Name: High Protein Cosmic Brownie Ice Cream
Prep time: 5 min
Ingredients: 240 g fat free Fairlife milk; 240 g unsweetened vanilla almond milk; 30 g chocolate whey/casein protein powder; 10 g brownie batter protein cookie butter powder; 8 g sugar free/fat free white chocolate pudding mix; 5 g black cocoa powder; 5 g zero calorie sweetener; Pinch of sea salt

This site contains affiliate links. I may earn a small commission, at no extra cost to you. Read my Full Affiliate Disclosure

Rich, ultra-chocolatey, and unbelievably creamy, this high protein cosmic brownie ice cream tastes like a nostalgic dessert but fits perfectly into your low carb goals.

If you love rich, deep chocolate flavoured ice cream, the stop scrolling because this recipe is for you.

This high protein cosmic brownie ice cream is a rich, creamy Ninja Creami dessert with deep chocolate flavor, low carbs, and 42g of protein per pint.

Jump to Recipe Print Recipe

This pint is pure chocolate heaven. Deep, dark cocoa color, a thick and creamy texture, and that signature “cosmic brownie” vibe with every spoonful.

This is a major boost for your macros and most importantly, not a compromise on the flavour.

Why You Will Love This Recipe

Only 297 calories for the entire pint, making it perfect for fat loss or maintenance
42g of protein per serving, helping you stay full and hit your goals
Low carb and keto-friendly, with balanced net carbs you can confidently track
Deep, rich chocolate flavor thanks to multiple cocoa sources
Super creamy texture, not icy or chalky like many protein desserts
Perfect for meal prep, you can make several pints ahead of time
Customizable sweetness and flavor, depending on your preferences

This is one of those recipes that feels like a treat but works like a tool in your routine.

Ingredients You Need

Fat Free Fairlife Milk (240g) This is key for boosting protein without adding fat. It also helps create a smooth, creamy base. Substituting with regular milk will lower protein and slightly change texture.
Unsweetened Vanilla Almond Milk (240g) Adds volume without extra calories. Do not swap entirely with water. It will make the ice cream icy instead of creamy.
Chocolate Whey/Casein Blend Protein Powder (30g) A blend works best here. Whey alone can turn out too icy, while casein alone can get overly thick. If you substitute, expect texture changes.
Brownie Batter Protein Cookie Butter Powder (10g) This adds that signature “cosmic brownie” flavor. You can skip it, but the flavor will be less rich and slightly more basic chocolate.
Sugar Free/Fat Free White Chocolate Pudding Mix (8g) This is the secret to thickness and creaminess. Do not skip this. Without it, the texture will be crumbly after spinning.
Black Cocoa Powder (5g) Gives that deep, dark brownie flavor and color. Regular cocoa works, but the flavor will be lighter and less “bakery-style.”
Zero Calorie Sweetener (5g) Adjust to taste. Some protein powders are sweeter than others, so taste your base before freezing.
Pinch of Sea Salt Enhances the chocolate flavor. Small but important.

Step-by-Step Directions

Add all ingredients to your pint container Make sure everything is measured accurately. This recipe relies on balance for the right texture.

Blend until completely smooth Use a hand blender and mix until the base is fully combined. It should look smooth and slightly thick, not watery.

someone blending a Cosmic brownie ninja creamie ice cream with a handheld blender

Freeze until solid Place the pint in the freezer for at least 8–12 hours, preferably overnight. The mixture should be fully frozen and firm to the touch before spinning.

Spin using the Ninja Creami “Ice Cream” function Run the cycle once. The texture should come out thick and creamy.

Check texture and re-spin if needed If it looks crumbly, do one re-spin. Avoid adding liquid unless absolutely necessary.

Serve immediately and enjoy The final texture should be creamy, scoopable, and rich, not icy.

Tips for Success

Do not skip the pudding mix I tested a batch without it, and it came out dry and crumbly. It makes a huge difference in texture.
Use a whey/casein blend if possible Straight whey gave me icy results, while casein alone made it too dense.
Freeze completely before spinning If the center is even slightly soft, the texture will be off after processing.
Don’t overdo re-spins One re-spin is fine. Too many can make it overly soft and less creamy.
Taste your base before freezing This is your only chance to adjust sweetness.

Frequently Asked Questions

Is this ice cream really low carb?

Yes. With 21g carbs for the whole pint and fiber from cocoa and pudding mix, the net carbs are significantly lower, making it suitable for most low carb lifestyles.

Can I make this without a Ninja Creami?

This recipe is specifically designed for the Ninja Creami. Without it, the texture will not be the same. You can try blending and freezing, but expect a more traditional icy result.

How do I store leftovers?

Store the pint in the freezer with a lid. If it becomes too hard, let it sit at room temperature for 10–15 minutes or re-spin for best texture.

Can I substitute the protein powder?

Yes, but results will vary. A whey/casein blend is strongly recommended. Plant-based protein will change both texture and flavor.