Ingredients
Units
Scale
- 1 cup unsweetened almond milk
- 1/2 cup water
- 1 scoop vanilla protein powder
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon xanthan gum powder
- 1 tablespoon monk fruit sweetener
- A small pinch of powdered green food coloring (optional)
- 1/4 cup mini chocolate chips (added after spinning)
Instructions
- Mix your base. Add the almond milk, water, protein powder, peppermint extract, xanthan gum, monk fruit, and food coloring to your Ninja Creami pint container. Whisk until fully combined with no clumps. Pro tip: If your protein powder tends to clump, blend everything in a shaker bottle first before pouring it into the pint.
- Freeze for 24 hours. Place the lid on the pint and freeze for a full 24 hours. The base must be completely frozen solid before spinning. Pro tip: Freezing less than 24 hours is the number one reason Ninja Creami protein ice cream comes out crumbly — don’t rush it.
- Spin on Lite Ice Cream. Let the frozen pint sit on the counter for 5 minutes, then install it in the machine and select Lite Ice Cream. Run the full cycle. Pro tip: Lite Ice Cream is the best setting for protein-based recipes — it processes more gently and gives a creamier result than the regular setting.
- Re-spin if needed. Check the texture after the first spin. If it still looks crumbly or powdery, select Re-spin for one more cycle. Most protein ice cream bases need two spins.
- Add the chocolate chips. Use the back of a spoon to press a small well down the center of the pint. Add your mini chocolate chips, then place the pint back in the machine and select Mix-In.
- Serve Scoop immediately and enjoy right away for the best texture. See storage tips below if you need to save some for later.
