Dairy Free Chocolate Protein Ice Cream {in the Ninja Creami}
This dairy-free chocolate protein ice cream made in the Ninja Creami is the absolute best recipe out there! It’s made with zero pudding mix, but still has the perfect texture.
The ninja creami has been all the rage for the last few years, and protein ice cream is particularly popular. The fact that you can turn a protein shake into ice cream is honestly just the best. Most of the protein ninja creami recipes you’ll find are made with a fairlife protein shake (which contains dairy) and pudding mix (which contains corn starch), making it harder to find allergen-friendly options.
This protein ice cream is the best solution for a dairy-free ninja creami treat with 24 grams of protein for the whole pint! Scoop it or swirl it and add your favorite toppings.
Table of contents
Why you’ll love this protein ice cream
- No dairy or whey. Whey protein is the default for protein ice cream, but this recipe is made with a dairy-free protein powder.
- No pudding mix. Pudding mix is the go-to hack for thickening Ninja Creami recipes because of the corn starch in the mix. However, I try to keep my recipes corn-free, so this one uses coconut yogurt for the perfect thickener that’s more allergen-friendly!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Chocolate protein powder. I love using a plain chocolate protein powder like this one, but it’s very flexible to your taste preferences!
- Almond milk. This is my favorite to use.
- Vanilla Coconut Yogurt. I love this one for the flavor, consistency, and added protein.
- Cocoa powder and maple syrup. For the chocolate and sweetness they add!
- Gluten-free cones. The Sprouts brand cones are my absolute favorite!
Recipe substitutions and modifications
- Oat milk. Oat milk with be the easiest 1:1 swap for this recipe. Coconut milk should also work, but it is higher fat, so it may be thicker overall and need more spins.
- Honey. Honey should work in place of maple syrup.
- Toppings. You can add any toppings you like, such as sprinkles, shredded coconut, etc!
How to Make Dairy Free Chocolate Protein Ice Cream
See the recipe card below for full information on ingredients and quantities.
Step one. Using the ninja creami cup, pour the almond milk into the base. Add the remainder of the ingredients and use a milk frother (or immersion blender) to blend well until there are no clumps remaining. Add the lid and freeze upright for 24 hours.
Step two. Once fully frozen, remove the lid and use the “creami fit” function (or “light ice cream” for the original ninja creami) and spin. Respin one more time for the perfect texture.
Step three. Respin one more time for the perfect texture.
Step four. Remove from the outer cup, and either scoop into bowls, or add the ninja creami swirl attachment. Swirl into cones or a cup and add toppings of your choice!
Michelle’s Tips & Tricks
- Wait for the froth to calm down before freezing. This is key! The liquid will get super frothy after you mix it, but you don’t want to freeze it like this or it will pass the fill line and damage the machine. Allow it to sit for 10 minutes or so for some of the froth to calm down, and give it a good stir to pop any bubbles before freezing it.
- Level the frozen creami before blending. If you wind up having some of the creami freeze with a bubble in the center, I chip away at that with a fork just so it blends more evenly and doesn’t risk damaging the blade.
Other Dairy-Free Recipes in the Ninja Creami to Try…
- Peppermint Protein Ice Cream
- 2-Ingredient Ninja Creami Mango Sorbet
- Ninja Creami Cookies ‘n’ Cream Milkshake
If you tried this Dairy Free Chocolate Protein Ice Cream or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Dairy Free Chocolate Protein Ice Cream {in the ninja creami}
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Ingredients
- 1 ½ cup almond milk
- 1 scoop chocolate protein powder
- 2 tbsp vanilla coconut yogurt
- 1 tbsp cocoa powder
- 2 tbsp maple syrup
Equipment
Instructions
- Using the ninja creami cup, pour the almond milk into the base. Add the remainder of the ingredients and use a milk frother (or immersion blender) to blend well until there are no clumps remaining.
- The mixture will be very frothy, so wait 10 minutes for the froth to subside. Gently mix to pop and bubbles, ensuring the mixture does not pass the fill line. Add the lid and freeze upright for 24 hours.
- Once fully frozen, run the outside of the creami cup under warm water for 30 seconds. Remove the lid and ensure that the creami has frozen flat. Place the creami in the outside cup and place the lid on top. Use the "creami fit" function (or "light ice cream" for the original ninja creami) and spin. Respin one more time for the perfect texture. If your ice cream still isn't creamy, add a splash of almond milk and respin one more time.
- Remove from the outer cup, and either scoop into bowls, or add the ninja creami swirl attachment. Swirl into cones or a cup and add toppings of your choice!
Notes
Anyone make this with something other than almond milk? I would love to try it but can’t do almonds…