Ninja Creami matcha ice cream made with Fairlife milk, vanilla protein powder, and ceremonial matcha. It tastes like a matcha latte in thick, scoopable ice cream form, with the protein to back it up. Earthy, lightly sweet, and ridiculously creamy.

Ninja Creami matcha ice cream in the pint with a gold spoon

Matcha latte, but make it ice cream you can eat with a spoon. This is the one I make when I want my afternoon matcha and a high-protein dessert at the same time, and it scoops up thick and creamy every time.

Ninja Creami matcha ice cream is a high-protein frozen dessert made by blending milk, vanilla protein powder, matcha, and pudding mix, freezing it for 24 hours, then spinning it in the Ninja Creami until smooth. The vanilla protein keeps it creamy and sweet, and the matcha brings that earthy green tea flavor with a little natural caffeine.

I use Fairlife milk for richness and protein, and the pudding mix is what gives it that velvety, no-ice-crystals texture. Good ceremonial matcha is the part that makes it taste smooth and lightly sweet instead of bitter.

Matcha protein ice cream in a white bowl with a gold spoon

Ingredients You Need

Fairlife 2% milk and unsweetened almond milk — the combo keeps it creamy and high in protein without too many extra calories. Skim or whole milk work too.
Sugar-free vanilla pudding mix — the secret to a thick, smooth texture with no ice crystals.
Vanilla protein powder — adds protein and a creamy vanilla sweetness that balances the matcha. PEScience Gourmet Vanilla is my go-to, code BAILEY saves you a bit.
Matcha powder — the star. The grade you use makes a big difference in flavor (more on that in the FAQ).
Pinch of salt — balances the sweetness and rounds out the matcha.

Green matcha ice cream base frozen in a Ninja Creami pint

How to Make Ninja Creami Matcha Ice Cream

Add the Fairlife milk, almond milk, pudding mix, protein powder, matcha, and salt to your Ninja Creami pint up to the max fill line. Blend with a handheld frother until smooth with no clumps.
Cover and freeze flat for 24 hours, until solid all the way through.
Take the pint out and run the outside under warm water for 60 to 90 seconds. Make sure the top is level to protect the blade.
Lock the pint into the machine and press Lite Ice Cream.
If it looks powdery or crumbly after the first spin, add a splash of milk and press Re-Spin until smooth.
For mix-ins, dig a well in the center, add white chocolate chips or coconut flakes, and use the Mix-In button. Then scoop and enjoy.

Ninja Creami matcha protein ice cream in the pint, side angle

Tips for the Smoothest Matcha Ice Cream

Use a bit more matcha than you would for a latte. Freezing mutes flavor, so a base that tastes right at room temperature can taste flat once frozen. Around 2 teaspoons gives a balanced flavor, and a full tablespoon leans strong if you love it bold.

Sift the matcha or blend it really well with the frother. Matcha clumps easily, and a frozen clump of matcha powder is a sharp, bitter surprise in an otherwise smooth scoop.

Pick a protein powder you actually like the taste of. Matcha is a subtle flavor that won’t hide a chalky protein powder, and the type matters for texture too, whey, casein, and plant proteins each absorb liquid differently and spin up a little differently.

Freeze the pint dead level. A tilted pint freezes uneven, which is the top reason a spin comes out icy on one side instead of creamy.

Run the frozen pint under warm water for a full 60 to 90 seconds before spinning. That edge melt helps the blade catch for a creamier first spin.

Re-spin without worry. The base almost always looks crumbly after the first spin, and that’s normal. A splash of milk plus a re-spin brings it together into soft serve.

For more tips and tricks check out my 10 Ninja Creami Tips For The Best Protein Ice Cream.

Variations and Mix-Ins

Richer and creamier — swap some of the milk for canned coconut milk. Coconut and matcha taste great together and add a luxe texture.

Sweeten it your way — stir in a little honey or maple syrup before freezing if you want it sweeter than the protein powder alone.

Warm spice — a pinch of cinnamon in the base adds a cozy note to the matcha.

Mix-ins — fold in white chocolate chips, toasted almonds, coconut flakes, crushed graham crackers, or little pieces of mochi with the Mix-In button after spinning.

Side view of matcha ice cream scoops in white bowl with gold spoon and mini white chocolate chips.

How to Store

Store leftovers right in the Ninja Creami pint with the lid on, and smooth the top flat with a spoon before it goes back in the freezer.

When you want more, let the pint sit out for 5 to 10 minutes, run it under warm water, and Re-Spin with a splash of milk to bring back the creamy texture.

Ninja Creami Matcha Ice Cream FAQ

What kind of matcha should I use? Ceremonial-grade matcha gives the smoothest, slightly sweet flavor and the brightest green color. Culinary-grade matcha works, but it tends to taste more bitter and grassy. If your ice cream comes out bitter, the matcha grade is usually why.

Is matcha ice cream caffeinated? Yes, lightly. Matcha contains caffeine, so a serving gives a gentle boost, which is part of what makes this a nice afternoon pick-me-up. Use less matcha if you want to keep the caffeine low.

Can I make this without protein powder? Yes. Leave it out and add a little more milk plus a touch of sweetener to keep the flavor balanced. You’ll lose the protein and some of the creaminess, but it still spins into a matcha ice cream.

Can I make this without a Ninja Creami? Yes, it takes a little more effort. Pour the blended base into a silicone ice cube tray and freeze for at least 8 hours. Pop out the cubes and blend them in a food processor or high-speed blender with a small splash of milk, stopping to scrape down the sides, until creamy. The texture is slightly softer than a Creami spin but still smooth.

Side view of matcha protein ice cream in ninja creami pint container with gold spoon.

Print Recipe Pin Recipe

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Ninja Creami Matcha Ice Cream (High Protein)

Prep Time5

Chill Time1

Total Time1 5

Course: Ninja Creami Ice Cream

Cuisine: American

Servings: entire pint

Calories: 354kcal

Author: Bailey Campbell

Ingredients

1 cup Fairlife 2% milk
1 cup unsweetened almond milk
1 scoop vanilla protein powder
1 tbsp vanilla jello pudding mix
½ tsp vanilla extract
1 tbsp ceremonial grade matcha powder
1 tbsp Silk vanilla coffee creamer

Instructions

Add all ingredients to your Ninja Creami pint container up to the max fill line. Use a handheld frother to blend until fully combined.
Cover the pint and freeze for 24 hours until solid.
Run the frozen pint under hot water for 60-90 seconds, then install it into your Ninja Creami ice cream maker.
Press the Lite Ice Cream button for the first spin.
If the texture looks crumbly or powdery, pop it back in and press Re-Spin until it’s smooth and creamy.
If needed, add a little bit of liquid and re-spin again until you reach that creamy perfection.
Once it’s silky smooth you can enjoy as is, or dig a hole in the center and add white chocolate chips, coconut flakes, or crushed graham crackers using the Mix-In button.
Grab a spoon and enjoy this refreshing, creamy matcha masterpiece.

Notes

I used PEScience Gourmet Vanilla protein powder – use code BAILEY at checkout to save $$ on all their products.

You can use Fairlife skim milk 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

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.

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