Ninja Creami Chocolate Protein Ice Cream

Name: Pistachio Chocolate Yogurt Bark
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups greek yogurt; 2 tablespoons honey; 0.333 cup pistachios; 0.333 cup dark chocolate chips

Chef

Ingredients

0 of 5 available

Method

1
Add the milk, Greek yogurt, chocolate protein powder, cocoa powder, and sweetener to a blender. Blend until completely smooth, about 30 seconds.
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.
24h-20°C
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.
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.
3 min
5
Scoop and serve immediately. Refreeze leftovers in the pint and run the Light Ice Cream or Respin program again before serving.
2 min

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Feed

8 servingsAmerican

Pistachio Chocolate Yogurt Bark

Cook

0

quickdinner

Ingredients

0 of 4 available

473 mL

greek yogurt

2 tbsp

honey

79 mL

pistachios

79 mL

dark chocolate chips

Method

1
Line a rimmed baking sheet with parchment paper. Stir the honey into the Greek yogurt until evenly combined.
5 min
2
Spread the yogurt mixture into an even layer about 1/4 inch thick on the lined baking sheet.
3 min
3
Sprinkle the pistachios and dark chocolate chips evenly over the yogurt, pressing them lightly into the surface.
2 min
4
Freeze uncovered until firm, at least 3 hours. Break or cut the bark into pieces and serve immediately. Store leftovers in an airtight container in the freezer for up to 1 month.
3h-20°C