The 4 Essential Master Formulas
These recipes are designed as high-protein Creami starting points. Exact calories and macros will vary depending on the specific brands of milk, protein powder, yogurt, sweeteners, and other ingredients you use, so treat the numbers below as estimates rather than fixed nutritional values.
Each recipe is designed around approximately 2 cups of base and should be frozen in an appropriate Ninja Creami pint container according to the manufacturer’s instructions.
Formula A: The Anabolic Vanilla Bean Base
Estimated: ~320 calories | ~45g protein | ~6g fat | ~22g carbs
Ingredients
| Ingredient | Amount |
|---|---|
| Fairlife skim milk | 1 cup (8 oz) |
| Vanilla whey isolate | 1.5 scoops (45g) |
| Vanilla bean paste | 1/2 tsp |
| Allulose | 2 tbsp |
| Xanthan gum | 1/8 tsp |
| Table salt | 1/16 tsp |
Method
Blend all ingredients until completely smooth and the protein powder is fully incorporated.
Pour the mixture into the Creami pint, staying within the appropriate fill line. Freeze the pint level for at least 24 hours.
Process using the Lite Ice Cream setting if available on your model.
If the finished pint looks crumbly after the first cycle, add about 1 tablespoon of milk and run a respin.
Respin Tip
Only add additional liquid if the texture needs it. Adding too much can turn the mixture overly soft.
Formula B: Dark Chocolate Fudge Brownie
Estimated: ~350 calories | ~40g protein | ~7g fat | ~30g carbs
Ingredients
| Ingredient | Amount |
|---|---|
| Fairlife 2% milk | 3/4 cup (6 oz) |
| Chocolate casein protein | 1.5 scoops (45g) |
| Unsweetened cocoa powder | 1.5 tbsp |
| Allulose | 2 tbsp |
| Sugar-free chocolate pudding mix | 1 tbsp |
| Water | ~1/4 cup, or enough to reach the appropriate fill level |
Method
Whisk the casein and cocoa powder gradually into the milk to minimize clumps. Add the remaining ingredients and mix until smooth.
Pour into the Creami pint and freeze level for at least 24 hours.
Process using the Ice Cream setting when appropriate for your model.
Chocolate and cocoa-heavy bases can sometimes produce a crumbly first spin. If necessary, add approximately 1 tablespoon of water or milk and use a respin.
Formula C: Strawberry Shortcake Cheesecake
Estimated: ~310 calories | ~38g protein | ~5g fat | ~26g carbs
Ingredients
| Ingredient | Amount |
|---|---|
| Fairlife skim milk | 3/4 cup (6 oz) |
| Vanilla whey isolate | 1 scoop (30g) |
| Plain nonfat Greek yogurt | 1/4 cup |
| Freeze-dried strawberries, crushed | 2 tbsp |
| Allulose | 1.5 tbsp |
| Guar gum | 1/4 tsp |
Method
Blend the milk, whey protein, Greek yogurt, allulose, and guar gum until smooth.
Freeze the base level for at least 24 hours.
Process using the Lite Ice Cream setting when appropriate for your machine.
After processing, add the crushed freeze-dried strawberries using the Mix-In function to preserve some of their texture.
If the mixture is still crumbly, add about 1 tablespoon of milk and respin.
Formula D: Vegan Peanut Butter Crunch
Estimated: ~380 calories | ~35g protein | ~14g fat | ~24g carbs
Ingredients
| Ingredient | Amount |
|---|---|
| Unsweetened cashew milk | 1 cup (8 oz) |
| Vanilla pea/rice protein blend | 1.5 scoops (40g) |
| PB2 or powdered peanut butter | 2 tbsp |
| Natural peanut butter | 1 tbsp |
| Allulose | 2 tbsp |
| Xanthan gum | 1/8 tsp |
Method
Blend thoroughly for 45–60 seconds so the plant protein and peanut butter are evenly distributed.
Pour into the pint and freeze level for at least 24 hours.
Process using the Ice Cream setting when appropriate for your model.
Plant-based mixtures can sometimes need an extra respin. If the first result is dry or crumbly, add 1–2 tablespoons of cashew milk and respin.
Add chopped peanuts afterward using the Mix-In function.
