Q1: Can I make Blueberry Ice Cream Ninja Creami without protein powder?

A1: Yes, you can omit the protein powder. The texture will still be creamy because of the pudding mix and milk, but you’ll lose the extra protein boost. If you skip the protein, consider a small increase in pudding mix or a tablespoon of heavy cream for richness.

Q2: How long will Blueberry Ice Cream Ninja Creami keep in the freezer?

A2: Stored tightly in the pint with minimal air exposure, it generally keeps well for up to 2 weeks. After that, ice crystals can form and flavor may dull. For best texture, eat within the first week.

Q3: Can I use fresh blueberries in Blueberry Ice Cream Ninja Creami instead of frozen?

A3: You can use fresh blueberries, but they should be chilled first. Fresh fruit may require you to add a few ice cubes or pre-freeze the mixture to get the right creamy texture, since frozen berries help the pint solidify properly.

Q4: Is Blueberry Ice Cream Ninja Creami suitable for people following a low-carb plan?

A4: This version uses sugar-free pudding mix and low-carb protein powder, which makes it lower in added sugar and suitable for many low-carb plans. Check the labels on your specific products to confirm total carbs, and choose unsweetened milk to keep carbs lower.

Q5: What should I do if my Blueberry Ice Cream Ninja Creami comes out grainy or icy?

A5: If it’s grainy after the first spin, try running the Creami again and add 1–2 tablespoons of heavy cream or milk to help emulsify and smooth the texture. Also ensure the base was well-blended and fully frozen for 24 hours before processing. If necessary, let the pint sit for a few minutes before re-running to ease the paddle’s job.

Blueberry Ice Cream Ninja Creami

Name: Blueberry Ice Cream Ninja Creami
Prep time: 10 min
Cook time: 24 h
Total time: 24 h 10 min
Cuisine: American
Ingredients: 1.5 cups unsweetened vanilla almond milk; 1 pack sugar-free vanilla pudding mix; 1 scoop low-carb vanilla protein powder; 0.5 cup frozen blueberries; 1–2 tablespoons heavy cream (optional); A few drops of vanilla extract (optional); A pinch of cinnamon or lemon zest (optional); Sweetener to taste (optional)

Description

A light, protein-focused blueberry ice cream made using frozen blueberries, almond milk, and vanilla protein powder for a low-sugar dessert that’s simple and delicious.

Ingredients

Scale

1.5 cups unsweetened vanilla almond milk
1 pack sugar-free vanilla pudding mix
1 scoop low-carb vanilla protein powder
0.5 cup frozen blueberries
1–2 tablespoons heavy cream (optional)
A few drops of vanilla extract (optional)
A pinch of cinnamon or lemon zest (optional)
Sweetener to taste (optional)

Instructions

Measure the base liquids and protein first, pour almond milk into the blender.
Add the sugar-free vanilla pudding mix and the scoop of low-carb vanilla protein powder.
Add the frozen blueberries to the blender.
Blend everything for about 30 seconds until smooth.
Transfer the mixture to the Ninja Creami pint, smoothing the top.
Freeze for 24 hours.
Process in the Ninja Creami using the “smoothie” or “lite ice” setting.
Adjust texture if needed by adding a splash of heavy cream or milk and blend again.
Serve immediately or freeze for an hour for a firmer texture.

Notes

Use frozen blueberries for best results, and ensure the base is chilled before blending to avoid large ice crystals.

Prep Time: 10 minutes
Cook Time: 1440 minutes
Category: Dessert
Method: Blending and Freezing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 2g
Sodium: 150mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 10g
Cholesterol: 5mg

Keywords: blueberry ice cream, low-carb dessert, Ninja Creami recipes, protein ice cream, healthy dessert