Ooey Gooey Butter Cake Protein Ice Cream

Yum, yum, and yum. This Ooey Gooey Butter Cake Protein Ice Cream recipe alone makes investing in a Ninja Creami worth it.
Most protein ice cream recipes are so BORING. You’ll see someone say something like, “Omg, this is the best ice cream I’ve ever had in my life,” and the recipe will be like, “Milk and protein powder.” Like actually, I can imagine exactly what that tastes like annnndddd you’re lying 💀.
Not that a recipe has to be complex to be good, but some things are just worth a little extra effort so that you can actually enjoy the ice cream eating experience instead of pretending that you like it just because it’s low calorie and has protein 🌚.
And while this recipe also ticks those low-calorie, high-protein boxes, it actually tastes amazinnnnng. Better than any sort of protein ice cream you could ever buy in the store, it’s what literal dreams are made of.
Ooey Gooey Butter Cake? Protein? Ice Cream? A combo you didn’t even know was possible? Are you sure? Yes.
Now let’s get into the recipe so that your life can be changed forever.
Reasons to Try This ASAP
1. High Protein, Low Calorie: Each pint delivers a dessert that feels indulgent but fits perfectly into your macros.
2. Customizable Flavors: Play with extracts or sweeteners to make it your own.
3. Easy to Make: With simple ingredients and a few quick steps, you’ll have a creamy, cake-filled ice cream ready to devour.
4. Perfect Texture: The combination of the Ninja Creami’s smooth ice cream base and real cake pieces gives you the ultimate dessert experience.

What Is Ooey Gooey Butter Cake?
For the uninitiated, gooey butter cake is a classic dessert originating from St. Louis, Missouri. Traditionally, it’s a dense, buttery cake with a rich, gooey layer on top. While the original is packed with butter and sugar, this recipe transforms the flavors into a high-protein, low-calorie ice cream that doesn’t compromise on taste or texture.
And let’s be honest, the name ooey gooey butter cake just makes it sound even more irresistible, right?
The Ingredients Breakdown
For the Ice Cream Base
- 2% Milk (360 ml / 1 ½ cups): A creamy yet light foundation for the ice cream.
- Low-fat Cottage Cheese (57 g / ¼ cup): Optional but adds creaminess.
- Vanilla Protein Powder (31 g): Adds protein and a subtle sweetness to the base.
- Sugar-Free Vanilla Pudding Mix (14 g): This is the secret to achieving that creamy, scoopable texture.
- Cake Batter or Vanilla Extract (1 tsp): For that nostalgic, cake-like flavor.
- Butter Extract (1 ¼ tsp): The key to nailing the buttery richness of the original dessert.
- Stevia or Sweetener of Choice (1 tsp): Adjust to your preferred sweetness level.
- Pinch of Salt: Enhances all the flavors and balances the sweetness.
For the Gooey Butter Cake Mix-In
- Almond Flour (14 g): A light, gluten-free alternative for creating a cake-like texture.
- Non-Fat Plain Greek Yogurt (30 g): Adds protein and keeps the cake moist.
- Butter Extract (¼ tsp): Brings in that signature buttery flavor.
- Vanilla Extract (¼ tsp): For warmth and depth.
- Stevia or Sweetener of Choice (1 tsp): Sweeten to taste.
- Baking Powder (⅛ tsp): Gives the mix-in a slight lift.
- Pinch of Salt: Completes the flavor profile.
Step-by-Step Instructions
Step 1: Make the Ice Cream Base
1. In a blender, combine the milk, cottage cheese (if using), vanilla protein powder, sugar-free pudding mix, cake batter or vanilla extract, butter extract, stevia, and a pinch of salt.
2. Blend until smooth and well combined.


3. Pour the mixture into your Ninja Creami pint.
4. Freeze for 24 hours on a level surface.
Step 2: Prepare the Gooey Butter Cake Mix-In
1. In a microwave-safe dish (an 8 oz ramekin works perfectly), combine almond flour, Greek yogurt, butter extract, vanilla extract, stevia, baking powder, and a pinch of salt.


2. Mix until smooth and microwave for 1 minute.
3. Place it in the freezer to cool while you spin your ice cream.

Step 3: Spin the Ice Cream
1. Remove the frozen Ninja Creami pint from the freezer and run the outside of the pint under hot water on all sides for 1-2 minutes.
2. Place the pint into the Ninja Creami and spin on “Lite Ice Cream” mode.
3. Re-spin 1-2 times, depending on your desired consistency.



Step 4: Add the Cake Mix-In
1. Take the cooled cake out of the freezer and crumble it into bite-sized chunks using a spoon or fork.

2. Gently mix the cake pieces into the spun ice cream by hand. (If you want you can save a few pieces to sprinkle on top.)


3. Optionally, you can use the “Mix-In” mode on the Ninja Creami, but note that this may disperse the cake pieces more evenly rather than keeping them chunky.
Step 5: Serve and Enjoy
Scoop your Ooey Gooey Butter Cake Protein Ice Cream into a bowl, top with the reserved cake pieces, and enjoy!

Tips for Success
- Invest in the Extracts: I know that traditionally, something like butter extract isn’t something you have just laying around but the small investment is worth it for all of the deliciousness that awaits you.
- Adjust Sweetness: If you prefer a sweeter dessert, taste the base before freezing and adjust the stevia or sweetener accordingly.
- Crumble Size: Keep your cake mix-in pieces on the larger side if you want distinct bites of cake in your ice cream.
- Serve Immediately: The ice cream is best enjoyed fresh for the perfect creamy consistency.

Ooey Gooey Butter Cake Protein Ice Cream
Ingredients
Ice Cream Base
- 1 ½ cup 2% milk (360 mL)
- ¼ cup low-fat cottage cheese (optional) (57g)
- 1 scoop vanilla protein powder (about 31g)
- 14 g sugar-free vanilla pudding mix
- 1 tsp cake batter or vanilla extract
- 1 ¼ tsp butter extract
- 1 tsp stevia or sweetener of choice, to taste
- pinch of salt
Gooey Butter Cake Mix-In
- 14 g almond flour
- 30 g non-fat plain greek yogurt
- ¼ tsp butter extract
- 1 tsp stevia or sweetener of choice, to taste
- pinch of salt
Instructions
- In a blender, combine the milk, cottage cheese (if using), vanilla protein powder, sugar-free pudding mix, cake batter or vanilla extract, butter extract, stevia, and a pinch of salt. Blend until smooth.
- Pour the mixture into your Ninja Creami pint, and freeze for 24 hours on a level surface.
- Before spinning your ice cream, in a microwave-safe dish (an 8 oz ramekin works perfectly), combine almond flour, Greek yogurt, butter extract, vanilla extract, stevia, baking powder, and a pinch of salt.
- Mix until smooth and microwave for 1 minute.
- Place it in the freezer to cool while you spin your ice cream.
- Remove the frozen Ninja Creami pint from the freezer and run it under hot water for about 1-2 minutes.
- Spin on “Lite Ice Cream” mode.
- Re-spin 1-2 times, until you reach your desired consistency.
- Take the cooled cake out of the freezer and crumble it into bite-sized chunks using a spoon or fork.
- Gently mix the cake pieces into the spun ice cream by hand. Alternatively, you can use the “Mix-In” mode on the Ninja Creami, but note that this may disperse the cake pieces more evenly rather than keeping them chunky.
- Enjoy!
More Fun Ninja Creami Recipes to Try:
- Red Velvet Cake Protein Ice Cream
- New York Cheesecake Protein Ice Cream
- White Chocolate Mocha Protein Ice Cream
Frequently Asked Questions
Can I Use a Different Milk?
Absolutely! Feel free to substitute almond milk, cashew milk, or even skim milk. Just note that it may slightly affect the creaminess and macros.
What if I Don’t Have a Ninja Creami?
While this recipe is designed for the Ninja Creami, you can freeze the base in a traditional container and enjoy it as a no-churn ice cream or you could use it as the base for a protein shake!
Can I Make the Cake Mix-In Ahead of Time?
Yes! You can prepare the cake mix-in in advance and store it in the refrigerator until you’re ready to use it.
Pin This Recipe for Later
If you’re as obsessed with this dessert as I am, don’t forget to share it! Whether it’s for a little post-workout treat, a late-night snack, or just because you deserve it, this Ooey Gooey Butter Cake Protein Ice Cream recipe will be a game-changer.