Ninja Creami White Chocolate Peppermint Ice Cream
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This Ninja Creami White Chocolate Peppermint Ice Cream is easy to make, full of festive peppermint flavors and has 30 grams of protein! Topped with chocolate bark pieces and colorful holiday sprinkles, this creamy and healthy holiday treat will delight you with each minty and refreshing bite! Feel free to use candy cane or peppermint candy instead.
Looking for more high protein low calorie Ninja Creami protein ice cream recipes? Try my Peanut Butter Protein Ice Cream, this Cookies and Cream Protein Ice Cream, or Pumpkin Pie Protein Ice Cream next!
About This Recipe
When I think of Christmas, gingerbread and peppermint treats come to mind. Since I’ve already done a Gingerbread Granola this Christmas season (and used it as a topping in my Apple Pie Protein Ice Cream), it’s time for peppermint ice cream!
This Ninja Creami White Chocolate Peppermint Ice Cream is a healthy, high protein, low calorie and guilt-free treat!
It’s made with a combination of low-fat ultra-filtered milk and almond milk, white chocolate peppermint protein powder, and topped with chocolate bark pieces and festive holiday sprinkles!
You can also use crushed peppermint candy or candy canes instead for delightful crunchy mint flavors!
Using a combination of ultra-filtered low-fat milk which is high in protein and unsweetened almond milk yields a thick and lusciously creamy ice cream texture. The protein powder also helps to thicken and flavor the ice cream with its minty flavor with hints of white chocolate!
Even though it tastes like REAL ice cream and a decadent treat, it’s made without heavy cream and has no cream cheese in the short ingredient list. Since it has 30 grams protein, it’ll keep cravings at bay and leave you full and happy!
If you don’t have peppermint protein powder, don’t worry! I have tips below on how to yield a similar flavor using vanilla protein powder or a protein shake.
If it’s warm where you are but you love mint chocolate flavors, this refreshing and healthy treat will cool you down. Or if it’s cold but you’re like me and can eat ice cream all year round, you’ll love this peppermint flavored winter-themed treat on any given day!
Table of contents
Why This Recipe Works
- Easy to make. All you need to do to make this peppermint protein ice cream is blend, freeze, process in the Ninja Creami machine and then enjoy!
- High protein, low carb and low calorie. Using protein powder and ultra-filtered milk yields a high protein ice cream that is low carb, low fat and low calorie! This makes it the perfect treat for anyone watching their macros or following a low carb diet such as keto.
- Customizable! It’s adaptable for different dietary needs such as vegan or dairy-free!
- DELICIOUS peppermint flavor! If you’re a peppermint and ice cream lover, you’ll love the refreshing mint and chocolate flavors in this guilt-free protein ice cream!
Ingredient Notes and Substitutes
- Ultra-Filtered Low-Fat Milk: I used Paul’s Hi-Calcium Low-Fat Milk which is an ultra-filtered milk available in Asia and Australia. If you’re in the USA or Canada, you can use Fairlife 2% milk or ultra-filtered milk from other brands such as Kroger CarbMaster, Organic Valley, Joyya, etc. If you live elsewhere, use any low-fat, semi-skimmed or regular whole milk.
- Unsweetened Vanilla Almond Milk: Or use regular unsweetened almond milk or any other nut milk, plant-based milk or other milk of choice. Using mostly almond milk keeps this peppermint ice cream low in calories.
- PEScience Select White Chocolate Peppermint Bark Protein Powder: A limited edition whey-casein protein powder that tastes like peppermint with a hint of white chocolate! PEScience typically releases it every winter. You can also use Clean Simple Eats White Chocolate Peppermint Protein as an alternative. Or substitute with vanilla protein powder and add ¼ teaspoon peppermint extract to yield a similar flavor.
- White Sugar Replacement: I use Lakanto Classic Monkfruit Sweetener which is made of erythritol and monkfruit extract. Feel free use pure monkfruit sweetener to taste, other sugar-free sweetener of choice or regular granulated white sugar. Honey, maple syrup, date syrup or agave nectar are liquid sweetener options that would also work.
- Guar Gum: Thickens the ice cream base and reduces the formation of ice crystals. It also helps to create a scoopable ice cream texture.
- Xanthan Gum: Serves a similar purpose as the guar gum. I find using both stabilizers together yields thicker Ninja creami ice creams with a less icy texture. Note that this depends 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 if using a different brand of protein powder. Too many stabilizers can result in a stringy or gummy texture. (See the ‘Variations’ section below if you prefer to make ice cream without xanthan gum or guar gum.)
- Holiday Sprinkles: For topping. Festive sugar sprinkles are always pretty to look at!
- Peppermint Bark: I used M&S Peppermint Bark with both white and dark chocolate and crushed candy cane. You can use it as a topping and/or as a mix-in.
Full ingredient list and amounts are in the recipe card below.
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How to Make Ninja Creami White Chocolate Peppermint Ice Cream
Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!
7. Add mix-ins (optional). Eject the outer bowl from the machine and remove the lid. If adding the peppermint bark chocolate or candy cane as a mix-in, make a hole in the middle of the pint (if one hasn’t formed already) using the butter knife and push down your mix-ins. Cover and lock the lid. Reinstall into the machine run press the “Mix-In” cycle button.
Storing and Reprocessing Leftovers
- Storing: If you can’t finish the peppermint ice cream, level and smooth out the top with the back of a spoon. Cover and refreeze. It will freeze solid again.
- Processing leftovers: 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 and the paddle blade.
Note that if there were any mix-ins in the ice cream base such as the peppermint chocolate bark, they will be pulverized and incorporated into the ice cream.
Cook’s Tips
- Use a blender if using a granulated sweetener such as erythritol. Unless you have a very powerful frother, it’s sometimes not possible to blend granulated sweeteners such as erythritol completely and you’ll end up with icy sugar bits at the bottom of the pint even after processing. Either use a powdered sweetener or liquid sweetener of choice or use a blender to avoid having icy sugar bits in the ice cream. I personally don’t like powdered sweeteners as feel they have more of a chemical aftertaste.
- Freeze without the lid on. Just for a couple of hours before covering the pint. This will prevent a bump from developing, which is known to cause the blade to move and the machine to break when processing the ice cream.
- Shave the bump with a vegetable peeler. If you choose to freeze with the lid on and let the bump form, shave it down using a vegetable peeler before processing the ice cream.
- Freeze until solid for the best texture. Ninja recommends freezing for 24 hours before spinning ice cream mixtures. However, the time varies for most people for the base to freeze solid. It depends on how cold your freezer is and also the surrounding temperature/climate. The desired goal is for the ice cream mixture to freeze rock solid or be around -0°F (18°C) in order for the machine to process it properly. If the mixture is not frozen through completely, the ice cream will be very loose and like a thick milkshake after you spin it.
- Tips before you process the ice cream. Remove the pint and set on the counter for 3-5 minutes. Then run the bottom of the container under water from the sink for 15-30 seconds to help loosen up the icy edges from the sides of the container. Pat-dry, then proceed with processing the ice cream.
- For ice cream with a soft serve consistency. Spin 2 times on the “Re-spin” setting after the initial “Light Ice Cream” spin. However, be careful as the heat and friction caused by multiple “Re-spin” cycles may result in a too soft texture, and a melty and possibly stringy ice cream due to the stabilizers.
- Purchase extra creami pints. I recommend purchasing extra Ninja creami pints and batch prepping your ice creams. Making several pints and flavors at once saves time during the week. You’ll always have one ready to spin anytime you have an ice cream craving!
Variations
- Use vanilla protein powder. If using vanilla protein powder, add ¼ teaspoon peppermint extract to yield a similar flavor.
- Use unflavored protein powder. If using unflavored protein powder, add ¼ teaspoon each of peppermint extract and vanilla extract. You’ll also need to add more sweetener to taste than the amount specified.
- Make it dairy-free. Use a plant-based protein powder and coconut milk, oat milk, soy milk, etc. instead of ultra-filtered low-fat milk.
- Use sugar-free instant jello pudding mix. An alternative to using guar gum and xanthan gum is adding 1 tablespoon of sugar-free vanilla flavored instant jello pudding mix. Instant pudding mix powder already has stabilizers or emulsifiers such as xanthan gum or soy lecithin incorporated. Keep in mind that they are already sweetened too so you won’t need as much sweetener.
- Use cottage cheese or cream cheese. You can omit the xanthan gum and guar gum if doing so and the ice cream will be creamy and not too icy! Use low sodium or unsalted cottage cheese (½ cup – 110-115 grams depending on the brand) or cream cheese/vegan cream cheese (2 tablespoons – 1 ounce/28 grams). Some cottage cheese brands and also cream cheese have guar gum incorporated, which is why they work well as a substitute. You won’t be able to taste the cottage cheese or cream cheese. However, you’ll likely need to re-spin more than once as there may be slightly more ice crystal development.
- Use crushed peppermint candy or candy cane. If you’d like to make peppermint stick ice cream, add crushed candy cane as a mix-in and topping instead of the chocolate bark.
FAQs
I recommend trying a vanilla protein shake from Fairlife or Premier brand. If using a protein shake, leave out the protein powder, both milks and xanthan gum. Just add ¼ teaspoon peppermint extract and sweetener to flavor the ice cream. Note that you’ll likely need less guar gum and sweetener since protein shakes already have stabilizers and sweeteners incorporated.
The ice cream base can be made and frozen up to 2-3 weeks in advance. However, the longer it is stored in the freezer the more ice crystals can develop and the less sweet it will become over time. That said, I’ve prepared ice cream bases 2-3 months in advance and they still taste sweet enough to me and are not icy when processed. I recommend leaving out the ice cream on the counter for 10-15 minutes if it’s been frozen for a longer period. Then run the bottom of the container under water from the sink for 15-30 seconds to loosen up the base from the walls of the pint before processing as indicated.
The regular ice cream cycle is for high fat and high sugar ice cream bases and the blade will spin slower and for a shorter period – 2 minutes. Because this protein ice cream is both low in sugar and fat and will freeze harder, the “light ice cream” function should be used. The blade spins faster and for a longer period – 4 minutes – to process the hard, frozen lite ice cream base adequately to make it creamy. A “re-spin” cycle is typically needed after processing on either of the two ice cream cycles.
Without the peppermint bark chocolate and holiday sprinkles, this Ninja Creami peppermint ice cream has 205 calories, 29.7 grams protein, 9.1 grams carbohydrates, and 5.8 grams fat.
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More Ninja Creami High Protein Ice Creams
Ninja Creami White Chocolate Peppermint Ice Cream
This Ninja Creami White Chocolate Peppermint Ice Cream is easy to make, full of festive peppermint flavors and has 30 grams of protein! Topped with chocolate bark pieces and colorful holiday sprinkles, this creamy and healthy holiday treat will delight you with each minty and refreshing bite!
- Prep Time: 12 Minutes
- Freezing Time: 24 Hours
- Cook Time: 0 Minutes
- Total Time: 24 hours 12 minutes
- Yield: 1 pint 1x
- Category: Desserts
- Method: Freeze
- Cuisine: American
- Diet: Gluten Free
Ingredients
Ice Cream Base
- 100ml / 3.5 fluid ounces Ultra-Filtered Low-Fat Milk (such as Fairlife 2% Milk – note 1)
- 250ml / 1 cup Unsweetened Vanilla Almond Milk (or any nut milk, plant-based milk or other milk of choice)
- 31 grams / 1 scoop PEScience White Chocolate Peppermint Bark Protein Powder (note 2)
- 20 grams / 1 TBSP + 2 TSP White Sugar Replacement, to taste (I used Lakanto Monkfruit Sweetener – note 3)
- ¼ TSP Guar Gum (note 4)
- ⅛ TSP Xanthan Gum (note 4)
Optional Toppings/Mix-ins
- 10 grams Peppermint Bark (note 5), or more to taste – chopped
- Crushed peppermint candy or candy cane (optional), to taste
- ½ – 1 TSP / 2-4 grams Holiday Sprinkles
Instructions
- Combine the ice cream base ingredients: Add the ultra-filtered low-fat milk, unsweetened vanilla almond milk, white chocolate peppermint protein powder, white sugar replacement, guar gum and xanthan gum to the Ninja Creami pint. Use a handheld frother or handheld immersion blender to blend until evenly combined. (You can use a mini blender or food processor to blend the ingredients instead and pour into the pint container.)
- Freeze: Place the container in the freezer on a level surface and freeze for 24 hours (note 5) until frozen solid.
- Prepare for spinning: Remove the pint and set on the counter for 5 minutes. Run the bottom of the container under water from the sink for 15-30 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.
- Spin: Turn on your Ninja Creami and install the outer bowl into the machine. Press the “Light Ice Cream” button for the first spin. The ice cream will come out looking crumbly, but that’s perfectly normal.
- Shave down ice walls: Eject the outer bowl. Run a butter knife around the edges of the container to help incorporate any icy parts into the ice cream. Cover and lock the lid. Reinstall into the machine and press the “Re-spin” button.
- Add mix-ins (optional – skip if adding as toppings instead): Eject the outer bowl from the machine and remove the lid. If you prefer to have peppermint bark or crushed candy cane within the ice cream, make a hole in the middle of the pint (if one hasn’t formed already) using the butter knife or a spoon. Add the mix-ins and push down. Cover and lock the lid. Reinstall into the machine run press the “Mix-In” cycle button.
- Enjoy! Remove the pint from the machine. Smooth the top with a spoon. Enjoy straight from the pint or scoop into serving dishes if you like. Top with peppermint bark or crushed peppermint candy/candy cane and holiday sprinkles. Then enjoy!
Equipment
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PEScience Select White Chocolate Peppermint Bark Protein Powder
Buy Now →Notes
- Ultra-Filtered Low-Fat Milk. I used Paul’s Hi-Calcium Low-Fat Milk which is an ultra-filtered milk available in Asia and Australia. If you’re in the USA or Canada, you can use Fairlife 2% milk or ultra-filtered milk from other brands such as Kroger CarbMaster, Organic Valley, Joyya, etc. If you live elsewhere, use any low-fat, semi-skimmed or regular whole milk.
- PEScience White Chocolate Peppermint Bark Protein Powder. A limited edition whey-casein protein powder that tastes like peppermint with a hint of white chocolate! PEScience typically releases it every winter. You can also use Clean Simple Eats White Chocolate Peppermint Protein as an alternative. Or substitute with vanilla protein powder and add ¼ teaspoon peppermint extract to yield a similar flavor. See the ‘Variations’ section in the post above if you’d like to use an unflavored protein powder. See the ‘FAQs’ section if you prefer to use a protein shake instead.
- White Sugar Replacement. I use Lakanto Classic Monkfruit Sweetener which is made of erythritol and monkfruit extract. Feel free use pure monkfruit sweetener to taste, other sugar-free sweetener of choice or regular granulated white sugar. Honey, maple syrup, date syrup or agave nectar are liquid sweetener options that would also work. Note that the macros will vary (if that is important to you). Adjust sweetener amount to taste.
- Guar gum and Xanthan Gum. Guar gum thickens the ice cream base and reduces the formation of ice crystals and helps create a scoopable ice cream texture. Xanthan gum serves a similar purpose. I find using both of these stabilizers together yields the best texture. However, this depends on the type of protein powder you use and what stabilizers are already incorporated in it. If you prefer not to use stabilizers in their natural form, you have two options:
- Use 1 tablespoon of vanilla flavored sugar-free instant jello pudding mix. It already has stabilizers/emulsifiers such as soy lecithin or xanthan gum in it. Keep in mind that pudding mix is already sweetened so you will likely need less sweetener.
- Use cottage cheese or cream cheese. Use low sodium or unsalted cottage cheese (½ cup – 110-115 grams depending on the brand) or cream cheese (2 tablespoons – 1 ounce/28 grams). Cream cheese usually already has guar gum in it. You won’t be able to taste the cottage cheese or cream cheese flavor but you’ll likely need to re-spin more than once as there will be slightly more ice crystal development.
- Peppermint Bark. I used M&S Peppermint Bark with both white and dark chocolate and crushed candy cane. Feel free to use as much as you like! You can use it either as a mix-in or topping. Note that if you have leftovers and used it as a mix-in, it will be pulverized and incorporated into the ice cream base upon reprocessing.
- Make ahead. The ice cream base can be made and frozen up to 2-3 weeks in advance. However, the longer it is stored in the freezer the more ice crystals can form and the less sweet it will become over time.
- Storing and processing leftovers. After spinning, if you can’t finish the 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 and the paddle blade.
- Nutrition information. The nutritional information provided is an estimate for the ice cream base with the chocolate bark and holiday sprinkles in the amounts I’ve specified only. The information will vary with any ingredient substitutes and if adding more or less toppings or mix-ins.
- See the ‘Variations’ section in the post above for more tips on customizing this white chocolate peppermint bark ice cream and ‘FAQs’ section for commonly asked questions.
Nutrition
- Serving Size: 1 pint
- Calories: 269
- Sugar: 13g
- Sodium: 325.5mg
- Fat: 9.5g
- Saturated Fat: 3.2g
- Unsaturated Fat: 6.2g
- Trans Fat: 0.1g
- Carbohydrates: 16.1g
- Fiber: 2.1g
- Protein: 30.3g
- Cholesterol: 51mg
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