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Protocol: Greek Yogurt Vanilla Bean Ice Cream (Ninja Creami)

Protocol: Greek Yogurt Vanilla Bean Ice Cream (Ninja Creami)

Category: desserts Tags: #high-protein #batch-prep #low-mess Status: BETA Version: v0.1 Servings / Yield: 1 pint (4 servings, ~75g each) Prep time: 5 min Freeze time: 24 hours Tools: Ninja Creami, blender

Goal / Why this exists

Testing Greek yogurt as a protein-rich ice cream base without protein powder. Vanilla bean is a clean flavor to isolate the base characteristics — tang level, creaminess, iciness.

Hypothesis

Greek yogurt + coconut fat can deliver creamy texture and decent protein without protein powder. The tang may work as a feature rather than a bug.

Nutrition (per serving, ~75g)

  • Calories: ~70
  • Protein: ~6g
  • Carbs: ~9g
  • Fat: ~1.5g

Note: Using 0% Greek yogurt. Fat content would increase with whole milk yogurt.

Ingredients

  • 180g Greek yogurt (0% fat)
  • 60g lite coconut milk (or 45g full-fat coconut cream)
  • 35g allulose
  • 5g vanilla extract (1 tsp)
  • 1g vanilla bean seeds (optional, ~1/2 pod)
  • Pinch kosher salt (Diamond Crystal)

Method

  1. Combine yogurt and coconut milk in blender. Blend until smooth.
  2. Add allulose, vanilla extract, vanilla bean seeds (if using), and salt.
  3. Blend until fully incorporated, ~30 seconds.
  4. Pour into Ninja Creami pint container to max fill line.
  5. Freeze for 24 hours minimum. Must be frozen solid.
  6. Process on ICE CREAM setting.
  7. Check texture. If icy, run RE-SPIN. Low fat base may need 2 spins.
  8. Serve immediately for soft-serve, or freeze 1–2 hours for scoopable.

Success criteria

  • Creamy texture, not icy or crystalline
  • Noticeable but pleasant tang (frozen yogurt character)
  • Clean vanilla flavor comes through
  • No off-flavors from coconut

Variables to track

  • Iciness level (1-10, 1 = smooth, 10 = crunchy ice)
  • Tang level (1-10, 1 = undetectable, 10 = sour)
  • Number of spins needed
  • Texture after 2 hours in freezer (scoopable or brick?)

Potential adjustments

  • If too icy: increase coconut milk to 75g, or switch to full-fat coconut cream
  • If too tangy: increase allulose to 40g, or add 15g honey
  • If too thin: add 0.5g xanthan gum before blending

Storage & reheat

  • Keeps in freezer up to 2 weeks
  • Will likely freeze solid — RE-SPIN before serving

See also

  • [[greek-yogurt-mango-lassi_creami]] — same base, fruit variant

Linked runs

  • (none yet)