Chocolate Protein Ninja CREAMi Ice Cream Recipe
- kcal
- 340
- protein
- 31g
- sugar
- 29g
- fat
- 11g
per pint, estimated
Chocolate protein desserts usually taste like the idea of chocolate rather than the thing itself. The fix is treating cocoa like a real ingredient: a full tablespoon bloomed straight into the base, plus a smaller scoop of added sugar than you'd expect, because a good chocolate whey brings its own sweetness. The small pour of cream is not negotiable — it's what keeps this from spinning into fudge-scented ice milk. What comes out of the pint is dense and properly chocolatey, thirty-one grams of protein deep, and close enough to scoop-shop dark chocolate that you won't spend the pint wishing it were richer.
Ingredients
| Ingredient | US | Metric | kcal | Protein |
|---|---|---|---|---|
| Chocolate whey protein powder | 1 scoop | 30 g | 120 | 24g |
| 2% reduced-fat milk | 3/4 cup | 180 ml | 90 | 6g |
| Unsweetened cocoa powder | 1 tbsp | 5 g | 12 | 1g |
| Granulated sugar | 1 1/2 tbsp | 18 g | 72 | 0g |
| Heavy cream | 1 tbsp | 15 ml | 50 | 0g |
| Xanthan gum | 1/8 tsp | 0.4 g | 0 | 0g |
| Pinch of kosher salt | 1/8 tsp | 0.75 g | 0 | 0g |
Per-line macros are for the whole amount listed. Nutrition per pint is estimated — see the methodology on the About page.
Steps
Blend the chocolate whey, milk, cocoa, sugar, cream, xanthan, and salt for 45 seconds. Blending beats whisking here — it dissolves the whey and cocoa fully so the spin isn't grainy.
Rest the base 5 minutes so the bubbles rise off and the xanthan thickens it slightly, then pour into the CREAMi pint up to the max-fill line.
Freeze upright and level for 24 hours. An under-frozen protein base spins slushy, then refreezes icy.
- Spin: LITE ICE CREAM
Process on LITE ICE CREAM. Expect a dry, pebbled first pass — keep going.
- Spin: RE-SPIN
Scrape the walls down, add 1 tbsp of milk, and RE-SPIN until the pint turns glossy and holds a dense ridge. Scoop and serve immediately — protein pints are best the day they spin.
If it comes out crumbly: respin
If the first spin comes out crumbly, add 1 tbsp of milk and RE-SPIN. Chocolate bases hide dryness well — check the texture with a spoon, not your eyes, before deciding it needs another spin.
Still icy after the respin? The icy-fix guide has all seven fixes.
Scaling to your machine
For the 24 oz Deluxe tub (NC501), scale every ingredient by 1.5 and use the Deluxe LITE ICE CREAM setting. On Scoop & Swirl (NC701), spin LITE ICE CREAM, then MIX-IN for chocolate chips or a peanut butter ripple.
FAQ
Why is my chocolate protein pint chalky?
Whey absorbs a lot of water, so protein bases freeze firmer and spin drier than custard. That's expected, not a mistake — one RE-SPIN with a tablespoon of milk fixes almost every chalky pint. If it's still grainy after two spins, your protein powder is the likely culprit; some blends simply never spin completely smooth.
Can I use chocolate milk instead of the milk, cocoa, and sugar?
Yes — 3/4 cup of low-fat chocolate milk replaces the 2% milk, the cocoa, and most of the added sugar. Cut the sugar back to 1 tbsp and expect a couple more grams of sugar per pint. It's a legitimate shortcut when the pantry is running thin.
What protein powder works best in the CREAMi?
Whey concentrate and isolate both spin well; casein makes a thicker, softer pint that some people prefer. Plant powders work but usually need an extra respin. Whatever you use, blend the base rather than shaking it — clumped powder is the number-one cause of gritty protein spins.
Does the cocoa make it bitter?
With only 1 1/2 tbsp of added sugar, this lands firmly on the dark-chocolate side. If you're used to milk chocolate, add an extra 1/2 tbsp of sugar or use a sweeter chocolate whey — the texture won't mind either way.
Chasing protein? Mint Chocolate Chip Protein Ninja CREAMi Ice Cream Recipe packs 39g per pint.
More pints to spin next
Peanut Butter Ninja CREAMi Ice Cream Recipe
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