Ninja Creami Mocha Espresso Protein Ice Cream
Rich, creamy, and packed with bold coffee and chocolate flavors, this Mocha Espresso Protein Ice Cream is the perfect guilt-free treat. Made with a protein-packed base and just the right touch of sweetness, it’s ideal as a post-workout snack or an indulgent dessert.
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 24 hours 5 minutes (includes freezing time)
- Yield: 1 pint (2–4 servings) 1x
- Category: Dessert, High-Protein Treat
- Cuisine: American
Ingredients
Scale
Ice Cream Base:
- 11.5 oz (326g) chocolate protein shake (e.g., Premier Protein)
- 2 tbsp sugar-free instant chocolate fudge pudding mix
- 2 tbsp instant espresso powder
- 1 tbsp dark cocoa powder
Mix-ins (Optional):
- 2 tbsp zero-sugar chocolate chips, chopped
Optional Additions:
- 1–2 tbsp chocolate almond milk (for re-spin if needed)
Instructions
Step 1: Prepare the Ice Cream Mixture
- Combine the protein shake, pudding mix, espresso powder, and cocoa powder in a blender. Blend until smooth and fully combined.
- Pour the mixture into a Ninja Creami pint container.
Step 2: Freeze the Mixture
- Place the container on a flat surface in your freezer (lid off) and freeze for at least 24 hours at -7°F to 9°F (-22°C to -13°C).
Step 3: Process in the Ninja Creami
- Remove the frozen pint from the freezer and process on the “Lite Ice Cream” setting.
- If crumbly, add 1–2 tablespoons of chocolate almond milk and re-spin until creamy. Repeat if necessary.
Step 4: Add Mix-ins (Optional)
- Create a small well in the center of the ice cream and add chopped chocolate chips. Process using the “Mix-ins” function.
Step 5: Serve and Enjoy!
Scoop into bowls or cones and enjoy immediately for the creamiest texture!
Notes
Serving Suggestions:
- Top with a sprinkle of cocoa powder or shaved dark chocolate for extra flair. Pair with biscotti or cookies for added crunch.
Tips & Tricks:
- Freeze without the lid to avoid bumps on the surface.
- Use instant espresso powder instead of brewed coffee to prevent an icy texture.
Storage & Reheating:
- Store leftovers in the pint container with a tightly sealed lid for up to two weeks in the freezer. Re-spin before serving for best results! Let sit at room temperature for 5–10 minutes if too firm.