Low Carb Half Baked Ninja Creami Recipe

A bowl of ice cream featuring chunks of chocolate, pieces of brownie, and cookie dough balls mixed into a creamy base. Scattered chocolate pieces and cookie dough are visible on the wooden table surface.

Low Carb Half Baked Ninja Creami Recipe

Make your own Low Carb Half Baked Ice Cream with the Ninja Creami! If you love Ben & Jerry’s Half Baked ice cream but want to stay on track with your low-carb lifestyle, this homemade version is for you!

No ratings yet

Prep Time: 15

Chilling Time: 24

Author: Heather Painchaud

Servings: 1 pint

Ingredients

1 ½ cups vanilla Premier Protein shake
1 Tbsp sugar free vanilla pudding mix
1 tsp pure vanilla extract
¼ cup keto brownie bites store bought or from boxed mix
1 Tbsp sugar free chocolate syrup
1 Tbsp Lilys chocolate chips chopped

For the cookie dough:

⅓ cup salted butter softened
⅓ cup Swerve brown sugar sweetener
⅓ cup Lily's chocolate chips chopped
¾ cup almond flour
1 tsp vanilla extract

Instructions

Pour the vanilla Premier Protein shake into the Ninja Creami pint container, add the dry pudding mix and vanilla. Blend well.
Place the container on a flat, even surface in your freezer and freeze for 24 hours or until solid.
Meanwhile, make the cookie dough. In a small mixing bowl, combine butter, brown sugar sweetener and vanilla.
Slowly stir in the almond flour and mix until it reaches a cookie dough consistency. Add the dark chocolate chips last and mix well.
Break into bite-sized pieces or use a melon baller to form tiny balls of dough and store in the fridge for up to a week or in the freezer for longer. This makes enough for several servings of ice cream.
Remove the pint from the freezer, run it under hot water for 30 seconds, and remove the lid.
Place the container into the outer bowl of the Ninja Creami, then lock the lid into place.
Secure the outer bowl into the Ninja Creami machine and press the “Lite Ice Cream” button. Let the cycle run.
If the ice cream looks powdery after the first cycle, hit the “Re-spin” button.
Once creamy, make a small hole in the center, all the way to the bottom and add in the cookie dough bites, brownie bites, chocolate chips, and chocolate syrup.
Place the pint back into the machine and press the “Mix-in” button to incorporate everything.
Scoop into a bowl, add extra gluten-free cookie dough or brownie bites on top and enjoy every bite!

Notes

You can substitute a ½ teaspoon of xanthan gum for the dry pudding mix before freezing. This helps prevent ice crystals and still gives it that classic ice cream consistency.

Chop your mix-ins into small pieces so they distribute evenly throughout the ice cream.

Freeze your pint container on a flat, level surface to prevent uneven freezing.

If your ice cream is too hard, let it sit for 10-15 minutes at room temperature or run it under warm water for 30 seconds before spinning.

Re-spin if needed to get the perfect consistency—sometimes one extra cycle is all it takes.

To prevent icy chunks, try freezing without the lid or scraping off any excess before spinning.

Nutrition