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WHAT YOU NEED:
- Ninja Creami
- 1 ½ Scoops of Protein Powder – I use Bowmar Nutrition’s Double Fudge Brownie Protein Powder
- ½ C Milk of choice – I use the Kirkland Organic Whole Milk
- Water
- Toppings of choice
- Add milk to the Creami container.
- Add water to slightly below the “MAX” line on the Creami container.
- Add liquids and protein to a blender bottle.
- Mix well and pour back into the Creami container.
- Freeze for at least 24 hours.
- Remove the Creami from the freezer. It should be very solid. Make sure the top is level. I personally like to let it defrost on the counter for 15–30 minutes, then smooth out the top as much as possible.
- Place the Creami in the machine and use the “Lite Ice Cream” mode.
- Check the consistency. When it’s done, see if it needs to be blended more. I like mine similar to a Frosty. If it’s still pretty frozen, scrape down the sides with a spoon and run the Creami again using the “Respin” mode.
- Repeat this process until the desired consistency is reached. I usually do this 1–2 times, depending on how frozen the Creami was.
- Top with whatever toppings you want!

MACROS FOR THIS EXACT CREAMI (WITHOUT TOPPINGS):
- 37 g protein
- 6 g fat
- 9 g carbs
*Macros will vary depending what exact ingredients are used.
Tips:
- For fewer carbs and fat, use a different type of milk or just water.
- After the first time you run the Creami on “lite ice cream”, add a splash of mix before the “respin”.
- If you want it more like a Blizzard, once the Creami is close to the right consistency, add your desired mix-ins and run the Creami on “Mix-In” mode. Be sure to read the directions for best results.
My Favorite Toppings and Mix In’s:

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