Root Beer Float Protein Ice Cream | Ninja Creami Recipe

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Root beer floats were one of those specific childhood treats I didn’t think about for years, until I started brainstorming flavors I hadn’t seen anyone else try in a protein Creami recipe.

The second it crossed my mind, I knew I had to make it.

This one captures that same vanilla-and-root-beer flavor combination, just built into a high-protein base instead of an actual float. It’s genuinely one of the more fun, nostalgic flavors I’ve made so far — it tastes like summer and being a kid, which isn’t something I say about most of my other recipes.

Same method as always if you’ve made my other Creami bases — this one’s really about the root beer extract doing the heavy lifting.

JUMP TO RECIPE

So Why is this Protein Ice Cream Recipe a Hit for GLP-1 Users?

This one earns its spot in the rotation because it’s:

• High in protein, just like my other Creami bases
• A genuinely nostalgic, fun flavor that doesn’t feel like “diet food”
• A good option when you want something that tastes like a treat from childhood
• Easy to build from a Greek yogurt or cottage cheese base
• A nice change of pace from more “serious” dessert flavors like chocolate or matcha

My Favorite Trick

I add the root beer extract at the very end, right before freezing, and taste as I go. Root beer extract is potent, and a little goes a long way — it’s much easier to add more than to fix a base that tastes overwhelmingly like medicine instead of root beer.

Why I Use Root Beer Extract Instead of Actual Root Beer

Root beer itself is mostly water, sugar, and carbonation, none of which help this recipe. Root beer extract gives you all of the actual flavor in a concentrated form, without watering down the protein content or adding a bunch of sugar you don’t need.

If You’re Looking for Variety in Your GLP-1 Meal Routine…

I’ve talked about this with a few of my other Creami flavors, but it’s worth saying again: finding foods you actually look forward to matters just as much as hitting your protein numbers on GLP-1 medications. A nostalgic flavor like this one is a good reminder that “GLP-1 friendly” doesn’t have to mean boring.

Root Beer Float Ninja Creami Protein Ice Cream Recipe

A nostalgic, creamy root beer float protein “ice cream” made in the Ninja Creami. Same high-protein base method as my other recipes, with root beer extract doing all the flavor work.

Estimated Nutrition (Per Serving, makes 2 servings):

Calories: ~180 | Protein: 24–26g | Fiber: 0g | Carbs: 11g | Fat: 3g

(Varies depending on protein powder and milk used.)

Equipment

• Ninja Creami
• or Ninja Creami Deluxe/XL
• Blender – if you have a Cuisinart Ice Cream Maker, scroll down for some tips on how to tweak this recipe

Ingredients

• 1 cup unsweetened almond milk (or milk of choice)
• 1/2 cup plain Greek yogurt
• 1 scoop vanilla protein powder
• 1 tsp root beer extract
• 1/2 tsp vanilla extract
• 1 tbsp granulated sweetener of choice (monk fruit, allulose, or sugar)
• Pinch of salt

Optional Add-Ins

• A drizzle of sugar-free caramel
• Crushed vanilla wafer cookies
• A swirl of whipped cream on top when serving
• A few chopped pecans for crunch

Instructions

Step 1: Blend the Base

Add the almond milk, Greek yogurt, protein powder, root beer extract, vanilla extract, sweetener, and salt to a blender. Blend until completely smooth.

Step 2: Taste and Adjust

Taste the base before freezing and add a touch more root beer extract if you want a stronger flavor, a few drops at a time.

Step 3: Freeze

Pour the mixture into your Ninja Creami pint container and freeze flat for at least 24 hours.

Step 4: Spin

Remove the frozen pint and run it on the “Lite Ice Cream” or “Protein” setting. Re-spin once more if it looks crumbly.

Step 5: Add Mix-Ins (Optional)

Use the “Mix-In” function to fold in any add-ins after the base has spun smooth.

Step 6: Serve

Scoop and serve immediately for the best texture, or serve float-style with a small splash of diet root beer poured over the top.

Optional Protein Boost

Want to push this past 30g of protein per serving? Use a full scoop and a half of protein powder, or swap the Greek yogurt for cottage cheese for a bigger protein bump.

A Few Easy Tweaks

• Start with 1/2 tsp of root beer extract if you’re not sure how strong you want it — you can always add more before freezing
• No root beer extract on hand? Sarsaparilla or birch beer extract makes a good substitute with a similar flavor profile
• Make it a cream soda float version by swapping root beer extract for cream soda extract instead
• Skip the whipped cream topping if you want to keep it simpler, it’s just as good without it

Don’t Have a Ninja Creami? Make This in a Cuisinart Instead

This one works well in a traditional Cuisinart ice cream maker (or any freezer-bowl style) ice cream maker too:

1. Make sure your Cuisinart freezer bowl has been in the freezer for at least 16–24 hours ahead of time.
2. Blend the base as written above — no need to freeze it first.
3. Pour the liquid base directly into the frozen bowl and churn according to your machine’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.
4. Enjoy immediately as soft-serve, or transfer to a freezer-safe container and freeze for 2+ hours for a firmer, scoopable texture.

Hope this one brings back a few good memories for you, too.

Other Recipes You’ll Love:

• Vanilla Protein Ice Cream Recipe (with Ninja Creami)
• Matcha Protein Ninja Creami
• Ube Protein Ninja Creami

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