Pineapple Upside-Down Cake Protein Ice Cream

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This Pineapple Upside-Down Cake Protein Ice Cream is soooooo good, OMG. It has alllll the buttery, caramelized pineapple goodness that you would expect out of the real thing! And I’d be lying if I said my grandma made pineapple upside-down cake for me growing up and that taking a bite of this ice cream takes me back—even though that sounds good, right? You thought I knew what I was doing, huh? 😂 Nah, I don’t have a backstory for this one. The idea of this ice cream just sounded like it’d be good, so I was like, 🤷‍♀️ what do I have to lose? And it turned out great, so yeah, that’s the end of fake story time.

Let’s get into the recipe!

What You’ll Need

For the Ice Cream Base:

• 1 ½ cups (360ml) 2% milk – The perfect balance of creaminess without too much fat.
• ½ cup (113g) fat-free cottage cheese – Don’t question it, just trust. It makes the ice cream extra thick and protein-rich.
• 1 scoop (31g) vanilla protein powder – Any good vanilla protein will work, but one that blends smooth is best.
• 14g sugar-free butterscotch pudding mix – This adds that rich, buttery cake flavor.
• 1 pineapple ring – For that signature pineapple upside-down cake flavor.
• 1 teaspoon vanilla extract – Because what’s cake without vanilla?
• 1 teaspoon butter extract – The secret weapon for that classic baked-in buttery goodness.
• 36g brown sugar substitute – Gives the ice cream its signature caramelized sweetness.
• Pinch of salt – A little something to bring all the flavors together.

For the Toppings:

• 1 pineapple ring – The classic topping.
• 4g (about 1 teaspoon) brown sugar substitute – For a little extra caramelization feel.
• 5g sugar-free maple syrup – Helps everything get nice and golden.
• 1 maraschino cherry – Because what’s a pineapple upside-down cake without it?

How to Make It

Step 1: Blend It Up

Add everything for the ice cream base into a blender—milk, cottage cheese, protein powder, pudding mix, pineapple, vanilla extract, butter extract, brown sugar substitute, and salt. Blend until completely smooth. You don’t want any chunks—just a silky, creamy mixture.

Step 2: Freeze

Pour the blended mixture into a Ninja Creami pint, making sure it’s on a level surface in the freezer. Freeze for 24 hours. (Yes, the wait is the hardest part.)

Step 3: Spin & Re-Spin

• Remove the pint from the freezer and rinse the outside under hot water for 1-2 minutes.
• Place it in the Ninja Creami and run it on Light Ice Cream Mode.
• If it looks a little crumbly after the first spin, re-spin 1-2 more times until you get that soft, creamy texture.

Step 4: Add the Toppings

• Place a pineapple ring on top.
• Sprinkle with a little brown sugar substitute and drizzle with sugar-free maple syrup.
• Finish it off with a maraschino cherry right in the center.

What Is Brown Sugar Substitute?

Brown sugar substitute is a lower-calorie or sugar-free alternative to traditional brown sugar. It mimics the rich, caramel-like sweetness of brown sugar but typically uses sugar alcohols, artificial sweeteners, or natural alternatives to reduce the sugar content.

There are a few different types of brown sugar substitutes:

• Sugar-Free Brown Sugar Blends – These are often made with a mix of erythritol, allulose, or monk fruit, combined with molasses flavoring to replicate the taste and texture of real brown sugar. Popular brands include Swerve, Lakanto, and Truvia.
• Homemade Substitutes – If you don’t have a store-bought version, you can mix a sugar-free sweetener (like granulated erythritol or allulose) with a small amount of molasses or maple extract to create a similar flavor.
• Lower-Calorie Options – Some brands offer reduced-calorie brown sugar substitutes that still contain real sugar but in smaller amounts, making them a good middle-ground option.

For this recipe, a brown sugar substitute helps keep the caramelized flavor of classic pineapple upside-down cake without adding unnecessary sugar. It blends seamlessly into the ice cream base, giving it that warm, buttery sweetness without affecting the creamy texture.

Why You’ll Love This Ice Cream

• Tastes like actual cake – The combination of butterscotch pudding, brown sugar, and butter extract gives this ice cream a warm, caramelized flavor that’s spot on.
• High in protein – You’re getting over 30g of protein per pint, so it’s a dessert that actually fuels you.
• Ultra creamy texture – Thanks to the cottage cheese and protein powder, this comes out smooth and scoopable, just like real ice cream.
• Easy to make – Blend, freeze, spin. That’s it. No complicated steps.

Pro Tips for the Best Ice Cream

• Use a good vanilla protein powder – Some brands can make ice cream chalky or icy. A smooth, high-quality protein makes all the difference.
• Don’t skip the extracts – The butter extract + vanilla extract combo is what gives this that baked cake flavor. It’s worth it.
• Want a richer texture? Add more cottage cheese or a splash of heavy cream.

Customization Options

Want to tweak this recipe to fit your cravings? Here are some ways to switch it up while keeping that pineapple upside-down cake flavor front and center:

• Dairy-Free Alternative – Swap almond milk or coconut milk for the 2% milk and use dairy-free cottage cheese or a thick plant-based yogurt. This keeps it creamy while making it lactose-free.
• Higher Protein Boost – Use Fairlife milk instead of regular milk for even more protein.
• Stronger Cake Flavor – Add ¼ teaspoon of almond extract or a dash of cinnamon to enhance the warm, buttery cake taste.
• More Caramelized Goodness – Drizzle a little sugar-free maple syrup in after the first spin for a swirled caramel effect.
• Chunky Pineapple – Blend in one extra pineapple ring for a stronger pineapple flavor, or stir in small chopped pineapple pieces after spinning for a juicy texture.
• Crunchy Topping – Crushed graham crackers, vanilla wafers, or toasted coconut would add a nice crunch to contrast the creamy ice cream.

How to Store & Re-Spin Leftovers

If you somehow don’t finish the whole pint (couldn’t be me LOL), just smooth out the top and refreeze it. Next time you’re ready to eat, just re-spin in the Ninja Creami like before.

More Ninja Creami Recipes to Try

If you loved this one, you might like these other high-protein ice creams:

• Ooey Gooey Butter Cake Protein Ice Cream – Buttery, melt-in-your-mouth goodness in every scoop.
• Banana Pudding Protein Ice Cream – A creamy classic we all know and love.
• Lemon Bar Protein Ice Cream – A sweet and citrusy treat.

FAQ:

Can I use fresh pineapple instead of canned?

Yes! Fresh pineapple works great, but it’s a bit more fibrous. If you want a smoother blend, use canned pineapple or cook fresh pineapple for a few minutes to soften it.

What’s the best protein powder for this recipe?

A vanilla or cake-flavored protein powder works best. Whey/casein blends or plant-based options both work, but whey isolate alone might make it a little icier.

Can I make this without a Ninja Creami?

You can freeze the mixture in an airtight container and try stirring it every 30-45 minutes for a few hours, but the texture won’t be as creamy as a Ninja Creami spin. Alternatively, you could enjoy it as a shake!

How do I fix icy or crumbly ice cream?

If it’s too icy after the first spin, add a tablespoon of milk and re-spin. If it’s still crumbly, repeat until you get the creamy texture you want.

Can I add mix-ins?

Absolutely! Add crushed graham crackers, chopped maraschino cherries, or caramel sauce after spinning for extra flavor.

Final Thoughts

This Pineapple Upside-Down Cake Protein Ice Cream is a game-changer. It’s creamy, buttery, sweet, and full of classic pineapple upside-down cake flavors, all while being packed with protein.

So go ahead, grab your Ninja Creami, and make a pint—you need this in your life.