Dairy-free Vanilla Protein Ice Cream (Ninja Creami)

Made with just 4-ingredients, this dairy-free vanilla ice cream has the perfect creamy texture. Each servings packs 16 grams of protein!

Prep Time5

Freeze Time8

Total Time5

Course: Dessert, Snack

Cuisine: American

Servings: servings

Calories: 161kcal

Equipment

1 Ninja Creami

Ingredients

14 ounces extra firm tofu drained
24 ounces vanilla protein drink see notes for substitutions
1 teaspoon vanilla extract
2-3 tablespoons honey or pure maple syrup

Instructions

To a blender, add tofu (torn into pieces), vanilla protein drink (or plant milk), vanilla extract, and honey (or maple syrup). Blend until smooth.
Taste test to see if you prefer more vanilla (be careful not to add too much if using alcohol-based vanilla extract) or more sweetener (honey/maple syrup) and adjust accordingly.
Pour the mixture into 3 Ninja Creami containers then place in freezer in the upright position. Allow to freeze for at least 8 hours or up to overnight.
Using the lite ice cream setting, blend a container until a smooth and creamy ice cream forms. Tip: It helps to let the container sit out for about 20-minutes prior to blending, otherwise you might need to blend it twice to get a creamy result. Serve immediately and enjoy!

Notes

Nutrition Facts are for 1/7th of recipe (about 72 grams). They are just an estimate and information will vary depending on specific brands you choose.

If you'd like to skip the protein drink, you can substitute equal amounts of plant milk. I recommend a higher fat plant milk such as soy or coconut milk for a better ice cream consistency. You will likely need to increase the amount of sweetener and vanilla, to your personal taste. You can also add a scoop of protein powder to the blender with the milk to boost the protein content, if desired.

Nutrition