Sugar-Free Chocolate Pudding Ninja CREAMi Recipe
- kcal
- 1015
- protein
- 12g
- sugar
- 3g
- fat
- 105g
per pint, estimated
Instant pudding mix is the shortcut most people reach for, and it is full of sugar. The alternative is not to abandon the idea but to rebuild it: cocoa and a spoon of cornstarch give the base body, allulose sweetens it while also keeping the freeze soft, and heavy cream supplies the fat that sugar-free bases usually lack. The result is a chocolate pint that spins dark and scoopable, with a texture closer to frozen pudding than to ice cream. Twelve grams of protein, three grams of sugar, and no erythritol brick — because the freezing chemistry, not the flavor, is what actually makes or breaks a sugar-free pint.
Ingredients
| Ingredient | US | Metric | kcal | Protein |
|---|---|---|---|---|
| Heavy cream | 1 cup | 240 ml | 816 | 5g |
| Whole milk | 1/2 cup | 120 ml | 75 | 4g |
| Unsweetened cocoa powder | 3 tbsp | 18 g | 60 | 3g |
| Allulose | 1/3 cup | 67 g | 32 | 0g |
| Cornstarch | 1 1/2 tsp | 5 g | 20 | 0g |
| 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
Whisk the cocoa, cornstarch, allulose, and salt into the whole milk until completely smooth, with no lumps — a minute of whisking prevents a gritty pint, since the CREAMi cannot dissolve anything once the base is frozen.
Whisk in the heavy cream and vanilla until the base is uniform and dark.
Pour into the CREAMi pint up to the max-fill line, level the surface, and freeze upright on a level shelf for 24 hours.
- Spin: ICE CREAM
Process on ICE CREAM. Expect a firm or crumbly first pass: cornstarch adds body, and a sugar-free base freezes harder than a sugared one.
- Spin: RE-SPIN
Scrape the walls down, add 1 tbsp of whole milk, and RE-SPIN until the pint turns glossy and holds soft-serve ridges. Add one more tablespoon of milk if it is still dry.
If it comes out crumbly: respin
If the first pass comes out crumbly, scrape the walls down and add 1 tbsp of whole milk, then RE-SPIN. Cornstarch adds body but also firmness, so expect one respin; if it is still dry, add another tablespoon of milk and spin again.
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 use the Deluxe ICE CREAM setting. For Scoop & Swirl (NC701), the same base spins on ICE CREAM and SWIRL folds in sugar-free chocolate chips if you want texture.
FAQ
Why use cornstarch in an ice cream base?
Cornstarch gives the finished pint body and a slight pudding-like chew, which is especially useful in a sugar-free base where the lack of sugar leaves the texture thin. It is not a thickener you can see — the amount here is small enough that the pint scoops, not sits.
Can I use sugar-free pudding mix instead?
You can, but most sugar-free pudding mixes are built on maltitol or erythritol, which freeze hard and can freeze-texture poorly in the CREAMi. Building the base from cocoa, cornstarch, and allulose gives you the same flavor with predictable freezing.
Is this keto-friendly?
The base carries about 20g of total carbohydrate per pint, most of it from the cocoa and milk, with net carbs substantially lower once the allulose is excluded per FDA labeling. Treat the macros here as estimates against your own labels, especially the milk you use.
What if my pint comes out too hard to scoop?
Let it rest 10 minutes on the counter first, then RE-SPIN with a tablespoon of milk or cream. If it is consistently hard, raise the milk by 2 tbsp and reduce the cornstarch by half a teaspoon next time.
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
Sugar-Free Vanilla Ninja CREAMi Recipe
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