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Protocol: Mexican Chocolate Ice Cream (Ninja Creami)

Protocol: Mexican Chocolate 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

Goal / Why this exists

Spiced chocolate ice cream with cinnamon warmth and cayenne heat. For when you want dessert with a kick. The heat builds as you eat — satisfying for spice lovers.

Nutrition (per serving, ~120g)

  • Calories: ~115
  • Protein: ~20g
  • Carbs: ~9g
  • Fat: ~2g

Ingredients

  • 240g whole milk
  • 60g chocolate protein powder (~2 scoops, casein or blend preferred)
  • 15g unsweetened cocoa powder
  • 20g granulated sweetener (monk fruit or allulose)
  • 3g ground cinnamon
  • 1g cayenne pepper (adjust to heat preference; start low)
  • 1g instant espresso powder
  • Pinch kosher salt

Method

  1. Combine all ingredients in a blender. Blend until completely smooth.
  2. Taste the liquid — cayenne should have noticeable warmth but not burn. Adjust if needed.
  3. Pour into Ninja Creami pint container to max fill line.
  4. Freeze for 24 hours minimum. Must be frozen solid.
  5. Process on ICE CREAM setting. RE-SPIN if needed.
  6. Serve immediately — the cold dampens heat slightly, then it builds with each bite.

Success criteria

  • Rich chocolate-cinnamon flavor upfront
  • Cayenne heat that builds gradually (not immediate burn)
  • Smooth, creamy texture

Variations

  • Extra hot: Increase cayenne to 2g (for serious heat lovers)
  • Abuelita style: Reduce cayenne to 0.5g for milder warmth
  • Add crunch: Mix in 20g crushed cinnamon graham crackers after processing

Storage & reheat

  • Keeps in freezer up to 2 weeks
  • Heat perception may intensify slightly after storage; RE-SPIN to serve

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