Ninja CREAMi Vanilla Coconut Ice Cream (Dairy-Free & High Protein): The 5-Minute Hack to Scoopable Gains

Forget the sad sorbets and chalky “protein desserts.” This is creamy, scoopable, dessert-aisle-level ice cream that just happens to be dairy-free and loaded with protein. No weird aftertaste. No ice bricks.

Just silky vanilla-coconut bliss that takes minutes of effort and a glossy finish your favorite gelato shop would side-eye. If you’ve got a Ninja CREAMi and a freezer, you’re basically a dessert cartel now. Ready to flex?

What Makes This Special

Ultra-creamy texture without dairy, thanks to coconut milk’s natural fat content and the CREAMi’s magic.

The coconut gives body; the vanilla keeps it classic.

High protein, low fuss. Protein powders often turn desserts gritty—this formula stays smooth and lush. You’ll actually want seconds.

Ridiculously customizable.

Sweetness, mix-ins, protein type—toggle it all. This is a framework, not a prison.

Better-for-you ingredients. No gums, stabilizers, or unpronounceable nonsense.

Just clean, real-food ice cream that tricks your brain into thinking it’s dessert night at a steakhouse.

What Goes Into This Recipe – Ingredients

• 1 cup full-fat canned coconut milk (well-shaken; avoid “lite” for best texture)
• 1/2 cup unsweetened almond milk (or coconut milk beverage for extra coconut)
• 1–1.25 scoops vanilla protein powder (25–35 g total; whey isolate or plant-based blend)
• 2–3 tablespoons allulose or maple syrup (allulose for low sugar and scoopability; adjust to taste)
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt (rounds out flavor)
• Optional texture boosters: 1–2 teaspoons vodka (helps softness) or 1 teaspoon glycerin
• Optional mix-ins: 1–2 tablespoons toasted coconut flakes, mini dark chocolate chips, or crushed vanilla wafers

The Method – Instructions

1. Blend the base: In a blender, add coconut milk, almond milk, protein powder, sweetener, vanilla, and salt. Blend 15–20 seconds until smooth—no dry clumps.
2. Taste and tweak: Sweetness fades when frozen. If it tastes perfectly sweet now, it’ll taste dull later.Add another teaspoon of sweetener if you’re on the fence.
3. Optional softness insurance: Add vodka or glycerin and blend 3 seconds. You won’t taste it; it just keeps scoops soft.
4. Pour and freeze: Pour into a Ninja CREAMi pint. Level the surface.Freeze on a flat shelf 12–24 hours until rock solid. Non-negotiable.
5. Spin: Lock the frozen pint into the Ninja CREAMi. Run the Lite Ice Cream or Ice Cream cycle.It’ll look crumbly; that’s normal.
6. Re-spin: Scrape down the sides and run a Re-Spin. If still sandy, add 1–2 tablespoons almond milk and Re-Spin again.
7. Mix-ins (optional): Create a well in the center, add your coconut flakes or chips, and hit Mix-In. Boom: custom pint.
8. Serve or store: Scoop right away for soft-serve vibes, or refreeze 30–45 minutes for a firmer scoop.Flex with toasted coconut on top if you’re extra.

Keeping It Fresh

Store leftovers in the CREAMi pint with a lid or transfer to a shallow, airtight container. Press parchment on the surface to minimize ice crystals. For best texture, eat within 1–2 weeks.

If it hardens, let it sit at room temp for 10 minutes or break it up and give it another quick spin with a splash of liquid.

Yes, the CREAMi can resurrect yesterday’s pint like a dessert defibrillator.

Health Benefits

• High protein: Supports muscle repair and satiety. Great post-workout or as a snack that doesn’t crash your energy.
• Dairy-free: Friendly for lactose intolerance and many dairy sensitivities, while still delivering creaminess.
• Better fats: Coconut provides medium-chain triglycerides (MCTs), which are a quick energy source for some people. Not a miracle, just useful fuel.
• Lower sugar option: Using allulose or a low-glycemic sweetener helps control blood sugar spikes, IMO ideal for evening treats.
• No junk: You control the ingredient list—no gums, artificial stabilizers, or half the periodic table.

Common Mistakes to Avoid

• Skipping the long freeze: Less than 12 hours?Expect slush. The CREAMi needs a fully solid block to shave into micro-crystals.
• Using lite coconut milk: You’ll lose creaminess and get iciness. Full-fat is the move.
• Under-sweetening: Cold mutes sweetness by ~20–30%.If it’s “just right” as a liquid, it’ll taste bland when frozen.
• Wrong protein powder: Some gritty plant proteins won’t dissolve. Choose a smooth-blending whey isolate or a high-quality plant blend designed for mixing.
• Overloading mix-ins: More than 1/4 cup total mix-ins can jam the blade and ruin texture. Keep it modest.

Different Ways to Make This

• Plant-only protein: Use a pea-rice protein blend.Add 1–2 tablespoons extra almond milk if the mix gets thick.
• Keto-ish version: Use allulose exclusively, plus vodka or glycerin for scoopability. Add a swirl of sugar-free chocolate syrup on Mix-In.
• Island vanilla swirl: Add 1/4 teaspoon almond extract and toasted coconut flakes as mix-ins—macaron vibes.
• Cookies & Cream twist: Add gluten-free vanilla sandwich cookies during Mix-In. The coconut base + vanilla cookie = elite.
• Protein boost: Add 2 scoops total protein (40–50 g).Increase almond milk by 2–3 tablespoons and be ready to Re-Spin with another splash.
• Lower fat: Sub half the coconut milk with extra almond milk and add 1 tablespoon cashew butter for creaminess. Texture will be lighter but still good.

FAQ

Can I use coconut cream instead of coconut milk?

Yes, but thin it slightly with almond milk to avoid a waxy mouthfeel. Aim for a pourable base.

Too thick and the CREAMi struggles, and the texture turns heavy.

Which protein powder works best?

Whey isolate blends incredibly smooth and neutral. For dairy-free, choose a pea-rice blend labeled smooth or “shakes well.” Avoid gritty hemp-only powders unless you like sand.

Why does my ice cream turn powdery after the first spin?

Normal! The CREAMi shaves the frozen block.

Hit Re-Spin once or twice, and add 1–2 tablespoons liquid if needed. It snaps into creamy fast.

Can I skip the alcohol or glycerin?

Absolutely. They just help with softness.

Without them, the ice cream may set firmer; a short counter rest or a quick Re-Spin fixes it.

How sweet should I make the base?

Slightly sweeter than you want the final scoop. Freezing dulls sweetness. If you’re using allulose, you may need a bit more compared to sugar to match sweetness.

Is this safe for kids?

Yes, but skip the vodka/glycerin and watch the protein amount for younger kids.

Otherwise, it’s a clean, dairy-free treat.

Can I double the batch?

Make two separate pints for best results. Overfilling a single pint affects freezing and spin quality. Efficiency isn’t worth icy results, FYI.

My Take

This recipe checks every box: fast, clean, creamy, and macro-friendly.

It tastes like premium vanilla gelato with coconut whispering in the background—not shouting. The Ninja CREAMi earns its keep here, turning simple ingredients into a dessert that feels like a cheat but performs like a protein shake.

I lean allulose for sweetness, whey isolate for silk, and toasted coconut mix-ins for crunch. Keep it flexible, keep it fun, and don’t be afraid to Re-Spin like a maniac.

Your freezer just became your favorite ice cream shop, and the owner gives you a discount—because it’s you.