This chia seed ninja creami ice cream is the ultimate high-fiber dessert! With 4 G of fiber and 19 G of protein per serving, this is the absolute best dessert to help hit your goals.

A ninja creami pint container of chia seed ice cream after spinning witha spoon taking a spoonful out.

Quick Overview

  • Flavor notes: Sweet and creamy
  • Servings: 2
  • Calories: 248
  • Protein per serving: 19.6g
  • Difficulty: Easy
  • Diet types: Dairy-free, gluten-free, soy-free,

Table of Contents

Why you’ll love this Chia Seed Ninja Creami Ice Cream

Since I first got my creami, I’ve wondered… will chia seeds work in my Ninja Creami? It sounded like the perfect solution for thickening ice cream and actually adding some fiber to my protein ice cream. But I was skeptical on how the taste and texture would turn out.

But I have good news… it works! Here’s why you’re about to LOVE chia seed ice cream…

Headshot of Michelle Hoover, a brunette woman with pigtails in a pink sweater.
  • Chia seeds thicken your Ninja Creami without pudding mix. A lot of ninja creami recipes use pudding mix as a thickener… but let’s be real… they’re doing it wrong. Chia seeds are the perfect solution as a thickener for the creamiest texture imaginable without any gums or starch.
  • It’s both protein and fiber-boosted ice cream! My Dairy-Free Chocolate Protein Ice Cream is honestly already perfect, but you know what would make it even better? FIBER!

Recipe Ingredients

See the recipe card below for full information on ingredients and quantities.

How to Make Chia Seed Ninja Creami Ice Cream

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

The pint container of a creami filled with all the ingredients and an immersion blender mixing it.

Step One. Use an immersion blender to combine the yogurt, maple syrup, almond milk, chia seeds and protein powder in the pint container of the ninja creami.

The pint container of the creami after being frozen before mixing.

Step Two. Transfer to the fridge for an hour to allow the chia seeds to begin to set then to the freezer for 24 hours.

The creami container after one mixing with a well in the middle with almond milk poured in.

Step Three. Remove from the freezer and spin on the lite ice cream setting once. Then make a well in the center of the creami. Add a splash of almond milk and spin again on the respin setting. You’ll spin 2-3 times total, adding a splash of almond milk as needed until the ice cream is creamy to your liking!

The chia seed ice cream in a glass bowl topped with sprinkles.

Step Four. Serve by scooping into a bowl, or use the swirl function if desired!

Michelle’s Tips & Tricks

  • Don’t skip the pre-blend. Blending the cream before you freeze it is key in this recipe as it helps to break up some of the chia seeds and incorporate the protein powder. I don’t recommend blending the protein powder into the base of the mixture with a handheld milk frother, as the chia seeds will get stuck. You’ll want to use an immersion blender or a regular blender to ensure the protein powder is well blended. 
A overhead shot of the Ninja Creami pint of chia seed ice cream with a spoon taking a spoonful out.

Other Ninja Creami Recipes to Try…

If you tried this Chia Seed Ninja Creami Ice Cream or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!

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Chia Seed Ninja Creami Ice Cream

Yield: 2 servings
Author: Michelle
This chia seed ninja cream ice cream is the ultimate high-fiber dessert! With 10 G of fiber and over 35 G of protein, this is the absolute best dessert.
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Ingredients
 

Equipment

Instructions
 

  • Add the yogurt, maple syrup, almond milk, chia seeds and protein powder to the pint container of the ninja creami. Use an immersion blender to blend until the protein powder is fully incorporated. Alternatively, you can also blend it in a blender.
  • Add the lid and transfer to the fridge for an hour to allow the chia seeds to begin to set. Transfer to the freezer and freeze for 24 hours.
  • Remove from the freezer and run the pint under hot water for 10-20 seconds to remove any frost. Place the frozen cup inside the outer bowl and lock the lid on top. Spin on the lite ice cream setting once.
  • Remove the lid and make a well in the center of the creami. Add a splash of almond and spin again on the respin setting. You'll spin 2-3 times total, adding a splash of almond milk as needed until the ice cream is creamy to your liking!
  • Serve by scooping into a bowl, or use the swirl function if desired!

Notes

I don’t recommend blending the protein powder into the base of the mixture with a handheld milk frother, as the chia seeds will get stuck. You’ll want to use an immersion blender or a regular blender to ensure the protein powder is well blended. 
Serving: 1g, Calories: 248kcal, Carbohydrates: 16.8g, Protein: 19.6g, Fat: 11.6g, Fiber: 4.1g
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!