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Hot Honey Cornbread Protein Ice Cream

Hot Honey Cornbread Protein Ice Cream

This Hot Honey Cornbread Protein Ice Cream is the perfect balance of sweet, buttery, and slightly spicy. The high-protein vanilla ice cream base gets a warm kick from cayenne, and the crumbled cornbread on top adds a comforting, cake-like texture. Finished with a drizzle of hot honey, this Ninja Creami creation is both indulgent and nourishing.
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Prep Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Dessert, Snack
Ingredients Method

Ingredients
  

Ice Cream Base
  • 1 ½ cups 2% milk (360 mL)
  • 1 scoop vanilla protein powder (31 g)
  • 14 g sugar-free vanilla pudding mix
  • 1 tsp vanilla extract
  • 1 tsp butter extract
  • ¼ tsp cayenne pepper (adjust to taste)
  • 1 tsp stevia or sweetener of choice, to taste
  • pinch of salt
Cornbread
  • ⅓ cup cornbread mix (33 g)
  • 4 tsp water (20 mL)
Toppings
  • hot honey (or regular honey if preferred)

Method
 

Ice Cream
  1. In a blender, combine all ice cream base ingredients and blend until smooth.
  2. Pour the mixture into your Ninja Creami pint and freeze on a level surface for 24 hours.
  3. After 24 hours, remove the pint from the freezer and run it under hot water on all sides for 1–2 minutes.
  4. Spin on Lite Ice Cream mode.
  5. Respin 1-2 times, until the ice cream is smooth and creamy.
  6.  Place the ice cream back in the freezer while you prepare the cornbread topping.
Cornbread
  1.  In a small bowl or ramekin, mix 33g of cornbread mix with 20mL of water until combined.
  2. Microwave for 30 seconds until it’s fully cooked. Then using a fork or spoon, crumble it into pieces—as small or as chunky as you prefer.
  3. Take the ice cream out of the freezer. Sprinkle the warm crumbled cornbread over the top. Drizzle with hot honey and enjoy!