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Chocolate Protein Ice Cream (Ninja Creami Recipe)

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Rich, creamy chocolate ice cream packed with protein—made quickly and easily using the Ninja Creami.

Ingredients

Units Scale
  • 1 1/2 cups plain Greek yogurt (or low‑fat yogurt)
  • 1 cup unsweetened almond milk (or milk of choice)
  • 1/2 cup vanilla or chocolate protein powder
  • 1/4 cup unsweetened cocoa powder
  • 2–3 tablespoons honey or maple syrup (adjust for sweetness)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional mix‑ins: dark chocolate chips, chopped nuts, fresh berries

Instructions

  1. In a mixing bowl, whisk together Greek yogurt, almond milk, protein powder, cocoa powder, honey or maple syrup, vanilla extract, and a pinch of salt until smooth and well combined.
  2. Taste the mixture and adjust sweetness if needed.
  3. Pour the mixture into the Ninja Creami pint container, stopping at the max‐fill line.
  4. Seal with lid and freeze upright for at least 24 hours (no thinner parts showing; fully frozen).
  5. Once frozen, insert pint into Ninja Creami machine and select the “Ice Cream” function.
  6. If the texture is too powdery or crumbly after the first spin, add 1–2 tablespoons of milk and respin using “Re‑spin” mode until desired creaminess is reached.
  7. Stir in any optional mix‑ins gently with a spoon.
  8. Scoop immediately for soft‑serve style, or freeze for 30–60 minutes for a firmer scoopable texture.

Notes

  • Use a protein powder you like (whey, plant‑based, casein); adjust amount for desired protein.
  • Almond milk yields a lighter texture; dairy milk creates creamier results.
  • For a chocolate peanut‑butter twist, swirl in 1–2 tablespoons of peanut butter before spinning.
  • If too icy, a splash more milk before re‑spin helps smooth it out.
  • Store leftovers in freezer, allow to soften 10 minutes before scooping.

Nutrition

Find it online: https://easy-tapas-recipes.com/chocolate-protein-ice-cream-ninja-creami-recipe/