My Ninja CREAMi Recipes
Coffee Protein Ice Cream
  • High-protein
  • < 100 kcal

Coffee Protein Ice Cream

A smooth high-protein ice cream with a bold roasted coffee flavor, light creaminess and balanced sweetness.

Prep
10 min
Program
CREAMIFIT or LITE ICE CREAM
Level
Easy
Price
€€

Prepare the base

  1. Warm 100 ml of the milk until steaming but not boiling, then whisk in the instant espresso powder until fully dissolved.

  2. Add the coffee mixture, remaining 200 ml milk, protein powder, Greek yogurt, maple syrup, vanilla extract, and salt to a blender.

  3. Blend until completely smooth, then let the base cool to room temperature.

Freeze and spin

  1. Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.

  2. Close with the storage lid and freeze flat for 24 hours.

  3. Once fully frozen, run the CREAMIFIT program.

    No CREAMIFIT? Use LITE ICE CREAM instead.

  4. If the texture is powdery or crumbly after the first cycle, run RE-SPIN.

    Still not right after re-spinning? See how to fix the texture .

Serve

Serve immediately, while the ice cream is still nice and creamy.

Storing leftovers

Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.

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Tips

  • Use instant espresso powder rather than ground coffee to keep the texture smooth and free of grit.
  • Protein powders vary in sweetness; use one you enjoy, as its flavor remains noticeable after freezing.
  • For a milder coffee flavor, reduce the instant espresso powder to 4 g without changing the other quantities.

Nutrition

100 g Pint
Calories 89 435
Protein (g) 10.4 50.8
Carbs (g) 8.2 40
Fat (g) 1.5 7.3