Ninja Creami Chocolate Protein Ice Cream

The perfect Ninja Creami Chocolate Protein Ice Cream, made low in calories with 55 g protein per pint. I love using the Creami to make ice cream that has great nutrition but feels like an indulgent dessert. Keep this recipe classic chocolate, or choose from the mix-ins and topping suggestions to make your perfect flavor.

*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.

Ice Cream without the Guilt!

Last week I posted this Ninja Creami Protein Ice Cream recipe. It’s a classic vanilla option that’s the perfect canvas for building your favorite flavor.

More often than vanilla, I am mixing up this incredible Chocolate Protein Ice Cream. It’s still low in calories and high in protein, but chocolate is always better than vanilla in my opinion.

1 pint of chocolate ice cream – 13 grams of carbs (5 grams of fiber), 55 grams of protein, and only 325 calories!

I use a blend of Greek yogurt, almond milk, and protein powder. While these ingredients make a great ice cream on their own, I started adding SunButter Chocolate sunflower seed butter and was blown away by the texture. It gives the ice cream a thicker, creamier texture, and adds an extra pop of chocolate!

After buying my Creami, I knew I had to create my own recipes to replace the ones online that use chocolate instant pudding mix, guar gum, xanthan gum, and other thickeners. They are NOT necessary to get a creamy ice cream.

Made with simple ingredients, this healthy ice cream recipe will satisfy your sweet tooth (and help you reach your protein goals!). Go ahead, eat the entire pint!

What You’ll Need

First things first, you’ll need a Ninja Creami Ice Cream Maker.

• Greek Yogurt (I use 2% and love how creamy and this Fage is. Cottage cheese works here too!).
• Almond Milk (unsweetened, or use any milk here such as whole milk, Fairlife milk, coconut milk, oat milk, or cashew milk)
• SunButter Chocolate (adds healthy fats and gives the ice cream a thicker, creamier texture!)
• Cacao Powder (or natural cocoa powder)
• Allulose Sweetener (this is the healthiest choice and also gives the ice cream a thicker texture than other sweeteners. If your protein powder is sweetened, you can skip this or lessen the amount. Use honey, maple syrup, or date syrup if you don’t want to keep this sugar free.)
• Vanilla Extract
• Whey Protein Powder (I use this unflavored, unsweetened grass-fed whey. It has an amazing flavor and also gives smoothies and this protein ice cream a great texture.)
• Collagen Protein (optional but a great way to work it in to your day!)

Mix Ins & Toppings

The Creami has a feature that will “mix-in” additions. Some things work better as toppings, and some can be mixed in to the ice cream.

Mix-Ins

• Nuts or Seeds (pecans, walnuts, almonds, macadamia nuts, pistachios, sunflower seeds, pumpkin seeds, etc.)
• Shredded Coconut (unsweetened)
• Freeze Dried Fruit (raspberries and strawberries are awesome in this vanilla protein ice cream recipe!)
• Graham Crackers (I use Simple Mills Sweet Thins for a gluten free and grain free option.)
• Dark Chocolate Chips (use mini chocolate chips, or better yet, make your own with cacao powder, coconut oil, allulose and nut butter. Adding nut butter and coconut oil makes it softer when frozen, similar to the chocolate pieces in regular ice cream.)
• Candy (like chocolate pieces, chopped candy bars, etc. The Unreal coconut bars or “M&M” type candies are awesome!)

Topping Suggestions

• Raspberry Chia Jam
• SunButter (or other nut butter) (thinned with a little melted coconut oil makes it harden like a magic shell!)
• Healthy Hot Fudge
• Fresh Fruit (do not “mix-in” with the machine – it will release the water and result in overly soft ice cream).

How to Make Ninja Creami Chocolate Protein Ice Cream

Step 1: Add all the ingredients into a blender, and process until the yogurt, SunButter, cacao powder, and protein powders are fully incorporated. (Or put the ingredients into the pints and use an immersion blender.)

Step 2: Divide the chocolate ice cream mixture between two Ninja Creami pint containers. Cover with the lid and freeze the pints on a level surface overnight (A flat surface is the freezer is needed to keep the top of the ice cream mix level). They may seem to be ready after 6-8 hours, but if you’d like a firmer textured ice cream (as opposed to a smoothie or milkshake texture), it really needs to fully freeze.

Step 3: Run the frozen Ninja Creami container under hot water for about 15 seconds. This melts the outer layer so it gets creamy and doesn’t leave a frosty layer around the edges of the pint.

Add the pint container to the Ninja Creami outer bowl, and securely attach the Outer Bowl Lid with the Creamerizer Paddle. Turn the machine and set to “Lite Ice Cream.” If after running, the ice cream looks icy/dry, do not run a full “Light Ice Cream” cycle again – instead, run it again with the “Respin” feature.

Step 4: If desired, add mix-ins to the pint, reattach the outer bowl lid with paddle, and place it in the Ninja Creami machine. Turn it on and run the “Mix-In” setting.

Step 5: Add your favorite toppings – I typically eat this right out of the pint!

Tips for the Ninja Creami

Leftover Ice Cream? If you don’t finish your pint, use a spoon to level off the top, and then place storage lid back on top. Refreeze the pint overnight. When ready to enjoy the rest of your ice cream, use the “respin” setting.

Ice Cream Icy/Dry: If your ice cream doesn’t mix well after the first spin, do not run it on the “lite ice cream” cycle a second time. This will melt the ice cream and make it soft like a milkshake. Instead, run it a second time on the “Respin” setting.

Ice Cream Too Soft: If you do not fully freeze the pints, the ice cream will turn out soft or runny more like a smoothie or a milkshake. Ensure your freezer is set between -7º F and 9º F (I store my pints in the garage freezer set to 0ºF and they come out perfect).

Nut Free Ice Cream: Instead of almond milk, use coconut milk beverage, oat milk, or regular milk to keep this recipe nut free. SunButter is made from sunflower seeds and is already nut free.

Prefer a Soft Serve Consistency? Run your ice cream on the “Lite Ice Cream” setting first, and then put it back on the “Respin” setting. If it still isn’t soft enough, run it again on the “respin” setting.

Flavor Variations

Experiment with different flavors and make this homemade ice cream your dream dessert! The whole family will love this creamy chocolate ice cream and everyone can choose their own unique flavors.

Almond Joy: Use coconut milk instead of almond milk, and then mix-in shredded coconut, chopped almonds, and mini chocolate chips. You can also add almond extract (about 1/4 teaspoon) if you have it on hand!

Chocolate Mint: Add 1/4 teaspoon of peppermint extract to the ice cream base.

Banana Chocolate: Add 1 large ripe banana and use only 1 cup of almond milk. Blend the banana with the base and freeze as directed.

Raspberry Chocolate Protein Ice Cream Recipe: Add 1/4 cup of freeze dried raspberries to the chocolate base. Top with fresh raspberries if desired!

Other Healthy Ice Cream Treat Recipes

• Oatmeal Cookie Ice Cream Sandwiches (use chocolate protein ice cream for these!)
• 3 Ingredient Cherry Coconut Sorbet
• Chocolate Chip Mint Smoothie

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