Thai Tea Protein Ice Cream
When you go to a Thai restaurant, what is the one thing that you are guaranteed to order? When they ask, “What would you like to drink?” what is your immediate answer? Alright, I’ve given you two chances to say the only right answer, and if you missed the opportunity to say it twice, then maybe you shouldn’t be here reading this right now. Because the one and only answer is THAI TEA. How could your meal even be complete without it? You’re telling me you’re eating Pad Thai with water? Massaman Curry with a Diet Coke? Booooo, tomatoes, tomatoes!!! What a disservice to you and your taste buds smh.
For those who know what’s up, however, this is the recipe for you! This Thai Tea Protein Ice Cream is perfectly sweet and creamy with that classic, irresistible flavor. Literally, the only difference between this ice cream and the real thing is that this is high protein, low calorie, and has no added sugar. But trust me, none of these things compromise the authentic flavor that we all love and expect! This Thai Tea Ninja Creami truly is the treat you never knew you needed but won’t be able to stop making once you try it. So let’s get into the recipe!
Why You’re Going to be Obsessed
- High Protein: With about 32 grams of protein per serving (depending on your protein powder), this recipe is perfect for fueling your body.
- Low Sugar, High Flavor: Thanks to sugar-free pudding mix and stevia, you get the sweet, creamy flavor of traditional Thai tea without the sugar crash.
- Customizable: You can tweak this recipe to fit your dietary needs and preferences—plant-based milk, different protein powders, or even a touch of extra sweetness.
- Ninja Creami Magic: The Ninja Creami takes the texture to a whole new level, creating that smooth, scoopable consistency you love in ice cream.
- Low in Calories: This recipe as is, is very diet-friendly coming in at exactly 275 calories!
Ingredients
Here’s everything you’ll need to make your High Protein Thai Tea Ninja Creami:
- 240 mL (1 cup) 2% milk or your milk of choice
- ¾ cup brewed Thai tea (6 ounces), cooled
- 1 scoop vanilla protein powder (about 31 grams)
- 14 grams sugar-free vanilla pudding mix
- 1½ teaspoons stevia (or sweetener of choice)
- ½ teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
1. Brew and Cool Your Thai Tea
The base of this recipe is authentic Thai tea, so you’ll want to start by brewing it. Follow the instructions on your Thai tea blend or just use a Thai tea bag (like I did), making enough to yield ¾ cup (6 ounces) of brewed tea. Once brewed, let it cool completely. You can speed this up by refrigerating it or letting it sit in the freezer for a few minutes.
Pro Tip: If you’re a Thai tea enthusiast, brew extra and store it in the fridge for future recipes or as a refreshing drink.
2. Blend Your Ingredients
Once your Thai tea has cooled, combine it with the following ingredients in a blender:
- Milk
- Vanilla protein powder
- Sugar-free vanilla pudding mix
- Stevia
- Vanilla extract
- Pinch of salt
Blend until smooth and creamy. Make sure everything is fully incorporated, as this ensures a consistent texture once it’s frozen and churned.
3. Pour Into Ninja Creami Pint
Carefully pour the blended mixture into your Ninja Creami pint. Make sure not to fill it past the maximum fill line. Secure the lid tightly and place the pint in the freezer.
Pro Tip: For the best texture, let the mixture freeze for at least 24 hours. This gives it time to solidify evenly.
4. Spin and Re-Spin
After 24 hours, remove the pint from the freezer. Run it under hot water for 1–2 minutes to loosen the edges. This step ensures the ice cream spins smoothly in the Ninja Creami.
Attach the pint to your Ninja Creami machine and select the Light Ice Cream mode. Once the cycle is complete, check the consistency. If it looks crumbly, don’t worry—this is normal! Simply re-spin the mixture one or two more times until you achieve that perfectly creamy texture.
5. Serve and Enjoy
Scoop your Thai Tea Protein Ice Cream into a bowl or enjoy it straight from the pint. For an extra touch, you can top it with a dollop of whipped cream, a sprinkle of cinnamon, or even some crushed nuts or coconut flakes for added texture.
Tips for Perfect Thai Tea Ice Cream
- Use High-Quality Thai Tea: The flavor of your ice cream depends on the quality of your Thai tea. Opt for authentic blends for the best taste.
- Don’t Skip the Cool Down: Adding hot Thai tea to the blender can affect the consistency of your ice cream, so let it cool completely before blending.
- Re-Spinning is Key: If the texture isn’t perfect after the first spin, don’t panic. Re-spin the mixture as needed to get that creamy consistency.
- Adjust Sweetness to Taste: Everyone’s sweet tooth is different. Taste the blended mixture before freezing and adjust the sweetness if needed.
Customizations
One of the best things about this recipe is how easy it is to customize. Here are a few ideas to make it your own:
1. Make It Dairy-Free
Swap the 2% milk for almond milk, oat milk, or coconut milk. Just make sure to use a protein powder that works with your chosen milk.
2. Amp Up the Protein
Looking for an extra protein boost? Add a second scoop of protein powder or mix in some plain Greek yogurt.
3. Change the Flavor Profile
Experiment with other protein powder flavors like caramel, chocolate, or try something more unique all together. For example:
- Coconut Thai Tea: Add a teaspoon of coconut extract for a tropical vibe.
- Spiced Thai Tea: Sprinkle in a pinch of cinnamon or nutmeg for added warmth.
4. Add Toppings
Take your dessert to the next level with fun toppings like shredded coconut, crushed graham crackers, or a drizzle of sugar-free caramel syrup.
Thai Tea Protein Ice Cream
Ingredients
- 1 cup 2% milk
- ¾ cup brewed Thai tea (cooled)
- 1 scoop vanilla protein powder (about 31g)
- 14 g sugar-free vanilla pudding mix
- ½ tsp vanilla extract
- 1½ tsp stevia or sweetener of choice, to taste
- pinch of salt
Instructions
- Brew and cool your Thai tea.
- Once your Thai tea has cooled, add all ingredients to a blender and blend until smooth.
- Pour the blended mixture into your Ninja Creami pint and freeze for 24 hours on a level surface.
- After 24 hours, remove the pint from the freezer and run it under hot water on all sides for 1–2 minutes.
- Spin on Lite Ice Cream mode.
- Respin 1-2 times, until the ice cream is smooth and creamy.(You can add a little milk or yogurt during this step if you feel it's necessary, but the thawing should be enough to avoid this!)
- Enjoy!
More Ninja Creami Recipes to Try:
- Red Velvet Cake Protein Ice Cream
- Snickerdoodle Protein Ice Cream
- Cherry Vanilla Cola Protein Ice Cream
FAQ
1. Do I Have to Use a Ninja Creami?
While this recipe is specifically designed for the Ninja Creami, you can adapt it for other ice cream makers or freeze the mixture and blend it in a high-speed blender for a similar result.
2. Can I Skip the Pudding Mix?
The pudding mix adds thickness and creaminess to the ice cream. If you don’t have it, you can substitute it with xanthan gum or leave it out, but the texture may be slightly different.
3. Is This Recipe Low-Calorie?
This recipe is lower in calories compared to traditional Thai tea ice cream, but the exact count will depend on the ingredients you use, such as milk, sweetener, and protein powder.
4. Can I Use Sweetened Thai Tea?
If your Thai tea blend is pre-sweetened, you may want to reduce or omit the stevia to prevent it from becoming too sweet.
5. How Long Can I Store It?
Once frozen, the pint can be stored in the freezer for up to 2 weeks. Just make sure to re-spin it before serving to bring back its creamy texture.
Final Thoughts
This Thai Tea Protein Ice Cream recipe combines the best of both worlds: the bold, aromatic flavor of Thai tea and the creamy decadence of ice cream. It’s the perfect guilt-free dessert—or breakfast, lunch, or dinner, actually—that will satisfy your sweet tooth while keeping you on track with your health goals. I promise you this recipe is a must-try!