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ninja creami recipes protein​

Double Chocolate Whey Protein Ice Cream

5 from 1 vote
This is the ultimate ninja creami recipes protein classic. It tastes like rich chocolate fudge but contains only 300 calories and 35g of protein per pint. The texture is creamy, scoopable, and completely free of chalky aftertaste. Moreover, it requires just 5 minutes of prep. Consequently, you can enjoy guilt-free dessert every single night.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • or the base:
  • 1 scoop chocolate whey protein powder 30-35g
  • 1 cup Fairlife skim milk
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp allulose
  • 1/8 tsp xanthan gum optional but recommended
  • For the mix-in:
  • 1 tbsp sugar-free chocolate chips Lily's brand

Equipment

  • Ninja Creami machine (any model)
  • One Ninja Creami pint with lid
  • Blender or protein shaker cup
  • Measuring spoons (1 tbsp, 1 tsp, 1/8 tsp)
  • Liquid measuring cup (1 cup)
  • Small spoon or chopstick (for making the well)
  • Freezer with level surface

Method
 

  1. Combine All Base Ingredients: First, pour the Fairlife milk into your blender or shaker cup. Then add the chocolate whey protein powder, cocoa powder, allulose, and xanthan gum. Blend for 20-30 seconds or shake vigorously for 45 seconds until completely smooth with zero clumps.
    ninja creami recipes protein​
  2. Pour and Freeze: Pour the mixture into the Ninja Creami pint up to the Max Fill line. Secure the lid. Freeze on a level surface for 24 hours (48 hours is even better).
  3. Spin and Respin: Remove the pint from the freezer. Attach to the machine. Select Lite Ice Cream setting and spin. The mixture will look crumbly. Make a well in the center. Add 1-2 tbsp milk. Select Respin. Now it becomes creamy.
  4. Add Mix-Ins: Create another small well. Add the sugar-free chocolate chips. Select the Mix-In setting. Serve immediately or refreeze for 30 minutes for a firmer scoop.

Notes

Do not skip the respin. This single step transforms crumbly powder into creamy ice cream. Always respin with liquid.
Use a blender for best results. Shaker cups work, but blenders eliminate all clumps and create a smoother texture.
Allulose is essential. It prevents ice crystals naturally. Without it, your ice cream will freeze too hard and become icy.
Storage: Keep in the freezer for up to 5 days. After 5 days, let sit at room temperature for 10 minutes, then respin with 1 tbsp milk.
Lower calorie option: Replace Fairlife milk with unsweetened almond milk. Add 1/2 scoop casein protein for thickness. This reduces calories to 170 per pint.
Keto option: Use full-fat coconut milk instead of Fairlife. Omit xanthan gum. Calories become 350 with 2g net carbs.
Vegan option: Use Oatly full-fat oat milk and plant-based chocolate protein powder.
Troubleshooting: If still crumbly after respin, add 2 more tbsp milk and respin again. If chalky, your protein powder did not dissolve fully – blend longer next time.
ninja creami recipes protein​