If you’re anything like me, you’ve probably spent way too much time hunting for a healthy dessert that actually tastes good. I’m talking about a treat that doesn’t feel like a punishment—something rich, creamy, and decadent.

That’s where this recipe comes in.

This isn’t your average protein shake disguised as ice cream. It’s the real deal. After countless hours of trial and error with my Ninja Creami, I finally cracked the code to a high-protein ice cream that isn’t chalky or icy. The result? A double dark chocolate chip dream that tastes just as good, if not better, than store-bought ice cream.

The secret? A mix of clean ingredients and the magic of the Ninja Creami.

Ninja Creami Double Dark Chocolate Chip Protein Ice Cream

Recipe at a Glance

Craving something truly decadent? This double chocolate chip protein ice cream is your answer. It’s surprisingly easy to make, even if you’re a beginner. The hardest part is being patient while it freezes!

Prep Time: 5 minutes (seriously, that’s it!)
Freeze Time: 24 hours (the most important part)
Spin Time: 5 minutes
Difficulty: Super easy—if you can measure and press a button, you’ve got this.
Equipment: Ninja Creami, blender, and a Ninja Creami pint container.

The good news? This recipe is a meal prep warrior. Make a few pints at once and keep them in the freezer. Then, whenever a craving hits, just grab a pint and spin it!

The Ingredients: Simple, Clean, and Delicious

I kept this recipe super simple. No fillers, just high-quality ingredients that pack a punch.

Ingredient	Amount	Notes
Unsweetened Almond Milk	12 oz (354 mL)	The base. Use any milk you like!
Unflavored Protein Powder	1 scoop	Keeps it clean so the chocolate flavor shines.
Dark Cocoa Powder	2 ½ tbsp	Go for the good stuff! I love Ghirardelli or Hershey’s Special Dark.
Swerve Sugar Substitute	2 ½ tbsp	A simple way to add sweetness without the sugar.
Guar Gum	¼ tsp	Our secret weapon for a creamy, non-icy texture.
Zero-Sugar Chocolate Chips	1 tbsp	The mix-in that makes it “double chocolate.”

Common Substitutions:

Milk: Dairy milk, soy milk, oat milk, or coconut milk will all work.
Protein Powder: A high-quality chocolate protein powder is a good alternative.
Sweetener: Any granulated sugar substitute like monk fruit or erythritol is fine. Regular sugar works, too, if you’re not counting macros.
Thickener: Don’t have guar gum? Xanthan gum will do the trick (just use a little less).
Mix-ins: Regular chocolate chips, chopped dark chocolate, nuts, or shredded coconut.

Ninja Creami Double Dark Chocolate Chip Protein Ice Cream Ingredients

Step-by-Step Method:

Step 1: Making the Base

Grab your blender. Throw in the almond milk, protein powder, dark cocoa powder, Swerve, and guar gum. Blend for about 30 seconds. You’re looking for a smooth, lump-free mixture.

Now, pour that beautiful, chocolate-y liquid into a Ninja Creami pint.

A quick pro tip: To avoid that annoying dome of ice in the middle, don’t put the lid on your pint while it’s in the freezer. This keeps the surface flat and helps the machine spin more efficiently.

Put the pint in your freezer on a flat surface and let it freeze solid for a full 24 hours. Trust me, this isn’t a step you want to rush.

Step 2: The Creami Magic

After a long day of waiting, it’s finally time for the fun part!

Take the pint out of the freezer. It should feel rock-solid. Place it inside the Ninja Creami’s outer bowl, lock it in place, and press the LITE ICE CREAM button.

When it’s done, don’t be alarmed if it looks like dry, crumbly powder. This is normal! Now, for the most important part: the re-spin.

Take a look at the texture. If it’s crumbly, looking like “little balls” or dry powder, grab your almond milk. Drizzle in just a tablespoon or two—no more! Place the pint back in the machine and hit the RE-SPIN button. After a minute, you’ll have a much creamier, smoother texture.

Prepare Double Dark Chocolate Chip Protein Ice Cream

Step 3: The Final Flourish

Here’s how we get the “double chocolate chip” part. Once your base is a beautifully smooth and creamy consistency, use a spoon to dig a narrow well down the center of the pint, all the way to the bottom.

Pour your chocolate chips into the well. Put the pint back in the machine, and this time, press the MIX-IN button. This cycle will perfectly incorporate the chips without turning them into dust. Every bite will have a delightful crunch!

Mix It Up!

The best part about this recipe is how easy it is to customize.

For a kick: Add a pinch of chili powder or cayenne pepper to the base before blending.
For something extra: Swirl in a tablespoon of peanut butter after the first spin, then add the chocolate chips. Chopped nuts work great too!
For the seasons: In the summer, try adding frozen cherries for a black forest twist. In the fall, a tiny dash of cinnamon and nutmeg is a game-changer.

Serving Double Dark Chocolate Chip Protein Ice Cream

Serving & Storing

This ice cream is at its peak right after it comes out of the Ninja Creami—creamy, fresh, and perfect for scooping.

But what if you have leftovers? Just pop the lid back on the pint and put it back in the freezer. When you’re ready for another serving, the texture will be solid again. You’ll need to re-spin it. Just hit the RE-SPIN button again, and it will be perfectly scoopable.

This recipe is a meal-prep dream. I love making a few pints at once so I always have a healthy treat ready to go!