Homemade ice cream. There’s just something special about it, isn’t there? Especially when it’s creamy, loaded with chocolatey goodness, and packed with protein. Meet your next favorite treat: Double Dark Chocolate Chip Protein Ice Cream. It’s rich. It’s indulgent. And the best part? It fits right into your fitness goals.
This recipe was born from two loves: dark chocolate and the Ninja Creami. If you’ve never tried making protein ice cream in one, you’re in for a treat. Let me walk you through it step by step. It’s easier than you think!
Quick Recipe Breakdown
How Long Does It Take?
- Prep Time: 10 minutes
- Freeze Time: 24 hours
- Process Time: 5 minutes
- Total Time: Just over 24 hours (most of that time, you’re not doing anything)
How Many Servings?
One container makes two servings. Need more? Just double (or triple!) the ingredients.
How Hard Is It?
Super easy. If you’ve got a Ninja Creami and about 15 minutes of actual work time, you’re set.
What You’ll Need
Gear
- Ninja Creami machine
- Blender (or a whisk if you’re old-school)
- Ninja Creami pint container
- Measuring cups and spoons
No blender? No problem. Just whisk everything really well.
Ingredients
The Base:
- 12 oz unsweetened almond milk
- 1 scoop unflavored protein powder
- 2½ tbsp dark cocoa powder (the good stuff, trust me)
- 2½ tbsp sweetener (I like Swerve, but use your favorite)
- ¼ tsp guar gum (makes it creamy, don’t skip this one!)
Mix-In:
- 2 tbsp zero-sugar chocolate chips (chop them up if you like smaller bits)
Optional:
- 1–2 tbsp unsweetened almond milk (helps with texture if needed)
Substitutions
- Milk: Cashew, oat, or even regular milk work too.
- Sweetener: Try Stevia or monk fruit if that’s more your style.
- Chocolate: Regular cocoa powder is fine, but it won’t be as bold.
Let’s Make It!
Step 1: Blend Your Base
Pour the almond milk into your blender. Add the protein powder, dark cocoa, sweetener, and guar gum. Blend until smooth. It should look rich and chocolatey with no lumps.
Tip: Start on a low speed to keep it from splattering everywhere.
Step 2: Freeze It
Transfer the mix into your Ninja Creami pint container. Pop it in the freezer. No lid yet—this helps it freeze evenly. Let it sit for at least 24 hours.
Important: Don’t overfill the container. Leave a little room at the top for freezing.
Step 3: Process Like a Pro
Once the base is frozen solid, take it out of the freezer. Put it in your Ninja Creami and select the Lite Ice Cream setting. Let the machine do its magic.
Does it look crumbly after the first spin? Don’t panic:
- Add 1–2 tablespoons of almond milk.
- Re-spin it. It’ll turn out smooth and creamy.
Step 4: Add the Fun Stuff
Time for mix-ins! Create a small well in the center of the ice cream and add your chopped chocolate chips. Use the Mix-In setting to combine everything.
Pro Tip: Work fast so the ice cream doesn’t melt too much.
Make It Yours
Customizing this recipe is a breeze. Mix it up with these ideas:
Dietary Tweaks
- Vegan? Use plant-based protein powder and dairy-free chocolate chips.
- Keto? Sub almond milk for rich coconut milk to keep it low-carb.
Flavor Upgrades
- Add peppermint extract in the winter for a festive touch.
- Sprinkle orange zest in the summer for fresh vibes.
- Feeling adventurous? A dash of cayenne or cinnamon gives it a Mexican hot chocolate twist.
Fancy It Up
Serve it with a drizzle of melted dark chocolate or a sprinkle of sea salt for that gourmet look.
How to Serve & Store
Serving Ideas
Scoop it into cold bowls or cones. Want to go all out? Pair it with warm brownies or cookies—trust me, it’s a game-changer.
Leftovers?
Store your ice cream right in the Ninja Creami container with the lid on. It’ll keep in the freezer for up to three months. If it gets too solid, let it thaw for 5–10 minutes before re-spinning.
This Double Dark Chocolate Chip Protein Ice Cream is the perfect blend of healthy and indulgent. Whether you make it for a quiet night in or as a post-workout treat, it’s guaranteed to hit the spot. So grab your Ninja Creami and give it a try. You’ll never want store-bought again.
PrintNinja Creami Double Dark Chocolate Chip Protein Ice Cream
This rich and creamy protein-packed ice cream is a chocolate lover’s dream! Made with dark cocoa, almond milk, and a touch of sweetness, it’s a guilt-free treat that satisfies your sweet tooth while keeping you on track with your health goals. Perfect for dessert or a post-workout snack!
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 24 hours 10 minutes (includes freezing)
- Yield: 2 (1 pint) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Ice Cream Base:
- 12 fl oz unsweetened almond milk
- 1 scoop unflavored protein powder
- 2½ tbsp dark cocoa powder
- 2½ tbsp Swerve sugar substitute (granulated-allulose blend)
- ¼ tsp guar gum
Mix-Ins:
- 2 tbsp zero-sugar chocolate chips (chopped)
Optional:
- 1–2 tbsp unsweetened almond milk (for texture adjustment)
Instructions
- Blend the Base:
In a blender, combine almond milk, protein powder, dark cocoa powder, sugar substitute, and guar gum. Blend until smooth and fully combined. - Freeze:
Pour the mixture into a Ninja Creami pint container. Freeze uncovered on a level surface for at least 24 hours at -7°F to 9°F. Cover with the lid once frozen. - Process the Ice Cream:
Place the frozen pint in the Ninja Creami machine and select “Lite Ice Cream.” If crumbly or dry, add 1–2 tablespoons of almond milk and respin until creamy. - Add Mix-Ins:
Create a small well in the center of the ice cream and add chopped chocolate chips. Use the “Mix-In” setting to evenly distribute. - Serve & Enjoy:
Scoop into bowls or cones and enjoy immediately!
Notes
Serving Suggestions:
- Top with extra chocolate chips, fresh berries, or a drizzle of melted dark chocolate for added indulgence.
Tips & Tricks:
- Use high-quality dark cocoa powder for a richer flavor.
- If the ice cream becomes too hard after freezing, let it sit at room temperature for 5–10 minutes before re-spinning.
Storage & Reheating:
- Store leftovers in the pint container with an airtight lid for up to three months in the freezer.
- To restore creaminess, respin in the Ninja Creami before serving.
