Let’s be honest. One of the toughest parts of sticking to a keto lifestyle NIH is saying goodbye to ice cream. That creamy, cold, sweet satisfaction on a warm evening… it feels like a distant memory. For years, I struggled with store-bought keto ice cream. It was either rock-hard, strangely icy, or had a lingering aftertaste that just wasn’t right. And the price? Ouch.
Then, the Ninja Creami entered my kitchen, and everything changed. This isn’t just another gadget; it’s a ticket to making amazing, smooth, and flavorful low carb ice cream that tastes like the real deal. After countless test batches and a few (okay, many) pints of trial and error, I’ve nailed down the process. This guide is everything I’ve learned, packed into simple steps so you can create the perfect keto Ninja Creami recipes from day one.
Jump To:
Why the Ninja Creami is Perfect for Keto Ice Cream
So what makes this machine so special for a keto diet? It’s all about the science, but in a really cool, non-boring way.
Traditional ice cream makers churn a liquid base slowly, relying on sugar and fat to prevent large ice crystals from forming. The problem is, on keto, we don’t use sugar. Without it, those slow-churning methods often result in an icy, crunchy texture. No fun.
The Ninja Creami works completely differently. It takes a solid, frozen block and uses a super-fast spinning blade to shave it into microscopic particles. Think of it like a high-tech snow cone machine that shaves the ice so finely it becomes creamy. This process creates a smooth, rich texture without needing sugar as a crutch, making it the perfect partner for our sugar free ice cream bases.
Print
Keto Ninja Creami Recipes: Vanilla Protein Ice Cream
This Ninja Creami Vanilla ice cream recipe is keto, sugar free, low carb and high in protein! With its amazing creamy texture and 16 grams of protein, it will curb your sweet tooth and completely satisfy!
- Total Time: 20 hours 5 minutes
- Yield: 2 servings 1x
Ingredients
1 cup cottage cheese
1/2 cup unsweetened almond milk (or replace with coconut milk)
1/4 cup heavy cream
1 scoop vanilla collagen (15 grams)
2 tsp vanilla extract
1 tsp vanilla liquid stevia (or to taste)
1 tbsp unsweetened almond milk (for Respin)
2 tbsp sugar free chocolate chips (optional)
Instructions
1. Add all the ingredients to a blender, (except the ingredients for re-spinning, the 1 tbsp of unsweetened almond milk.) Blend until smooth. Taste and adjust sugar substitute sweetener if needed.
2. Pour into Ninja Creami container and freeze for 18- 20 hours or until frozen. Freeze for just 8-10 hours for soft serve.
3. Place frozen pint container into the base or the outer bowl of the Ninja Creami machine, cover and press Lite Ice Cream button. Remove and add the 1 tbsp of almond milk. Press Re-spin button.
4. If using sugar free chocolate chips, make a hole in center of ice cream and drop in chips. Cover and press Mix-in. Enjoy!
5. Store any left over ice cream in a glass container with the storage lid on and freeze for up to 3 months.
Notes
One serving is half the recipe, but you could enjoy the whole container if you prefer, just double nutritional information.
Optional sugar-free chocolate chips or sugar free whipped cream is not included in the nutritional data.
- Prep Time: 5 minutes
- Freeze Time: 20 hours
- Cook Time: 0 minutes
- Category: Ninja Creami Recipes
- Method: Frozen
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 247
- Sugar: 3g
- Sodium: 381mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 18mg
Ninja Swirl by CREAMi Ice Cream and Soft Serve Maker, Sorbet, Milkshake, Frozen Yogurt, Low Calories Program & More, 13-in-1, Soft Serve Handle, (2) CREAMi Swirl 16oz Pints, For Kids & ALL ages, NC701
Deal price: $299.95
You save 14%
As an Amazon Associate, I earn from qualifying purchases. Pricing and availability may change.
Ingredients You’ll Need
Getting started is simpler than you think. You only need a few key components to make a fantastic keto ice cream base.
Best Keto-Friendly Sweeteners (Allulose, Erythritol, Monk Fruit)
The sweetener you choose makes a huge difference in both taste and texture. Not all sugar substitutes are created equal when it comes to frozen treats.
- Allulose: This is my top pick for keto ice cream. It behaves a lot like real sugar, depressing the freezing point, which helps keep the ice cream softer and more scoopable. It has virtually no aftertaste and doesn’t crystallize when frozen. It can be a bit pricier, but for texture, it’s the winner.
U.S. Food & Drug Administration (FDA) - Erythritol: A very common and affordable choice. It works well, but it has two little quirks. First, it can have a slight “cooling” sensation on the tongue, which some people don’t mind in things like mint ice cream but might notice in vanilla. Second, it can recrystallize over time, making leftovers a bit gritty. Using the powdered form helps a lot.
Cleveland Clinic Health Essentials - Monk Fruit: You’ll usually find this blended with erythritol. Pure monk fruit is incredibly potent. The blends are great for balancing flavor and are a solid all-around choice. Just check the label to see what it’s mixed with!
Choosing Your Base (Almond Milk, Heavy Cream, Coconut Cream)
The liquid base determines how rich and creamy your final product will be.
- Heavy Cream: For that classic, decadent ice cream texture, heavy cream is your best friend. The high fat content ensures a super smooth, rich result that feels just like premium ice cream.
- Almond Milk: Unsweetened almond milk is a fantastic, lower-calorie option. On its own, it will produce a lighter, icier result—more like a sorbet or light ice cream. I love to use it in a blend with heavy cream to get the best of both worlds.
- Coconut Cream: If you need a dairy-free option, full-fat canned coconut cream is the way to go. It provides the necessary fat for a creamy texture and adds a subtle, pleasant coconut flavor that pairs wonderfully with many recipes.
How to Make Keto Ninja Creami Ice Cream (Step-by-Step)
Ready for the magic? The process is wonderfully simple.
Step 1: Mixing and Freezing the Base
First things first, you’ve got to make your base. In a bowl or blender, whisk together your chosen liquid base (like heavy cream and almond milk), your keto sweetener, a pinch of salt, and any flavorings like vanilla extract or cocoa powder. A little protein powder or a pinch of xanthan gum (like, 1/4 teaspoon) can also help improve the texture, but it’s optional.
Pour this mixture into your Ninja Creami pint, but be careful not to go past the “Max Fill” line. Secure the lid and pop it into the freezer on a level surface. Here’s the hard part: you have to wait a full 24 hours. Don’t cheat on this! The base needs to be frozen solid for the machine to work its magic.
Step 2: Processing in the Ninja Creami
Once your base is a frozen brick, it’s go-time. Take the pint out of the freezer, remove the lid, and place it in the outer bowl. Lock the blade assembly on top, place it in the machine, and select the “Lite Ice Cream” or “Ice Cream” setting. The machine is loud—don’t be alarmed! It’s just doing its job.
After the first spin, your ice cream might look a little crumbly or powdery. This is totally normal for keto creami recipes. Don’t panic!
Step 3: Adding Mix-ins
If your ice cream is creamy after the first spin (or after a re-spin, see tips below), you can add your mix-ins. Create a small well in the center of the ice cream and add your goodies, sugar-free chocolate chips, chopped nuts, or keto cookie crumbles.
Place it back in the machine and press the “Mix-In” button. This will gently fold everything together without pulverizing your additions.
Tips for the Best Keto Creami Ice Cream
Getting that perfect scoop takes a little practice. Here are the most common issues and how to fix them for foolproof protein ice cream and more.
- Problem: My ice cream is dry and powdery! This is the #1 issue, especially with low-fat or low-sugar recipes. The fix is the “Re-spin” button. Add a tablespoon of your base liquid (almond milk, heavy cream) right on top of the powdery ice cream and run it on the “Re-spin” cycle. This little bit of extra liquid helps it emulsify into a creamy texture. You might even need a second re-spin. Be patient; it’s worth it.
- Problem: My ice cream is rock-hard. Keto ice cream freezes harder than regular ice cream because it lacks sugar. The best solutions are to use allulose as your sweetener and ensure you have enough fat in your base. A tablespoon of MCT oil or a pinch of xanthan gum in the base can also help keep it softer. If it’s too hard straight from the freezer, just let it sit on the counter for 5-10 minutes before spinning.
Cleveland Clinic Health Essentials - Tip: Don’t skip the salt! A small pinch of salt doesn’t make the ice cream salty; it enhances the sweetness and balances the flavors.
- Tip: Bloom your cocoa powder. If you’re making a chocolate base, mix the cocoa powder with a few tablespoons of hot water or warm cream to make a paste before adding it to the rest of the base. This brings out a much richer chocolate flavor.
Keto Ninja Creami Flavor Variations
Now for the fun part. Here are a few simple, keto-friendly flavor variations to get you started.
Vanilla Bean
The classic for a reason! A good keto vanilla ice cream is the perfect base for any topping.
- Base: 1 cup heavy cream, 1/2 cup unsweetened almond milk, 1/4 cup allulose, 1 tsp vanilla bean paste (or extract), pinch of salt.
Chocolate Peanut Butter
A truly satisfying combination that’s packed with flavor.
- Base: 1 cup heavy cream, 1/2 cup unsweetened almond milk, 1/4 cup allulose, 2 tbsp unsweetened cocoa powder, pinch of salt.
- Mix-in: 2 tbsp of your favorite sugar-free peanut butter or a handful of keto peanut butter cups, chopped.
Cinnamon Swirl
This tastes like a frozen cinnamon roll. It’s a personal favorite in my house.
- Base: 1 cup heavy cream, 1/2 cup unsweetened almond milk, 1/4 cup allulose, 1 tsp vanilla extract, pinch of salt.
- Mix-in: 1 tbsp melted butter mixed with 1 tbsp brown sugar substitute (like Swerve Brown) and 1/2 tsp cinnamon. Drizzle this in before the “Mix-in” cycle.
Looking for more ideas? Try these:
- Mint Chip: Add peppermint extract to a vanilla base and use sugar-free chocolate chips as a mix-in.
- Strawberry: Blend 1/4 cup of fresh or frozen strawberries directly into your vanilla base before freezing.
- Coffee: Add 1-2 shots of chilled espresso or 1 tablespoon of instant espresso powder to your base.
- Keto Toppings: Go wild with sugar-free chocolate syrup, chopped pecans or walnuts, shredded unsweetened coconut, or a sprinkle of cinnamon.
Storage Instructions
If you have leftovers (which is rare!), flatten the top with a spoon and place the storage lid back on. Store it in the freezer for up to two weeks. USDA FoodSafety.gov
Heads up: it will freeze very hard. When you’re ready to eat it again, you’ll need to run it through the Ninja Creami again on the “Lite Ice Cream” or “Ice Cream” setting to bring it back to that perfectly creamy texture.
