Ninja Creami Deluxe

The Science of Perfect Texture.

11 high-protein, metric-perfected recipes designed for the Deluxe container. No icy crystals. No compromises.

The Collection

Freeze fill lines: Deluxe 520ml (½ = 260ml) · Standard 473ml (½ = 236ml)

Accurate Product-Match High Protein
Oreo Protein Ice Cream
Star Recipe

High-Protein Oreo

The gold standard for texture and macros.

Deluxe ½ 30.4g pro 252 kcal
Standard ½ 27.4g pro 209 kcal
Chocolate Oreo Ninja Creami

Chocolate Oreo

Rich cocoa density. Optimized for 24h freeze with lid-off.

Deluxe ½ 24.8g pro 276 kcal
Standard ½ 22.4g pro 232 kcal
Cookies and Cream

Double Chocolate Oreo

Casein-thickened chocolate base with Oreo thins.

Deluxe ½ 26.7g pro 279 kcal
Standard ½ 23.3g pro 241 kcal
Chocolate Chip Vanilla Ninja Creami

Choc Chip Vanilla

ON Isolate + choc chips. Highest protein.

Dlx ½ 34.4g pro 262 kcal
Std ½ 31.3g pro 238 kcal
Cherry Vanilla Ninja Creami

Cherry Vanilla

ON Isolate + frozen cherries. Naturally sweet.

Dlx ½ 34.2g pro 230 kcal
Std ½ 31.2g pro 209 kcal
Pistachio Ninja Creami

Pistachio

Real pistachio paste. Warm before spinning.

Dlx ½ 29.9g pro 267 kcal
Std ½ 27.1g pro 243 kcal
Vegan Mango Ninja Creami

Plant Based

Vegan Mango

Vibrant mango sorbet using Oatly Barista Edition.

Deluxe ½ 20.8g pro 246 kcal
Standard ½ 18.6g pro 222 kcal
Vegan Chocolate Ninja Creami

Plant Based

Vegan Chocolate

Rich, dark dairy-free protein chocolate.

Deluxe ½ 23.6g pro 298 kcal
Standard ½ 21.3g pro 272 kcal
Vegan Strawberry Sorbet

Plant Based

Vegan Strawberry Sorbet

Bright, fruity, naturally sweet with frozen strawberries.

Deluxe ½ 20.6g pro 227 kcal
Standard ½ 18.6g pro 205 kcal
BOB Vanilla Elite

Cleanest Macros

BOB Vanilla Elite

Pure isolate, pure milk. The leanest base in the collection.

Deluxe ½ 25.6g pro 164 kcal
Standard ½ 22.5g pro 146 kcal
Biscoff Vanilla

New Recipe

Biscoff Vanilla

Elite base with spiced speculoos crunch. No spread, just crunch.

Deluxe ½ 26.0g pro 203 kcal
Standard ½ 22.7g pro 165 kcal

The Techniques

01

The 60-Second Rule

Warm the frozen container under warm water for 60 seconds before spinning to soften the outer edge and reduce icy residue.

02

The Re-spin Secret

The first spin breaks the block down. The re-spin is what turns it from powdery to genuinely creamy.

03

Xanthan is Mandatory

Around 0.5g xanthan gum gives the base body, cuts iciness, and helps everything spin into actual ice cream instead of slush.

04

The Butter Knife Edge

After the first spin, run a butter knife around the inside wall to pull the icy ring into the center before re-spinning or adding mix-ins.

05

Top/Bottom Servings

If you only want half, use the Deluxe Top or Bottom setting so the other half stays untouched and properly frozen for later.

06

Mix-in Lubrication

For half-tub mix-ins, dig a small center hole and add a splash of milk of choice so Oreos, fruit, or chocolate pieces distribute more evenly.