4 High-Protein Ninja Creami Recipes (Dairy-Free & Lactose-Free, Creamy + Gut-Friendly)

If you’ve ever tried protein ice cream and ended up bloated, underwhelmed, or chewing on something icy… this is for you.

These Ninja Creami protein ice creams are:

• Dairy-free or lactose-free friendly

• Made with simple, clean ingredients

• 30g+ protein per serving (base recipes)

• Single-serve (perfect for nightly cravings or post-workout)

• Actually creamy—not icy

And most importantly—they’re easy on digestion.

The Protein Powder That Makes the Difference

All of these recipes use Equip Foods protein powder—a whey-free, animal-based protein that tends to be much easier to digest compared to traditional whey.

If you’ve ever felt:

• bloated after protein powder

• heavy or sluggish

• or like your stomach just doesn’t tolerate dairy well

This is a great alternative.

👉 Use code: ROOTS for a discount

A Quick Note on Protein Amount

I tested most of these with ½ scoop, and they still hit ~30g protein depending on the base.

• ½ scoop = better texture (less chalky)

• 1 scoop = higher protein, slightly thicker texture

👉 Recommendation:

• Start with ½ scoop for texture

• Increase to 1 scoop if prioritizing macros

🍓 1. Strawberry Cream Protein Ice Cream (Lactose-Free Yogurt)

Light, creamy, slightly tangy + refreshing

Ingredients:

• ¾ cup lactose-free Greek yogurt

• ½ scoop strawberry Equip protein

• ¼ cup almond milk (or water)

• Pinch sea salt

Mix-In:

• ⅓ cup dehydrated strawberries (or fresh strawberries)

Instructions:

1. Blend until smooth

2. Freeze flat (8–12 hours)

3. Spin on Lite Ice Cream

4. Re-spin with splash of liquid if needed

5. Add strawberries → Mix-In cycle

Macros (base only, without toppings):

• Calories: ~170–200

• Protein: ~27–32g

• Carbs: ~4–6g

• Fat: ~2–3g

Macros will increase depending on fruit added

🍪 2. Cookies & Cream Protein Ice Cream (Cottage Cheese Base)

Thick, rich, with a slight cheesecake flavor

Ingredients:

• ¾ cup lactose-free cottage cheese

• ½ scoop cookies & cream Equip protein

• 2–3 tbsp almond milk (or water)

• Pinch salt

Mix-In:

• 3 Siete double chocolate chip cookies (crushed) (gluten-free option)

• Optional: extra crushed on top

Instructions:

1. Blend until completely smooth

2. Freeze flat

3. Spin → Re-spin

4. Add cookies → Mix-In

Macros (base only):

• Calories: ~210–240

• Protein: ~29–34g

• Carbs: ~6–8g

• Fat: ~6–8g

Toppings significantly increase carbs + fats (not fully included here)

🥜 3. PB&J Protein Ice Cream (High-Protein Milk Base)

Smooth, balanced, and one of the easiest to digest

Ingredients:

• ¾ cup lactose-free high-protein milk

• ½ scoop peanut butter Equip protein powder

• 1 tbsp natural peanut butter

• Pinch salt

Mix-In:

• ⅓ cup wild blueberries

Instructions:

1. Blend

2. Freeze

3. Spin → Re-spin

4. Add blueberries → Mix-In

Macros (base only):

• Calories: ~260–290

• Protein: ~27–32g

• Carbs: ~9–11g

• Fat: ~12–14g

🍫 4. Chocolate Crunch Coconut Protein Ice Cream (Fully Dairy-Free)

Rich, creamy, and completely dairy-free

Ingredients:

• ¾ cup coconut milk (carton, unsweetened)

• ¼ cup almond milk

• 1 scoop vanilla Equip protein

• 1 tsp cocoa powder (or Redmond’s chocolate electrolyte powder)

• Pinch salt

Mix-In:

• ⅓ cup Seven Sundays cocoa cereal

Instructions:

1. Blend

2. Freeze

3. Spin → Re-spin

4. Add cereal → Mix-In

Macros (base only):

• Calories: ~220–260

• Protein: 30g+

• Carbs: ~6–8g

• Fat: ~9–12g

Texture Notes (From Testing)

• All recipes turned out creamy after 1–2 re-spins

• Cottage cheese base = slightly cheesecake-like flavor

• Coconut milk (carton) = less heavy, still creamy

• ½ scoop protein = best texture overall

👉 If crumbly:

• Add 1–2 tbsp liquid

• Re-spin again

Sweetness Tip (Important)

These are intentionally lower sugar, so don’t expect them to taste like traditional ice cream right away.

I personally added:

• ~1 tbsp honey drizzle after spinning

You can also use:

• Maple syrup

• Stevia / monk fruit

• Dates (blended in)

Adjust based on your goals.

Why This Works (Especially for Sensitive Digestion)

These recipes avoid:

• Whey protein

• Heavy cream

• Artificial fillers

And instead use:

• Lactose-free or dairy-free bases

• Simple ingredients

• Easily digestible protein

So you can still enjoy:

• A nighttime sweet

• A post-workout recovery option

• Or just something fun

…without the usual side effects.

Final Thoughts

You don’t need to give up ice cream to feel good.

With the right ingredients and a few simple tweaks, you can have something that’s:

• High protein

• Gut-friendly

• And actually satisfying

Want More Like This?

If you’re looking for:

• Personalized macros

• Gut-friendly nutrition strategies

• HTMA-based support

Salted Dark Chocolate Chip Cookie Nice Cream Sandwiches

Salted Dark Chocolate Chip Cookie Nice Cream Sandwiches - Made with an easy homemade banana ice cream, sandwiched between two soft chewy cookies and half drenched in a salted dark chocolate shell. 

(Dairy-free, gluten-free, refined sugar-free, and grain-free)

Hands. Down. My favorite dessert on this blog! 

I feel like I always say that but as the stakes get higher, so does the quality of desserts and I’m telling you, this one will be hard to beat! 

Honestly, if you just read the tag line and see notes of homemade, soft and chewy, drenched, salted on top of the best dessert words like ice cream, cookie, dark chocolate shell - it’s like my taste buds are crying for joy! 

And my taste buds continue to cry as I make this dessert time and time again! 

It’s honestly a flawed system because my intentions are to make a big batch, store them in the freezer, so that I can have them longer. But since I know that I have the best dessert ever in my freezer just seconds away from my room, I can’t help but to run straight to the freezer and possibly (cough* eat all of them within days…). Again, as my taste buds scream in delight - sorry, not sorry! 

I would like to mention before you dive right into the recipe that this dessert recipe can be taken apart if you find yourself short for time, don’t have the patience to make banana nice cream, or just simply want to make one recipe over the other - completely up to you! Personally, the cookie recipe is hands down my favorite of them all! They really should have their own blog post on their own (make mental note). 

But if you really want to make this recipe and don’t have time, just simply cut corners by purchasing a good quality ice cream vs making homemade nice cream. This is also the right decision if you are allergic to bananas. Enough said.

If you try this recipe, let us know! Leave a comment, pin it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

---

Salted Dark Chocolate Chip Cookie Nice Cream Sandwiches - Made with an easy homemade banana ice cream, sandwiched between two soft chewy cookies and half drenched in a salted dark chocolate shell. 

(Dairy-free, gluten-free, refined sugar-free, and grain-free)

PREP TIME: 45 MIN | COOK TIME: 15 MIN | SERVINGS: 12 COOKIES

Cookies 

• 1 egg

• 1/2 cup cashew or sunflower butter

• 1/2 cup coconut sugar

• 1/2 cup dark chocolate chunks

• 1/2 cup cassava flour

• 1/4 cup coconut oil

• 2 Tbsp plant based milk

• 1 tsp vanilla extract

• 1/2 tsp baking soda

• 1/4 tsp sea salt

Nice cream

• 2 cups frozen banana slices (1 large banana)

• 2-4 Tbsp milk of choice

• 1 tsp vanilla extract

• pinch of sea salt

Salted Dark Chocolate Shell

• ½ cup dark chocolate chips

• 1 tbsp coconut oil

• Smoked (or regular) sea salt flakes

Directions

1. Prepare the cookie dough by combining the wet ingredients in a medium mixing bowl. Mix in the dry ingredients minus chocolate chips until well combined. Fold in the chocolate chips and set cookie batter in the fridge for at least 30 minutes to firm up. 

2. While the dough is chilling, prepare the banana nice cream by combining all ingredients into a blender or processor until smooth and creamy. May adjust the liquid portion as you want a "soft serve" texture. Transfer ice cream to a bread pan to freeze. 

3. Freeze banana nice cream for 1-2 hours so that it hardens enough to scoop like ice cream, but isn't too hard where you can't scoop it. 

4. When you are ready to make the cookies, preheat the oven to 350 degrees and line a baking sheet with parchment paper. 

5. Using a cookie scoop, scoop out 1-2 Tbsp of cookie dough and roll into a ball (if 2 Tbsp will make 6 large cookies | 1 Tbsp 12 cookies) 

6. Bake for 12-15 minutes and let rest for 10 minutes before transferring cookies to a cooling rack. 

7. Top with smoky flaky sea salt and eat as is or wait oh so patiently so that you can make either ice cream sandwiches or crumble the cookies into the ice cream and make cookie dough ice cream! 

8. If you want to dip the ice cream sandwiches into chocolate, simply melt 1/2 cup dark chocolate chips with 1 tbsp coconut oil and dip premade sandwiches into the melted chocolate. Set sandwiches on a freezer safe plate and freeze for 5-10 min or longer until ready to eat! Sprinkle additional sea salt flakes on chocolate just before you put them in the freezer!

9. Eat immediately or store in the freezer in a freezer safe container for up to a month...if you can wait that long! 

Notes

• If you need a great dark chocolate recommendation, I highly recommend Hu Kitchen! Use code FROMTHEROOTS for 15% your first order!

SHOP OUR FAVORITE TOOLS + INGREDIENTS FOR THIS RECIPE!

Buy on Amazon

Buy on Amazon

Buy on Amazon