Ninja Creami Salted Caramel Protein Ice Cream That's Actually Creamy (Not Icy or Powdery)
A high-protein, creamy salted caramel ice cream made in the Ninja Creami. The secret to its velvety texture is a tablespoon of vanilla pudding mix, which prevents iciness and mimics the mouthfeel of full-fat ice cream.
Equipment
- Ninja Creami pint container
- Handheld frother
- Ninja Creami machine
- Hot water (for running over pint before spinning)
Ingredients
Ingredients
- 1 cup Fairlife skim milk
- 3/4 cup unsweetened almond milk
- 1 scoop salted caramel protein powder
- 1 tbsp vanilla jello pudding mix
- 1 tbsp sugar-free salted caramel syrup
- Flaky sea salt optional
- Caramel sauce optional
Instructions
- Mix: Add the Fairlife milk, almond milk, protein powder, pudding mix, and salted caramel syrup directly into the Ninja Creami pint container. Use your handheld frother to mix until everything is completely dissolved and smooth—no clumps allowed. This is crucial for the final texture. The base should look like a thin milkshake, pale golden and perfectly blended.
- Freeze: Place the pint container in your freezer on a completely level surface. Freeze for exactly 24 hours. Don't rush this—if it's not frozen solid, the Creami won't process it correctly and you'll end up with soup. When you pull it out, the top should be hard to the touch and not give at all when you press gently.
- Prep the spin: Remove the frozen pint from the freezer. Run it under hot tap water for exactly 60 seconds. This creates a thin layer of melt around the edges, which helps the blade cut through the frozen block without straining the motor. You'll hear it start to crackle slightly as the water hits the container—that's exactly what you want.
- First spin: Install the outer bowl and lid into your Ninja Creami machine. Lock the pint into the outer bowl. Press the "Lite Ice Cream" button. Watch it work its magic—the sound goes from a low grind to a smooth whir as the blade works through the frozen base.
- Check and respin: Remove the outer bowl lid. If the top looks powdery or crumbly (this happens sometimes depending on your protein powder), simply add it back into the machine and press the "Re-spin" button. This usually smooths it right out. If it's still a bit dry, add a tablespoon of almond milk to the top before respinning.
- Enjoy: Once it's creamy, scoop it into a bowl. Top with flaky sea salt and a drizzle of caramel sauce. Dig in immediately for the best soft-serve texture, or pop it in the freezer for 15-20 minutes for a firmer, scoopable consistency. The first bite should feel velvety on your tongue, with the salt cutting through the sweetness of the caramel.
Notes
- Don't skip the 60-second hot water bath. I know it sounds weird, but running the frozen pint under hot water ensures the blade doesn't struggle. It's the difference between a smooth spin and a machine that sounds like it's dying. Trust me on this one.
- If it's powdery after the first spin, respin it. Some protein powders are thirstier than others. The respin button is your best friend. If it's still dry, add a tablespoon of almond milk to the top and spin again. It will come together like a dream.
- Use a level freezer. If your freezer is tilted, the ice cream will freeze unevenly. This can cause the blades to hit a hard spot and fail to process properly. I learned this the hard way after a very loud failure.
- Let it sit out for 5 minutes if it's been frozen longer than 24 hours. Over-freezing can make it too hard for the first spin. A quick rest on the counter before the hot water bath makes all the difference.