Ninja Creami Chocolate Protein Ice Cream (Dairy Free)
Serves 1
5 mins prep
480 mins Freeze
485 mins total
The next time you're craving homemade ice cream using your Ninja Creami machine, you need to make this Chocolate Protein Ice Cream! This creamy ice cream is a chocoholic's dream & will not only satisfy your sweet tooth, but will also provide you with an extra boost of protein all while being refined sugar free & dairy free. Made with just 5 wholesome, simple ingredients, this recipe is the perfect base for making all kinds of dairy-free ice cream in the Ninja Creami ice cream maker.
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Make the ice cream base. Add the almond milk, coconut milk, dates, protein powder, cocoa powder & sea salt 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 creami 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. Follow the instructions for placing the frozen pint of the base mixture in your Ninja Creami. For your first spin you will press the “Lite Ice Cream” button.
Respin. Once the first spin is complete, you will need to respin the ice cream mixture in order for it to become the perfect texture. 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. Place the outer bowl lid back on, fitting the bowl into the machine, & press the "re-spin" button.
Add mix ins. If you’d like you can add your favorite mix-ins by adding them to the pint container & pressing the mix-in button, or simply enjoy the chocolate ice cream as is.
