Fried Protein Ice Cream

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If I go to a restaurant and see fried ice cream on the menu, I’m getting it! I don’t care about calories, protein, sugar, fat—x, y, or z—I’m simply going to tear it up every time. So, being that I’m a self-proclaimed expert on it, know that this “Fried” Protein Ice Cream will give you all the best parts of regular fried ice cream—sweet, toasty, cinnamon-kissed crunchiness on top of smooth and creamy vanilla ice cream—but without the deep frying, extra oil, and blah blah blah. Almost like a deconstructed fried ice cream, if you will.

And yes, we’re doing this the Ninja Creami way because at this point, is there even another way to make protein ice cream? Exactly, so let’s get into the recipe!

Why You’ll Love This Recipe

• High in protein – A single pint packs a solid amount of protein while still tasting like a dessert.
• Crispy, caramelized topping – That signature crunch is everything.
• No deep frying needed – We’re keeping it light and easy!
• Totally customizable – Add your favorite toppings and switch up the flavors to make it your own.

Ingredients

For the Ice Cream Base:

• 1 ½ cups (360mL) 2% milk
• 1 scoop (31g) vanilla protein powder
• 14g sugar-free vanilla pudding mix
• 1 tsp vanilla extract
• 1 tsp stevia (or sweetener of choice, to taste)
• Pinch of salt

For the Fried Ice Cream Topping:

• ½ cup (15g) cornflakes, crushed
• ¼ tsp cinnamon
• ½ tbsp (7g) melted butter (any kind)
• 2 tsp (8g) brown sugar substitute
• Pinch of salt

Optional Toppings:

• Sugar-free whipped cream
• Chocolate drizzle
• Maraschino cherry

How to Make “Fried” Ice Cream Protein Ice Cream

Step 1: Blend the Ice Cream Base

In a blender, combine the milk, protein powder, pudding mix, vanilla extract, stevia, and salt. Blend until smooth, making sure everything is fully dissolved.

Step 2: Freeze the Mixture

Pour the blended mixture into your Ninja Creami pint and freeze on a level surface for at least 24 hours.

Step 3: Spin the Ice Cream

Once fully frozen, run the pint under hot water for 1-2 minutes on all sides. Then, place it in your Ninja Creami machine and spin on Light Ice Cream mode. If needed, re-spin 1-2 times until you get the perfect creamy consistency.

Step 4: Make the Crunchy Topping

Place your ice cream in the freezer to chill, it’s time to make the “fried” part.

1. Crush the cornflakes – Place the cornflakes in a Ziploc bag and crush them lightly using your hands or a rolling pin. You want small crispy bits, not powder.

2. Toast the cornflakes – Heat a dry nonstick pan over medium-low heat. Add the crushed cornflakes and stir frequently for 2-3 minutes, until they smell toasty and turn a slightly deeper golden brown. Be careful not to burn them!

3. Add butter & flavoring – Reduce the heat to low, then add the melted butter, cinnamon, brown sugar substitute, and a pinch of salt. Stir constantly for 1-2 minutes, making sure everything is evenly coated. The mixture should become slightly caramelized and crispy.

4. Cool & crisp up – Remove from heat and spread the mixture onto a plate or parchment paper in a thin layer. Let it cool completely for 5-10 minutes so it crisps back up.

5. Use as a topping – Sprinkle the crunchy topping over your protein ice cream just before serving.

Step 5: Add Your Finishing Touches

If you’re feeling extra fancy, top it all off with sugar-free whipped cream, a drizzle of chocolate, and a maraschino cherry.

Tips for the Best “Fried” Ice Cream Protein Ice Cream

• Use fresh cornflakes – Stale ones won’t give you that same crispy crunch.
• Don’t over-toast – Keep an eye on the cornflakes while toasting. They can go from golden to burnt real quick.
• Let the topping cool – This helps it crisp up properly before you add it to your ice cream.

Customization Ideas

Make it chocolatey:

Swap the vanilla protein powder for chocolate and add cocoa powder to the topping!

Turn it into a churro-inspired treat:

Add a little more cinnamon, a touch of nutmeg and a tiny bit of maple extract to the ice cream base for even more warm, cozy flavor.

Go full-on caramel mode:

Drizzle with sugar-free caramel sauce instead of chocolate if that’s more your vibe.

More Ninja Creami Recipes to Try

If you loved this, you NEED to try:

• Milk & Cookies Protein Ice Cream – A classic cookies and cream moment with extra protein.
• Oreo Birthday Cake Protein Ice Cream – Birthday cake flavor meets cookies & cream in the best way.
• Matcha Cookies & Cream Protein Ice Cream – Earthy matcha + chocolatey cookie bits = perfection.
• Strawberry Crunch Protein Ice Cream – Just like the iconic ice cream bar, but high-protein.

FAQ: Your Questions, Answered

What makes this “fried” ice cream if it’s not actually fried?

It’s all about that crispy, buttery, cinnamon-sugar topping! The caramelized cornflakes give you the taste and texture of real fried ice cream—without needing to deep fry anything.

Can I make the topping ahead of time?

Yes! You can make the crunchy topping and store it in an airtight container for 2-3 days. Just make sure it’s completely cool before storing.

What protein powder works best?

Any high-quality vanilla protein powder will work! Just make sure it’s one you actually enjoy the taste of, since it’s the base of your ice cream.

Do I have to use a Ninja Creami?

For this texture? Yes. Regular blending and freezing won’t give you that same creamy consistency.

Final Thoughts

I honestly didn’t expect this to taste as legit as it does, but here we are. It’s giving real-deal fried ice cream, it’s high in protein, and the crunch-to-cream ratio is perfect. If you’ve never tried “fried” ice cream before, let this be your sign.

Now go make it, and tell me how obsessed you are.