Protein Popsicles from Creami Bases: The Zero-Excuses, High-Protein Treat You’ll Actually Crave

You want dessert that hits your macros, tastes like a cheat meal, and doesn’t require a culinary degree? Cool, here’s the move: freeze your favorite Ninja Creami base and turn it into popsicles that slap. No blender tantrums, no chalky shakes, no sad “diet” vibes.

Just creamy, high-protein pops that feel like an ice-cream truck glow-up. If you can pour liquid into molds, you can make these. Let’s get your freezer working overtime.

The Secret Behind This Recipe

The Ninja Creami is great at “re-spinning” high-protein bases into ice cream.

But that same base? It makes next-level popsicles with better texture and fewer steps. The trick is controlling solids and sweetness so the pops freeze creamy, not icy. Add a solid source (protein powder, pudding mix, Greek yogurt) and a balanced sweetener mix (allulose or erythritol + a touch of real sugar or honey). Allulose is the MVP because it lowers the freezing point and reduces ice crystals.

With the right liquid ratio and a quick rest for bubbles to settle, you get smooth, scoopable-level pops—no spin program required.

Ingredients Breakdown

• Base liquid (1 to 1.25 cups): Fairlife milk, almond milk, or coconut milk. Higher protein and fat = creamier pops.
• Protein powder (25–35 g): Whey-casein blends or whey isolate work best. Chocolate, vanilla, or fruity flavors all play.
• Thickener (optional but clutch): 1–2 tbsp Greek yogurt or 1 tsp instant pudding mix for body.
• Sweetener: 1.5–2 tbsp allulose or 1–1.5 tbsp erythritol; optionally add 1–2 tsp sugar/honey for softer texture.
• Flavor boosts: 1 tsp vanilla extract, cocoa powder (1–2 tsp), instant espresso (¼ tsp), or fruit puree (¼–½ cup).
• Pinch of salt: Brings out flavor and rounds sweetness.
• Optional mix-ins: Mini chocolate chips, crushed cereal, PB powder, chopped strawberries, or crushed cookies (1–2 tbsp total).
• Optional fats for creaminess: 1–2 tsp MCT oil, coconut cream, or almond butter.

Instructions

1. Build the base: In a shaker or blender, combine milk, protein powder, sweetener, salt, and any flavor boosts.Blend 15–20 seconds until smooth—don’t over-whip air.
2. Adjust thickness: Aim for a drinkable smoothie texture. Too thin? Add 1–2 tbsp Greek yogurt or ½ tsp instant pudding.Too thick? Add 2–3 tbsp milk.
3. Taste test: Pops taste less sweet when frozen. Add a touch more sweetener now if needed.
4. Rest the mix: Let the base sit 5–10 minutes to reduce foam and let any thickeners hydrate.Quick stir after.
5. Add mix-ins: Fold in chips, fruit, or cereal. Keep it light so pops hold together.
6. Pour into molds: Fill popsicle molds, leaving ¼ inch at the top for expansion. Insert sticks.
7. Freeze hard: Freeze 4–6 hours, ideally overnight, on a flat surface.
8. Release like a pro: Run warm water over molds for 10–15 seconds and gently wiggle out.Don’t yank—heroics break sticks.
9. Optional chocolate dip: Mix 2 tbsp melted chocolate with 1 tsp coconut oil. Dip pops and rest on parchment 1–2 minutes to set.

Keeping It Fresh

Store pops in a zip-top bag or airtight container with parchment between layers. Best eaten within 2–3 weeks for peak texture. If frost shows up, it’s cosmetic, not catastrophic.

To revive slightly icy pops, let them sit at room temp for 3–5 minutes before eating. FYI: fruit-heavy versions frost faster than chocolate or vanilla.

Benefits of This Recipe

• Protein-packed: 10–20 g per pop depending on your base and mold size.
• Macro-friendly: Easy to dial calories up or down with milk choice and add-ins.
• Fast and cheap: No churn, no re-spin, no $7 froyo trips.
• Customizable: Any Creami base works—coffee, cookies-and-cream, strawberry cheesecake, you name it.
• Kid and gym-bro approved: Dessert energy with post-workout utility. Elite combo.

Avoid These Mistakes

• Going all water: You’ll get ice blocks.Use milk or add fats/thickeners for creaminess.
• Zero real sugar: A tiny bit helps softness. Allulose helps, but 1–2 tsp sugar or honey is clutch.
• Too much air: Over-blending makes airy, brittle pops. Keep it short.
• Overloading mix-ins: Heavy chunks fall to the tip or snap the pop.Keep it modest.
• Skipping the rest: Letting the mix settle improves texture and reduces weird ice crystals.

Different Ways to Make This

• Creami Copycat Classic: Fairlife 2%, vanilla whey, allulose, vanilla extract, pinch of salt. Smooth, simple, perfect.
• Mocha Chip: Chocolate whey, almond milk, ¼ tsp instant espresso, mini chips. Cafe vibes, protein gains.
• Strawberry Cheesecake: Vanilla whey, 2 tbsp Greek yogurt, ½ cup strawberry puree, 1 tsp lemon juice, crushed graham sprinkle.
• Tropical Push Pop: Coconut milk, vanilla whey or collagen, mango puree, lime zest, pinch of salt.
• Peanut Butter Cup: Chocolate whey, Fairlife whole, 1 tbsp PB powder + 1 tsp peanut butter, cocoa, optional chocolate dip.
• Cookies & Cream: Vanilla whey-casein blend, 1 tsp instant pudding, crushed chocolate sandwich cookies folded in.
• Low-Cal Cut: Almond milk, whey isolate, allulose, extra vanilla, no fats.Not as creamy but very macro-light.

FAQ

Can I use my already-made Creami base?

Yes. If it’s a liquid pre-freeze Creami mix, pour directly into molds. If it’s already spun ice cream, let it soften to a thick pour, spoon into molds, and refreeze.

Texture’s great either way.

What protein powder works best?

Whey isolate or a whey-casein blend. Casein adds body and creaminess. Pure plant proteins can work, but add 1–2 tsp oil or 2 tbsp coconut cream to fight iciness.

How do I prevent icy pops?

Use allulose, include a small amount of fat or yogurt, keep total water low, and avoid over-whipping air.

A tiny bit of real sugar softens the freeze, too.

Do I need popsicle molds?

They help, but you can hack it with paper cups and wooden sticks. Freeze 45 minutes, insert sticks, then finish freezing.

How many grams of protein per pop?

Typically 10–20 g. Example: 1.25 cups Fairlife + 30 g whey split across 6 molds lands around 12–14 g per pop, depending on mold size.

Can I make them dairy-free?

Absolutely.

Use almond, soy, or coconut milk and a plant protein. Add 1–2 tsp coconut oil or 2 tbsp coconut cream to keep them creamy.

Why do mine break when unmolding?

They’re either under-frozen or stuck to the mold. Run warm water over the outside 10–15 seconds, then twist gently.

Patience > Hulk mode.

My Take

These feel like a cheat code. You get Creami-level flavor, but with the grab-and-go convenience of a popsicle and near-zero effort. In my kitchen, the whey-casein blend with allulose and a splash of real sugar wins every single time—creamy, sweet, unapologetically satisfying.

And IMO, the mocha chip version is dangerously repeatable. Make a batch, stash it, and flex on your future self every time 3 p.m. hunger attacks.