Ninja Creami Golden Milk Ice Cream

This Ninja Creami Golden Milk Ice Cream is full of warming spices, sweet notes and infused with the floral aroma of saffron, honey and nutty pistachios! It’s a healthy creamy treat with anti-inflammatory properties, high in protein and tastes DELICIOUS!

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Ultra-creamy, comforting, and incredibly delicious, this Ninja Creami Golden Milk Ice Cream is an absolute delight!

I basically turned my Turmeric Saffron Pistachio Milk into a Ninja Creami ice cream and it was an incredible success! 

We have here a spiced turmeric milk ice cream infused with the floral sweet aromas of saffron and honey, warming notes of cinnamon, cardamom, turmeric, and nutty creamy goodness of pistachios!

Although my intention was not to make a protein ice cream (though I do have other Ninja Creami protein ice creams on the blog), I’ve added some vanilla protein powder to aid in creating a thick and creamy ice cream texture.

This is a healthy, guilt-free, low-calorie homemade ice cream with anti-inflammatory properties. It tastes decadent and rich, but is only 304 calories for the entire pint and has 20 grams of protein.

Whether you enjoy it as a post-workout snack or healthy dessert, I think you’re going to love it!

For more Ninja Creami ice cream recipes, check out my Ninja Cream Cookies and Cream Protein Ice Cream and Ninja Creami Pumpkin Pie Protein Ice Cream!

Ingredient Notes and Substitutes

• Paul’s Hi-Calcium Low-Fat Milk: A long life ultra-filtered low-fat milk that is available in some parts of Asia. Ultra-filtered milk is higher in protein than regular whole milk or low-fat milk and has less calories. Ice cream is smoother, creamier and less icy if it has a higher protein content. This makes using ultra-filtered milk a great choice for Ninja creami ice creams. If you’re in the USA or Canada, you can use Fairlife 2% milk or ultra-filtered milk from other brands such as Organic Valley, Joyya, Kroger CarbMaster, etc. Alternatively and if based elsewhere, use low-fat, semi-skimmed or regular whole milk.
• Unsweetened Vanilla Almond Milk: Or any type of nut milk you prefer.
• Vanilla Protein Powder: Adds vanilla flavoring and also aids in thickening the ice cream.
• Plain Greek Style Yogurt: Makes the ice cream creamier. I used 4% fat Greek style yogurt, but any plain thick Greek yogurt will work.
• Honey: Sweetens the golden milk ice cream and thickens the texture.
• White Sugar Replacement: I used Lakanto Monkfruit Sweetener with Erythritol. Feel free to use regular granulated white sugar or other sugar-free sweetener of choice.
• Saffron: Just a pinch of this incredible spice infuses the golden milk mixture with a wonderful sweet floral flavor and yellow color.
• Spices: Warming spices like ground cardamom, cinnamon and turmeric powder for the golden color.
• Unsalted Shelled Roasted Pistachios: The fat in the pistachios make the ice cream thick and creamy and also gives it a nutty pistachio flavor. 
• Guar Gum: Thickens the ice cream base and reduces the formation of ice crystals. It also helps in creating a scoopable ice cream texture.
• Xanthan Gum (optional): Serves a similar purpose to guar gum. I find using both guar and xanthan gum results in less icy and thicker Ninja creami ice creams. However, this is highly dependent on the type of protein powder you use and what stabilizers are already incorporated in it. I recommend omitting the xanthan gum the first time as you may not need it. Having too many stabilizers can make the ice cream too gummy.
• To Serve (optional): Edible gold leaf flakes for décor looks pretty when serving if you happen to have some on hand! 

Full ingredient list and amounts are in the recipe card below.

How to Make Golden Milk Ice Cream in the Ninja Creami 

1. Combine the ingredients. Add all of the ingredients to the Ninja creami pint container except the edible gold leaf flakes.

2. Mix and freeze. Use a handheld frother or stick blender to blend until evenly combined. A spoon will work too but you’ll need to mix thoroughly to get rid of any large protein powder clumps. Cover and freeze for 24 hours or until frozen solid.

3. Spin. Place the pint in the outer bowl and lock the lid. Turn on your Ninja Creami machine. Install the outer bowl and spin on “Light Ice Cream” for the first spin. 

4. Shave down ice walls. After the cycle, eject the outer bowl and remove the pint. Run a butter knife around the edges of the container to help incorporate any icy parts into the ice cream. Place the pint back into the outer bowl and reinstall into the machine. Spin on the “Re-spin” cycle.

5. Enjoy! Remove the pint from the machine. Smooth the top with a spoon, then scoop into serving dishes or bowls. Top with edible gold flakes if desired and enjoy!

Full detailed instructions are in the recipe card below.

Variations

• Add black pepper and ground ginger. Traditional golden milk calls for both of these spices. Add ⅛ teaspoon of both to infuse the ice cream with peppery spice and ginger flavor.
• Add mix-ins. After the “Re-spin” cycle, you can make a hole in the center of the ice cream and add a tablespoon or two of candied ginger, white chocolate chips, more chopped pistachios, or other mix-ins of choice. Then spin on the “Mix-in cycle”.
• Make it dairy-free. Use coconut milk instead of ultra-filtered or other dairy milk. Also, use a plant-based vanilla protein powder. 
• Only use honey. If you prefer not to use a granulated sugar-free sweetener, add 2 teaspoons more of honey. Or you can add coconut sugar.
• Use sugar-free instant jello pudding mix. If you prefer not to use guar or xanthan gum in their natural state, add 1 tablespoon of sugar-free instant jello pudding mix (vanilla flavored). It already has stabilizers or emulsifiers such as xanthan gum or soy lecithin incorporated. Keep in mind the pudding mix is already sweetened so you can use less sweetener.

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More Ice Creams You’ll Love

Ninja Creami Pumpkin Pie Protein Ice Cream

Ninja Creami Cookies and Cream Protein Ice Cream

Baileys Salted Caramel Peanut Butter Ice Cream (No Churn)

More Ice Cream Recipes

Ninja Creami Golden Milk Ice Cream

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Ninja Creami Golden Milk Ice Cream is full of warming spices, sweet notes and infused with the floral aroma of saffron, honey and nutty pistachios! It’s a healthy creamy treat with anti-inflammatory properties, high in protein and tastes DELICIOUS!

• Author: Lavina
• Prep Time: 10 minutes
• Refrigerating Time: 24 hours
• Cook Time: 0 minutes
• Total Time: 24 hours 10 minutes
• Yield: 1 1x
• Category: Desserts
• Method: Freeze
• Cuisine: Indian-inspired
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

• 100ml / 3.5 fluid ounces Paul’s Hi-Calcium Low Fat Milk (or use any other ultra-filtered, low-fat or whole milk – note 1)
• 250ml / 1 cup Unsweetened Vanilla Almond Milk (or any nut milk)
• 10 grams / ≈ ⅓ scoop Vanilla Protein Powder (note 2)
• 35 grams / 2 TBSP Plain Greek Style Yogurt (I used 4% fat, substitute with plain Greek yogurt)
• 15 grams / ≈ 2 TSP Honey
• 35 grams / ≈ 3 TBSP + 1 TSP granulated White Sugar Replacement (note 3)
• ¼ TSP Saffron
• ¼ TSP ground Cardamom
•  ¼ TSP ground Cinnamon
• ¾ TSP Turmeric Powder
• 15 grams / 1.5 TBSP Unsalted Shelled Roasted Pistachios – chopped
• ¼ TSP Guar Gum (note 4)
• ¹/₁₆ TSP Xanthan Gum (optional – note 4)
• To Serve (optional): Edible Gold Leaf Flakes

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Instructions

1. Combine the ingredients: Add the low-fat milk, unsweetened vanilla almond milk, vanilla pie protein powder, Greek style yogurt, honey, sugar replacement, saffron, cardamom, cinnamon, turmeric, chopped pistachios, guar gum and xanthan gum (if using) to the Ninja Creami pint. Use a handheld frother or stick blender to blend until evenly combined.
2. Freeze: Cover and freeze for 24 hours until frozen solid.
3. Prepare for spinning: Remove the pint and set on the counter for 5-7 minutes. Then run the bottom of the container under warm water from the sink for 30-60 seconds to help loosen up the icy edges from the sides of the container. Pat-dry, then take off the pint lid. Place it in the outer bowl and lock the lid.
4. Spin: Turn on your Ninja Creami and install the outer bowl into the machine. Press the “Light Ice Cream” button for the first spin.
5. Shave down ice walls: Eject the outer bowl and remove the pint. Run a butter knife around the edges of the container to help incorporate any icy parts into the ice cream. Place the pint in the outer bowl again and cover and lock the lid. Reinstall into the machine and press the “Re-spin” button.
6. Enjoy! Remove the pint from the machine. The ice cream should be creamy, smooth and scoopable. Smooth the top with a spoon then scoop into serving dishes. Top with edible gold flakes if desired and enjoy!

Equipment

Ninja Creami ice cream maker

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Ninja Creami Pints

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Saffron

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Notes

1. Paul’s Hi-Calcium Low Fat Milk. This is an ultra-filtered low-fat milk which is available in Australia and Asia. Ultra-filtered milk is higher in protein than regular whole milk or low-fat milk and has less calories. Paul’s Hi-Calcium Low Fat Milk a great option for those who don’t have access to Fairlife ultra-filtered milk, which is a popular milk choice for Ninja creami ice creams in the USA and Canada. If you’re in the USA or Canada, you can use Fairlife 2% milk or ultra-filtered milk from other brands such as Organic Valley, Joyya, Kroger CarbMaster, etc. Alternatively and if based elsewhere, use any low-fat, semi-skimmed or regular whole milk.
2. Vanilla Protein Powder. I used a whey-casein protein powder blend made by PEScience. The casein helps make the ice cream creamier and thicker. However, any type of protein powder will work including a vegan protein powder.
3. Granulated White Sugar Replacement. I used Lakanto Monkfruit Sweetener with Erythritol. Feel free to use regular granulated white sugar or other sugar-free sweetener of choice.
4. Guar gum and Xanthan Gum. Guar gum helps thicken the ice cream base and reduce the formation of ice crystals. It also helps in creating a scoopable ice cream texture. Xanthan gum serves a similar purpose as the guar gum, but I find using both of these stabilizers yields the best texture. However, this is highly dependent on the type of protein powder you use and what stabilizers it already has incorporated. I recommend omitting the xanthan gum the first time as you may not need it. If you prefer not to use stabilizers in their natural form, an alternate option is to use 1 tablespoon of sugar-free instant jello pudding mix (vanilla flavored) which already has stabilizers/emulsifiers such as xanthan gum or soy lecithin in it. Keep in mind the pudding mix is also already sweetened so you can reduce the amount of sweetener you use.
5. Ninja Creami Deluxe. Multiply the ingredient amounts by 1.5 if you have a Ninja Creami Deluxe machine.
6. Ice cream consistency. For ice cream with a soft serve consistency, you can spin 2-3 times on the “Re-spin” setting after the initial “Light Ice Cream” spin. However, be careful as the friction and heat caused by multiple rounds of “Re-spin” may make the texture too loose and melty.
7. Make ahead and storing leftovers. The ice cream base can be made and frozen up to 2 weeks in advance. Note that the longer it is in the freezer the more ice crystals can form and the less sweet it will become. After spinning, if you can’t finish the golden milk ice cream, level and smooth out the top with the back of a spoon. Cover and refreeze. It will freeze solid again. When ready to enjoy the leftovers, spin on “Light Ice Cream” again. DO NOT spin on the “Re-spin” function as the ice cream has frozen back into its original state. Using the “Re-spin” function when the mixture is solid can damage the machine.

Nutrition

• Serving Size: 1 pint
• Calories: 304
• Sugar: 20.5g
• Sodium: 217.9mg
• Fat: 14g
• Saturated Fat: 2.9g
• Unsaturated Fat: 11g
• Trans Fat: 0.1g
• Carbohydrates: 26.9g
• Fiber: 4.1g
• Protein: 20.1g
• Cholesterol: 24mg

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