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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dive into a creamy, chocolatey treat with this Double Choc Protein Ice Cream. With the smoothness of chocolate custard protein powder and the subtle sweetness of stevia, this ice cream is a delightful indulgence. The xanthan gum adds a silky texture, making each spoonful a rich experience. Perfectly blended and frozen to perfection, this ice cream is a guilt-free pleasure.
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Add the milk, protein powder, xanthan gum, stevia, and a pinch of salt to a Ninja Creami pint container.
Blend or whisk until completely smooth with no lumps.
Freeze flat for 12 to 24 hours until solid.
Spin the frozen pint on the lite ice cream setting.
Re-spin if needed until smooth and creamy, then serve.
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Macros for the entire pint: 255 calories and 32 g protein.
Can I use a different type of milk?
Yes, you can use any milk of your choice, such as almond or skim milk.
What if I don't have a Ninja Creami?
You can use any ice cream maker or blend and freeze in a regular container, then blend again before serving.
How long should I freeze the mixture?
Freeze the mixture for 12 to 24 hours until it is solid.
Can I add other flavors?
Yes, you can add vanilla extract or other flavorings to enhance the taste.
Is xanthan gum necessary?
Xanthan gum helps achieve a creamy texture, but you can omit it if necessary.
Healthy food is not boring! I'm passionate about making healthy eating achievable, satisfying, and enjoyable. I create nourishing recipes that prove you don't have to sacrifice taste to eat well.
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