Healthy Carrot Cake Ice Cream (High-Protein + Dairy Free)
If you love carrot cake and you love your Ninja Creami, this healthy Carrot Cake Ice Cream is about to become your new obsession. It’s made with a creamy coconut‑milk base, naturally sweetened with maple syrup, and boosted with vanilla protein powder and collagen for extra creaminess and staying power. Finely shredded carrots, warm spices, and gluten‑free “graham cracker” Sweet Thins give it that classic carrot‑cake flavor, while a silky cashew‑maple glaze drips over the top for the perfect frosting moment. This high‑protein, dairy‑free Ninja Creami recipe tastes indulgent but is made with simple, wholesome ingredients — and it spins into the creamiest texture every single time.
Print
Pin
Servings: 2
Calories: 255kcal
Equipment
Ingredients
- 1 can lite coconut milk shaken
- 1 scoop (~1/3 cup) vanilla protein powder
- 2 tbsp pure maple syrup
- 1 scoop collagen
- 1 tsp vanilla extract
Carrot Cake Add‑Ins (for the pint before freezing)
- ⅓ cup finely shredded carrots lightly packed
- 1 –2 tbsp raisins
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp ginger
- Pinch of salt
Add-ins after first spin
- 1-2 tbsp crushed pecans
- 1-2 tbsp crushed gluten free graham crackers
Optional Glaze
- 2 tbsp cashew butter
- 1 tbsp melted coconut oil
- 1 tbsp pure maple syrup
- 1/2 tbsp lemon juice
Instructions
- Add coconut milk, protein, maple syrup, collagen, vanilla, and all spices to a blender. Blend until smooth. Alternatively, use a high powered frother and mix it right in your creami pint
- Stir in the carrots + raisins
- Pour into your Creami pint and freeze 12–24 hours.
- Run on Lite Ice Cream.
- After the first spin, sprinkle in pecans and graham crackers, and spin under mix-in setting
- Optionally, drizzle with glaze and enjoy!
Nutrition
Calories: 255kcal | Carbohydrates: 22g | Protein: 24g | Fat: 10g