Ninja Creami Recipe - ONLY 5 Ingredients - Protein Ice Cream for Bodybuilders

Summary

This video walks viewers through a simple, creamy protein ice cream recipe using a blender and basic ingredients like lactose-free milk, whey isolate, casein, xanthan gum, and salt. The recipe focuses on creating a low-calorie, protein-boosted treat that's perfect for satisfying sweet cravings without the high cost of specialty products. Key tips include adding xanthan gum last to prevent clumping, and cleaning the food processor with soapy water for easy maintenance. The final product yields six servings, each offering a healthy, delicious indulgence with minimal prep time.

Takeaways

• 😀 The recipe creates a creamy, low-calorie ice cream using a Ninja blender with a food processing attachment.
• 😀 The recipe yields 6 servings, each around 150 grams, perfect for a sweet craving without being high in calories.
• 😀 Lactose-free, fat-free milk is used in the recipe, though Mutopia milk is an alternative if preferred, though more expensive.
• 😀 Protein powder is added to the mix, but the recipe isn't designed for high-protein intake; it's more for satisfying sweet cravings.
• 😀 804 grams of lactose-free milk is used as the base liquid for the ice cream.
• 😀 Whey isolate protein is the preferred protein powder, with a ratio of two parts whey isolate to one part casein to achieve the right consistency.
• 😀 The casein protein helps thicken the ice cream, contributing to a creamier texture.
• 😀 Xanthan gum is used to prevent the ice cream from becoming icy and helps bind the ingredients together.
• 😀 Salt is added (1 to 2 grams) to enhance the sweetness and balance the flavors.
• 😀 The mixture should be blended using the 'puree' setting on the blender to achieve the desired smooth consistency.
• 😀 Once blended, the total mixture is divided into six containers, with each serving weighing approximately 147 grams.

Q & A

What is the main ingredient used in the creamy ice cream recipe?

The main ingredient used in this ice cream recipe is lactose-free, fat-free milk.

Why does the speaker choose lactose-free milk instead of Mutopia?

The speaker chooses lactose-free, fat-free milk because it is more affordable compared to Mutopia, saving about $2 per half gallon. Additionally, the speaker adds protein powder, so the slight difference in protein content is not significant.

How much milk is used in the recipe?

The recipe calls for 804 grams (or milliliters) of lactose-free, fat-free milk.

What protein powders does the speaker use for the ice cream, and what is the ratio between them?

The speaker uses a combination of whey isolate and casein protein. The ratio is approximately two parts whey isolate to one part casein.

What brand of whey protein does the speaker prefer?

The speaker prefers the Impact Whey Isolate from MyProtein due to its good flavor, clean ingredients, and relatively affordable price when on sale.

What is the role of casein protein in the recipe?

Casein protein is used to make the ice cream thicker. It helps achieve the desired texture.

How much xanthan gum is used in the recipe, and what is its purpose?

Xanthan gum is used in amounts between 2 and 3 grams. Its purpose is to prevent the ice cream from becoming too icy and to act as a binder, ensuring smooth consistency.

Why does the speaker add xanthan gum last during the blending process?

Xanthan gum is added last to prevent it from becoming gummy too quickly when it contacts the liquid. This ensures it blends properly with the other ingredients.

What role does salt play in the recipe?

Salt is added (around 1 to 2 grams) to bring out the sweetness in the ice cream, enhancing the overall flavor.

How is the recipe portioned for serving?

The total mixture is divided into six servings, each weighing approximately 147 grams.

What tip does the speaker offer for cleaning the food processor after use?

The speaker suggests adding soapy water to the food processor, running it to clean the parts, and then drying it to make cleanup easy.