The funfetti scoop you used to only get once a year, turned into something you can make on a Tuesday. This birthday cake protein ice cream tastes like the corner slice with all the frosting, except it is built in the Ninja Creami with Milk50 and real protein. The dessert is the reason you make it. The macros are the reason you get to.
The base leans on a few things doing real work. Milk50 by DairyPure keeps the calories low while holding onto protein. Vanilla or cake batter whey isolate is what makes it scoop like real ice cream instead of freezing into a brick. Sugar-free instant pudding mix is the texture trick that keeps it soft and creamy instead of icy. Rainbow sprinkles fold in at the end so they stay bright, and a thick Greek yogurt frosting goes over the top with actual birthday cake pieces tucked in.
Optimized for the Ninja Creami below. The pint lands around 38 grams of protein before the topping, and closer to 50 once the Greek yogurt frosting and cake pieces go on.
Birthday Cake Protein Ice Cream
Ingredients
For the ice cream base
- 1 1/2 cups Milk50 by DairyPure 9 g protein per cup
- 1 scoop vanilla or cake batter whey protein powder about 33 g
- 2 tablespoons sugar-free instant vanilla pudding mix keeps it scoopable, not icy
- 1 tablespoon honey optional, Milk50 is already lightly sweet
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon butter or almond extract this is what makes it read like cake batter
- 1 pinch salt
For the Greek yogurt frosting topping
- 1/2 cup nonfat Greek yogurt about 12 g protein
- 1 tablespoon sugar-free instant vanilla pudding mix
- 1 teaspoon honey optional, to sweeten the frosting
- 1-2 tablespoons Milk50 by DairyPure to loosen to a frosting consistency
For the birthday cake pieces
- 1/2 cup store-bought birthday cake or vanilla protein cake cut into small cubes
- 2 tablespoons rainbow sprinkles divided, for mixing in and topping
Instructions
Method: Ninja Creami
- Build the base. Add the Milk50, protein powder, pudding mix, honey if using, vanilla, butter extract, and salt to a Ninja Creami pint. Whisk hard with a fork right in the pint until there are no dry clumps, or blend for 10 seconds for the smoothest result. Do not add the sprinkles yet. Frozen in, they bleed their color and turn the base gray.
- Level and freeze. Tap the pint on the counter a few times to settle the base flat, which keeps the Creami from carving an uneven, crumbly pint. Freeze on a level shelf for a full 24 hours. Less than that and the spin comes out soft.
- Prep the birthday cake pieces. Cut about 1/2 cup of store-bought birthday cake or a vanilla protein cake into small cubes and set aside. No baking required, any soft vanilla or funfetti cake works.
- Whip the frosting topping. Stir the Greek yogurt, pudding mix, honey if using, and just enough Milk50 together until it is thick and spreadable like frosting, not runny. Keep it cold in the fridge until you plate.
- First spin. Run the frozen pint on the Lite Ice Cream setting. Use Lite, not the full Ice Cream setting, because this base is lower in fat and sugar than dairy ice cream and Lite is built for exactly that. If your Creami has no Lite setting, use Ice Cream.
- Re-spin to creamy. The first pass almost always comes out crumbly or powdery. That is normal for a protein base. Drizzle a splash of Milk50, 1 to 2 tablespoons, over the top, then run Re-spin. Repeat one more Re-spin with another small splash if it still looks dry. You are chasing soft-serve smooth. Add the milk a tablespoon at a time so it does not turn soupy.
- Mix in. Poke a hole down the center of the pint with the handle of a spoon, drop in 1 tablespoon of the sprinkles and a few of the birthday cake cubes, and run the Mix-In setting once.
- Plate it like the birthday version. Scoop into a bowl, spoon the Greek yogurt frosting over the top so it pools like melted frosting, pile on the rest of the birthday cake pieces, and finish with the last of the sprinkles.
Notes
Nutrition
Frequently Asked Questions
How much protein is in this birthday cake protein ice cream?
About 38 grams of protein per pint from Milk50 and one scoop of whey, climbing to roughly 50 grams once the Greek yogurt frosting and birthday cake pieces are added. Confirm against your exact brands.
Do I need a Ninja Creami to make this?
It is built for the Ninja Creami, which gives the smoothest scoop. No Creami? Freeze the base in a shallow dish and stir every 30 to 45 minutes for 4 to 6 hours to break up ice crystals, then add the toppings.
What protein powder works best?
Vanilla or cake batter whey isolate. It scoops like real ice cream and carries the cake batter flavor. Casein blends can turn gummy.
Why Milk50?
It keeps the base low in calories while holding onto 9 grams of protein per cup, so the dessert tastes rich without the macros climbing.
How do I keep the sprinkles from bleeding?
Always fold them in at the Mix-In stage, never into the base before freezing. Frozen in, they bleed and turn the whole pint gray.
