Key Lime Pie Protein Ice Cream Recipe for Ninja Creami

This creamy, protein-packed treat delivers 26 grams of protein per serving. Ninja Creami Key Lime Pie protein ice cream is perfect as a breakfast or an indulgent snack. It uses a Greek yogurt base and just four simple ingredients—my tween loves making a few pints on Sunday for quick breakfasts all week.

NINJA CREAMI KEY LIME PIE ICE CREAM

This Ninja Creami Key Lime Pie protein ice cream is the latest in my protein ice cream collection and has become a favorite in the Ninja Creami community. You only need four main ingredients to make a silky, key lime–flavored frozen treat without heavy cream or added sugar. The protein powder helps achieve a rich, creamy texture.

I recommend using the Ninja Creami ice cream maker to get the best texture; the machine makes processing and re-spinning simple. The combination of Greek yogurt and protein powder gives this recipe its creamy, custard-like mouthfeel while keeping it nutritious.

All of the recipes I share are kid-approved and enjoyed by the entire family, which is helpful when feeding ages from toddler to teen. If you’ve tried other Ninja Creami protein flavors, you’ll see how versatile this method is—the key lime pie version is a household favorite for breakfasts and treats alike.

INGREDIENTS IN NINJA CREAMI PROTEIN ICE CREAM

You only need four ingredients for this key lime pie protein ice cream. Optional toppings add texture and visual appeal—gluten-free graham cracker crumbs and whipped cream are classic choices.

Milk

Whole milk yields the best, creamiest texture in my tests. You can use Fairlife whole milk or another full-fat option. A full‑fat oat milk may also work but will change the flavor slightly.

Vanilla protein powder

A good-quality vanilla protein powder keeps the flavor rounded and helps build the ice cream’s structure. Choose a protein powder you enjoy for the best results.

Lime juice

Use bottled key lime juice, fresh key limes, or regular lime juice. Adjust the amount to taste if you prefer a stronger or milder lime flavor.

Key lime pie Greek yogurt

A key lime pie flavored Greek yogurt simplifies this recipe and boosts the lime flavor. Plain Greek yogurt plus zest and a touch of sweetener can work if preferred.

TOPPINGS AND MIX-INS

This ice cream is delicious on its own, but you can dress it up with a few toppings or mix-ins for texture and flavor contrast.

Whipped cream

A dollop of whipped cream or a light squirt of aerosol whipped topping complements the lime flavors nicely.

Graham cracker crumbs

To mimic a graham cracker crust, sprinkle gluten-free graham cracker crumbs over the finished ice cream or fold small pieces into the pint during the mix-in step.

Mix-ins

For a cheesecake-like texture, drop a few small frozen cream cheese chunks into the center of the pint after the first spin and process on the mix-in setting. White chocolate chips or additional graham cracker pieces are also tasty additions.

HOW TO MAKE KEY LIME PIE PROTEIN ICE CREAM IN THE NINJA CREAMI

This recipe is designed for the Ninja Creami. The active mixing only takes a few minutes, but the pint must freeze solid overnight (at least 8–10 hours) before processing.

Step 1: Make the ice cream base

In a Ninja Creami pint container, combine:

• 2 cartons (5.3 oz each) key lime pie Greek yogurt
• 1/2 cup whole milk
• 1 scoop vanilla protein powder
• 2 teaspoons lime juice

Blend with a whisk, immersion blender, or frother until smooth and slightly frothy. Optionally add a splash of vanilla extract or a small amount of vanilla bean paste.

Step 2: Freeze

Secure the lid, label the pint, and freeze overnight or for at least 8–10 hours. For an easier processing step, remove the pint from the freezer 5–10 minutes before spinning.

Step 3: Process

Place the frozen pint into the Ninja Creami outer bowl, secure the blade assembly, and process on the “lite ice cream” setting. If the texture is crumbly after the first spin, add a splash of milk or a spoonful of yogurt and use the re-spin function.

Step 4: Add mix-ins (optional)

Create an indent in the center of the processed ice cream and add graham cracker pieces, frozen cream cheese bits, or other mix-ins. Use the mix-ins setting to combine.

Step 5: Serve

Serve with whipped cream and graham cracker crumbs or enjoy straight from the pint. This recipe yields 2 servings with about 26 grams of protein per serving.

HOW TO STORE LEFTOVERS

Smooth the top of the ice cream, replace the lid, and return the pint to the freezer. Stored this way, leftovers keep well; reprocess as needed before serving to restore a scoopable texture.

FREQUENTLY ASKED QUESTIONS

KEY LIME PIE ICE CREAM RECIPE (NINJA CREAMI PROTEIN VERSION)

This recipe creates a healthy-tasting treat that feels indulgent. If you’re skeptical, one bite will likely win you over: it’s bright, creamy, and satisfying.

Ninja Creami Key Lime Pie Protein Ice Cream

Author: Celeste Noland | Life After Wheat

A yogurt-based, protein-packed ice cream with a bright lime flavor and a silky texture. Makes 2 servings.

Prep: 10 mins | Freeze: 8–10 hrs | Total: ~10 hrs 10 mins

Servings: 2

Ingredients

• 2 cartons (5.3 oz each) key lime pie Greek yogurt
• 1/2 cup whole milk (recommendation: whole milk)
• 1 scoop vanilla protein powder
• 2 teaspoons lime juice
• Whipped cream and graham cracker crumbs, optional for serving

Equipment

• Ninja Creami (or compatible processor designed for pint-style frozen bases)
• Immersion blender, frother, or whisk to mix the base

Method

1. Combine Greek yogurt, milk, protein powder, and lime juice in a Ninja Creami pint container. Blend until smooth and lump-free.
2. Secure the lid and freeze the pint for at least 8–10 hours, preferably overnight.
3. Place the frozen pint into the Ninja Creami outer bowl, secure the blade assembly, and process on the “lite ice cream” setting.
4. If the ice cream is crumbly, add a splash of milk or a spoonful of yogurt and re-spin.
5. For mix-ins, make a small well in the center, add graham cracker pieces or frozen cream cheese bits, and use the mix-ins function.
6. Serve with whipped cream and graham cracker crumbs if desired.

Nutrition (per serving)

• Calories: 373 kcal
• Carbohydrates: 48 g
• Protein: 26 g
• Fat: 10 g (Saturated fat: 4 g)
• Fiber: 4 g
• Sugar: 21 g
• Sodium: 282 mg

Notes

• I have not tested a dairy-free version of this recipe.
• For gluten-free diets, use gluten-free graham crackers and confirm your protein powder is gluten-free.
• Removing the frozen pint from the freezer 5–10 minutes before processing can reduce crumbliness and the need for a re-spin.
• Blending the base with an immersion blender gives a smooth consistency; a whisk or frother will also work.