Some recipes don’t start as “recipes” — they’re discovered through trial, tweaks, and a little kitchen curiosity. This Creamy Chocolate Protein Ice Cream is exactly that kind of creation. Simple ingredients, smart technique, and one perfect spin later, you end up with a smooth, rich, chocolatey ice cream that feels indulgent but fits beautifully into a high-protein, low-calorie lifestyle.
This is the kind of frozen treat you make once, then never stop making — because it works. Every time.
Why You’ll Love This Protein Ice Cream
• Creamy, smooth texture after just one spin
• High protein and low calorie
• No added sugar
• No cooking required
• Perfect for Ninja Creami or similar machines
• Chocolatey, rich, and deeply satisfying
What It Tastes Like
This ice cream tastes like a light chocolate soft-serve with a clean, rich cocoa flavor. Not icy. Not chalky. Smooth, creamy, and scoopable — with that classic “ice cream shop” feel, but made entirely at home with smart ingredients.
The guar gum is the quiet hero here, giving it that silky texture without heaviness.
Servings & Timing
Yield: 1 pint
Prep Time: 5 minutes
Freeze Time: 24 hours
Spin Time: 1 cycle (Lite)
Total Active Time: About 7 minutes
Ingredients
Liquid Base
1 cup unsweetened vanilla almond milk
¾ cup fat-free Fairlife milk
2 tablespoons vanilla zero-calorie syrup
Dry Ingredients
½ serving protein powder (vanilla or chocolate)
1 tablespoon cocoa powder
1 tablespoon zero-calorie sweetener
¼ teaspoon guar gum
Tools You’ll Need
Ninja Creami pint container
Small bowl
Whisk or spoon
Milk frother
Freezer
Ninja Creami machine
How to Make Creamy Chocolate Protein Ice Cream
1. Mix the Dry Ingredients
In a small bowl, combine:
• Protein powder
• Cocoa powder
• Zero-calorie sweetener
• Guar gum
Mix very well. This step is essential — it ensures the guar gum is evenly distributed and prevents clumping later.
2. Add a Little Liquid
Add just a small splash of the almond milk or Fairlife milk to the dry mixture.
Stir until a thick, smooth paste forms. This step helps the mixture blend seamlessly into the full liquid base.
3. Build the Pint
Pour the remaining almond milk, Fairlife milk, and vanilla syrup into the Ninja Creami pint container.
Add the chocolate paste you just created.
4. Froth
Use a milk frother to blend everything together for about 20 seconds, until fully smooth and uniform.
Make sure there are no dry pockets or powder settling at the bottom.
5. Freeze
Place the pint in the freezer and freeze completely for 24 hours on a level surface.
6. Spin
When ready to serve:
• Remove the pint from the freezer
• Let it sit on the counter for 2–3 minutes
• Run hot water around the outside of the container for just a couple of turns
Place in the Ninja Creami and spin on Lite.
This recipe achieves a creamy texture in one spin.
Tips for Best Results
• Always mix guar gum with dry ingredients first
• Do not skip the paste step — it prevents lumps
• Letting the pint rest briefly improves texture
• One spin is usually enough — avoid over-processing
• Adjust cocoa or sweetener to taste
Variations & Add-Ins
• Add chocolate protein powder for deeper flavor
• Add espresso powder for mocha ice cream
• Mix in sugar-free chocolate chips after spinning
• Swirl in peanut butter powder
• Add mint extract for chocolate mint
Storage Instructions
Keep frozen in the Creami pint for up to 1 week.
If refrozen after spinning, re-spin on Lite for best texture.
Nutrition Highlights (Approximate)
High protein
Low calorie
Low sugar
Smooth, creamy texture without heavy cream
Exact nutrition depends on protein powder and sweetener used.
Conclusion
This Creamy Chocolate Protein Ice Cream is a perfect example of how technique matters just as much as ingredients. Simple steps, thoughtful mixing, and one clean spin deliver a dessert that feels indulgent, satisfying, and repeat-worthy.
It’s reliable, customizable, and exactly the kind of recipe that becomes part of your routine — not just a one-time treat.
