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We Made Churro Butter Protein Ice Cream.

We Made Churro Butter Protein Ice Cream.

Ok so first things first. To make this ice cream requires the purchase of a Ninja CREAMi machine that runs around $200. Pricey, yes, but save a dollar a day for the next 200 days because it's worth it. Also, this is not a Ninja sponsored ad, we're not that famous.

My Wife begged me for this for months. It felt like an unnecessary kitchen gadget (which I'm normally guilty of buying myself. RIP Sous Vide, Chocolate Maker, Dehydrator). But, as she does, when she wants something she finds a way to get it. 

So when I was out of town for a few days on a business trip I was surprised to see it on the counter. Before I could complain to her about this gadget, wisely, she had an ice cream waiting for me. And my mind was changed. 

See we both are health fanatics. Making sure that 95% of what we put into our bodies is healthy, or at the very least kinda healthy, or at the very very least has some sort of redeemable health quality. Ice Cream typically isn't on the menu. But that all changed when I tasted this healthy, high protein low cal CHURRO BUTTER ICE CREAM. But enough jabber.


Carbs: 20      Fat:  14g      Protein: 27g

Here's the recipe: 


  • 2% Milk (we used Fairlife)
  • Almond Milk 
  • Protein Powder (Your Choice!)
  • Papa Bear's OG or Chunky Churro Butter
  • Sugar Free Jello Mix (Vanilla, Chocolate, Cheesecake, all rock)
  • PB Fit Powdered Peanut Butter
  • Swerve Sweetener 
  • Optional toppings we like: Sugar Free mini Reese's Cups, Lilly's sugar free chocolate chips, sea salt, more Churro Butter obviously..


  1. Add 120ml of 2% Milk, 120ml of Almond Milk, 1 Scoop Protein Powder of choice, 1 Scoop Papa Bear's OG or Chunky Churro Butter, 10g Sugar Free Jello mix of Choice, 3g of Swerve Sweetener, and 1 Scoop PB Fit to one of the provided Ninja pints. Mix her up real nice like and throw it in the freezer for at least 4-5 hours   
  2. Ok we're frozen now! Pop the pint into the Ninja CREAMi on "Lite Ice Cream" setting. 
  3. Remove and add an additional tbsp of almond milk. Put it back on 'respin'. 
  4. Remove and add toppings or mix ins as you see fit. Optional to hit "mix in" setting or just eat as is.
  5. BANG.


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