Ninja Creami Mint Chocolate Chip Protein Ice Cream
Serves 15 mins prep0 mins cook
Make this protein packed Mint Chocolate Chip Ice Cream recipe the next time you're having ice cream cravings but also need to hit your protein goals for the day. This homemade mint chocolate ice cream is dairy free, refined sugar free and made in the Ninja Creami ice cream maker.
0 servings
What you need
Instructions
0 Make the ice cream base. Add the almond milk, coconut milk, dates, protein powder, vanilla, peppermint extract, food coloring & 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. 1 Freeze the ice cream base. Pour base into the ninja creami 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. 2 Mix the ice cream. Once the base is frozen, place pint into the outer bowl ensuring the bottom of the pint is securely in the bowl. Lock the outer bowl lid in place & place bowl assembly into the Ninja Creami motor base, locking it into place. For your first spin you will choose the “Lite Ice Cream” function. 3 Respin. Once the first spin is complete, you will need to respin the ice cream mixture in order for it to become super creamy. 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. 4 Add mix ins. After respinning, add the dark chocolate chips to the mint ice cream base, then place back into the creami machine & choose the "mix-ins" function.View original recipe