Strawberry and matcha are such a fun match. The strawberries are sweet and fruity, while matcha adds a soft earthy flavor that keeps the ice cream from tasting too sweet. Add protein powder, and you get a creamy frozen treat that can also work as a filling snack.
This version is designed for a standard Ninja Creami pint. The key is blending the base until very smooth, freezing it completely flat, and giving it a re-spin when needed. The hands-on work is quick, but the pint needs a full 24 hours in the freezer.
Makes: 1 Ninja Creami pint, about 2 servings
Prep time: 10 minutes
Freeze time: 24 hours
Processing time: 3–5 minutes
Total time: About 24 hours 15 minutes
What You’ll Need
- 1 cup fresh strawberries, hulled and sliced
- 1 cup 2% milk
- 1/2 cup plain nonfat Greek yogurt
- 1 scoop (30 g) vanilla protein powder
- 1 tablespoon honey
- 1 teaspoon matcha powder
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons additional 2% milk, only as needed for re-spinning
- Optional fresh strawberry slices, for serving
- Optional matcha powder, for serving
Why I Love This Recipe
- It has real strawberry flavor. Fresh berries give it a bright, fruity taste.
- It packs in protein. Greek yogurt, milk, and protein powder all contribute.
- It isn’t overly sweet. Honey adds sweetness without hiding the strawberry and matcha.
- The matcha is noticeable but mild. One teaspoon gives you flavor without taking over the pint.
- The texture is easy to fix. A spoonful of milk and a Re-Spin can make a big difference.
Recipe and Instructions
Step 1: Blend the Strawberry Base
Add 1 cup sliced fresh strawberries, 1 cup 2% milk, 1/2 cup plain nonfat Greek yogurt, 1 scoop (30 g) vanilla protein powder, 1 tablespoon honey, 1 teaspoon matcha powder, and 1/2 teaspoon vanilla extract to a blender.
Blend for about 30–45 seconds, or until the strawberries are fully broken down and the mixture looks smooth and creamy. There should not be large strawberry pieces left.
Step 2: Fill the Ninja Creami Pint
Pour the entire blended strawberry-matcha mixture into one Ninja Creami pint container.
Check the MAX FILL line. The mixture should stay at or below that line. Put the storage lid on tightly.
Step 3: Freeze for 24 Hours
Place the covered pint upright on a flat freezer shelf. Freeze for at least 24 hours.
Keeping the pint level matters. A flat frozen surface helps the Ninja Creami process the base evenly.
Step 4: Process the Frozen Pint
After 24 hours, remove the lid. Put the frozen pint into the Ninja Creami outer bowl and lock the paddle lid in place.
Install it in the Ninja Creami and select Lite Ice Cream.
Let the full cycle finish before removing the bowl.
Step 5: Re-Spin Until Creamy
Open the pint after the first cycle. It may look powdery or crumbly. That is normal for a lower-fat protein ice cream.
Add 1 tablespoon 2% milk to the center of the processed ice cream. Return the pint to the machine and select Re-Spin.
If it is still dry, add 1 more tablespoon 2% milk and re-spin once more. Stop adding milk once the ice cream is thick and creamy.
Step 6: Scoop and Serve
Once creamy, divide the ice cream between 2 small round bowls. If you like, garnish each serving with a few fresh strawberry slices or a tiny dusting of matcha.
Serve right away for the creamiest texture.
Why This Recipe Works (Quick Science)
Strawberries contain lots of water. Water freezes hard, so strawberries alone would make an icy pint.
The milk and Greek yogurt add protein and milk solids. These help give the frozen base more body.
The protein powder adds even more solids, but too much can make a Creami pint chalky. That is why this recipe sticks with one 30-gram scoop.
The honey does more than add sweetness. Dissolved sugar lowers the freezing point a little, which can help the finished ice cream feel softer.
Finally, the Re-Spin breaks the frozen base into much smaller particles. Adding a tablespoon of milk gives those particles a little extra moisture so they can come together into a creamy texture.
Pro Tips
- Freeze the pint level. A tilted frozen base can be harder for the machine to process evenly.
- Don’t overdo the matcha. Start with 1 teaspoon. Matcha can become bitter when you use too much.
- Blend very well. Smooth batter before freezing means fewer large frozen strawberry pieces later.
- Expect the first spin to look dry sometimes. Protein ice cream often needs a Re-Spin.
- Add re-spin milk slowly. Start with 1 tablespoon. Too much liquid can turn thick ice cream into a milkshake.
Tools You’ll Need
- Ninja Creami machine
- Ninja Creami pint container and storage lid
- Ninja Creami outer bowl and paddle lid
- Blender
- Measuring cups
- Measuring spoons
- Rubber spatula
- Ice cream scoop or spoon
- 2 small round serving bowls
Substitutions and Variations
- Milk: Use whole milk for a richer texture. Unsweetened almond milk can work, but the result may be a little icier.
- Greek yogurt: Vanilla Greek yogurt works well. Reduce the honey slightly if the yogurt is already sweetened.
- Protein powder: Strawberry or unflavored protein powder can replace vanilla. Different powders absorb liquid differently, so the texture may change.
- Honey: Maple syrup is an easy 1:1 swap.
- Stronger matcha: Increase the matcha to 1 1/2 teaspoons if you already love its earthy flavor.
- Sweeter ice cream: Add another 1–2 teaspoons of honey before freezing.
- Strawberry pieces: After processing, add a small amount of finely diced strawberry and run the Mix-In program for a chunkier texture.
Make-Ahead Tips
This recipe is made for prepping ahead because the base needs to freeze for at least 24 hours.
Blend several pints at once if you use your Ninja Creami often. Label the lids with the flavor and freezing date, then freeze the pints upright.
For the most predictable results, give every freshly made pint a full 24-hour freeze before processing.
Macros Information
Approximate nutrition for 1 of 2 servings, using 2% milk, nonfat Greek yogurt, a typical vanilla protein powder, and 1 tablespoon honey:
- Calories: about 220
- Protein: about 22 g
- Carbohydrates: about 28 g
- Fat: about 4 g
- Fiber: about 2 g
Exact macros can change quite a bit based on your milk, yogurt, protein powder, and whether you use extra milk for re-spinning.
Common Mistakes
Using too much protein powder: More isn’t always better. Extra powder can make the finished ice cream chalky, gummy, or dry.
Skipping the full freeze: Give the pint at least 24 hours so the center is completely solid.
Freezing the pint at an angle: Keep it upright on a level shelf so the frozen surface stays flat.
Adding lots of milk before a Re-Spin: Start with just 1 tablespoon. You can always add another tablespoon, but you can’t take it back out.
Using too much matcha: Matcha gets bitter quickly. One teaspoon gives this recipe a balanced flavor.
Expecting the first spin to be perfect: A crumbly first spin is common with protein Creami recipes. Re-Spin before assuming the recipe failed.
What to Serve With
This ice cream is great by itself, but you can also serve it with:
- Fresh sliced strawberries
- Blueberries or raspberries
- A small spoonful of granola
- Toasted coconut
- Chopped almonds
- A drizzle of honey
- A little extra matcha dusted over the top
- A crisp waffle cookie
Leftovers and Storage
If you have leftovers, smooth the top of the ice cream inside the Creami pint and put the lid back on. Freeze it upright.
It will become solid again.
When you want another serving, process the frozen leftovers again using Lite Ice Cream. If they come out crumbly, add about 1 tablespoon 2% milk and use Re-Spin.
For the best flavor and texture, enjoy the pint within about 1–2 weeks.
FAQ
Q: Can I use frozen strawberries?
A: Yes, but blend them completely into the liquid before freezing the pint. Do not freeze loose, hard strawberry pieces in the pint and try to process them by themselves.
Q: Why is my ice cream powdery after the first spin?
A: This is common with lower-fat, high-protein Creami recipes. Add 1 tablespoon of milk and use Re-Spin. It usually becomes much creamier.
Q: Can I leave out the matcha?
A: Yes. You will have a simple strawberry vanilla protein ice cream instead.
Q: Can I add more matcha?
A: Yes. Try 1 1/2 teaspoons if you want a stronger matcha taste. Remember that too much can make the ice cream bitter.
Q: Can I use almond milk?
A: Yes. The finished ice cream may be less creamy because almond milk usually contains less fat and protein than dairy milk.
Q: Why does my protein ice cream taste chalky?
A: Protein powders behave differently when frozen. Try another brand, use a little less powder next time, or add 1 tablespoon of milk before a Re-Spin.
Q: Do I really need to freeze it for 24 hours?
A: A full 24-hour freeze is the safest choice for getting the pint completely frozen before processing.
Final Thoughts
Strawberry, vanilla, and matcha make a surprisingly good team. You get sweet berry flavor first, a gentle matcha taste behind it, and plenty of creamy texture after a good Re-Spin.
The biggest trick is simple: blend it smooth, freeze it flat for a full day, and don’t worry if that first spin looks crumbly. A splash of milk and one more spin can completely change the texture.
Give this strawberry matcha protein ice cream a try, then leave a comment with how your pint turned out, any changes you made, or any questions you have.