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Ninja Creami Double Dark Chocolate Chip Protein Ice Cream

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This isn’t just a dessert; it’s a guilt-free indulgence that will make you rethink everything you know about healthy eating. With just a few simple ingredients and the power of the Ninja Creami, you can make a rich, creamy, and decadent frozen treat that tastes just like the real thing.

Ingredients

Scale
  • 12 fluid oz (354 mL) unsweetened almond milk
  • 1 scoop unflavored protein powder
  • 2 ½ tbsp dark cocoa powder
  • 2 ½ tbsp Swerve Sugar Substitute
  • ¼ tsp guar gum
  • 1 tbsp zero-sugar chocolate chips

Instructions

  1. Blend the Base: In a blender, combine the almond milk, protein powder, dark cocoa powder, Swerve, and guar gum. Blend for about 30 seconds until the mixture is smooth.
  2. Freeze: Pour the mixture into a Ninja Creami pint. Leave the lid off to ensure a flat surface. Freeze for a full 24 hours.
  3. Spin: Place the frozen pint into the Ninja Creami and press the LITE ICE CREAM button. The mixture will look crumbly.
  4. Re-Spin for Creaminess: Drizzle 1-2 tablespoons of almond milk into the pint. Re-spin on the RE-SPIN button.
  5. Mix-in the Chips: Once the ice cream is creamy, create a well down the center with a spoon. Pour in the zero-sugar chocolate chips. Place the pint back in the machine and press the MIX-IN button.
  6. Enjoy: Scoop and enjoy your delicious, homemade ice cream immediately!

Notes

  • Serving Suggestion: This ice cream is best served fresh. For a little something extra, top with fresh berries or a drizzle of peanut butter.
  • Tips & Tricks: The key to a perfect texture is patience! Don’t rush the 24-hour freeze time. Freezing without the lid helps prevent a dome from forming, which can mess with the machine’s blade.
  • Storage: Store any leftovers in the pint container in the freezer. When you’re ready for more, the ice cream will be solid again. Just give it a quick re-spin (you might need to add a splash of milk) to get that creamy consistency back.