If you love key lime pie but want something lighter and packed with protein, this one’s for you. It’s creamy, tangy, sweet, and tastes like dessert—but it fits your goals. I’ve made this more times than I can count, especially when I want something cold and refreshing that still feels a little special. The Ninja Creami makes it thick and scoopable, just like real ice cream.
Servings: 1 pint (about 2–3 servings)
Total Time: 5 minutes prep + 8–12 hours freeze + 5 minutes spin
Why I Love This Recipe
The first time I made this, I was just trying to use up some leftover limes. I didn’t expect it to taste so close to actual key lime pie. But wow. That tangy lime with the creamy base and little graham cracker crunch? It’s so good.
Now it’s my go-to when I want something sweet but still high in protein.
Here’s why I keep coming back to it:
- It tastes like real key lime pie.
- It has over 35 grams of protein in the whole pint.
- It’s thick, creamy, and scoopable.
- It only takes a few minutes to mix.
- You can adjust the sweetness and tang to your taste.
It feels like dessert, but it works with your day instead of against it.
What You’ll Need
- 1 cup (240 ml) unsweetened vanilla almond milk
- 1/2 cup (120 g) plain nonfat Greek yogurt
- 1 scoop (about 30 g) vanilla protein powder
- 2 tablespoons (30 ml) fresh key lime juice
- 1 teaspoon lime zest
- 1–2 tablespoons (15–30 g) granulated monk fruit sweetener (or sweetener of choice)
- 1 tablespoon (7 g) crushed graham crackers (for mix-in, optional but recommended)
Serves 2–3 small bowls.
Tools You’ll Need
- Ninja Creami machine
- Ninja Creami pint container
- Hand whisk or milk frother
- Mixing bowl
- Microplane or zester
- Citrus juicer
- Measuring cups and spoons
- Spoon
Recipe Instructions
Step 1: Mix the Base
In a mixing bowl, add:
- 1 cup unsweetened vanilla almond milk
- 1/2 cup plain nonfat Greek yogurt
- 1 scoop (30 g) vanilla protein powder
- 2 tablespoons fresh key lime juice
- 1 teaspoon lime zest
- 1–2 tablespoons granulated monk fruit sweetener
Whisk everything together until completely smooth. Make sure the protein powder is fully dissolved and there are no lumps.
Step 2: Freeze
Pour the smooth pale green mixture into your Ninja Creami pint container. Smooth the top so it’s level.
Freeze on a flat surface for 8–12 hours, until completely solid.
Step 3: Spin in the Ninja Creami
Place the frozen pint into the Ninja Creami machine. Use the “Lite Ice Cream” setting.
After the first spin, check the texture. If it looks crumbly, add 1 tablespoon almond milk and spin again using the “Re-Spin” setting.
Step 4: Add Graham Cracker Mix-In
Use a spoon to create a small hole in the center of the creamy ice cream. Add 1 tablespoon crushed graham crackers into the hole.
Run the “Mix-In” setting.
Step 5: Serve
Scoop the creamy key lime protein ice cream into a round white bowl. Top with a sprinkle of extra lime zest and a pinch of crushed graham crackers if you like.
Macros Information (Per Serving – about 1/3 of pint)
Approximate values:
- Calories: 140
- Protein: 13–15 g
- Carbs: 12 g
- Fat: 3 g
- Fiber: 1 g
Whole pint:
- Calories: about 400
- Protein: 38–42 g
Macros will vary based on your protein powder and sweetener.
Why This Recipe Works (Quick Science)
Greek yogurt adds thickness because of its protein and lower water content. Protein powder also helps create structure when frozen.
The Ninja Creami shaves the frozen base into tiny ice crystals. That’s why it turns from solid block to creamy ice cream.
The lime juice adds acid, which balances sweetness and gives that classic key lime pie flavor. The crushed graham crackers add texture contrast.
Common Mistakes
- Not freezing long enough. If it’s not fully solid, it won’t spin right.
- Overfilling the pint. Keep it below the max line.
- Skipping the re-spin. Many protein bases need it.
- Using too much lime juice. More than 2 tablespoons can make it icy.
What to Serve With
- Fresh berries
- A small square of dark chocolate
- Extra graham crackers on the side
- A dollop of light whipped topping
It’s also great on its own after dinner.
Leftovers and Storage
If you don’t finish it, smooth the top and refreeze.
When ready to eat again, let it sit out for 5–10 minutes, then use the “Re-Spin” setting. Protein ice creams get very hard after refreezing, so re-spinning makes it creamy again.
FAQ
Can I use regular milk?
Yes. Regular 1% or 2% milk will make it creamier.
Can I skip the Greek yogurt?
You can, but it won’t be as thick. You may need to re-spin more.
Can I use bottled lime juice?
Fresh is much better for flavor, but bottled works in a pinch.
Can I make it dairy-free?
Use dairy-free yogurt and a plant-based protein powder.
Final Thoughts
This Ninja Creami key lime pie protein ice cream is one of those recipes that feels like a treat but fits into real life. It’s creamy, bright, and satisfying. Once you try it, you’ll probably keep limes in the house just for this.
Make it, tweak it to your taste, and let me know how it turns out for you. I’d love to hear what mix-ins you try next.
