Imported from the web
Thick Chocolate Protein Ice Cream
A creamy and dense ice cream designed for the Ninja Creami, mimicking the texture of Ben & Jerry's while being low in calories and high in protein.
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Ingredients
- 300 ml Whole milk (3.5% fat)
- 30 g Chocolate protein powder
- 15 g Cocoa powder (baking, unsweetened)
- 30 g Erythritol
- 1.5 g Xanthan gum (use between 1 and 2 grams)
- Salt (a pinch)
- 1 tsp Vanilla extract
Steps
- 1
Place all ingredients in a container suitable for a hand blender.
- 2
Blend all ingredients with an immersion blender until the mixture begins to thicken.
- 3
Pour the mixture into the Ninja Creami pint and freeze overnight (at least 12-24 hours).
- 4
Remove the pint from the freezer and process using the 'Ice Cream' function (do not use 'Lite Ice Cream').
- 5
After the first cycle, use the 'Mix In' function to finish achieving the desired texture.
Notes
A tip from the comments suggests heating the milk with the cocoa powder until it steams before mixing for an even richer result, letting the mixture cool afterward.
Nutrition per serving
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