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Ninja Creami Golden Milk Ice Cream

Ninja Creami Golden Milk Ice Cream in ice cream dish with spoon closeup.
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5 from 1 review

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!

Ingredients

Scale
  • 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

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

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

Find it online: https://thatspicychick.com/ninja-creami-golden-milk-ice-cream/