When a 9pm sweet tooth hits and I still want the protein to land, cake batter protein ice cream is the move. Half a tub has 26 grams, all from cake batter protein powder, and it spins up creamy in the Ninja Creami with a scatter of sprinkles. Two minutes of prep, then freeze and spin.
Key ingredients and substitutions
- Cake batter protein powder: Carries both the flavor and the 26g of protein. I use Grenade because it nails the sweet cake taste (it is super sweet) and blends smooth with no chalky aftertaste. Vanilla protein powder works as a swap, add 1/8 teaspoon almond extract to push it toward that classic cake batter flavor.
- Milk: The creamy base. Any milk works, dairy, almond, or oat all spin up well. Higher-protein milk like Fairlife will nudge the protein up further.
- Xanthan gum: Just 1/2 teaspoon thickens the base and keeps the texture scoopable instead of icy. You can leave it out, but expect a firmer, more ice-crystal-heavy result.
- Liquid stevia: Sweetens without sugar or calories. Adjust to taste. Monk fruit drops, allulose, or erythritol all swap in cleanly.
- Sprinkles: For the funfetti look and a little crunch. Sugar-free or regular both mix in fine on the final spin.
How to make cake batter protein ice cream
- Blend the base. Add the protein powder, milk, xanthan gum, and stevia to your Ninja Creami tub. Blend with an immersion blender or frother until completely smooth, no lumps.
- Freeze solid. Seal with the lid and freeze upright on a flat surface for 24 hours.
- Level the top. Remove the lid. If the surface has frozen into a hump, scrape it flat with a spoon so the blade processes evenly.
- Thaw, then spin. Let the tub sit out 10 to 15 minutes before processing. Lock it into the machine and run Light Ice Cream mode. The thaw is what gets you creamy on the first spin instead of powdery.
- Respin if needed. If it comes out crumbly, scrape down the sides, replace the lid, and run Respin.
- Add sprinkles. Push a hole in the center with a spoon, add 1 tablespoon sprinkles, and run the Mix-In cycle.
- Serve. Scoop and eat straight away for the best soft-serve texture.
Tips for getting it right
A powdery first spin is the most common protein ice cream result, and it’s an easy fix: respin, or add a splash of milk and respin. The base needs to go in frozen solid, that’s how the blade shaves it smooth, so don’t thaw it first.
- Spin the tub straight from the freezer. A thawed or soft pint can strain the machine, and frozen-solid is what the Creami is built to process.
- If the first spin comes out powdery or crumbly, hit Respin. That alone usually does it.
- Still dry after a respin? Add a tablespoon of milk and respin again. That’s enough liquid for the blade to pull it creamy.
- Use an immersion blender or frother on the base before freezing, not just a spoon. Lumps in equals grainy ice cream out.
- The full 24-hour freeze matters. Shorter freezes go soupy.
- Add sprinkles only on the final mix-in so they stay bright and don’t bleed color into the base.
- Taste the base before freezing and sweeten then. Freezing dulls sweetness, so a base that tastes right warm can read flat frozen.
Variations
- Chocolate cake batter: Swap in chocolate protein powder and stir a teaspoon of cocoa into the base. Keep the sprinkles.
- Strawberry cake batter: Use strawberry protein powder and fold a few mashed fresh strawberries in at the mix-in.
- Cookie dough: Fold chunks of protein cookie dough or a tablespoon of chocolate chips in during the mix-in cycle.
- Coffee cake batter: Add a shot of espresso or strong coffee to the base for a mocha note.
Storage instructions
- Freezer: Keep leftovers in the original Creami tub with the lid on for up to two weeks. For more ways to store, read 3 ways to store leftover ninja creami ice cream.
- Make ahead: Freeze the mixed base up to a month out, then spin straight from the freezer when you’re ready.
- Refreshing texture: If it firms up too hard between servings, spin it frozen on Light Ice Cream or Respin to bring it back. A tablespoon of milk on the respin helps if it’s gone dry. Avoid repeated thaw-and-refreeze cycles.
What to serve with it
- Protein addition: A side of Greek yogurt or a Cinnamon Roll Protein Shake.
- Fruit: Fresh berries or grilled peaches in summer.
- Sweet pairing: Warm Chocolate Protein Mug Cake, Cottage Cheese Chocolate Chip Cookies, or a few Peanut Butter Protein Balls.
- Movie night: A bowl of popcorn alongside.
Frequently asked questions
Can I use cake batter extract instead of flavored protein powder?
Yes. Use vanilla protein powder as your base and add a teaspoon of a good extract like McCormick or LorAnn for the cake batter flavor.
Can I add pudding mix to the base?
A tablespoon of sugar-free vanilla or cheesecake pudding mix adds thickness and flavor. It’s a popular Creami tweak.
Why isn’t my ice cream sweet enough after freezing?
Freezing dulls sweetness. Taste the base before freezing and add a few extra drops of stevia if it needs it.
Can I use a different sweetener instead of liquid stevia?
Yes. Monk fruit drops, allulose, or erythritol all work. Taste the base first, since some sweeteners hold up better when frozen.
Does this work in other Creami models?
It does well in the Deluxe and Swirl. Keep the same fill line and run Lite Ice Cream, then Mix-In for the sprinkles.
More ice cream recipes you will love
- Soft-Serve Vanilla Protein Ice Cream
- White Chocolate Raspberry Protein Ice Cream
- Strawberry Cottage Cheese Ice Cream
- Pumpkin Protein Ice Cream
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Cake Batter Protein Ice Cream Recipe
A creamy Ninja Creami cake batter protein ice cream with 26g of protein per half tub and rainbow sprinkles throughout.
Ingredients
- 2 scoops cake batter protein powder - 60 grams, The brand I used is Grenade. Substitute vanilla flavor if needed, and add 1/4 teaspoon of almond extract.
- 1½ cups filtered milk - or milk of choice
- ½ teaspoon xanthan gum - 2 grams
- 10 drops liquid stevia - plus more to taste
- 1 tablespoon sprinkles - to mix in
Instructions
- Add all of the ice cream ingredients to a Ninja Creami ice cream container and blend them together with an immersion blender or coffee frother.2 scoops cake batter protein powder, 1½ cups filtered milk, ½ teaspoon xanthan gum, 10 drops liquid stevia
- Seal the container with its lid and freeze upright on a flat surface for 24 hours or longer.
- Remove the lid and check the surface. If it's uneven and has a hump, scrape it down with a spoon.
- Insert the container into the outer bowl and secure the blade lid until it clicks.
- Insert the outer bowl into the Ninja Creami machine and process it on Light Ice Cream mode.
- (Optional) If the result is powdery or not creamy, put the lid back on and select Respin. It's a good idea to scape down the sides of the container at this point for any icy bits that have stuck to the container.
- Make a hole in the center of the ice cream (if there isn't one already) by pushing the ice cream aside with a spoon.
- Add your sprinkles to the center and spin it again by selecting Mix-In.1 tablespoon sprinkles
- Serve and enjoy!
Notes
- Spin frozen solid. Never thaw first.
- Powdery? Respin. Still dry? Splash of milk, respin again.
- Full 24-hour freeze. No shortcuts.
- Lumpy base equals grainy ice cream, blend it smooth.
- Sprinkles on the final mix-in only.
- Freezer, lid on, original tub, up to 2 weeks. Read about more ways here.
- Make ahead up to a month; spin straight from frozen.
- Respin to refresh. Don’t repeatedly thaw and refreeze.
Nutritional Information
Calories: 158kcal | Carbohydrates: 11g | Protein: 26g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 302mg | Potassium: 302mg | Fiber: 1g | Sugar: 9g | Vitamin A: 90IU | Calcium: 285mg
