Protocol: Strawberry Protein Ice Cream (Ninja Creami)

Category: desserts Tags: #high-protein #batch-prep #low-mess Version: v0.1 Servings / Yield: 1 pint (4 servings, ~120g each) Prep time: 5 min Freeze time: 24 hours Tools: Ninja Creami, blender

Goal / Why this exists

Bright, fruity strawberry ice cream with high protein. Uses frozen strawberries for convenience and intense berry flavor without the iciness that fresh fruit can cause.

Nutrition (per serving, ~120g)

• Calories: ~100
• Protein: ~17g
• Carbs: ~10g
• Fat: ~1g

Ingredients

• 180g whole milk
• 100g frozen strawberries (thawed slightly, ~10 min at room temp)
• 45g vanilla protein powder (~1.5 scoops, casein or blend preferred)
• 15g granulated sweetener (monk fruit or allulose)
• 5g fresh lemon juice (brightens berry flavor)
• Pinch kosher salt

Method

1. Blend milk and thawed strawberries until smooth. Some small berry pieces are OK.
2. Add protein powder, sweetener, lemon juice, and salt. Blend until fully combined.
3. Pour into Ninja Creami pint container to max fill line.
4. Freeze for 24 hours minimum. Must be frozen solid.
5. Process on ICE CREAM setting. May need RE-SPIN due to fruit fiber.
6. Serve immediately for best texture.

Success criteria

• Bright strawberry flavor, not artificial-tasting
• Pink color throughout
• Smooth with occasional berry flecks (not chunky ice)

Variations

• Strawberry cheesecake: Add 30g softened cream cheese before blending
• Berry medley: Replace half the strawberries with frozen raspberries
• Strawberry shortcake: Mix in 30g crushed vanilla wafers after processing

Storage & reheat

• Keeps in freezer up to 2 weeks
• Fruit-based recipes freeze harder; let sit 10 min + RE-SPIN before serving

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