (not icy). I hope you enjoy it!!
Ellen Walberg says
Sounds awesome! Now to put that Ninja on my wish list! Thanks for creating this recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha wonderful! In the meantime you can make it following my guide on how to make ice cream in a blender 🙂
Patricia Sackett says
Can this recipe be used in a regular blender? I don't want to use the cashews recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Patricia, yes just follow my guide for "how to make ice cream in a blender" and use this recipe as the base. I hope that helps!
Jane says
Is the protein powder essential? Can it be substituted or omitted?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jane! Great question 😊 The protein powder helps make the ice cream thick and creamy while also boosting the protein content and packing in a lot of vanilla flavor, but it’s not essential if that’s not your thing. You can absolutely try substituting it! A great option is to use vanilla vegan yogurt. Just swap the protein powder and part of the milk with about ½ cup of thick vanilla plant-based yogurt (like coconut or almond-based). Then top up with your plant-based milk to reach the fill line. This should still give you a nice creamy texture! Just make sure the base tastes good before freezing (a little sweeter than you want the final result), and re-spin as needed to get it smooth. Let me know how it turns out!
Jean says
What is the measurement for one scoop of protein powder?
I would really like to try this recipe. So far, I have not liked any of the recipes I’ve tried. I put my Njnja Creemi away months ago.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Most protein powders come with a scoop included, and 1 scoop is about 44g or 5 tablespoons of protein powder. I hope you enjoy it!!
Lizzie says
I have a Cuisinart ice cream maker. Will this recipe still work in that?
JB says
I have both the Cuisinart and the Ninja Creami. It works in the Cuisinart just fine but will not be as firm as the Ninja or as smooth and creamy.
But it is still very good!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lizzie, yes it should work but as JB said it might not be as creamy. If you have a food processor or blender I also sugguest trying my no-ice cream maker method for this recipe. I hope that helps!