Out of all the Ninja Creami recipes I’ve ever tried, this High-Protein Biscoff Ice Cream is one of my all-time favorites! It’s sweet, low sugar, full of spiced cookie flavor, and has around 240 calories and nearly 30 grams of protein.
This recipe has the added bonus of stretching your protein powder and protein shake stash for longer, since it only uses half a serving of protein powder and 4 ounces of protein shake. This way, you get way more bang for your buck!
I’ve done a lot of experimenting with the Ninja Creami, and I’ve finally figured out how to make a creamy, tasty, high-protein result with zero iciness. So if you need more Ninja Creami recipes, keep an eye out, and let me know what flavors you’d like to see!
Why you’ll love this recipe:
- High Protein
- No blender required
- No xanthan gum
- Healthy
- Low sugar
If you like this Ninja Creami recipe, try my Birthday Cake Ninja Creami recipe! Or check out a full list of my single-serve high-protein desserts here.
This post contains affiliate links, which means I may earn a small commission at no additional cost to you. I only recommend products I personally use and love!
Products used in this recipe:
- Vanilla protein shake
- Vanilla whey protein (not gritty, tastes good in recipes)
- Drink flavoring syrup (clean ingredients, no sugar)
- Sweetener
- My favorite measuring spoon set
- Milk frother
- Biscoff cookies
- Simple Mills Honey Cinnamon Sweet Thins (for gluten-free)
Ingredients
Base:
4 – 5 oz milk of choice (I used whole)
½ serving vanilla whey protein
1 tbsp gingerbread (or similar flavor, like cinnamon dolce) drink flavoring syrup
Pinch of salt
More sweetener, to taste (see note 1)
Mix in:
1 – 2 Biscoff cookies (ChocZero Speculoos or Simple Mills Honey Cinnamon Sweet Thins for gluten-free)
Directions
- Combine all ingredients except mix-ins in the Ninja Creami canister and blend with an immersion blender until smooth. You can also use a milk frother; I like this one. Just make sure you mix it really well and let the foam settle before placing in the freezer. Freeze on a flat surface for about 24 hours.
- After it is fully frozen, remove canister from the freezer and run the outside under hot water for 60 seconds.
- Place in Ninja Creami and run on Lite Ice Cream. Check and hit respin if it still looks crumbly. Repeat if still super crumbly after 2nd respin (I usually only need one respin).
- Remove canister from machine and, using a plastic knife (metal will scratch and ruin the canister), scrape down the sides until you no longer see frozen residue in the canister.
- Add half your mix ins to the middle and insert the canister into the machine again. Run on “mix-in.” Crumble the remaining Biscoff cookie on top and enjoy!
Notes
I use 1 tiny scoop of this pure stevia extract powder. You’ll want to make it sweeter than you think because the freezing process dulls flavor and sweetness.
Frequently Asked Questions
Q: Mine had icy chunks, how can I prevent that?
A: Make sure you thoroughly scrape down the sides after the last respin but before the mix-in cycle. Take the tub out so you can see better, and use a plastic knife so you don’t scratch the canister. It also helps to use the knife to stab around the bottom of the canister to break up any ice down there. And don’t skip running it under hot water for 60 seconds, which helps loosen the ice beforehand.
Q: Can this be made vegan or dairy-free?
A: You absolutely can try it with a vegan/dairy-free protein shake, a plant-based milk, vegan protein powder, and a plant-based creamer. Let me know how it turns out for you!
Q: Is this gluten-free?
A: With the exception of the Biscoff cookies, all the ingredients in this recipe are gluten-free. I know ChocZero has a gluten-free Biscoff-inspired cookie if you are interested in trying it! I think the Simple Mills Honey Cinnamon Sweet Thins would also be a good gluten-free option.
Q: Can I use other protein shakes, like Fairlife or Core Power?
A: Yes, most ready-to-drink protein shakes should work! You may just need to adjust the sweetness.
