With warmer weather and strawberries in season, this Ninja Creami, keto strawberry milkshake is sure to please and serves as filling, high-protein snack or dessert!
This keto strawberry milkshake tastes just like an old-fashioned strawberry milkshake: it's thick and creamy and full of strawberry flavor with the right amount of sweetness. But, thankfully, it comes without the guilt!
It's a healthier strawberry milkshake since it's made with unsweetened almond milk, protein powder, organic strawberries, and erythritol sweetener. It's high in protein (39 percent of calories come from protein), low in calories (just 97 calories per serving), low in carbs (6.9 grams of net carbs), and sugar-free. And one serving is a full, tall glass.
Making this strawberry milkshake in the Ninja Creami is pretty darn easy. You simply blend some of the ingredients in a blender and then freeze in a Ninja Creami container for 24 hours. After that, it's ready for the Ninja Creami to turn into a milkshake, which takes less than 10 minutes.
Be sure to check out our other Ninja Creami recipes including Keto Peanut Butter Cup Ice Cream, Keto Butter Pecan Ice Cream and High-Protein, Keto Chocolate Ice Cream.
Looking for a quick and simple keto strawberry ice cream recipe? This strawberry ice cream recipe is sure to please!
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Ingredients
Unsweetened almond milk: We use unsweetened almond milk since it's keto-friendly and low in calories. You may substitute with another type of low-carb milk like unsweetened macadamia milk.
Vanilla protein powder: We use a vanilla whey protein powder to increase the protein in this milkshake. Our favorite vanilla protein powder is Quest Vanilla Milkshake. However, you may use your favorite vanilla protein powder.
Powdered erythritol: We use Swerve Confectioners Sweetener, but you can use any brand of erythritol sweetener.
Organic strawberries: We recommend purchasing organic strawberries since non-organic strawberries are exposed to a high level of pesticides. If you prefer, you can use frozen organic strawberries, just be sure to thaw before slicing.
Guar Gum: Guar gum is thickening agent that helps create a creamy texture in milkshakes and ice creams. You may substitute with xanthan gum, but the texture may not turn out as creamy.
HOW TO MAKE
STEP 1: Combine ¾ cup almond milk, protein powder, erythritol and guar gum in a blender or food processor and pulse until fully blended.
STEP 2: Pour the blended mixture into a Ninja Creami pint container, secure lid and place in the freezer. Let freeze for at least 24 hours.
STEP 3: After freezing, remove pint container from freezer. Take lid off pint container and place in the Ninja Creami outer bowl. Briefly set aside.
STEP 4 & 5: Next, make the strawberry mixture. Combine strawberries and ⅓ cup almond milk in a blender and mix on high until smooth in consistency.
STEP 6: Install the Creami paddle into the outer bowl lid, place the lid on the outer bowl and lock into place according to the instructions in the Creami manual. Select the Lite Ice Cream mode (since you need to make into an ice cream first), and it will spin for several minutes.
STEP 7: When it stops spinning, take the container out and assess the consistency of the ice cream. If it's powdery in texture as shown in picture 7 (as opposed to creamy and smooth), then you'll need to respin.
STEP 8 & 9: After it's done respining, take out the outer bowl and assess the ice cream consistency. If it's somewhat smooth and creamy, as shown in picture 8, then pour the blended strawberry mixture in the center of the ice cream.
STEP 8: After, return it to the Ninja Creami and press the milkshake button to blend. When done spinning, it should be milkshake-like consistency as shown in picture 12. Then, pour into a serving glass and enjoy!
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Recipe
Keto Strawberry Milkshake in the Ninja Creami
Equipment
Ingredients
- ¾ cup unsweetened almond milk (for the ice cream base)
- ⅓ cup unsweetened almond milk (for the strawberry mixture)
- 10 tablespoons powdered erythritol (Swerve Confectioners)
- ⅓ scoop vanilla protein powder (we use Quest Vanilla Milkshake Protein Powder ) (⅓ scoop is 10 grams)
- 0.375 grams guar gum (approximately ⅛ teaspoon)
- 3 ounces organic strawberries, quartered
Instructions
- Blend ingredients: Combine ¾ cup almond milk, erythritol, protein powder and guar gum in a blender or food processor and pulse until blended.
- Freeze: Pour the blended mixture into a Ninja Creami pint container, secure lid and place in the freezer. Let sit for at least 24 hours.
- Make strawberry mixture: After freezing, remove pint container from freezer. Take lid off container and place in the Ninja Creami outer bowl. Briefly set aside. Combine strawberries and ⅓ cup almond milk in a blender and mix on high until smooth in consistency.
- Spin in Ninja Cream: Install the Creami paddle into the outer bowl lid, place the lid on the outer bowl and lock into place according to the instructions in the Creami manual. Select the Lite Ice Cream mode (since you need to make as an cream first), and it will spin for several minutes.
- Respin if necessary: When it stops spinning, take container out and assess the consistency of the ice cream. If it's powdery in texture (as opposed to somewhat creamy and smooth), then you'll need to respin. To respin, place the pint container back in the Ninja creami and push respin. After it's done, take out and assess the ice cream consistency. If it's still powdery, then respin.
- Finish milkshake and serve: When the ice cream is somewhat smooth and creamy, then pour the blended strawberry mixture in the center of the ice cream. Return to the Ninja Creami and press the milkshake button to blend. When done spinning, it should be milkshake-like consistency. Pour into a serving glass and enjoy!
Oh, I forgot to ask - Have you been experimenting with cottage cheese yet? It's on many social media platforms. For Memorial Day, I made Blueberry Cottage cheese ice cream in the Creami that everybody really liked. They said it tasted like cheesecake without prompting from me. I used a sugar free wild Maine blueberry freezer jam I made last summer from store-bought frozen berries to taste, 1 cup of cottage cheese (4%, small curd, 8 total/net carbs), 1/2 cup coconut milk beverage, vanilla, and sweetener drops. Of course, blend to smooth out the curds. The carbs aren't unreasonable as 1 cup of HWC has about 6 carbs as does Fairlife "lactose-free" milk and 3 ounces of most cream cheeses. Not rock bottom at 1g like unsweetened almond milk or coconut milk beverage - but could still be worked into someone's daily macros. So many possible bases! I now categorize them as high fat (e.g., HWC, 4 eggs, 4 ounce butter, 7.6 ounce table cream, 4 ounces cream cheese); moderate fat (e.g., 1-2 eggs, 1-2 ounces cream cheese, 1 cup cottage cheese); and low fat (i.e., protein and fiber/gum ). Though I find myself using my HWC for making sugar free butterscotch or chocolate sauce rather than high calorie ice cream.
It's funny you ask. We've been experimenting with cottage cheese lately and published two recipes using it recently (this High Protein Spaghetti Bolognese and these No-Bake, Mini Protein Cheesecakes). Overall, agree that cottage cheese has such a great nutritional profile, especially protein wise, and we've been finding it a less sour alternative to non-fat greek yogurt as a low-carb/high-protein substitute. Ironically, we haven't had chance yet to put it to use in a Creami recipe but it's on our to-do list.
This reminds me of a small batch of ice cream I made as a salvage of a failed keto strawberry cheesecake. Not only did I mess up (overcooked/watery) my strawberry compote made from frozen organic strawberries, but I made the most unflavorful, mealy, unsweet mini cheesecakes ever. I attribute it to overwhipping, overcooking, accidentally using neufchatel, expiry-dated sour cream and a new blended sweetener. I put the cooked cheesecake filling, the watery strawberry compote, a half cup of coconut milk beverage, a teaspoon of vanilla and sucralose drops in a blender. Since it tasted pretty good, I put the slurry into Ninja Creami pints and waited the requisite 24 hours before spinning. It was even better as ice cream!
Funny enough we sometimes prototype our Creami recipes by taste testing and adjusting them as a smoothie first, but had not considered using the Creami to save a failed recipe. That's a great idea. Thanks for sharing.
Just had another salvage incident but it was of a gelato base that I turned away from too long. I sometimes have a dozen egg yolks to use up after baking egg white bread/bun recipes. I used to make budoni (italian pudding) which I would often freeze or curds. So gelato-style or American French vanilla kinds of bases for the Creami can serve the same purpose to use up the yolks as volume, fat and thickener. However, as we all know being inattentive at the wrong time turns an egg yolk dessert base into sweet grainy scrambled eggs - a little bit can be removed with running the batch through a sieve but I'm talking about the whole batch. Well, I tossed the 2-ish cups of sweet grainy clumped egg mixture into the pint container and froze it overnight - I though what could it hurt, it was a loss already. To my surprise, when I ran a cycle on Lite Ice Cream with 1 re-spin, the mixture that was shaved by the paddle was decently smooth (not perfect but passable). I just had to be careful not to get the ice layer at the bottom and periphery untouched by the paddle as that was still grainy. Who'da thunk?
That complexity is partly why we've shied away from gelato or other egg based bases. But I'm impressed how well the Creami was able to repair the taste and texture enough to salvage it, and it's making me wonder if we should experiment with egg whites in our creami recipes.