Brownie Batter Protein Ice Cream

Ingredients

• 1 chocolate protein shake (350–400ml; Core Power brand recommended in transcript)
• 20 g monk fruit sweetener (can use up to 25g)
• 20 g black cocoa powder
• salt (a pinch)
• 1 g xanthan gum (approximately 1/4 tsp)

Steps

1. 1

   Combine the chocolate protein shake, monk fruit sweetener, black cocoa powder, salt, and xanthan gum in a blender or the Ninja Creami pint container.

2. 2

   Blend or whisk everything together until thoroughly combined and smooth.

3. 3

   Place the lid on the pint and freeze for at least 16 hours until solid.

4. 4

   Once frozen, remove the pint from the freezer and run the outside of the container under hot water for approximately 60 seconds to loosen the edges.

5. 5

   Place the pint into the Ninja Creami outer bowl and spin on the 'Lite Ice Cream' setting.

6. 6

   After the first spin, select the 'Respin' setting and spin again.

7. 7

   Check the consistency; if the texture is still powdery or crumbly, continue to hit 'Respin' until the mixture becomes smooth and creamy.

Notes

The total calories and macros provided (193 kcal, 36g protein) are for the full pint. Running the pint under hot water helps prevent icy edges and ensures a smoother spin. If the mixture is too dry after the first spin, you can add a splash of milk or protein shake before respinning.

Nutrition per serving

• dessert
• high-protein
• low-calorie
• ninja creami
• ice cream
• chocolate
• gluten-free
• sugar-free