High-Protein Chocolate Ice Cream Recipe for the Ninja Creami

Ingredients:

• 2 cups Greek yogurt (plain, non-fat or 2% for higher protein)
• 1 cup milk (any kind, though skim or unsweetened almond milk will keep it lighter)
• 1/2 cup cocoa powder (unsweetened)
• 1/4 cup protein powder (chocolate or vanilla, depending on preference)
• 1/4 cup honey or maple syrup (adjust to taste)
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Add-Ins:

• 1/4 cup mini chocolate chips (for extra chocolatey goodness)
• 1/4 cup chopped nuts (e.g., almonds or walnuts)
• 1/4 cup shredded coconut (unsweetened)

Instructions:

1. Prepare the Mixture:
   • In a large mixing bowl, combine the Greek yogurt, milk, cocoa powder, protein powder, honey (or maple syrup), vanilla extract, and a pinch of salt. Whisk until smooth and fully incorporated. Make sure there are no lumps from the cocoa powder or protein powder.
2. Chill the Mixture:
   • For best results, chill the mixture in the refrigerator for at least 30 minutes. This helps to ensure a smooth and creamy texture when frozen.
3. Freeze:
   • Pour the chilled mixture into the Ninja Creami pint container, making sure not to exceed the maximum fill line.
4. Process:
   • Attach the lid securely and place the container in the Ninja Creami machine. Select the “Ice Cream” function. Allow the machine to process until the ice cream reaches a smooth, creamy consistency. This may take a few minutes.
5. Add Mix-Ins (Optional):
   • If you’re using any optional add-ins like mini chocolate chips, chopped nuts, or shredded coconut, add them after the initial processing. Use a spoon to gently fold them into the ice cream.
6. Re-Process:
   • For better integration of the mix-ins, you can reprocess the ice cream for an additional few minutes using the “Re-spin” function.
7. Serve:
   • Scoop the high-protein chocolate ice cream into bowls or cones and enjoy immediately. If you prefer a firmer texture, transfer the ice cream to the freezer for an additional 30 minutes before serving.
8. Store:
   • Any leftover ice cream can be stored in the freezer in an airtight container. Allow it to sit at room temperature for a few minutes before scooping if it becomes too hard.

Tips:

• Protein Powder: Choose a protein powder that blends well and doesn’t have a strong aftertaste. Whey protein, casein, or plant-based proteins are all good options.
• Sweeteners: Adjust the amount of honey or maple syrup according to your taste preference and dietary needs.
• Texture: If you find the ice cream too hard after freezing, let it sit out for a few minutes before scooping, or use the “Re-spin†function on the Ninja Creami to soften it.

Enjoy your delicious and high-protein chocolate ice cream, perfectly made with your Ninja Creami!