Ninja Creami Mocha Espresso Protein Ice Cream Recipe
A creamy and energizing mocha espresso protein ice cream made easily with the Ninja Creami, combining chocolate protein, rich espresso, and optional mix-ins for a delicious high-protein treat.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 scoop chocolate protein powder
- 1 spoonful cocoa powder
- 1/2 cup chilled espresso or strong coffee
- 1 cup milk of choice (dairy or non-dairy)
Optional Mix-ins
- Mini chocolate chips
- Nut butter
Instructions
- Add Ingredients: Add the chocolate protein powder, cocoa powder, chilled espresso, and milk to a Ninja Creami pint container.
- Blend Mixture: Whisk or blend the ingredients until completely smooth, ensuring there are no lumps in the mixture.
- Freeze: Freeze the pint in the freezer overnight for at least 8 hours until the mixture is solid.
- Cream Ice Cream: Process the frozen pint in the Ninja Creami using the ‘Lite Ice Cream’ or ‘Ice Cream’ setting to create a creamy texture.
- Improve Texture: If the ice cream texture is too dry or crumbly, re-spin it once to achieve a creamier consistency.
- Add Mix-ins: Incorporate optional mini chocolate chips or nut butter by adding them to the pint and running the ‘mix-in’ feature on the Ninja Creami.
- Serve: Scoop the finished ice cream into bowls or cones and enjoy immediately.
Notes
- Use chilled espresso or strong coffee to avoid melting the mixture prematurely during processing.
- For dairy-free options, substitute milk with almond, oat, or coconut milk.
- Adjust sweetness by choosing flavored protein powders or adding a natural sweetener before freezing.
- Freezing time should be a minimum of 8 hours to ensure solid freezing for best texture.
- If you don’t have a Ninja Creami, this recipe can be adapted using an ice cream maker but results may vary.
