Making your own White Chocolate Raspberry Protein Ice Cream with the Ninja Creami is so easy and tastes amazing! With the most perfect texture, this recipe is a treat that’s both delicious and nutritious, giving you a good dose of protein while satisfying your ice cream cravings. It’s simple to make, fun to customize, and ideal for any ice cream lover looking for a healthier option.

A bowl of White chocolate raspberry protein ice cream in a bowl next to a ninja creami pint and a pink cloth and an ice cream scoop. White chocolate and raspberries are scattered around.

Protein: 35 grams serving (1/2 tub)

This White Chocolate Raspberry Protein Ice Cream is crafted with a Ninja Creami to guarantee a creamy texture without ice crystals, a common issue with homemade ice cream. The main protein boost comes from the protein powder, making this not only tasty but also a smart, high-protein treat. This approach makes the ice cream both delicious and nutritious. Toss in a few fresh raspberries and chopped white chocolate, and it really feels like an indulgent treat!

Why you will love this recipe

  • High Protein: Each serving is a great way to fuel up with protein, thanks to the protein powder. 35g protein per serving (1/2 pint)!
  • Low Carb: ​Depending on your protein powder, this is a low-carb ice cream! 11g net carbs per serving.
  • Simple Ingredients: Uses everyday ingredients, many of which you might already have at home.
  • Customizable: Easy to tweak based on your taste preferences or dietary needs.
  • Quick and Easy: Prep takes 2 minutes, and then all you have to do is freeze and spin!
  • Silky Smooth: ​The texture is soft serve consistency. Perfect for an ice cream cone!

Key ingredients and substitutions

  • White Chocolate Raspberry Protein Powder: This is the star of the show, adding both flavor and a protein boost. If you can’t find it, vanilla protein powder works well too—just add a bit more raspberry to compensate. The brand I used is called Optimum Nutrition.
  • Filtered Milk: You can use any milk you like here. I use Arla Bob skim milk, Fairlife is the US version. Almond milk or coconut milk are great for a dairy-free version.
  • Xanthan Gum: Helps thicken the ice cream. If you don’t have it, you can skip it, but the texture might be less creamy.
  • Liquid Stevia: Sweeten to taste with this or substitute any sweetener you prefer. Vanilla flavor is perfect.
  • White Chocolate Bar: Adds creamy, chocolaty chunks. You can use mini white chocolate chips instead, or chop up regular white chocolate chips. I find the full-sized to be too big and they tend to become really hard when frozen. Dark chocolate is a fine swap if you prefer.
  • Fresh Raspberries: Fresh is best for the natural flavor, but chopped frozen or freeze-dried can also work. They add natural sweetness and a tart contrast.

How to make white chocolate raspberry protein ice cream

  1. Blend the Ice Cream Base: Start by adding the ice cream ingredients—protein powder, milk, xanthan gum, and stevia—into your Ninja Creami pint. Use an immersion blender to mix until smooth.
  2. Freeze: Seal the container with its lid and freeze it upright on a flat surface for at least 24 hours.
  3. Spin: Once frozen, remove the lid and place the container into the outer bowl of the Ninja Creami. Secure the blade lid until it clicks, then insert the bowl into the machine and select the ‘Light Ice Cream‘ mode.
  4. Check the Texture: After processing, if the ice cream looks powdery or isn’t creamy enough, just add a splash of milk, put the lid back on, and select ‘Respin’.
  5. Add Mix-Ins: Make a hole in the center of the ice cream, add chopped white chocolate and raspberries, and then choose the ‘Mix-In’ function to blend them in.
  6. Serve: Enjoy your homemade raspberry white chocolate ice cream right away!
A bowl of White chocolate raspberry protein ice cream in a bowl next to a ninja creami pint and a pink cloth and an ice cream scoop. White chocolate and raspberries are scattered around.

Recipe notes and tips

  • The Hump: If your frozen ice cream pint develops a hump, use a spoon to scrape it down. You can also fill a ziplock bag with hot water and place it on top for a couple of minutes to melt it a little. The hump must be flattened before spinning in the Ninjai Creami machine or your machine may break.
  • Texture Tips: For the creamiest texture, make sure your base mixture is completely smooth before freezing.
  • Freezing: Keep the container on a flat surface in your freezer to avoid uneven freezing.
  • Respin: Use the ‘Respin’ feature if the texture isn’t just right the first time; it can make all the difference. If it seems powdery, a splash of milk and a respin works great.
  • Serving Suggestion: If you like your ice cream a bit softer, let it sit out for a few minutes before digging in.

Variations

  • Very Berry: Swap raspberries for a mix of berries like strawberries and blueberries for a different twist.
  • Nutty: Stir in some crushed almonds or pecans for a bit of crunch using the Mix-In setting at the end.
  • Vegan Version: Using a plant-based protein powder and non-dairy milk and white chocolate is an easy way to keep it vegan-friendly.
  • Creamier Ice Cream: Use whole milk or replace some of your milk with 2-3 tablespoons of heavy whipping cream for a more indulgent treat.

Storage instructions

  • Press it Down: Push any leftover ice cream down into the container.
  • Smooth Surface: Smooth the top with the back of a spoon before sealing to minimize ice crystal formation and so that it doesn’t damage the Ninja blade the next time you spin.
  • Refreeze: Pop the container back into the freezer on a flat surface as before.
  • Respin: Respin it on Light Ice Cream when you’re ready to enjoy it again.
  • Optional: Scoop and Freeze: I prefer to scoop my whole ice cream container out into individual scoops and place them on a tray lined with parchment paper, making sure the scoops aren’t touching. Then I freeze the tray until the ice cream is hard and store them in a freezer bag. This way, you don’t have to respin (your machine will last longer!) and you can take out as many scoops as desired at a time. They’ll need to sit for about 5 minutes at room temperature and then they’re soft enough to eat.
  • Quick Consumption: Enjoy this White Chocolate Raspberry Ice Cream recipe within a week for best texture and flavor, as homemade ice cream tends to harden over time.

How to serve this creamy ice cream

  • Dessert Night: Pair this protein-packed ice cream with a slice of flourless chocolate cake or some warm brownies for a truly indulgent treat.
  • Healthy Snacks: Serve with fresh fruit skewers or a bowl of mixed nuts to balance the sweetness with some wholesome, natural flavors.
  • Cone: The childhood classic, this ice cream is delicious on top of an ice cream cone.

Frequently asked questions

Can I use a different type of protein powder?

Yes, you can use any flavor or brand of protein powder you prefer. White chocolate, raspberry, or vanilla are the best choices after white chocolate raspberry. Just adjust the amount of sweetener and raspberries based on the sweetness and flavor of your protein powder.

Is this ice cream keto-friendly?

While this recipe includes fruit and a small amount of sugar from the white chocolate, you can make it more keto-friendly by using sugar-free white chocolate, unsweetened almond milk, and ensuring your protein powder is low in carbs. The total grams of net carbs for 1/2 a pint of this recipe is 11g net carbs.

Can I make this recipe without a Ninja Creami?

The Ninja Creami helps achieve a creamy texture that might be hard to replicate with other methods.

White chocolate raspberry protein ice cream in a ninja creami pint next to a pink cloth and an ice cream scoop.

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A bowl of White chocolate raspberry protein ice cream in a bowl next to a ninja creami pint and a pink cloth and an ice cream scoop. White chocolate and raspberries are scattered around.

White Chocolate Raspberry Protein Ice Cream Recipe

Bethany Galloway
Making your own White Chocolate Raspberry Protein Ice Cream with the Ninja Creami is so easy and tastes amazing! With the most perfect texture, this recipe is a treat that’s both delicious and nutritious, giving you a good dose of protein while satisfying your ice cream cravings. It’s simple to make, fun to customize, and ideal for any ice cream lover looking for a healthier option.
Prep Time 2 minutes
Blend Time 10 minutes
Total Time 12 minutes
Course Dessert
Servings 2 Servings
Calories 227
Protein 35

Ingredients

Ice Cream:

  • 2 scoops white chocolate raspberry protein powder - 60 grams, The brand I used is Optimum Nutrition. Substitute vanilla flavor if needed.
  • 1.5 cups filtered milk - or milk of choice
  • 1/2 teaspoon xanthan gum - 2 grams
  • 10 drops liquid stevia - to taste

Mix-Ins:

  • 5 squares white chocolate bar, chopped - 20 grams
  • handful raspberries - 45 grams

Instructions

  • Add all of the ice cream ingredients to a Ninja Creami ice cream container and blend them together with an immersion blender.
    2 scoops white chocolate raspberry protein powder, 1.5 cups filtered milk, 1/2 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 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.
  • Make a hole in the center of the ice cream (if there isn't one already) by pushing the ice cream aside.
  • Add your mix-ins and spin it again by selecting Mix-In.
    5 squares white chocolate bar, chopped, handful raspberries
  • Serve and enjoy!

Notes

  • The Hump: If your frozen ice cream pint develops a hump, use a spoon to scrape it down flat. You can also fill a ziplock bag with hot water and place it on top for a couple of minutes to melt it a little. The hump must be flattened before spinning in the Ninjai Creami machine or your machine may break.
  • Texture Tips: For the creamiest texture, make sure your base mixture is completely smooth before freezing.
  • Freezing: Keep the container on a flat surface in your freezer to avoid uneven freezing.
  • Respin: Use the ‘Respin’ feature if the texture isn’t just right the first time; it can make all the difference. If it seems powdery, a splash of milk and a respin works great.
  • Serving Suggestion: If you like your ice cream a bit softer, let it sit out for a few minutes before digging in.

Storage instructions

  • Press it Down: Push any leftover ice cream down into the container.
  • Smooth Surface: Smooth the top with the back of a spoon before sealing to minimize ice crystal formation and so that it doesn’t damage the Ninja blade the next time you spin.
  • Refreeze: Pop the container back into the freezer on a flat surface as before.
  • Respin: Respin it on Light Ice Cream when you’re ready to enjoy it again.
  • Optional: Scoop and Freeze: I prefer to scoop my whole ice cream container out into individual scoops and place them on a tray lined with parchment paper, making sure the scoops aren’t touching. Then I freeze the tray until the ice cream is hard and store them in a freezer bag. This way, you don’t have to respin (your machine will last longer!) and you can take out as many scoops as desired at a time. They’ll need to sit for about 5 minutes at room temperature and then they’re soft enough to eat.
  • Quick Consumption: Enjoy this White Chocolate Raspberry Ice Cream recipe within a week for best texture and flavor, as homemade ice cream tends to harden over time.

Nutritional Information

Calories: 227kcal | Carbohydrates: 12g | Protein: 35g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 121mg | Potassium: 331mg | Fiber: 1g | Sugar: 10g | Vitamin A: 93IU | Vitamin C: 0.1mg | Calcium: 305mg | Iron: 0.03mg

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