Mint Chip Protein Ice Cream (Ninja Creami)

This mint chip protein ice cream is creamy, refreshing, and packs 36 grams of protein per pint — a healthy Ninja Creami version of the classic mint chocolate chip flavor in 5 minutes of prep.

Mint chip protein ice cream is a high-protein frozen dessert made by blending Fairlife milk, vanilla or mint protein powder, sugar-free vanilla pudding mix, peppermint extract, and green food coloring, freezing for 24 hours, then spinning in the Ninja Creami with mini chocolate chips mixed in. The result is creamy, refreshing, and tastes like classic mint chocolate chip — without the sugar crash.

This is the recipe I make when I want something sweet that hits like ice cream but actually helps me hit my protein. The fresh peppermint with the chocolate chip crunch is the classic combo for a reason.

If you love Ninja Creami protein recipes, you’ll also want to try my Cookie Dough Protein Ice Cream, Biscoff Protein Ice Cream, and Cookies and Cream Protein Ice Cream.

Why You’ll Love This Recipe

• 36 grams of protein per pint — actual high-protein dessert
• Tastes like classic mint chocolate chip — minus the sugar crash
• Just 5 minutes of prep — most of the time is hands-off freezing
• Naturally lower in calories than store-bought mint chip
• Easy to dial in the mint level — go light or heavy to taste

Important Note: Avoid the Toothpaste Trap

Mint chip ice cream has one notorious failure mode: too much mint extract and it tastes like toothpaste. To avoid this:

• Use peppermint extract, NOT mint extract. Mint extract specifically has a toothpaste-like flavor profile. Peppermint extract is the right choice.
• Start with less than you think you need. Peppermint extract is strong. You can always add more, but you can’t take it out.
• If using a mint-flavored protein powder (like PEScience Mint Cookie), start with just 3-4 drops of additional peppermint extract — the protein powder already contains mint flavoring.
• If using vanilla protein powder, you’ll need more peppermint — start with ⅛ tsp and taste before freezing.

Ingredients

• Fairlife 2% milk — the high-protein milk that makes this work. Skim works for lower calories; 2% gives a creamier texture.
• Unsweetened almond milk — keeps calories low and adds volume. You can use 100% Fairlife for a creamier result.
• Vanilla or Mint Cookie protein powder — I use PEScience vanilla protein powder (code BAILEY). A whey/casein blend gives the creamiest texture. Vanilla protein needs more peppermint extract; mint-flavored needs less.
• Sugar-free vanilla Jello pudding mix — the secret to thick, soft-serve texture. Don’t skip this.
• Peppermint extract — START LOW. 3-4 drops if using mint protein powder, ⅛ tsp if using vanilla. Add more after blending if needed.
• Green food coloring — optional, just for that classic mint chip look. Use natural food coloring or spinach/spirulina for a dye-free version.
• Mini chocolate chips — mini distribute better than regular. Dark, semi-sweet, or sugar-free all work.

Find the full ingredient list with measurements in the recipe card below.

How to Make Mint Chip Protein Ice Cream

1. Blend the base. Add the Fairlife milk, almond milk, protein powder, pudding mix, peppermint extract (start small!), and green food coloring to a Ninja Creami pint. Whisk well with a milk frother until completely smooth.
2. Taste test BEFORE freezing. Stick a finger in (or use a spoon). The base should taste pleasantly minty, not strongly minty. The mint flavor INTENSIFIES after spinning. If it’s borderline strong now, it’ll be too much later. Add a splash of milk to dilute if needed.
3. Freeze. Cover the pint and freeze for at least 24 hours on a level surface.
4. Prep for spinning. Remove the pint from the freezer. Run the outside under warm water for 30-60 seconds to loosen the sides.
5. First spin. Install in the Ninja Creami and press the Lite Ice Cream button. If it’s still powdery, hit Re-Spin — this fixes it 95% of the time without needing to add milk.
6. Add mix-ins. Dig a hole in the center. Add the mini chocolate chips. Press the Mix-In button.
7. Serve immediately for the perfect soft-serve texture.

Tips for the Best Mint Chip Protein Ice Cream

• Use peppermint extract, not mint extract. This is the single most important tip. Mint extract tastes like toothpaste; peppermint extract gives you the flavor you want.
• Start with less peppermint than you think. You can always add more before freezing. The flavor intensifies once frozen and spun.
• Taste-test the base before freezing. If it tastes strongly minty as a liquid, it’ll be overpowering as ice cream.
• Run the pint under warm water for 30-60 seconds before the first spin to prevent crumbly texture.
• If it comes out powdery, hit Re-Spin before adding milk. Re-Spin alone fixes it most of the time.
• Skip the food coloring if you prefer. It’s purely cosmetic. Spinach or spirulina give natural green color if you want to avoid dye.

Variations

• Mint mocha chip: Add 1 tsp instant espresso powder to the base for a coffee shop vibe.
• Thin Mint: Use crushed Thin Mint cookies (or homemade) instead of chocolate chips.
• Dye-free: Skip the food coloring or use ¼ tsp spirulina powder for natural green color.
• Dairy-free: Use coconut milk + almond milk instead of Fairlife, and plant-based protein powder.
• Mint chocolate chip: Use chocolate protein powder instead of vanilla for a mocha-mint vibe.

How to Store

If you don’t finish the pint, smooth the top flat with a spoon, put the lid back on, and return to the freezer. When you want more, run under warm water for 30 seconds and hit Lite Ice Cream to re-spin. The chocolate chips will break down on the second spin.

Frequently Asked Questions

Why does my mint chip ice cream taste like toothpaste?

The most likely cause is too much peppermint extract OR using mint extract instead of peppermint extract. Mint extract has a toothpaste-like flavor profile and should be avoided for ice cream. Peppermint extract is what you want — and even that should be used sparingly. You can always add more before freezing; you can’t remove it after.

Can I make this without protein powder?

Yes, but you’ll lose the protein content (about 24-30g of the 36g comes from protein powder). If you skip it, add 1 extra tablespoon of pudding mix to maintain the thick texture, and add a sweetener of your choice (the protein powder also provides sweetness).

What’s the difference between peppermint extract and mint extract?

Peppermint extract is made from peppermint specifically. Mint extract is usually a blend of peppermint and spearmint and has a stronger, more medicinal flavor — which is why it tastes like toothpaste. For ice cream, always use peppermint extract.

Can I make mint chip protein ice cream without a Ninja Creami?

Not really — the Creami is what creates that soft-serve texture from a low-fat, high-protein base. Freezing and blending in a regular blender will give you a smoothie bowl texture, not ice cream.

How long does mint chip protein ice cream last in the freezer?

Up to 1 week with the lid on. Re-spin in the Ninja Creami before eating to bring back the soft-serve texture. The chocolate chips will break down during the re-spin — flavor is still great, texture just becomes smoother.

Print Recipe Pin Recipe Rate this Recipe

3 from 1 vote

Mint Chip Protein Ice Cream (Ninja Creami)

This mint chip protein ice cream is creamy, refreshing, and packs 36 grams of protein per pint — a healthy Ninja Creami version of the classic mint chocolate chip flavor in 5 minutes of prep.

Prep Time2 minutes mins

Chill Time1 day d

Total Time1 day d 2 minutes mins

Course: Ninja Creami Ice Cream

Cuisine: American

Servings: 1 pint

Calories: 340kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

1x2x3x4x

• 1 cup Fairlife 2% milk
• 1 cup unsweetened almond milk
• 1 scoop vanilla protein powder can also use mint protein powder
• 1 tbsp sugar-free vanilla jello pudding mix
• 2-4 drops peppermint extract
• 10 drops green food coloring
• 2 tbsp mini chocolate chips

Instructions

• Add all ingredients to the ninja creami pint container up to the max fill line and mix well with hand held frother. Freeze container for 24 hours until frozen solid. See notes if using vanilla protein powder instead.
• Remove frozen pint, run under hot water for 60 seconds and install into your machine. It’s important that your pint has a level surface, otherwise it can damage the blade. 
• For the first spin, press lite Ice Cream function. Remove the outer bowl lid. If ice cream is still powdery, then add back to machine and press respin button.
• Check ice cream. The final product should be creamy and have a smooth texture. If your desired consistency isn’t reached you can add a bit more liquid and spin again on the respin setting. 
• Now make a hole in the center of the ice cream and add your mini chocolate chips. Spin again on the “mix-ins” setting. Enjoy!

Notes

Start with the smaller amount of peppermint extract and taste the base before freezing. The mint flavor intensifies once frozen and spun. You can always add more before freezing; you can’t remove it after.

You can use Fairlife skim in this recipe instead. Keep in mind the higher in fat the milk = richer, smoother, dreamier ice cream.

You don’t necessarily have to wait the full 24 hours of freezing time. Yes, waiting the full 24 hours will give you the best, most consistent results. But if you only froze it for 12-16 hours and you’re desperate for a frozen treat, you’re not out of luck. Skip the respin button and instead, hit the Mix-Ins button after the Lite Ice Cream cycle. This prevents the ice cream from getting overworked and soupy, which can happen when the base hasn’t fully solidified.

If your ice cream comes out powdery or crumbly after the first spin, instead of immediately reaching for the milk, try hitting the respin button first. More often than not, that’s all you need to get it creamy.

I always pre-chop or crush your mix-ins ahead of time.

Nutrition

Serving: 1pint | Calories: 340kcal | Carbohydrates: 26g | Protein: 36g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 341mg | Fiber: 2g | Sugar: 11g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

Tried this recipe?Please leave a comment on the blog or share a photo on @basicswithbails

More Ninja Creami Recipes You’ll Love

• Chocolate Protein Ice Cream
• Snickers Chocolate Protein Ice Cream
• Ninja Creami Strawberry Ice Cream Recipe
• Banana Cream Pie Protein Ice Cream
• Protein Vanilla Ice Cream
• 10 Ninja Creami Tips for the Best Protein Ice Cream

If you tried this mint chip protein ice cream, please leave a star rating and a comment below — it genuinely helps other readers find the recipe. Share your version on Instagram or Pinterest and tag @basicswithbails or #basicswithbails.