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Protocol: Chocolate Protein Ice Cream (Ninja Creami)

Protocol: Chocolate Protein Ice Cream (Ninja Creami)

Category: desserts Tags: #high-protein #batch-prep #low-mess Version: v0.1 Servings / Yield: 1 pint (4 servings, ~120g each) Prep time: 5 min Freeze time: 24 hours Tools: Ninja Creami, blender or shaker bottle

Goal / Why this exists

High-protein, low-calorie chocolate ice cream that satisfies dessert cravings while supporting a cut. Tastes like a rich chocolate soft-serve without the guilt.

Nutrition (per serving, ~120g)

  • Calories: ~110
  • Protein: ~20g
  • Carbs: ~8g
  • Fat: ~2g

Ingredients

  • 240g whole milk (or unsweetened oat milk for fewer calories)
  • 60g chocolate protein powder (~2 scoops, casein or blend preferred)
  • 15g unsweetened cocoa powder
  • 20g granulated sweetener (monk fruit or allulose)
  • 2g instant espresso powder (optional, deepens chocolate flavor)
  • Pinch kosher salt

Method

  1. Combine all ingredients in a blender or shaker bottle. Blend until completely smooth with no powder clumps.
  2. Pour into Ninja Creami pint container. Liquid should reach the max fill line.
  3. Freeze for 24 hours minimum (overnight works). Must be frozen solid.
  4. Process on ICE CREAM setting. If too thick or icy, run RE-SPIN once.
  5. Serve immediately for soft-serve texture, or return to freezer 1–2 hours for scoopable consistency.

Success criteria

  • Smooth, creamy texture without ice crystals
  • Rich chocolate flavor, not chalky or protein-y
  • Scoopable after brief re-freeze

Variations

  • Double chocolate: Add 20g sugar-free chocolate chips before processing
  • Mocha: Increase espresso powder to 4g
  • Mint chocolate: Add 1/4 tsp peppermint extract

Storage & reheat

  • Keeps in freezer up to 2 weeks in Creami pint
  • If frozen solid, let sit 5–10 min at room temp, then RE-SPIN to restore texture

Linked runs

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