Black Cocoa Protein Ice Cream

Steps

1. 1

   In your Ninja Creami pint, combine the protein powder, salt, guar gum, low calorie sweetener, and black cocoa powder.

2. 2

   Mix the dry ingredients briefly to ensure they blend more easily once liquid is added.

3. 3

   Pour in the protein chocolate milk up to the fill line, then add the vanilla extract.

4. 4

   Use an immersion blender to blend everything together directly in the pint until the mixture is smooth and evenly combined.

5. 5

   Place the lid on the pint and freeze for a full 24 hours (not just overnight) to ensure it is completely solid.

   Start 24-hour timer
6. 6

   Once frozen, remove the pint from the freezer and run the sides under hot water for 30-45 seconds to prevent icy edges.

   Start 30-second timer
7. 7

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

8. 8

   Once the first cycle is done, spin it again using the 'Mix-in' setting (do not use 'Re-spin') to achieve the final creamy consistency.

9. 9

   Top with your choice of toppings, such as a sprinkle of cinnamon, and serve immediately.