Everything But the Kitchen Sink Protein Ice Cream

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There are two types of people in this world: the ones who carefully craft their ice cream toppings like it’s a Pinterest board, and the ones who say “screw it” and dump in everything they can find in the pantry. Guess which one this recipe belongs to? WRONG. Trick question—the answer is both in this cute but chaotic pint: Everything But the Kitchen Sink Protein Ice Cream.

It’s salty. It’s sweet. It’s crunchy. It’s creamy. And not to turn you off, but it reminds me of the hospital. Why, you might ask? WELL, long, long ago in the land before time, I was an intern at a hospital that housed a Panera. And long story short, we ate there a lot and I developed an addiction to their Kitchen Sink Cookie. Of course, after typing that, I had no choice but to Google the cookie because that’s the type of person I am and lowkeyyyyyyy… I’ll let y’all read the description actually.

“A salty, chocolaty, caramel confection big enough to share. A large cookie with semi-sweet chocolate, milk chocolate, caramel pieces, pretzels and then topped with flake salt.”

Am I tripping, or does that BARELY sound like a Kitchen Sink Cookie? Obviously, it’s still really good, but if you’re gonna call it that, you can at least throw in some chicken bones or something. Idk, that’s just me though! 🤷‍♀️

Anyway, back to the boring part. Yes, it’s high protein. Okay, are we done? Great! Let’s get into the recipe!

Why I Love This Pint

This recipe feels like a little act of rebellion. Like—why not toss potato chips into ice cream? Why not add pretzels, chocolate chips, and toffee all at once? Somewhere along the way, we got used to “neat little categories” of desserts. Chocolate chip cookies. Vanilla ice cream. Potato chips as a side, not a topping. But this pint? It’s here to mess all that up, and I love it for that.

I also love that it’s not overly complicated. Despite the “everything but the kitchen sink” vibe, it’s just a handful of mix-ins layered into a creamy vanilla protein base. The chaos is curated.

If you’re someone who always orders the Blizzard with extra mix-ins, or the sundae with too many toppings, this pint was made for you.

Ingredients You’ll Need

Here’s the breakdown of what goes into this beauty. You’ll notice the base is simple but flavorful—smooth vanilla with a little buttery depth—so it stands up to all the toppings without getting lost.

For the Ice Cream Base:

• 360 mL (1 ½ cups) 2% milk
• 31 g (1 scoop) vanilla protein powder
• 14 g sugar-free vanilla pudding mix
• 16 g (about 4 tsp) brown sugar substitute
• 2 tsp vanilla extract
• ½ tsp butter extract
• ⅛ tsp salt

For the Mix-Ins & Toppings:

• 11 g pretzels
• 25 g kettle potato chips
• 7 g toffee bits (I use Heath toffee bits)
• 7 g semi-sweet chocolate chips

Step-By-Step Instructions

Blend the base:

Add all the base ingredients into a blender and blend until completely smooth.

Freeze:

Pour the mixture into your Ninja Creami pint, cover, and freeze on a level surface for 24 hours.

First spin:

Remove from the freezer, run the pint under hot water for 1–2 minutes, then spin on Light Ice Cream mode. Re-spin 1–2 more times until you reach your desired creamy texture.

Add mix-ins:

If a well doesn’t naturally form, carve one out in the center of your ice cream. Add your pretzels, potato chips, toffee bits, and chocolate chips—reserving a few for toppings. Spin on Mix-In mode.

Top and serve:

Sprinkle your reserved toppings over the pint, grab a spoon, and enjoy.

Tips and Stuff

• Don’t over-crush your mix-ins – You want texture, not dust.
• Balance your bites – If you want every spoonful to be loaded, don’t be shy with the mix-ins.
• Switch it up – The fun of this recipe is that literally anything goes. Crushed cookies, candy bars, cereal—use whatever your heart desires.
• Don’t skip the butter extract – It’s what makes the vanilla base taste rich and bakery-like instead of flat.

Flavor Profile: Sweet Meets Salty Magic

This pint is a study in contrast. The base is creamy, smooth vanilla with a buttery richness. Then the toppings hit: salty pretzels, crunchy kettle chips, caramelized toffee, melty chocolate. Every bite has a different ratio of salty-to-sweet, and that’s what keeps it exciting.

It’s the ice cream version of trail mix—but much much better, obviously.

When to Make This Recipe

Honestly? Anytime you want. But here are a few moments where it really shines:

• Late-night snack attacks – Because nothing quiets a craving like sweet and salty ice cream.
• Movie night – Skip the popcorn and eat this instead—you’re still getting your salty crunch.
• Post-dinner treat – If you want something indulgent but still high-protein, this is it.
• Hosting nights – Make a couple of these pints and serve them “DIY sundae bar style” with extra mix-ins on the side.

Why This Recipe Works in the Ninja Creami

The Ninja Creami is the MVP here because of how it handles mix-ins. You can toss in crunchy things like pretzels and potato chips without them turning soggy or weird. They stay crisp but still meld into the ice cream perfectly. The Creami also keeps the texture super creamy even with all the mix-ins going on.

Variations to Try

Think of this recipe as a template. The beauty is in swapping out the toppings based on what you’re craving or what’s in your pantry.

• Candy Explosion: Replace the pretzels and chips with chopped-up candy bars.
• Breakfast Remix: Use crushed cereal like Cinnamon Toast Crunch or Cap’n Crunch.
• Cookie Monster: Mix in cookie chunks, cookie butter chips, and chocolate drizzle.
• Peanut Butter Lover’s: Add peanut butter cups, peanuts, and a swirl of PB.

Basically, if you can crush it, you can add it.

More Ice Cream Recipes to Try

If you loved this chaotic masterpiece, here are a few other pints to keep on rotation:

• Coney Island Protein Ice Cream – A vanilla protein base with crushed cones and carnival vibes.
• Guava Cheesecake Protein Ice Cream – Tropical meets creamy cheesecake.
• Snickerdoodle Protein Ice Cream – Cozy and spiced.
• Oreo Birthday Cake Protein Ice Cream – Just as amazing as it sounds.

FAQ

Can I make this without a Ninja Creami?

You can try a no-churn method in a loaf pan, but the texture won’t be as creamy or mix-in friendly as the Creami version.

Will the chips and pretzels stay crunchy?

Yes! The Creami keeps them intact while folding them into the ice cream. After a little time they may be softer than straight out of the bag, but still have crunch.

Can I lower the sugar even more?

You can swap the chocolate chips and toffee bits for sugar-free versions, or skip them altogether. But honestly, the balance is what makes this recipe pop.

Do I have to use 2% milk?

Nope. You can use skim or almond milk, but keep in mind the texture will be a little icier and less creamy.

Final Thoughts

If you’ve ever stood in front of the pantry at midnight and thought, “What if I just put all of this into ice cream?”—this is your sign to do it. This Everything But the Kitchen Sink Protein Ice Cream is the perfect mix of indulgent, balanced, nostalgic, and fun. It’s chaos in the best way possible, and it just might become your new favorite pint.

Grab your blender, raid your snack stash, and let the Creami do its thing. THANK YOU AND GOODNIGHT!