Some treats that make you feel like you are cheating on your diet, but you are not. Ninja Creami Mint Chocolate Chip Protein Ice Cream is one of those. It is creamy, cool, and packed with flavor, and the best part is that it is loaded with protein.
I make this at home all the time, especially when my kids ask for something sweet after dinner. They love the minty taste and those tiny chocolate specks that melt right in your mouth.
This recipe started to sneak in some extra protein without anyone noticing. I use cottage cheese and vanilla protein powder as the base, and it works like magic. The texture is smooth, the flavor is fresh, and its way better than anything you will find in the freezer aisle.
Why You Will Love This Copycat Recipe!
If you are looking for a healthier twist on a classic favorite, this Ice Cream is going to be your new go-to. You get all the creamy goodness without the extra sugar or weird ingredients. The original store-bought version is tasty, no doubt, and I am thankful for the inspiration.
But when you make it yourself, you control everything from sweetness to the mint level to the type of chocolate you use.
Compared to other restaurant versions, this one is lighter, fresher, and does not leave you feeling heavy. Some places use frozen chocolate chips that turn rock hard, but in this recipe, the melted chocolate creates soft specks that melt in your mouth. It is the kind of upgrade you did not know you needed until you tried it.
Ninja Creami Mint Chocolate Chip Protein Ice Cream Ingredients
Here is what you will need for one batch:
- 1½ cups whole milk
- 1 scoop vanilla or mint protein powder
- 3 tablespoons full-fat Greek yogurt
- 1 tablespoon sweetener like allulose, monk fruit, or your favorite
- 1 tablespoon vanilla pudding mix
- 2-4 drops peppermint extract (start with two drops and adjust)
- 1 teaspoon vanilla flavor or extract (alcohol-free and glycerin-based preferred)
- Pinch of salt
- 2-4 drops green food coloring (optional for that minty look)
- 2 tablespoons of melted dark chocolate or crushed mint creme Oreos.
Kitchen Tools You will Need.
- Blender or food processor
- Mixing bowl
- Measuring spoons and cups
- Microwave-safe bowl (for melting chocolate)
- Ice cream maker or Ninja Creami
- Rubber spatula
- Freezer-safe container with lid
How To Make Ninja Creami Mint Chocolate Chip Protein Ice Cream
Step 1: Blend the Base
Start by blending the base. In your blender, add the whole milk, Greek yogurt, protein powder, sweetener, vanilla pudding mix, flavor or extract, peppermint extract, and a pinch of salt.
Blend until smooth and creamy. If you want that classic mint color, add a few drops of green food coloring and blend again.
Step 2: Freeze the Mixture
Pour the mixture into your ice cream maker. Freeze it for at least 12 hours or overnight. This helps the texture get nice and firm for spinning.
Step 3: Spin the Ice Cream
Once frozen, spin the mixture using your ice cream maker. Check the texture. If it is too icy, do a re-spin to get it smoother.
Step 4: Melt the Chocolate
While the ice cream is spinning, melt your chocolate. Use a microwave-safe bowl and heat the chocolate with 30 second intervals, stirring in between until fully melted. You want it to be smooth but not too hot.
Step 5: Mix in the Chocolate
Quickly scoop the melted chocolate into the center of the ice cream and mix it in using the “mix-in” setting. This step is fast because the chocolate hardens quickly.
Mixing it in right away gives you those soft chocolate specks instead of hard chunks.
Step 6: Serve and Enjoy
Once mixed, scoop your Mint Chocolate Chip Protein Ice Cream into bowls or cones and enjoy it right away. It is creamy, minty, and full of flavor.
Chef’s Note + Tips
- Use cottage cheese instead of Greek yogurt for a thicker texture.
- Start with less peppermint extract and add more next time if needed.
- Melt chocolate just before mixing to avoid clumps.
- Use dark chocolate for richer flavor.
- Add crushed mint Oreos for extra crunch.
- Freeze overnight for best texture.
- Re-spin if the ice cream feels icy.
- Use a rubber spatula to scrape the sides clean.
- Chill your mixing bowl before blending.
- Do not skip the salt, it boosts the flavor.
Make Ahead & Storage Tips
You can make Mint Chocolate Chip Protein Ice Cream ahead of time and store it in the freezer for up to 2 weeks. Just keep it in a sealed container to avoid freezer burn. If it gets too hard, let it sit at room temperature for 10 minutes before scooping.
To freeze, use a flat container and press plastic wrap on top of the ice cream before sealing with the lid. This keeps it smooth. If the ice cream smells sour, has ice crystals all over, or tastes off, it is time to toss it. Always check before eating.
What to Serve with Mint Chocolate Chip Protein Ice Cream
Mint and chocolate go great with fruit, nuts, and creamy toppings. Here are some serving ideas:
1. Homemade Chocolate Brownies:
Warm, fudgy brownies and cold mint ice cream are a match made in dessert heaven. Serve the ice cream right on top of the brownie so it melts a little into the cracks so good.
2. Fresh Strawberries:
Slice them up and toss them around the ice cream. The sweet and tart flavor of strawberries makes the mint pop even more. It is fresh and light.
3. Banana Pie:
This pie is smooth, creamy, and full of banana flavor. Serve a slightly warm slice with a scoop of mint chocolate chip ice cream on the side. The cool mint cuts through the sweetness of the banana, making each bite feel balanced and fresh.
4. Toasted Coconut Flakes:
Sprinkle these on top for a nutty crunch. The coconut adds a tropical twist and a little chew that makes each bite more fun. Klassic Coconut is great because they do not add extra sugar or weird stuff just pure coconut.
5. Chopped Almonds:
These give a nice crunch and a roasted flavor that is paired well with the chocolate specks in the ice cream. Just a small handful goes a long way.
6. Peanut Butter Sauce:
Drizzle it warm over the ice cream. The salty-sweet combo of peanut butter and mint chocolate is surprisingly tasty and rich.
7. Protein Waffles:
Toast a waffle and scoop the ice cream right on top. It is like a minty breakfast dessert. Add syrup or whipped cream for extra fun.
8. Chocolate Syrup:
A classic drizzle that makes everything better. It adds more chocolate flavor and makes the ice cream feel extra indulgent. I prefer Hershey’s because it is smooth, not too thick, and blends perfectly with cold desserts.
9. Whipped Cream:
Light and fluffy, whipped cream adds a creamy layer that melts into the ice cream. It is simple but makes a significant difference.
10. Crushed Graham Crackers:
Sprinkle these over the top for a little crunch and a hint of honey flavor. It is like mint chocolate chip s’mores. Weis’s Crackers is great because they are crisp and not overly sweet, so they do not overpower the mint.
Ninja Creami Mint Chocolate Chip Protein Ice Cream
Ingredients
Method
- Start by blending the base. In your blender, add the whole milk, Greek yogurt, protein powder, sweetener, vanilla pudding mix, flavor or extract, peppermint extract, and a pinch of salt. Blend until smooth and creamy. If you want that classic mint color, add a few drops of green food coloring and blend again.
- Pour the mixture into your ice cream maker. Freeze it for at least 12 hours or overnight. This helps the texture get nice and firm for spinning.
- Once frozen, spin the mixture using your ice cream maker. Check the texture. If it is too icy, do a re-spin to get it smoother.
- While the ice cream is spinning, melt your chocolate. Use a microwave-safe bowl and heat the chocolate with 30 second intervals, stirring in between until fully melted. You want it to be smooth but not too hot.
- Quickly scoop the melted chocolate into the center of the ice cream and mix it in using the “mix-in” setting. This step is fast because the chocolate hardens quickly. Mixing it in right away gives you those soft chocolate specks instead of hard chunks.
- Once mixed, scoop your Mint Chocolate Chip Protein Ice Cream into bowls or cones and enjoy it right away. It is creamy, minty, and full of flavor.
Video
Notes
Mint Chocolate Chip Protein Ice Cream FAQs
Here, we have you covered with some frequent questions about the Ice Cream that people often ask.
1. Can I use almond milk instead of whole milk?
Yes, you can. Almond milk makes it lighter, but the texture might be less creamy. You may need to add more yogurt or pudding mix to thicken it up.
2. What kind of protein powder works best?
I use vanilla whey protein, but you can use plant-based too. Just make sure it blends well and does not have a chalky taste.
3. Can I skip the green food coloring?
Absolutely. It is just for looks. The flavor stays the same without it.
4. How do I make it dairy-free?
Use almond milk, coconut yogurt, and a dairy-free protein powder. The texture will be different but still tasty.
5. Can I use frozen bananas instead of yogurt?
Yes, bananas add sweetness and creaminess. Just blend them well with the other ingredients.
6. What is the best chocolate for specks?
Dark chocolate melts smoothly and gives soft specks. Avoid chocolate chips—they get too hard.
7. How do I safely bring this Ice Cream to a friend’s party?
Pack it in a pre-chilled insulated cooler with ice packs or dry ice, keep it sealed tight, and serve it right away for the best texture.
8. Can I use a regular blender instead of an ice cream maker?
You can blend the mix and freeze it, but the texture will not be as smooth. ice cream maker gives better results.
9. Is this good for weight loss?
It is high in protein and low in sugar, so it fits well into a healthy eating plan. Just watch your portion size.
10. Can kids eat this?
Yes! Mine love it. It is a fun way to get extra protein without them knowing.
This Ninja Creami Mint Chocolate Chip Protein Ice Cream is cool, creamy, chocolatey, and packed with protein. Each spoonful delivers refreshing mint and melt-in-your-mouth chocolate flakes like a treat straight from the ice cream parlor.
It is easy to make, fun to eat, and way better than store-bought. With simple ingredients and effortless steps, you will be hooked after the first bite.
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