Okay, you know I love a good dessert, but sometimes I just can’t deal with the fuss of an ice cream maker, right? That’s why I’m obsessed with the world of no-churn magic! This time, I cooked up something that hits all the right spots for feeling indulgent while still being smart about my post-workout fuel. Meet my absolute favorite, the No Churn Blueberry Protein Ice Cream With Gingersnap.
This isn’t your grandma’s plain vanilla swirl; this is creamy, it’s packed with real fruit, and—best part—it has that spicy, crunchy zip from gingersnaps. Seriously, the flavor marriage between tart blueberries and warm ginger snaps is incredible! I developed this specific recipe because I kept ending up with gritty protein shakes after the gym and needed a better way to sneak that scoop in. If you struggle with store-bought protein desserts, you really need to see how much better this is than some of those machines, like the one you use for Ninja Creami vanilla ice cream. Trust me, this is dessert disguised as a healthy choice!
Why This No Churn Blueberry Protein Ice Cream With Gingersnap Works
I hear you if you think making homemade ice cream sounds like a huge commitment. That’s why this recipe is a game-changer! It completely bypasses the need for that bulky machine that takes up half your freezer space. Plus, we manage to sneak in a serious protein boost without sacrificing taste or texture. It’s my weekend treat that doesn’t derail my eating goals!
- It’s completely no churn, meaning you just need a mixer and some patience while it freezes—no machine required!
- We hit those sweet macros because the protein powder really does bulk up the serving size without adding tons of sugar.
- The flavor profile is just spot-on; you get the sweet creaminess, the slight jamminess from the blueberries, and that perfectly surprising spice kick from the gingersnaps. It’s balanced, I promise!
If you love the ease of this, you should definitely check out my recipe for loaded no churn Snickers ice cream next!
Gathering Ingredients for No Churn Blueberry Protein Ice Cream With Gingersnap
Okay, let’s talk ingredients! Because this is no-churn, the components do all the heavy lifting. You don’t need fancy stabilizers or eggs, just good quality stuff. Make sure everything is ready to go before you start whipping because once that cream is ready, you gotta move fast!
The success here really relies on having that heavy whipping cream ice cold. I mean, straight from the back of the fridge cold. That’s what gives us the volume we need for a fluffy base. Also, pay attention to your protein choice—I usually stick to a good vanilla or unflavored type so it doesn’t fight the ginger and blueberry too much.
Essential Components for No Churn Blueberry Protein Ice Cream With Gingersnap
- You absolutely need 2 cups of heavy whipping cream, and I can’t stress this enough: make sure it’s chilled!
- Grab one 14-ounce can of the sweetened condensed milk. That’s what keeps it creamy without churning.
- One teaspoon of vanilla extract is the standard flavor boost.
- For the fruit, 1 cup of blueberries—use them fresh or even frozen, but don’t thaw them first!
- The crunch comes from 1/2 cup of gingersnap cookies all crushed up.
- And finally, 1/2 cup of your preferred protein powder—vanilla or plain works best here.
If you’ve ever tried making other no-churn recipes, you know the importance of this step. It’s not quite as finicky as my old Ninja Creami vanilla ice cream attempts used to be, but gathering everything makes the assembly fly by!
Expert Tips for Perfect No Churn Blueberry Protein Ice Cream With Gingersnap
Listen, just chucking everything in a bowl and mixing hard is the secret to gritty, weirdly textured ice cream. We’re aiming for airy and luscious here, so you need to treat your base gently, especially because protein powder can get weird if you agitate it too much. This is where we separate the okay attempts from the “Oh my gosh, I need the recipe” moments.
The general rule for no-churn is this: whatever you mix in after the whipped cream better be folded with the softest touch. Overmixing pops all those lovely little air bubbles we just worked so hard to create, and popped bubbles mean hard, icy ice cream. Nobody wants that!
Achieving Stiff Peaks in Your Whipped Cream
This is the backbone of the whole thing! Use a very cold bowl and chilled beaters—seriously, put them in the freezer for ten minutes before you start. When you’re whipping the heavy cream, you’re done when you can lift the whisk out and the peaks stand up straight and hold their shape without drooping. If the peak flops over, keep going a little longer. Don’t let it turn grainy, though!
Incorporating Protein Powder into the Base
Protein powder is sneaky; it loves to clump up right against the whisk. Before you add it to anything creamy, take a moment and sift that powder right over the sweetened condensed milk and vanilla. This breaks up any little balls and makes sure it dissolves evenly. A few gentle whisks to incorporate the sifting powder, and *then* you fold that entire mixture into the whipped cream. It’s the small steps that save you big headaches later, right?
Remember what I said about not overmixing? That rule applies especially when you fold in the berries and gingersnaps. We want chunks of flavor, not homogenized mush. If you want more machine-free tips, check out my article comparing techniques near the Ninja Creami vanilla ice cream.
Step-by-Step Instructions for No Churn Blueberry Protein Ice Cream With Gingersnap
Alright, time to put spoon to bowl! This is the easiest part, honestly, because you’re not babysitting a churning machine, but you do need to be gentle. We are building layers of air and flavor here, so keep your movements light, especially once the cream is involved. Don’t rush the initial whipping, but be quick when folding!
Preparing the Cream Base and Protein Mix
First things first: grab that big bowl and get your heavy whipping cream in there. Whip it good! We need stiff peaks, the kind that stand straight up like little snowy mountains when you lift the whisk. That’s your signal to stop on that step.
Next, move to a separate bowl. We need to dissolve that protein powder perfectly. Mix your sweetened condensed milk, vanilla extract, and that protein powder together until it looks completely smooth—no dry patches allowed! If you did my sifting trick from earlier, this should be super easy.
Folding in Flavor and Freezing the No Churn Blueberry Protein Ice Cream With Gingersnap
Now, the integration! Gently fold that protein-milk mixture into your stiff whipped cream. I mean *gently*. You want to keep all that air you just whipped in! Once that’s just combined, carefully fold in your beautiful blueberries. Remember, if they were frozen, keep ’em frozen; they’ll help keep the ice cream freezing faster.
Next up, the crunch! Fold in about half of your crushed gingersnap cookies. Then, pour the whole beautiful, thick mixture into your freezer-safe container—I use a loaf pan, it’s perfect. Finally, sprinkle that remaining half of the gingersnaps right on top for that extra visual appeal. Cover it up tight—no freezer burn allowed!—and pop it in the freezer for at least 6 hours, or until it’s totally firm. Trust me, if you want to see how this simplicity compares to other methods, check out my article on loaded no churn Snickers ice cream; the folding technique is key in both!
Ingredient Substitutions for No Churn Blueberry Protein Ice Cream With Gingersnap
Sometimes you don’t have exactly what the recipe calls for, and that is totally fine! This recipe is flexible because the base (cream and milk) is so stable. If you’re completely out of protein powder, don’t stress—just omit it, and maybe add an extra teaspoon of vanilla and a tablespoon or two of sugar to compensate for the lost sweetness. It won’t be as high-protein, but it’ll still be yummy!
As for the crunch, the gingersnaps are amazing, but listen to this: crushed shortbread cookies or even plain vanilla wafers work wonders if you’re craving a different kind of buttery snap. If you want to check out some amazing blueberry options while you’re subbing things out, take a peek at some blueberry cookies adaptations!
Serving and Storing Your No Churn Blueberry Protein Ice Cream With Gingersnap
Okay, once this baby is rock solid, resist the urge to scoop immediately! I’ve learned the hard way that scooping straight out of the deep freeze is rough on the wrists. Let it sit on the counter for about 5 to 10 minutes. That little bit of warming time makes it perfectly scoopable. Seriously, it makes scooping delightful!
For storage, you need an airtight container, or that top layer will start to crystallize—yuck. This keeps it fresh for about two weeks, though honestly, my family rarely makes it last that long! You can see how easily this fits into small storage containers perfect for your dessert in a cup nights.
Frequently Asked Questions About No Churn Blueberry Protein Ice Cream With Gingersnap
I get asked so many questions about this recipe because people are always worried about the texture when they skip the churning! It’s totally normal to have a few questions when you’re trying a new method, especially when adding something like protein powder to a frozen dessert. Here are the things I hear most often about making this creamy treat.
Can I use different types of protein powder in this No Churn Blueberry Protein Ice Cream With Gingersnap?
Oh, that’s a great question! Yes, you absolutely can switch up the protein, but you have to be aware of how different powders behave. If you’re using a whey isolate, it tends to mix in really smoothly with the condensed milk. If you use a plant-based powder, especially something like pea protein, watch out—they sometimes soak up more liquid and can make the final product a little icier or less smooth. You might need to add an extra splash of milk or even a teaspoon of vodka (don’t worry, you won’t taste it!) to keep that nice, soft texture we love.
Why is my no-churn ice cream too hard?
If your no churn ice cream turns out rock hard, don’t panic! This usually happens for one of two reasons. First, you might have frozen it for way too long, like days and days, where all the water content finally locks up tight. Second, and this is common when adding protein, you might not have enough sugar relative to the liquid. The beauty of sweetened condensed milk is all that sugar that prevents ice crystals. If you’re using unsweetened protein, it can disrupt that balance and make it hard! Make sure you take it out about 10 minutes before serving to let it temper a bit. For more ideas on achieving that perfect scoop, check out my thoughts on creating a real decadent dessert experience.
It really is a high-protein frozen dessert winner once you nail that process!
Estimated Nutritional Snapshot for No Churn Blueberry Protein Ice Cream With Gingersnap
Now, I’m not a nutritionist, so always take this with a grain of salt—this is just an estimate based on the standard ingredients I use for my no churn blueberry protein ice cream with gingersnap! Because we are adding protein powder, it tips the macros nicely compared to a traditional dessert. This is based on a serving size of 1/2 cup, which is usually a decent portion for a satisfying treat.
When I look at this snapshot, I love seeing that 12 grams of protein! That’s why this is my go-to when I want something sweet after a tough workout. It really is a lovely way to finish the evening without feeling guilty.
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 35g (A fair bit, mostly from the condensed milk and fruit, so keep that in mind!)
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg
You can find more interesting facts about how fruits impact sweetness levels over at the surprising sugar content of fruits, which might help you adjust things if you’re tinkering with the blueberry amount!
Share Your No Churn Blueberry Protein Ice Cream With Gingersnap Creation
I absolutely love hearing from you all when you try my recipes! Seriously, when you make up a batch of this No Churn Blueberry Protein Ice Cream With Gingersnap, I need to know how it turned out.
Did you nail the stiff peaks on the first try? Did you use a different cookie instead of the gingersnaps? Maybe you discovered that using frozen blueberries made it freeze up even faster for you? Don’t be shy! Tell me all about it down in the comments. I read every single note and your success stories keep me inspired in the kitchen!
If you really loved this simple dessert, please give it a rating—five stars means the world to me when I’m looking at the feedback. And if you have any amazing variations or twists you want to share, whether it’s adding lemon zest or trying a different protein flavor, jot those down too! If you have questions or want to send me a picture of your perfect scoop, don’t forget you can always reach out to me through the contact page. Happy freezing, everyone!
Print
No Churn Blueberry Protein Ice Cream With Gingersnap
- Total Time: 6 hr 15 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple recipe for no-churn ice cream featuring blueberries and crushed gingersnap cookies, made with added protein powder.
Ingredients
- 2 cups heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1/2 cup gingersnap cookies, crushed
- 1/2 cup vanilla or unflavored protein powder
Instructions
- In a large bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, mix the sweetened condensed milk, vanilla extract, and protein powder until smooth.
- Gently fold the condensed milk mixture into the whipped cream until just combined. Do not overmix.
- Gently fold in the blueberries.
- Fold in half of the crushed gingersnap cookies.
- Pour the mixture into a freezer-safe container, such as a loaf pan.
- Sprinkle the remaining crushed gingersnaps over the top.
- Cover the container tightly with plastic wrap or a lid.
- Freeze for at least 6 hours, or until firm.
Notes
- If using frozen blueberries, do not thaw them before mixing them in.
- You can substitute other cookies for gingersnaps if desired.
- For easier scooping, let the ice cream sit at room temperature for 5 to 10 minutes before serving.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 1
- Protein: 12
- Cholesterol: 60
Keywords: no churn ice cream, blueberry, protein ice cream, gingersnap, frozen dessert, easy ice cream