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Ninja Creami Chocolate Protein Ice Cream

Ninja Creami Chocolate Protein Ice Cream
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This Ninja Creami Chocolate Protein Ice Cream is a rich and creamy dessert packed with protein, offering a deep chocolate flavor and smooth texture ideal for post-workout recovery or a healthy indulgence.

Ingredients

Scale
  • 2 scoops (60g) chocolate whey protein powder
  • 1 cup whole milk
  • 1/2 cup full-fat Greek yogurt
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt

Instructions

  1. Gather all ingredients and tools, including a blender, Ninja Creami machine, and pint container. Ensure the blender is clean and dry to prevent any contamination that could affect flavor.
  2. In a blender, combine the chocolate protein powder, whole milk, Greek yogurt, cocoa powder, honey, vanilla extract, and kosher salt. Blend on medium speed for 30 seconds until smooth, scraping down the sides with a spatula if necessary to ensure all ingredients are fully incorporated and no clumps remain.
  3. Taste the mixture and adjust sweetness if desired by adding more honey one teaspoon at a time, blending briefly after each addition. This allows you to customize the flavor without over-sweetening, which can mask the chocolate notes.
  4. Pour the blended mixture into the Ninja Creami pint container, leaving about 1/2 inch of space at the top to allow for expansion during freezing. Use a spatula to scrape all the mixture from the blender to maximize yield and avoid waste.
  5. Secure the lid tightly on the pint container to prevent leaks and freezer burn. Place the pint in the freezer on a flat surface, ensuring it is level for even freezing. Freeze for at least 24 hours or until completely solid; this is crucial for the Creami to process the ice cream to a creamy texture.
  6. After freezing, remove the pint from the freezer and let it sit at room temperature for 5-10 minutes. This slightly softens the edges, making it easier for the Creami blade to process the ice cream evenly without straining the machine.
  7. Place the pint in the Ninja Creami machine, aligning it properly with the blade and locking it in place. Process using the ‘Ice Cream’ function, which typically runs for 2-3 minutes; you’ll hear the machine noise change from a grinding to a smoother sound as it creams the mixture.
  8. Once processing is complete, carefully remove the pint. Check the texture; it should be creamy and smooth. If it appears icy or grainy, respin for another 1-2 minutes until desired consistency is achieved, but avoid over-processing as it can warm the ice cream.
  9. Serve the ice cream immediately for a soft-serve texture, using a scoop or spoon. For a firmer consistency, transfer to a sealed container and freeze for 30 minutes before serving to allow it to set slightly without becoming too hard.
  10. If adding mix-ins like dark chocolate chips or chopped nuts, sprinkle them on top after processing and gently fold in with a spoon for even distribution. Alternatively, add during the last 30 seconds of processing for a more integrated texture.
  11. Clean the Ninja Creami blade and pint container promptly with warm, soapy water to prevent residue buildup that could affect future batches. Dry thoroughly with a towel before storing to avoid rust or moisture.
  12. Store any leftovers in an airtight container in the freezer for up to 1 week. For best quality, consume within 3 days as ice cream may develop ice crystals over time, which can alter the creamy texture.

Notes

Storage: Store in an airtight container in the freezer for up to 1 week; for optimal texture, consume within 3 days. If the ice cream becomes too hard, let it sit at room temperature for 5-10 minutes before scooping. Do not refreeze after processing as it can make the ice cream icy. For a higher protein boost, add an extra scoop of protein powder or substitute Greek yogurt with cottage cheese, blending until smooth.

Nutrition

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Find it online: https://thehighproteinrecipes.com/ninja-creami-chocolate-protein-ice-cream/