Miso Caramel Protein Ice Cream

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Let me preface this by saying: I know it sounds weird. Miso? In ice cream? But trust me—this Miso Caramel Protein Ice Cream is one of those combos that catches you off guard in the best possible way. Sweet, salty, rich, creamy, high-protein, and weirdly addictive. If you’re into that whole salted caramel, sweet-savory dessert vibe (and want to sneak some extra protein in while you’re at it), this one is going to hit.

You don’t taste the miso in a punch-you-in-the-face way. It’s subtle. More like this deep, buttery undertone that makes everything taste extra luscious. Paired with the butterscotch pudding mix and a little brown sugar substitute, it mimics that craveable caramel swirl energy—but in a lightened-up, protein-packed, creamy-dreamy format.

And yes, it’s made for the Ninja Creami. Because we don’t play when it comes to ice cream texture. Now let’s get into the recipe!

Why You’ll Love This Miso Caramel Protein Ice Cream

• High-protein but doesn’t taste like it
• No actual caramel but gives you all the caramel vibes
• Sweet, salty, and creamy without being too heavy
• Ready to spin after one freeze—no reworking or elaborate prep
• Totally customizable if you want to add toppings, mix-ins, etc.

Whether you’re trying to hit your protein goals, reduce sugar, or just experiment with flavors that are a little different (but not too different), this recipe is a solid one to have in your freezer rotation.

What You’ll Need

Here’s everything that goes into this creamy magic:

Ingredients:

• 360 ml (1½ cups) 2% milk – This gives the base a nice creaminess without being too heavy.
• 1 scoop (31g) vanilla protein powder – Use a brand you like the taste of. This is the main protein boost.
• 14g sugar-free butterscotch pudding mix – Adds flavor, sweetness, and stabilizes the base for that smooth finish.
• 24g (4 tsp) red miso paste – Yes, really. It deepens the flavor and gives this ice cream a buttery, caramel-like richness.
• 8g brown sugar substitute – Something like Swerve Brown or Lakanto works well here.
• 1 tsp (7g) honey – Just a touch to balance the salty and bring in some roundness.
• ½ tsp vanilla extract – Optional, but always adds that classic ice cream aroma.

How to Make It

This recipe couldn’t be easier—especially if you already have a Ninja Creami in your kitchen.

Step 1: Blend Your Base

Add everything to a blender: milk, protein powder, butterscotch pudding mix, miso paste, brown sugar substitute, honey, and vanilla extract.

Blend until completely smooth. You don’t want any chunks of miso or clumps of pudding mix. Give it a good 30–45 seconds on high speed.

Step 2: Freeze It

Pour the blended mixture into your Ninja Creami pint. Place it on a level surface in your freezer (this part matters, otherwise your spin can get wonky) and freeze for 24 hours.

Yes, the full 24. I know it’s a long wait, but worth it.

Step 3: Spin It

When it’s time, remove your pint from the freezer. Run the pint under hot water for 1–2 minutes, this helps with the spin.

Place the pint into the Creami outer bowl, secure the lid, and spin on “Lite Ice Cream” mode.

After the first spin, check the texture. You’ll likely need 1–2 re-spins, just keep spinning until you get the perfect texture.

Step 4: Enjoy

And that’s it. Grab a spoon, maybe sprinkle a little flaky sea salt on top if you’re feeling extra, and enjoy your sweet-savory, secretly protein-packed treat.

Tips and Notes

• Red miso vs. white miso: Red miso has a stronger, saltier flavor. That’s what we’re using here because it pairs beautifully with the brown sugar and pudding mix. White miso would be too subtle.
• Don’t skip the re-spin: Especially with protein ice creams, the re-spin is what gets you to that creamy consistency. It’s not optional.
• Sweetness level: This isn’t a super sweet ice cream—it’s balanced. If you want it sweeter, feel free to add more brown sugar substitute or an extra touch of honey.
• Toppings idea: Crushed graham crackers, a drizzle of sugar-free caramel, toasted pecans, or even a pinch of cinnamon would go beautifully with this flavor.

Is Miso in Ice Cream Really a Thing?

Actually… yes. Miso has been used in desserts in Japanese cuisine forever, and it’s starting to pop up more in Western recipes too. When paired with sugar and creamy textures, its salty-savory edge transforms into something shockingly indulgent. It gives desserts this umami warmth that feels fancy without being fussy.

In this recipe, it works like salted caramel—but better, honestly.

Protein Ice Cream That Doesn’t Taste Like Chalk

This is key. If you’ve tried protein ice creams before and found them dry, icy, or weirdly powdery, I feel you. The difference here is in the balance of ingredients:

• Milk + pudding mix = creamy base
• Miso + brown sugar = rich, sweet-salty depth
• Honey + vanilla = smooth flavor finish
• Proper spinning = soft texture that feels legit

This is one of those recipes you’ll want to make again. It’s unexpected but not “out there,” and it satisfies without making you feel like you’re eating diet food.

More Ninja Creami Recipes to Try

Already obsessed with the miso caramel flavor? Same. Here are a few more dreamy, high-protein spins to throw into your Creami rotation:

1. Mango Colada Protein Ice Cream

A beach day in a pint. Creamy mango, coconut milk, and vanilla protein come together in this tropical-inspired blend that tastes like a frozen piña colada—but mango-forward. Refreshing, fruity, and way too easy to love.

2. White Chocolate Matcha Protein Ice Cream

Soft, sweet white chocolate meets earthy matcha in a combo that’s lowkey addicting. A little fancy, a little cozy, and shockingly balanced.

3. Fried Protein Ice Cream

Inspired by that classic fried ice cream crunch, but totally freezable. Think warm cinnamon, a touch of sweet, and that golden flavor—but with protein.

4. Matcha Cookies and Cream Protein Ice Cream

If you’ve never had matcha with cookies and cream, welcome to your new obsession. It’s grassy (in a good way), creamy, and dotted with cookie bits for the perfect creamy-crunch contrast.

5. New York Cheesecake Protein Ice Cream

Rich, tangy, and ridiculously good. This one’s like frozen cheesecake filling with a smooth finish—especially if you throw in some crushed grahams or fruit swirls. Dessert goals.

FAQ: Miso Caramel Protein Ice Cream

What does miso taste like in ice cream?

It’s not strong or funky—it adds a subtle salty, buttery depth that brings out the sweetness. Kind of like salted caramel, but with a little more complexity.

Can I use white miso instead of red miso?

Technically yes, but red miso gives this recipe its rich, caramel-like flavor. White miso is much milder and won’t hit the same.

Do I have to use the Ninja Creami?

For this exact texture—yes. The Creami breaks up the frozen base into creamy magic. Other methods (like traditional churning) might not give you the same result with high-protein bases.

What if it’s too icy after the first spin?

Totally normal. Just re-spin it 1–2 times until it’s smooth and creamy. You can also add a splash of milk before re-spinning if needed.

Is it super sweet?

Nope—it’s balanced. Slightly sweet with a little savory. You can always add more brown sugar substitute or honey if you want it sweeter.

Can I use a different protein powder?

Yes, just know the flavor and texture may vary depending on the brand. Use one you already like, and ideally a creamy, vanilla-based one.

Can I add mix-ins?

Absolutely—try crushed graham crackers, a sugar-free caramel drizzle, or a sprinkle of flaky sea salt to level it up.

How much protein is in this recipe?

It depends on your protein powder, but typically around 36g for the full pint.

Final Thoughts

Miso Caramel Protein Ice Cream is everything you didn’t know you wanted: high-protein, low sugar, sweet with a savory twist, and made for the Ninja Creami. If you’ve been stuck in a vanilla-or-nothing ice cream rut, this is the flavor to shake things up.

Make it once, and I promise—you’ll be dreaming of ways to miso-ify your next frozen creation.