Ninja Creami Protein Matcha Ice Cream is creamy, lightly sweet, and packed with matcha flavor. It has that smooth soft-serve texture you want, but it also gives you a solid boost of protein. The hardest part is waiting for the pint to freeze!
Why I Love This Recipe
I started making protein ice cream because I wanted something that tasted like an actual dessert instead of a frozen protein shake. Matcha turned out to be one of my favorite flavors for it. Its slightly earthy taste balances the vanilla and maple syrup really well.
The Ninja Creami also changes the texture in a big way. The base looks pretty ordinary before freezing, but after spinning and re-spinning, it becomes thick and creamy.
- It has a simple ingredient list.
- You get plenty of protein in a dessert.
- The matcha flavor is smooth without being too strong.
- Maple syrup helps soften matcha’s natural bitterness.
- The pudding mix helps give it a richer ice-cream texture.
- You can adjust the sweetness after trying the base.
What You’ll Need
- 1 1/4 cups 2% high-protein milk
- 1 scoop (about 30 grams) vanilla protein powder
- 1 teaspoon matcha powder
- 1 tablespoon sugar-free vanilla instant pudding mix
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- Tiny pinch of salt
- 1 tablespoon additional 2% high-protein milk, if needed for re-spinning
Ninja Creami Protein Matcha Ice Cream Recipe
- Servings: 2
- Prep time: 10 minutes
- Freeze time: 24 hours
- Creami time: About 5 minutes
- Total time: About 24 hours 15 minutes
- Cooking: None
Step 1: Mix the Matcha Base
Pour 1 1/4 cups 2% high-protein milk into a mixing bowl or large measuring cup. Add 1 scoop (about 30 grams) vanilla protein powder, 1 teaspoon matcha powder, 1 tablespoon sugar-free vanilla instant pudding mix, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, and a tiny pinch of salt.
Whisk for about 30 to 60 seconds. Keep going until the protein powder and matcha are mixed in and you do not see large lumps.
Step 2: Fill the Creami Pint
Pour all of the mixed matcha base from Step 1 into a Ninja Creami pint container. The mixture should look smooth and pale green.
Place the storage lid on the pint.
Step 3: Freeze for 24 Hours
Set the covered Ninja Creami pint upright on a flat surface in your freezer. Freeze it for at least 24 hours.
The pint needs to freeze solid from top to bottom. Do not freeze it at an angle.
Step 4: Spin on Lite Ice Cream
Remove the lid. Place the frozen pint into the Ninja Creami outer bowl. Attach the paddle and lid according to your machine’s directions.
Lock it into the Ninja Creami and run the Lite Ice Cream program once.
After the first spin, the ice cream may look a little powdery or crumbly. That is normal.
Step 5: Add Milk and Re-Spin
If the first spin looks crumbly, make a small hole in the center and add 1 tablespoon 2% high-protein milk.
Put the pint back into the machine and select Re-Spin once. It should turn thick, smooth, and creamy.
If needed, you can re-spin one more time.
Step 6: Serve
Spoon the freshly re-spun matcha ice cream into a round bowl and serve right away. The finished ice cream should be thick, creamy, and soft enough to scoop.
Why This Recipe Works (Quick Science)
The protein powder adds protein, but too much can make frozen desserts chalky. One scoop gives this pint a good balance.
The milk provides the liquid and helps create a creamy base.
The pudding mix contains thickeners that hold onto water. That helps reduce the icy feeling you can get with low-fat frozen desserts.
The maple syrup adds sweetness and some sugar. Sugar also lowers the freezing point, which helps the finished ice cream feel softer.
Finally, the Creami blade breaks the frozen base into very tiny pieces. Re-spinning with a spoonful of milk helps those pieces come together into a smooth, creamy texture.
Pro Tips
- Use good matcha. Matcha should look bright green rather than dull brown-green.
- Whisk well. Protein powder can hide little dry lumps in the base.
- Freeze the pint flat. An uneven frozen surface is not what you want before processing.
- Do not panic after the first spin. A powdery texture often just needs the tablespoon of milk and a Re-Spin.
- Taste before freezing. Frozen foods taste less sweet, so the liquid base should taste just a little sweeter than you want the final ice cream.
Tools You’ll Need
- Ninja Creami
- Ninja Creami pint container
- Ninja Creami storage lid
- Ninja Creami outer bowl and paddle
- Mixing bowl or large measuring cup
- Whisk
- Measuring cups
- Measuring spoons
- Spoon
- Round serving bowl
Substitutions and Variations
- Milk: Use skim, whole, lactose-free, or another milk that works well in your Creami. Lower-fat milk can produce a slightly icier result.
- Protein powder: Vanilla whey, casein blends, and plant protein can work, but each one freezes differently.
- Maple syrup: Honey or another sweetener can be used. The final texture may change with zero-calorie sweeteners.
- Stronger matcha: Increase the matcha from 1 teaspoon to 1 1/2 teaspoons.
- Sweeter ice cream: Add another 1 to 2 teaspoons maple syrup.
- Matcha chocolate chip: After the final re-spin, add 1 to 2 tablespoons mini chocolate chips and run the Mix-In program.
Macros Information
Approximate macros will depend heavily on your milk and protein powder. Using typical 2% high-protein milk and vanilla protein powder, expect roughly per serving (1/2 pint):
- Calories: 170–190
- Protein: 20–23g
- Carbohydrates: 16–20g
- Fat: 3–5g
These are estimates, so use the nutrition labels on your exact ingredients if you need precise macros.
Common Mistakes
- Using too much matcha: More is not always better. Too much can make the ice cream bitter.
- Not freezing for a full 24 hours: A partially frozen base may not process as expected.
- Adding lots of milk before a re-spin: Start with just 1 tablespoon. Too much can turn your ice cream into a milkshake.
- Using too much protein powder: Extra powder can make the texture dry or chalky.
- Expecting the first spin to be perfect: Protein ice cream often needs a Re-Spin.
- Freezing the pint at an angle: Keep it upright on a level freezer surface.
Make Ahead Tips
This recipe is made for prepping ahead. Mix and freeze the pint the night before you plan to eat it, but remember that it needs a full 24 hours of freezing.
You can also prepare several Creami pints at once and keep them frozen so they are ready to spin when you want dessert.
What to Serve With
This matcha ice cream is great by itself, but you can also serve it with:
- Fresh strawberries
- Raspberries
- Sliced banana
- Toasted coconut
- Mini chocolate chips
- Crushed vanilla cookies
- A little extra matcha dusted over the top
Leftovers and Storage
If you have leftovers, smooth the top of the ice cream so it freezes in a flat layer. Cover the pint and return it to the freezer.
It will freeze very firm again. When you want more, put the pint back into the Creami and use Re-Spin as needed. A small splash of milk can help if it comes out crumbly.
For the best texture, I prefer spinning only what will be eaten right away.
FAQ
Q: Why is my matcha ice cream powdery after spinning?
A: This is common with higher-protein Creami recipes. Add 1 tablespoon of milk and use Re-Spin. It should become much creamier.
Q: Can I use regular milk?
A: Yes. Regular milk works. High-protein milk simply gives you more protein per serving.
Q: Can I leave out the pudding mix?
A: You can, but the ice cream may be a little icier and less creamy.
Q: Why does my matcha taste bitter?
A: You may be using too much matcha, or your matcha may naturally have a stronger bitter taste. Start with 1 teaspoon and adjust the next pint if needed.
Q: Can I add more protein powder?
A: You can experiment with it, but I would not add much more. Extra protein powder can make Creami recipes dry and chalky.
Q: Do I really have to freeze it for 24 hours?
A: For this recipe, yes. A fully frozen pint gives the Ninja Creami the solid base it needs for consistent processing.
Final Thoughts
This Ninja Creami Protein Matcha Ice Cream is an easy way to turn matcha and protein powder into a creamy frozen treat. The vanilla, maple, and matcha work especially well together, and that quick re-spin makes a huge difference in the texture.
Give it a try, then leave a comment with how your pint turned out, any changes you made, or any questions you have.