Free Recipe
Coconut Honey Graham Creami
425 CAL | 39G PROTEIN (WHOLE PINT)A creamy coconut-honey-graham ice cream — 39 grams of protein in the whole pint.
A high-protein Ninja Creami that eats like toasted coconut, honey, and graham crackers folded into ice cream. A vanilla protein base spun creamy, then mixed with bunny grahams, coconut, and a drizzle of honey — 425 calories and 39 grams of protein for the entire pint.
The Base (mix dry first)
| Ingredient | Amount |
|---|---|
| Vanilla ice-cream whey protein — 120 cal / 24g protein | 1 scoop |
| Xanthan gum — no calories | 0.5 g |
| Salt — no calories | pinch |
| Monk fruit sweetener — no calories | 3 tbsp |
| Coconut extract — no calories | 5 drops |
| Fairlife fat-free ultra-filtered milk — 80 cal / 13g protein | 240 ml |
| Almond milk — 10 cal / 1g protein | 100 ml |
The Mix-Ins
| Ingredient | Amount |
|---|---|
| Annie's bunny grahams — 130 cal / 1g protein | 1 serving |
| Unsweetened coconut — 50 cal | 1/2 serving |
| Orange blossom honey — 35 cal | 1/2 serving |
Macros
| Component | Cal / Protein |
|---|---|
| Protein base (whey + milks) | 210 · 38g |
| Mix-ins (grahams + coconut + honey) | 215 · 1g |
| Total (whole pint) | 425 · 39g |
How To Make It
- Mix the dry ingredients in the pint. Add the scoop of vanilla whey, 0.5g xanthan gum, a pinch of salt, and 3 tbsp monk fruit. Mix the dry ingredients together first — this keeps the xanthan gum from clumping.
- Add the wet. Pour in 240ml Fairlife fat-free ultra-filtered milk, 100ml almond milk, and 5 drops of coconut extract.
- Blend. Immersion blend for a full 90 seconds — don’t skimp on this part. It’s what makes it creamy.
- Freeze. Freeze for 24 hours.
- Spin. Run the pint under warm water for 60 seconds, then spin on the Lite Ice Cream setting. Re-spin if needed.
- Mix in. Bore a hole in the center and add 1 serving of Annie’s bunny grahams, 1/2 serving unsweetened coconut, and 1/2 serving orange blossom honey. Run the Mix-In setting, then enjoy.
Neil's Note
The base is a blank canvas — nail the 90-second blend and the 24-hour freeze and it comes out like real ice cream, not protein sludge. The coconut extract in the base plus the toasted coconut and honey mixed in at the end is what makes it taste like a dessert instead of a shake. 39 grams of protein in a whole pint of ice cream — that’s the trick.
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