Low-Cal Chocolate Fudge Ninja CREAMi Recipe
- kcal
- 160
- protein
- 5g
- sugar
- 2g
- fat
- 11g
per pint, estimated
Under 200 calories for the entire pint is the whole point of this recipe, so everything in the base has to earn its place. Almond milk is just the carrier. Cocoa and a single spoon of cream cheese give it the fudge character, allulose sweetens without the calories or the erythritol chill, and a quarter teaspoon of xanthan gum is the difference between soft-serve and a chocolate ice cube — do not skip it. Blend a full minute so the gum completely hydrates, freeze flat for 24 hours, and expect one respin. The result tastes like it shouldn't be possible at 160 calories for the whole tub.
Ingredients
| Ingredient | US | Metric | kcal | Protein |
|---|---|---|---|---|
| Unsweetened almond milk | 1 1/2 cups | 360 ml | 45 | 1g |
| Unsweetened cocoa powder | 3 tbsp | 18 g | 36 | 3g |
| Granulated allulose | 1/3 cup | 40 g | 15 | 0g |
| Cream cheese, softened | 1 tbsp | 14 g | 50 | 1g |
| Xanthan gum | 1/4 tsp | 0.75 g | 2 | 0g |
| Pure vanilla extract | 1 tsp | 5 ml | 12 | 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 almond milk, cocoa, allulose, cream cheese, xanthan gum, vanilla, and salt for a full 60 seconds. The xanthan needs the whole minute to hydrate — an under-blended base spins icy.
Pour into the CREAMi pint, stopping at the max-fill line, and let the base rest 5 minutes so the gum finishes thickening before it freezes.
Freeze upright on a level shelf for a full 24 hours.
- Spin: ICE CREAM
Process on ICE CREAM. Expect a crumbly first pass — lean bases always look drier than rich ones.
- Spin: RE-SPIN
Add 1 tbsp unsweetened almond milk and RE-SPIN. One extra pass is almost always needed; two is normal.
If it comes out crumbly: respin
Lean bases spin drier than rich ones, so plan on one respin from the start: add 1 tbsp unsweetened almond milk and RE-SPIN. If it still looks crumbly after two passes, add one more splash — at 2 calories per tablespoon, you have the room.
Still icy after the respin? The icy-fix guide has all seven fixes.
Scaling to your machine
For the 24 oz Deluxe tub (NC501), multiply every ingredient by 1.5 and spin on the Deluxe ICE CREAM setting. On Scoop & Swirl (NC701), the same base works — spin on ICE CREAM, then use SWIRL to fold in a few sugar-free chocolate chips, about 25 calories well spent.
FAQ
How can a whole pint be under 200 calories?
The base is mostly unsweetened almond milk, which carries almost no calories, while the cocoa, allulose, and a spoon of cream cheese supply the flavor and body. The xanthan gum thickens the base so it spins creamy instead of icy — texture without calories.
What does the xanthan gum actually do?
It binds the free water in the almond milk so the frozen base shaves into a creamy texture instead of a hard, icy block. Without it, low-calorie bases are the most iciness-prone recipes in the machine. It's flavorless, and you only need a quarter teaspoon.
Is allulose okay for a low-sugar or keto diet?
Allulose is a rare sugar found naturally in figs and raisins. It sweetens at about 70% of sugar's strength but contributes negligible calories and doesn't raise blood glucose, and US labels let manufacturers exclude it from total sugar — which is why this pint shows 2 grams.
Can I make this dairy-free?
Yes — swap the 1 tbsp cream cheese for an extra 1/4 tsp xanthan gum. You'll lose a little fudge richness and about 50 calories come off the top, landing the pint closer to 110. Everything else stays the same.
Chasing protein? Peanut Butter Ninja CREAMi Ice Cream Recipe packs 41g per pint.
More pints to spin next
Keto Chocolate Ninja CREAMi Ice Cream Recipe
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Frozen Mango Ninja CREAMi Sorbet Recipe
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