Ninja Creami Protein Buncha Crunch Ice Cream Dairy Free
Serves 25 mins prep0 mins cook
The next time you're craving homemade ice cream, try making this Protein Buncha Crunch Ice Cream with your ninja creami ice cream maker! This easy recipe uses simple ingredients to make a protein vanilla ice cream base & then you'll mix in homemade protein Buncha Crunch, made with better ingredients than the original candy. The best part is, this recipe is dairy free & protein packed!
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What you need
Instructions
Make the homemade protein buncha crunch. 2 Melt the chocolate & coconut oil. Add the chocolate chips & coconut oil to a microwave-safe bowl. Microwave in 15 second increments, stirring in between, until the chocolate mixture is melted & mostly smooth. It is ok if a few clumps of chocolate chips remain; you want to be sure you do not burn the chocolate, so only warm it until it is just melted. 0 Add the crispy rice cereal. Pour the rice krispies into the melted chocolate mixture, along with the protein powder if using. Fold the cereal & protein powder in to the chocolate mixture until it is fully coated. 3 Make the candy pieces. Place a sheet of parchment paper onto a baking sheet. Spoon out the chocolate & rice cereal mixture onto the baking sheet. You can make the dollops as small or as large as you like because in the next step we will chop them into little chunks to better resemble Buncha Crunch! 4 Chill. Place the cookie sheet into the fridge to chill for at least 30 minutes. Once chilled, using a knife rather than your hands to avoid the chocolate re-melting, break the chocolate clusters up into smaller chunks to make delicious chocolate candy pieces. Make the Vanilla Ice Cream Base 6 Make the ice cream base. Add the almond milk, coconut milk, dates, protein powder, vanilla & 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. 7 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. 8 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. 9 Respin. Once the first spin 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. 10 Add mix ins. Add the homemade buncha crunch pieces and process on the "mix in" function.View original recipe