Dairy Free Chocolate Protein Ice Cream {in the ninja creami}

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.

Course Dessert

Cuisine American

Prep Time 1

Servings servings

Calories 72

Author Michelle

Equipment

1 Ninja Creami Swirl

Ingredients

1 ½ cup almond milk
1 scoop chocolate protein powder
2 tbsp vanilla coconut yogurt
1 tbsp cocoa powder
2 tbsp maple syrup

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!

Video

Notes

Personally, I split this up in 4 servings if I'm also serving it with a cone. If you're just having the ice cream in a bowl, I'm more likely to have 2 servings, so be sure to adjust the serving size to taste!

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.

Nutrition