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Ninja Creami Mint Chocolate Chip Protein Ice Cream
Ariana Lumi

Ninja Creami Mint Chocolate Chip Protein Ice Cream

Make creamy Mint Chocolate Chip Protein Ice Cream Overnight! Packed with flavor and protein, this easy recipe is perfect for healthy dessert lovers.
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Prep Time 10 minutes
Cook Time 12 hours
Mix-In & Spin Time 5 minutes
Total Time 12 hours 15 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Video Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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.