Mint Chocolate Chip Protein Ninja CREAMi Ice Cream Recipe
- kcal
- 520
- protein
- 39g
- sugar
- 47g
- fat
- 17g
per pint, estimated
Mint chip is a balance problem: too little extract and the pint tastes like sweet milk, too much and you're eating toothpaste. An eighth of a teaspoon of peppermint is the sweet spot for most bottles — the flavor blooms in the freezer, so trust it and stop there. Ultra-filtered milk and a scoop of vanilla whey do the quiet work, carrying the pint to thirty-nine grams of protein without getting in the mint's way. The chips wait until after the spin, going in on MIX-IN so they stay snappy and whole instead of vanishing into gray streaks. Cool, dark, crunchy — and somehow still gym-bag approved.
Ingredients
| Ingredient | US | Metric | kcal | Protein |
|---|---|---|---|---|
| Ultra-filtered milk (Fairlife-style, 2%) | 1 cup | 240 ml | 120 | 13g |
| Vanilla whey protein powder | 1 scoop | 30 g | 120 | 24g |
| Granulated sugar | 2 tbsp | 24 g | 96 | 0g |
| Heavy cream | 1 tbsp | 15 ml | 50 | 0g |
| Peppermint extract | 1/8 tsp | 0.6 ml | 0 | 0g |
| Mini chocolate chips | 2 tbsp | 28 g | 140 | 2g |
| 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 ultra-filtered milk, whey, sugar, cream, peppermint extract, and salt for 45 seconds until completely smooth. Peppermint is assertive — 1/8 tsp is enough for most brands, and the flavor strengthens as the pint freezes.
Pour into the CREAMi pint up to the max-fill line and freeze upright and level for 24 hours. Protein bases that aren't fully frozen spin slushy, then refreeze icy.
- Spin: LITE ICE CREAM
Process on LITE ICE CREAM — this lean, high-protein base needs the longer, gentler spin, not the standard ICE CREAM setting.
- Spin: RE-SPIN
Add 1 tbsp of ultra-filtered milk and RE-SPIN until the pint turns glossy and holds a soft ridge.
- Spin: MIX-IN
Dig a well down to the bottom of the pint, pour in the chocolate chips, and run MIX-IN so they fold through intact instead of shaving into dust.
Scoop and serve immediately. Protein pints are best the day they spin; refreeze leftovers with the top flattened and RE-SPIN before serving again.
If it comes out crumbly: respin
If the first spin looks powdery, add 1 tbsp of ultra-filtered milk and RE-SPIN. Lean protein bases go from pebbles to glossy fast on the second spin — stop as soon as it shines.
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 everything by 1.5 — chips included, so 3 tbsp — and use the Deluxe LITE ICE CREAM setting. On Scoop & Swirl (NC701), spin LITE ICE CREAM, then MIX-IN for the chips.
FAQ
Why isn't my mint chip ice cream green?
Because mint extract is clear — the green in scoop-shop pints is food coloring, not mint. Stir a drop or two of green gel coloring into the base before freezing if you want the classic look; the flavor is identical either way.
Can I add the chips to the base before freezing?
You can — the blade shaves frozen chips into fine flecks during the spin, which some people prefer. For distinct, snappy chips, keep the MIX-IN step after the respin instead. Either way, hold the total at 2 tbsp so the pint's macros stay as listed.
How do I get melt-in-your-mouth chocolate flakes instead of chips?
Melt the chocolate, then drizzle it into the well right before the MIX-IN pass — it sets into thin flakes that dissolve on your tongue instead of staying chewy. Work quickly so the chocolate ribbons rather than pooling at the bottom.
Is 39g of protein per pint accurate?
It's the rounded pint total: 13g from a cup of ultra-filtered milk, 24g from a 30g scoop of whey, and 2g from the chips. Whey labels vary by a gram or two per scoop, so treat it as a close estimate if you track to the gram.
Chasing protein? Peanut Butter Ninja CREAMi Ice Cream Recipe packs 41g per pint.
More pints to spin next
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