Black Cocoa Protein Ice Cream

Ingredients

• 1 Protein powder (vanilla or chocolate scoop)
• 0.25 tsp Salt
• 6 g Guar gum (used as a thickener for creamier texture)
• 6 Low calorie sweetener (packets (Splenda, Stevia, or Monk fruit))
• 20 g Black cocoa powder (gives the dark color and Oreo-like taste)
• 425 ml Protein chocolate milk (use Milk50 or Fairlife; amount for Deluxe pint)
• 1 tsp Vanilla extract

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.

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.

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.

Notes

This recipe is scaled for the Ninja Creami Deluxe. For the Regular version, use: 1 scoop protein powder, 1/8 tsp salt, 4g guar gum, 4 packets sweetener, 15g black cocoa powder, 270-300ml protein chocolate milk, and 1 tsp vanilla extract. Running the pint under hot water is a key step to ensure the edges don't stay icy after the spin.

Nutrition per serving

• dessert
• high-protein
• low-calorie
• ninja creami
• ice cream
• vegetarian
• no-bake