Ninja Creami Chocolate Protein Ice Cream

A creamy, chocolate-forward protein ice cream made with Greek yogurt, cocoa, milk, and your favorite sweetener. Freeze the blended base in a Creami pint, then spin it for a high-protein treat with a smooth soft-serve texture.

Prep: 10 min · Cook: 1440 min · Yield: 2 · Method: No-Cook

Ingredients

• 1 cup 2% milk
• 0.75 cup plain greek yogurt
• 1 scoop chocolate protein powder
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sweetener

Cooking instructions

1. Add the milk, Greek yogurt, chocolate protein powder, cocoa powder, and sweetener to a blender. Blend until completely smooth, about 30 seconds. (about 1 min)
2. Pour the mixture into a Ninja Creami pint container, keeping it below the maximum-fill line. Secure the lid and freeze on a level surface for at least 24 hours. (about 1440 min) — 0°F (-18°C) or colder
3. Remove the pint from the freezer and take off the lid. Place it in the Creami outer bowl, attach the paddle, and select the Light Ice Cream program. (about 3 min)
4. If the ice cream looks crumbly after spinning, add 1 tablespoon milk to the center and run the Respin program. Repeat once if needed, until creamy. (about 3 min)
5. Scoop and serve immediately. Refreeze leftovers in the pint and run the Light Ice Cream or Respin program again before serving. (about 2 min)