Dairy-Free Ninja Creami Coconut Protein Ice Cream
Serves 1
5 mins prep
480 mins Freeze
0 mins total
Dairy free homemade ice cream just got tastier thanks to this delicious Ninja Creami Coconut Ice Cream recipe! Made with simple ingredients, like coconut milk & your favorite protein powder, this dairy free treat has a super creamy texture & is bursting with coconut flavor. Add a chocolate magic shell for the ultimate in dessert decadence!
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Make the ice cream base. Add the coconut milk, dates, protein powder & coconut flakes to a blender. Blend until smooth. You may find that a few small bits of the dates remain if your blender is not high speed; this is ok. You can strain them out or leave them in, it’s up to you.
Freeze the ice cream base. Pour base into the ninja pint container right up to the max fill line. Place storage lid on the container and freeze for a minimum of 8 hours. Ninja recommends at least 24 hours but I don’t have that kind of patience and find that 8 hours is plenty.
Mix the ice cream. Once the base is frozen, follow the instructions for placing the pint container in your Ninja Creami. For your first spin you will choose the Lite Ice Cream function.
Respin. Once the end of the cycle is complete, the next step is to respin the ice cream mixture in order for it to become super creamy. Generally after the first spin there are still some ice crystals on the ice cream so you shouldn’t skip the respin step. My best creami prep tip is to add about 2-3 tsp additional almond milk, just enough to cover the top of the pint, before you respin.
Optional: Make the Magic Shell. Chocolate & coconut go so well together & what's more fun than a magic shell?! Melt 1-2 tbsp dark chocolate chips in a microwave safe bowl in 10 second increments until fully melted. Pour over the scooped ice cream in a bowl; the magic shell should harden almost immediately. Sprinkle with additional coconut shreds and enjoy!
