This Golden Milk Ice Cream made in the Ninja Creami blends warm spices, honey, and saffron with creamy milk and protein-rich yogurt for a wholesome treat.
Packed with plant-based protein, healthy fats from pistachios, and anti-inflammatory turmeric, it’s both nourishing and satisfying.
With low saturated fat and a boost of fiber, this easy frozen dessert is perfect for everyday indulgence, meal prep, or a healthier sweet craving.
Golden Milk Ice Cream
Equipment
- 1 Ninja Creami Ice Cream Maker
- 1 Ninja Creami Pint Container
- 1 Handheld Frother or Stick Blender
Ingredients
- 100 ml 3.5 fl oz ultra-filtered low-fat milk (or whole/semi-skimmed milk)
- 250 ml 1 cup unsweetened vanilla almond milk (or other nut milk)
- 10 g ⅓ scoop vanilla protein powder
- 35 g 2 tbsp plain Greek yogurt (about 4% fat)
- 15 g 2 tsp honey
- 35 g 3 tbsp + 1 tsp granulated sugar substitute (e.g., monk fruit blend)
- ¼ tsp saffron threads
- ¼ tsp ground cardamom
- ¼ tsp ground cinnamon
- ¾ tsp ground turmeric
- 15 g 1½ tbsp roasted unsalted pistachios, chopped
- ¼ tsp guar gum
- 1/16 tsp xanthan gum optional
- Optional garnish: edible gold leaf flakes
Instructions
- Prepare Ingredients for Mixing: Before starting, gather all your ingredients and equipment. Ensure your milk, almond milk, yogurt, and protein powder are measured precisely to guarantee perfect flavor and texture. Chop the pistachios finely and set aside for later use. Having everything prepared beforehand makes the process smoother and helps avoid mistakes during blending.
- Combine Liquid Base: Pour the low-fat milk and unsweetened vanilla almond milk into the Ninja Creami pint container. These liquids form the foundation for your ice cream, giving it a smooth and creamy texture. Almond milk adds a subtle nutty flavor while low-fat milk provides richness without extra calories, creating a balanced base for your golden milk flavors.
- Add Protein and Creamy Yogurt: Add the measured vanilla protein powder and Greek yogurt into the pint container. The protein powder enriches the ice cream nutritionally while contributing to a thicker consistency. Greek yogurt adds a creamy texture and a mild tang, enhancing the overall depth of flavor. These elements combine to give the dessert both nutrition and luxurious creaminess.
- Sweeten the Mixture: Add honey and the granulated sugar substitute directly into the pint container. Honey delivers a natural floral sweetness, while the sugar substitute keeps this treat lower in calories without compromising taste. Stir lightly to start blending the sweeteners with the liquid base, ensuring even distribution before adding the spices.
- Add Spices and Flavor Enhancers: Measure and add saffron threads, ground cardamom, ground cinnamon, and turmeric powder into the mixture. Saffron delivers a delicate aroma and vibrant golden color, cardamom adds exotic warmth, cinnamon contributes sweet depth, and turmeric provides earthy flavor with powerful anti-inflammatory benefits. Stir gently to combine without overmixing at this stage.
- Add Pistachios and Stabilizers: Add the chopped roasted pistachios to infuse crunchy texture and nutty flavor. Then sprinkle in guar gum and xanthan gum (if using). These stabilizers help prevent ice crystals from forming and ensure the ice cream stays smooth and scoopable even after extended freezing. Mix gently but thoroughly to distribute them evenly throughout the base.
- Blend Until Smooth: Using a handheld frother or stick blender, blend the mixture in the pint container for 1–2 minutes. Continue until the mixture is fully combined, smooth, and free of lumps. This step is crucial for ensuring a consistent flavor and a silky texture throughout the ice cream.
- Freeze the Ice Cream Base: Secure the lid tightly on the pint container and place it flat in the freezer for at least 24 hours. This allows the base to freeze evenly, preparing it for the Ninja Creami to transform it into a creamy ice cream. Avoid moving or disturbing the pint during freezing for optimal results.
- Pre-Spin Preparation: Remove the pint from the freezer after 24 hours. Allow it to rest at room temperature for about 5–7 minutes so it softens slightly. Then hold the bottom of the container under warm running water for 30–60 seconds to loosen any frozen edges. Pat dry the container before placing it in the machine to prevent water from affecting the ice cream texture.
- First Spin for Ice Cream: Remove the lid and place the pint into the Ninja Creami outer bowl. Lock the lid securely and insert the bowl into the machine. Select the “Light Ice Cream” setting and allow the machine to process the frozen base. This transforms the mixture into a creamy, scoopable ice cream with a smooth texture.
- Respin for Extra Creaminess: After the first spin, remove the pint from the machine. Use a butter knife to scrape down icy edges from the sides into the center of the container. This ensures even consistency and creaminess. Return the pint to the outer bowl, lock the lid, and select the “Re-spin” function. Repeat if needed until the desired texture is achieved without over-spinning.
- Serve and Garnish: Scoop the ice cream into serving dishes once it reaches creamy perfection. Smooth the top with a spoon and garnish with optional edible gold leaf flakes for an elegant presentation. Serve immediately to enjoy its perfect texture and flavor.
- Store Leftovers Correctly: For leftovers, smooth the surface of the ice cream with the back of a spoon, cover tightly, and store in the freezer. When ready to eat again, let it rest for a few minutes, then spin once on the “Light Ice Cream” setting. Avoid using “Re-spin” on a solid pint to prevent damage to your machine and maintain texture.
Notes
- Measure ingredients precisely for consistent flavor and texture.
- Use high-quality saffron for the best aroma and vibrant color.
- Ensure all liquid ingredients are well chilled before blending for a smoother spin.
- Adjust sweeteners to taste, especially if using pre-flavored protein powder.
- Freshly chop pistachios for optimal crunch and flavor.
- Use stabilizers like guar gum and xanthan gum for a creamier texture, especially when using plant-based protein powders.
- Avoid over-spinning to prevent melting and texture loss.
Chef’s Secrets: Tips For Creamier Texture
To make this Golden Milk Ice Cream luxuriously creamy, blending thoroughly is essential.
Use a handheld frother or stick blender until the mixture is completely smooth and free of lumps before freezing.
Incorporating stabilizers like guar gum or xanthan gum helps prevent icy textures and ensures scoopable consistency.
For extra richness, you can swap part of the milk with cream or full-fat yogurt, though this will slightly increase calories.
Also, using saffron soaked in a teaspoon of warm almond milk before blending intensifies its aroma and yields a more vibrant color.
Serving Suggestions: Creative Ways To Enjoy
This ice cream shines best on its own but can also be paired creatively.
Serve scoops with warm spiced chai for a complementary flavor experience, or layer it with granola and roasted nuts for a wholesome parfait.
Garnish with a sprinkle of cinnamon or a drizzle of honey for added sweetness and aroma.
Edible gold leaf flakes add a luxurious touch, perfect for entertaining.
It also works beautifully as an indulgent topping for warm cakes, fruit crisps, or even freshly baked waffles.
Storage Tips: Keep Ice Cream Fresh
To preserve the creamy texture of your Golden Milk Ice Cream, store leftovers in an airtight pint container in the freezer.
Smooth the surface with a spoon before sealing to minimize ice crystal formation.
Consume within two weeks for optimal flavor and texture.
When ready to enjoy again, allow the pint to rest for 5–10 minutes at room temperature, then run it under warm water for a few seconds before spinning on the “Light Ice Cream” setting.
Avoid multiple “Re-spin” cycles, as this may alter texture and strain the machine.
Frequently Asked Questions
1. Can I use a different type of milk?
Yes! This recipe works well with any milk, including whole milk, semi-skimmed milk, oat milk, or soy milk.
Using higher-fat milk will produce a richer ice cream, while plant-based milk options create a lighter texture. Just ensure unsweetened milk is used for better control over sweetness.
2. Is there a vegan version of this recipe?
Absolutely. Replace Greek yogurt with coconut yogurt and use a plant-based protein powder. Swap honey for maple syrup or agave nectar for a fully vegan dessert while keeping the same creamy texture and rich flavor.
3. How do I prevent ice crystals in my ice cream?
Blending the base thoroughly and adding stabilizers such as guar gum or xanthan gum helps prevent ice crystal formation.
Also, keep the pint container sealed tightly in the freezer to avoid moisture absorption, which can cause frost to form.
4. Can I make this ice cream ahead of time?
Yes. You can prepare the base and freeze it for up to two weeks before spinning.
However, the fresher the base, the creamier and more flavorful your ice cream will be. Always store in an airtight container to preserve taste and texture.
5. How can I intensify the saffron flavor?
Soaking saffron threads in a small amount of warm milk or almond milk for 10–15 minutes before adding them to the ice cream base will release more aroma and deepen the flavor.
This technique also enhances the ice cream’s golden hue.
