High-Protein Ice Cream (Lean Base)
Light, creamy, high-protein. Zero junk.
- Full-fat mayo: ~110 kcal
- Low-fat Hellmann’s:~85–90 kcal
- (All figures are estimates based on standard nutrition data)
Ingredients (Lean Version)
- ½ cup low-fat paneer / cottage cheese
- ½ cup homemade watery coconut milk
- ½ cup water
- 1 scoop protein powder (chocolate, peanut butter, cereal flavours work best)
- 1–2 tsp erythritol (optional)
- Pinch of salt
Method
- Blend all ingredients until completely smooth.
- Pour into a container and freeze for a full 24 hours.
- Spin once on Lite in Ninja Creami.
- Re-spin with 1–2 tbsp liquid if needed for creaminess.
01
Nutrition (Lean Version · Per Pint · Approx.)
- Calories: ~250–270 kcal
- Protein: ~35–37 g
- Fat: ~7–9 g
- Carbs: ~8–10 g
- Added sugar: 0 g
02
Want It Creamier? (Full-Fat Upgrade)
Make just these two swaps:
- Replace low-fat paneer → full-fat paneer
- Replace ½ cup watery coconut milk → ¼ cup full-fat coconut milk + ¼ cup full-fat dairy milk
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Updated Nutrition (Full-Fat Version · Per Pint)
- Calories: ~320–340 kcal
- Protein: ~34–36 g
- Fat: ~14–16 g
- Carbs: ~10–12 g
Notes
- You can use any milk of your choice (dairy or plant-based). Count calories accordingly, as they vary widely.
- Do not freeze for less than 24 hours — texture will suffer.
- If the ice cream tastes sour, check the freshness of the cottage cheese or milk used.
- You can have ½ a pint and keep the rest frozen. When ready again, re-spin in the Ninja Creami.
- Ice cream can be kept in the freezer for 2–3 days. After that, taste and texture deteriorate