4 High-Protein Ninja Creami Recipes (Dairy-Free & Lactose-Free, Creamy + Gut-Friendly)

If you’ve ever tried protein ice cream and ended up bloated, underwhelmed, or chewing on something icy… this is for you.

These Ninja Creami protein ice creams are:

• Dairy-free or lactose-free friendly

• Made with simple, clean ingredients

• 30g+ protein per serving (base recipes)

• Single-serve (perfect for nightly cravings or post-workout)

• Actually creamy—not icy

And most importantly—they’re easy on digestion.

The Protein Powder That Makes the Difference

All of these recipes use Equip Foods protein powder—a whey-free, animal-based protein that tends to be much easier to digest compared to traditional whey.

If you’ve ever felt:

• bloated after protein powder

• heavy or sluggish

• or like your stomach just doesn’t tolerate dairy well

This is a great alternative.

👉 Use code: ROOTS for a discount

A Quick Note on Protein Amount

I tested most of these with ½ scoop, and they still hit ~30g protein depending on the base.

• ½ scoop = better texture (less chalky)

• 1 scoop = higher protein, slightly thicker texture

👉 Recommendation:

• Start with ½ scoop for texture

• Increase to 1 scoop if prioritizing macros

🍓 1. Strawberry Cream Protein Ice Cream (Lactose-Free Yogurt)

Light, creamy, slightly tangy + refreshing

Ingredients:

• ¾ cup lactose-free Greek yogurt

• ½ scoop strawberry Equip protein

• ¼ cup almond milk (or water)

• Pinch sea salt

Mix-In:

• ⅓ cup dehydrated strawberries (or fresh strawberries)

Instructions:

1. Blend until smooth

2. Freeze flat (8–12 hours)

3. Spin on Lite Ice Cream

4. Re-spin with splash of liquid if needed

5. Add strawberries → Mix-In cycle

Macros (base only, without toppings):

• Calories: ~170–200

• Protein: ~27–32g

• Carbs: ~4–6g

• Fat: ~2–3g

Macros will increase depending on fruit added

🍪 2. Cookies & Cream Protein Ice Cream (Cottage Cheese Base)

Thick, rich, with a slight cheesecake flavor

Ingredients:

• ¾ cup lactose-free cottage cheese

• ½ scoop cookies & cream Equip protein

• 2–3 tbsp almond milk (or water)

• Pinch salt

Mix-In:

• 3 Siete double chocolate chip cookies (crushed) (gluten-free option)

• Optional: extra crushed on top

Instructions:

1. Blend until completely smooth

2. Freeze flat

3. Spin → Re-spin

4. Add cookies → Mix-In

Macros (base only):

• Calories: ~210–240

• Protein: ~29–34g

• Carbs: ~6–8g

• Fat: ~6–8g

Toppings significantly increase carbs + fats (not fully included here)

🥜 3. PB&J Protein Ice Cream (High-Protein Milk Base)

Smooth, balanced, and one of the easiest to digest

Ingredients:

• ¾ cup lactose-free high-protein milk

• ½ scoop peanut butter Equip protein powder

• 1 tbsp natural peanut butter

• Pinch salt

Mix-In:

• ⅓ cup wild blueberries

Instructions:

1. Blend

2. Freeze

3. Spin → Re-spin

4. Add blueberries → Mix-In

Macros (base only):

• Calories: ~260–290

• Protein: ~27–32g

• Carbs: ~9–11g

• Fat: ~12–14g

🍫 4. Chocolate Crunch Coconut Protein Ice Cream (Fully Dairy-Free)

Rich, creamy, and completely dairy-free

Ingredients:

• ¾ cup coconut milk (carton, unsweetened)

• ¼ cup almond milk

• 1 scoop vanilla Equip protein

• 1 tsp cocoa powder (or Redmond’s chocolate electrolyte powder)

• Pinch salt

Mix-In:

• ⅓ cup Seven Sundays cocoa cereal

Instructions:

1. Blend

2. Freeze

3. Spin → Re-spin

4. Add cereal → Mix-In

Macros (base only):

• Calories: ~220–260

• Protein: 30g+

• Carbs: ~6–8g

• Fat: ~9–12g

Texture Notes (From Testing)

• All recipes turned out creamy after 1–2 re-spins

• Cottage cheese base = slightly cheesecake-like flavor

• Coconut milk (carton) = less heavy, still creamy

• ½ scoop protein = best texture overall

👉 If crumbly:

• Add 1–2 tbsp liquid

• Re-spin again

Sweetness Tip (Important)

These are intentionally lower sugar, so don’t expect them to taste like traditional ice cream right away.

I personally added:

• ~1 tbsp honey drizzle after spinning

You can also use:

• Maple syrup

• Stevia / monk fruit

• Dates (blended in)

Adjust based on your goals.

Why This Works (Especially for Sensitive Digestion)

These recipes avoid:

• Whey protein

• Heavy cream

• Artificial fillers

And instead use:

• Lactose-free or dairy-free bases

• Simple ingredients

• Easily digestible protein

So you can still enjoy:

• A nighttime sweet

• A post-workout recovery option

• Or just something fun

…without the usual side effects.

Final Thoughts

You don’t need to give up ice cream to feel good.

With the right ingredients and a few simple tweaks, you can have something that’s:

• High protein

• Gut-friendly

• And actually satisfying

Want More Like This?

If you’re looking for:

• Personalized macros

• Gut-friendly nutrition strategies

• HTMA-based support

Dark Chocolate Tahini Cookies

These gluten-free dark chocolate tahini cookies are made with almond flour, coconut flour, and rich tahini for the perfect crispy-outside, soft-inside texture. Naturally sweetened with coconut sugar and loaded with dark chocolate chunks—your new favorite healthy cookie!

There’s something about the combination of dark chocolate and tahini that feels both nostalgic and elevated at the same time. I actually stumbled onto these cookies one cold afternoon when I was craving something cozy but didn’t want to make a full-on decadent dessert. I opened my pantry, spotted a jar of tahini I usually save for dressings, and thought… what if this could work in a cookie?

Spoiler: it absolutely works.

The earthy richness of tahini paired with sweet coconut sugar and melty dark chocolate creates this irresistible balance of nutty, toasty sweetness. And the texture? Chef’s kiss. Crispy around the edges, soft and almost brownie-like in the center — the kind of cookie that makes you pause mid–first bite.

These quickly became a go-to in our house, especially when I want something that feels indulgent but still uses simple, wholesome ingredients. If you love a bakery-style cookie with a little twist, you’re going to be obsessed with these Dark Chocolate Tahini Cookies. Serve them warm with a glass of cold milk and thank me later.

These cookies are the perfect mix of nutty, rich, and deeply chocolatey. The tahini adds a subtle sesame flavor that pairs so well with dark chocolate, while the almond and coconut flour combination creates crisp edges and a soft, chewy middle. They’re naturally gluten-free, sweetened with coconut sugar, and truly next-level with a sprinkle of flaky sea salt.

⬇️ 🎥 A YouTube video tutorial below if you want to watch the full step-by-step!

✨ If you try this recipe, make sure to tag me in your socials so I can cheer you on in the kitchen! Or leave feedback in the comments!

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Dark Chocolate Tahini Cookies (Gluten-Free, Soft + Crispy!)

These gluten-free dark chocolate tahini cookies are made with almond flour, coconut flour, and rich tahini for the perfect crispy-outside, soft-inside texture. Naturally sweetened with coconut sugar and loaded with dark chocolate chunks - your new favorite healthy cookie!

Coconut flour behaves differently than most flours because it absorbs significantly more moisture. Small measurement differences can affect the dough texture, which is why the updated version includes additional guidance for best results.

Ingredients

• 1 ¼ cups almond flour

• ¾ cup coconut flour (spooned and leveled, not packed)

• 2 tbsp arrowroot starch (optional but recommended for better texture)

• ⅓ cup coconut oil or grass-fed butter, melted and slightly cooled

• ½ cup coconut sugar

• 1 large egg, room temperature

• ¼ cup tahini (well stirred and pourable)

• 1 tsp vanilla extract

• ¾ tsp baking soda

• 2.1 oz dark chocolate bar, chopped or 1 cup dark chocolate chunks/chips

• Flaky sea salt, for topping

  Directions

Mix the dry ingredients

In a medium bowl, whisk together the almond flour, coconut flour, arrowroot starch (if using), coconut sugar, and baking soda.

Mix the wet ingredients

In another bowl, whisk together the melted coconut oil or butter, egg, tahini, and vanilla extract until smooth.

Combine

Pour the wet ingredients into the dry ingredients and stir until a thick dough forms. Fold in the chopped dark chocolate.

If the dough feels too crumbly to hold together, mix in 1–2 tablespoons of water or milk until it forms a scoopable dough.

Chill

Cover the dough and refrigerate for at least 1 hour (or up to overnight). Chilling helps the coconut flour fully hydrate and improves the texture of the cookies.

Bake

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Scoop dough into balls (about 1–2 tablespoons each) and place on the baking sheet.

Because coconut flour cookies don’t spread much on their own, gently press each dough ball slightly to flatten.

Bake for 9–11 minutes, until the edges are lightly golden but the centers still look soft.

Finish + Serve

Immediately sprinkle the tops with flaky sea salt.

Let cookies cool on the tray for 10 minutes before transferring to a rack. This helps them set properly.

Enjoy warm with a cold glass of milk!

Notes

• Coconut flour should be spooned into the measuring cup and leveled, not packed, since packing can make the dough dry.

• Tahini should be well stirred so the oil is evenly incorporated.

• Dough color may vary depending on the brand of tahini and coconut sugar used.

• If the dough feels dry, adding 1–2 tablespoons of water or milk will bring it together.

No-Bake Mini Pecan Pie Bites

These no-bake mini pecan pie cups are gluten-free, refined sugar-free, and made with Siete cookies. Quick, healthy-ish, and perfect for holiday desserts!

If you love pecan pie but don’t love baking crust, rolling dough, or turning your kitchen into chaos… these No-Bake Mini Pecan Pie Cups are about to become your new obsession.

They’re:

✔ gluten-free
✔ refined sugar-free (sweetened with maple + date sugar)
✔ made in under 15 minutes
✔ no crust, no oven, no fuss
✔ perfectly sweet + salty + crunchy

Instead of a traditional crust, these mini pies use Siete Mexican Shortbread Cookies as the base — which makes them buttery, crumbly, and naturally gluten-free without any extra work from you. Top them with a drizzle of chocolate and flaky sea salt and they taste like a gourmet holiday dessert with zero effort.

⬇️ 🎥 A YouTube video tutorial below if you want to watch the full step-by-step!

Storage Instructions (Food Safety-Friendly)

Refrigerator:
Store in an airtight container for up to 7 days. Because the filling contains butter and nuts, keeping them chilled preserves freshness and prevents oil separation.

Freezer:
Freeze in a sealed container for up to 3 months.
Let thaw at room temperature for 10–15 minutes before enjoying.

Recipe Notes + Brand Recommendations

• Cookies: Siete Mexican Shortbread Cookies make the perfect gluten-free base. You can use my code ROOTS15 15% off.

• Salt: I use flaky salt from Redmond Real Salt — code ROOTS15 works here too.

• Chocolate: Hu Kitchen Sea Salt Dark Chocolate gives the best flavor for drizzling.

✨ If you try this recipe, make sure to tag me in your socials so I can cheer you on in the kitchen! Or leave feedback in the comments!

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No-Bake Mini Pecan Pie Bites (Gluten-Free, Healthy-ish + SO Easy)

These no-bake mini pecan pie cups are gluten-free, refined sugar-free, and made with Siete cookies. Quick, healthy-ish, and perfect for holiday desserts!

Servings: 22 mini pies Prep: 10 MIN chill time: 20 MIN

Ingredients

Base

• 22 Siete Mexican Shortbread Cookies (1 per muffin cup; sometimes bags contain 20–22)

Pecan Pie Filling

• 2–4 Tbsp butter (use 4 tbsp for richer filling; 2 tbsp works if you prefer lighter)

• ½ cup maple syrup

• ⅔ cup date sugar

• 1 tsp vanilla extract

• Generous pinch of cinnamon

• Generous pinch of sea salt

• 1½ cups chopped pecans

Optional Chocolate Drizzle

• ½ bar Hu Kitchen Sea Salt Dark Chocolate

• 1–2 tsp coconut oil

• Flaky sea salt (I use Redmond Real Salt)

Directions

1. Prepare the muffin tin.
   Lightly spray a 24-count mini muffin tin with avocado oil. This helps the mini pies release easily, especially if adding chocolate.

2. Add the cookie base.
   Place one Siete Mexican Shortbread Cookie into each muffin cup. You should get 20–22 cookies per bag — either amount works.

3. Toast pecans in butter.
   In a medium skillet over medium-high heat, melt the butter. Add the chopped pecans and stir until they are fully coated and lightly toasted (1–2 minutes).

4. Create the filling mixture.
   Add the maple syrup and date sugar. Stir quickly and continuously to prevent burning. Once the mixture becomes glossy and sticky, immediately remove the skillet from heat.

5. Add flavor.
   Stir in vanilla, cinnamon, and a pinch of salt. Mix until everything is evenly combined.

6. Fill the cups.
   Using a 1 tablespoon scoop, spoon the warm pecan filling over each cookie. Work quickly before the mixture thickens.

7. (Optional) Add chocolate drizzle.
   Melt chocolate with coconut oil (microwave or double boiler). Drizzle over the top of each pecan pie cup and finish with flaky sea salt.

8. Chill + remove.
   Transfer the muffin tin to the fridge for 15–20 minutes to set.
   Once firm, slide a thin knife around the edges to release (most should pop out easily, especially with the oil spray).

9. Serve or store.
   Enjoy immediately or store chilled — see storage notes above.

Note:
Date sugar is less refined and does not dissolve like traditional sugar. If you prefer a smoother, less grainy texture, you can reduce the date sugar to ⅓ cup. Using the full ⅔ cup creates a richer, more traditional sweetness with a slightly more textured filling. Adjust based on taste and texture preference.

Harvest Stuffed Acorn Squash

Harvest stuffed acorn squash is an ideal autumn comfort dish that is rich in protein, features seasonal ingredients, and requires minimal kitchen tools!

Servings: 4 Prep: 15 MIN Cook time: 55 MIN

Ingredients

For the squash:

• 2 acorn squash

• 4 tsp olive oil or olive/avocado spray

• S+P

For the filling:

• 1 lb Italian sausage or chicken sausage

• 4 oz mushrooms (finely chopped)

• 1/2 small yellow onion (finely diced)

• 1 medium honeycrisp apple (finely diced) or 1/4 cup dried cranberries

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp cinnamon

• 1/8 tsp allspice (optional)

• 2 cloves minced garlic (or 1 tsp garlic powder)

• 1 Tbsp fresh sage (chopped)

• 1/2 cup shredded parmesan cheese, divided

Directions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

2. To a medium skillet, heat oil over medium heat and sauté onion and peppers for about 5 minutes. Move sauté veggies to the side and add turkey sausage to the center, crumbling the meat. Let cook, stirring and crumbling meat until meat is completely browned, for about 10 minutes. Turn heat off and let mixture to cool.

3. In a large mixing bowl, whisk together eggs and yogurt. Add in turkey mixture and incorporate. Add in the rest of the dry ingredients: almond and coconut flour, nutritional yeast, baking powder, and seasonings using a spatula until combined.

4. Using ¼ - ½ cup or large cookie scoop, make 12 evenly sized balls and place them on the sheet pan. Place in the oven for 12-16 minutes until slightly browned all over.

5. Remove from the oven and let cool completely before storing in an airtight container in the fridge for up to 5 days.

How to Stay Consistent with Your Supplements While Traveling

One of the number one questions I get from clients when they’re on a supplement protocol is:
“How do I stay consistent when I’m traveling?”

It’s a great question—because staying on track with your supplements while on the road can feel overwhelming, especially if you’re on a structured protocol that shifts at certain points. After many trips (and a few trial-and-error moments), I’ve found a handful of strategies that make things much smoother. Here are my best tips for keeping your supplement routine simple and stress-free while traveling.

1. Print Out or Write Out Your Schedule

When you’re following a protocol—especially one that changes partway through—it’s easy to lose track. Printing or writing out your supplement schedule helps you know exactly what to take and when. Think of it as your travel checklist for supplements.

2. Use Sandwich Bags or a Pill Box

Pre-packing is key. I like to use small sandwich bags for each day with the dosage labeled, or a pill organizer box with clear labels. Both methods work—it just depends on your style.

👉 I even made a quick video summarizing how I do both.

3. Keep Digestive Support Separate

Digestive support is non-negotiable for me while traveling. I carry mine in a smaller pill box that easily slips into my bag. This way, I can pull it out at restaurants or on the go. If you need to, leave a few squares open for supplements or medications that must be taken with meals.

4. Bonus: Travel Packs & Extras

Travel-friendly packs make life so much easier. I love keeping electrolyte packets, teas, matcha sticks, and any other powders in one small organizer bag in my carry-on. It saves space and ensures I don’t forget the essentials that help me feel grounded on the road.

5. Don’t Forget Water + Reminders

The simplest habits are sometimes the easiest to forget. I always keep a reusable water bottle with me so I don’t miss a dose just because I don’t have water nearby. You can also set reminders or alarms on your phone to stay consistent with your supplement timing while you’re traveling.

Want to See My System in Action?

If you’d like to see a visual example of how I planned out my supplements for a trip to Glacier National Park, check out this reel here.

Let’s Work Together

Consistency looks different for everyone. If you’ve ever worked with me on nutrition services, or ordered through my Fullscript practitioner dispensary, you know I love creating simple, sustainable systems that actually work in real life.

If you’re curious about what supplement schedule might be best for your body, I’d love to connect with you. You can schedule a discovery call with me to talk through your unique needs and goals.

Nutrition Disclaimer

I am a Nutritional Therapy Practitioner. I do not diagnose, treat, or cure disease. The information shared here is for educational purposes only and is not a substitute for medical advice. Please consult your healthcare provider before beginning any new supplement or nutrition protocol.

Here are some other healthy travel related posts:

👉 How to Reduce Travel Bloat

👉 50 Healthy Travel Snacks & Recipes

👉 5 Ways to Stay Healthy While Traveling