Ninja Creami Chocolate Ice Cream (High Protein)

Ninja Creami chocolate ice cream is the kind of rich and creamy dessert that feels indulgent but still fits right into a high-protein lifestyle. This recipe blends Fairlife milk, chocolate protein powder, and Greek yogurt into a smooth base that spins up thick and chocolatey using the Lite Ice Cream setting. It’s sweetened just the way you like it and turns that crumbly first spin into a creamy, scoopable dessert with one simple re-spin!

Prep Time10

Freeze Time1

Total Time1 10

Course: Dessert, meal prep

Cuisine: American

Keyword: ninja creami chocolate ice cream

Servings: servings

Author: Ashley McCrary

Ingredients

1½ cups milk 2% Fairlife almond, coconut, or any milk of choice
2 tbsp chocolate protein powder – vegan or regular vanilla works too if that’s all you have
1 tbsp Greek yogurt plain – regular, low-fat, or dairy-free yogurt of choice
1 tsp vanilla extract
1 tbsp sugar-free chocolate pudding mix – optional adds flavor; I love Simply Delish for its cleaner ingredients. Omit if dairy-free
¼ tsp xanthan gum
Pinch of salt
1–2 tbsp maple syrup or granulated coconut sugar monk fruit for lower sugar
optional 1/2 tbsp cocoa powder

Instructions

Add all ingredients to a high-speed blender (except for the mix-ins). Sprinkle the xanthan gum evenly over the top before blending to help prevent clumping. Blend for 30–45 seconds until completely smooth. Let the mixture sit 1–2 minutes to allow any foam to settle.
Freeze: Pour into the Ninja Creami pint, stopping just below the MAX FILL line.Freeze on a level surface for at least 24 hours.
Spin Process using the “Lite Ice Cream” function. If crumbly, add 1 tablespoon of milk and press “Re-Spin.”
Mix-Ins (Optional) Make a small well, add chopped brownie pieces, and run the “Mix-In” function. Serve and enjoy!

Notes

If your chocolate ninja creami turns out crumbly, don’t panic! That’s completely normal for protein-based recipes. A splash of milk and a quick re-spin bring it right back to life.
If your Ninja Creami chocolate ice cream is icy, it usually means the base had too much air or not enough stabilizer. Letting the mixture rest before freezing helps foam settle, and xanthan gum prevents large ice crystals from forming. Using the Lite setting and a re-spin also improves smoothness.
Always freeze your pint on a flat surface to prevent shifting. Avoid filling past the MAX FILL line, which can affect how evenly the blade processes the frozen base.
Store your Ninja Creami chocolate ice cream in the original pint container with the lid tightly secured. Keep it in the coldest part of your freezer on a flat surface.
If the ice cream becomes super firm after refreezing, run it through the Lite Ice Cream setting again or use the Re-Spin function with 1 tablespoon of milk to restore its creamy texture. Protein-based recipes tend to freeze harder than traditional full-fat ice cream, so a quick re-spin is completely normal!

Nutrition