Kate Lyman Nutrition

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OUR NEW FAVORITE OBSESSION: NINJA CREAMI PROTEIN ICE CREAM

When it comes to tracking your macros, I’m a huge believer in balance and flexibility, a concept I often spend a good amount of time working through with my clients. And because I am someone who could always eat dessert, I am always on the hunt for yummy sweet treats that can fit easily into my food choices for the day without having to sacrifice a large amount of calories in order to do so.

Ice cream is a top three favorite dessert for me and sometimes, a small serving or just a few bites isn’t very satisfying. It can feel disappointing when you want to work towards your aesthetic goals but also want to enjoy your food. Enter: the magic that is created using the Ninja Creami. This week’s post shares two very simple recipes (plus flavor ideas!) for making low-calorie, high-protein ice cream that won’t break your macros, even if you decide to eat the whole pint.


NINJA CREAMI PROTEIN ICE CREAM RECIPES

CHOCOLATE PEANUT BUTTER BASE

PREP TIME: 5 minutes || FREEZE TIME: 12 hours (overnight) ||MAKE TIME: 5 minutes || Makes 1-2 servings

WHAT YOU NEED:

  • 10 oz. + 2 TBSP Chocolate Fairlife Milk

  • 16g (2 TBSP) PB Fit Peanut butter powder

NOTES:

  • The additional 2+ tablespoons of milk will be used later after the mixture is frozen and you’re ready to make your ice cream

WHAT TO DO:

  1. Add chocolate milk and peanut butter powder to a shaker bottle and shake until well combined.

  2. Pour mixture into a Ninja Creami quart base container, put the lid on, and place in the freezer for at least 8 hours, but it’s best to freeze it overnight. Make sure the container is sitting upright and flat so the mixture freezes properly for spinning.

  3. When you’re ready to make your ice cream, remove the quart container from the freezer and add a splash (the reserved 2 tablespoons) of chocolate milk.

  4. Put the quart container in the holder, lock on the lid, and spin using the "lite ice cream" setting. When it's done mixing, stir it a bit to check the consistency (should start to feel like ice cream), and add a tiny bit more milk if it’s not quite creamy enough for your liking.

  5. If adding mix-ins, add your toppings and spin again using the "mix-in" setting.

GIVE IT A TRY:

  • CHOCOLATE PEANUT BUTTER COOKIES & CREAM: After you do the initial spin on the “lite ice cream setting” add a few Oreo thins to your base and spin again on the “mix-in” setting. If you have macros for it, it's really yummy with some peanut butter and a crushed Oreo thin on top!

  • DOUBLE-CHOCOLATE CHIP: For an extra chocolatey flavor, add ½ teaspoon of cocoa powder to your base mixture before freezing. After you do the initial spin on the “lite ice cream setting” add some mini dark chocolate chips to your base and spin again on the “mix-in” setting.

  • REESE’S: After you do the initial spin on the “lite ice cream setting” add a Reese’s cup to your base and spin again on the “mix-in” setting. If you have macros for it, it's really yummy with some peanut butter on top!

MACROS PER PINT: 24P/7.5F/21C (245 calories)

(this is for the chocolate peanut butter base)

You can find the recipe in the MyFitnessPal database by searching:

“KLN Recipe: Chocolate PB Ninja Creami Base”


HIGH PROTEIN CREAMY VANILLA BASE

PREP TIME:  5 minutes || FREEZE TIME: 12 hours (overnight) ||MAKE TIME: 5 minutes || Makes 1-2 servings

WHAT YOU NEED:

  • 10 oz. + 2 TBSP 2% Fairlife Milk

  • 2 oz. (¼ cup) Oikos Triple Zero Vanilla Greek yogurt

  • 1 tsp. vanilla extract

NOTES:

  • The additional 2+ tablespoons of milk will be used later after the mixture is frozen and you’re ready to make your ice cream

WHAT TO DO:

  1. Add ingredients to a shaker bottle and shake until well combined. If you’re having a hard time getting the yogurt to mix in, try using an immersion blender or whisking by hand.

  2. Pour mixture into a Ninja Creami quart base container, put the lid on, and place in the freezer for at least 8 hours, but it’s best to freeze it overnight. Make sure the container is sitting upright and flat so the mixture freezes properly for spinning.

  3. When you’re ready to make your ice cream, remove the quart container from the freezer and add a splash (the reserved 2 tablespoons) of milk.

  4. Put the quart container in the holder, lock on the lid, and spin using the "lite ice cream" setting. When it's done mixing, stir it a bit to check the consistency (should start to feel like ice cream), and add a tiny bit more milk if it’s not quite creamy enough for your liking.

  5. If adding mix-ins, add your toppings and spin again using the "mix-in" setting.

GIVE IT A TRY:

  • STRAWBERRY CHEESECAKE: When making your base mixture, add 1 tsp of Jello Instant pudding mix, Sugar-free cheesecake flavor. After you do the initial spin on the “lite ice cream setting” add some frozen strawberries to your base and spin again on the “mix-in” setting. If you have macros for it, it's really yummy with some crushed vanilla wafers or graham crackers and fat-free Cool Whip on top!

  • MINT CHOCOLATE CHIP: Add ¼ teaspoon of mint extract to your base mixture before freezing. After you do the initial spin on the “lite ice cream setting” add some mini dark chocolate chips to your base and spin again on the “mix-in” setting.

  • BANANA SPLIT: After you do the initial spin on the “lite ice cream setting” add some sprinkles to your base and spin again on the “mix-in” setting. If you have macros for it, it's really yummy with some banana, chocolate syrup, and fat-free Cool Whip (and a cherry!) on top!

MACROS PER PINT: 22P/5.5F/13C (195 calories)

(this is for the creamy vanilla base)

You can find the recipe in the MyFitnessPal database by searching:

“KLN Recipe: Creamy Vanilla Ninja Creami Base”. 


Find more macro-friendly recipes here or grab our free cookbook Everyday Macros here for simple and streamlined meal prep recipes and ideas.