This dairy-free Ninja Creami chocolate ice cream is the best dairy-free chocolate ice cream I've ever had. I've been dairy-free for 8 years, and if you told me at the beginning of my allergy journey that I'd create a chocolate ice cream this good, with clean ingredients and protein packed in, I wouldn't have believed you.
This recipe is a result of more Creami test batches than I can count. I've dealt with grainy texture, iciness, the wrong ratio and have experimented with so many different protein powders. What you're making is the version that works after I have troubleshooted every variable and it's absolutely perfect.
Making dairy-free ice cream in my Ninja Creami machine is one of my favorite parts of summer! I test every recipe I post in my own kitchen before it ever makes it to you, which means when I tell you a swap works or a step matters, it's because I've already found out the hard way so that you don't have to.
Why You'll Love This Chocolate Ninja Creami
This chocolate Ninja creami is so smooth and decadent. It only takes about 5 minutes to throw together before freezing. The hardest part is honestly waiting for it to freeze. That's why I recommend prepping your creamis so that you always have a few on hand for when the ice cream craving hits.
My recipe uses clean and simple ingredients and it's protein-packed, so it won't spike your blood sugar in the same way that traditional ice cream does. No eggs or pudding mix are needed for this recipe. The best part is that it's super adaptable and you can add in any mix-ins and toppings you choose!
Ingredients You'll Need
- Dairy-free milk: I used coconut milk in this recipe, but you can also use cashew milk or almond milk.
- Coconut cream: This makes the ice cream super creamy and thick.
- Honey: A natural way to sweeten this dessert.
- Vanilla extract: Adds warmth and flavor!
- Chocolate protein powder: Adds protein, helps make the Creami smoother and contributes to the rich chocolately taste! I have found that beef protein powders work the best in the these recipes and make them extra creamy.
Recipe Variations
- Mix-ins: The mix-in options are endless here. Add chocolate chips, cookies, fruit and more!
- Extracts: The base recipe calls for vanilla extract, but swap it out for peppermint extract to make a chocolate mint base!
- Sweetener: Swap the honey for another sweetener like maple syrup, coconut sugar or dates. If you use dates, the base will need to be blended.
- Protein powder: Try out different protein powders to see which one you like best. My favorite is a beef protein powder.
How To Make Chocolate Ninja Creami
Step 1: Combine your ingredients in your Creami tub and mix them together using a hand whisk.
Step 2: Freeze creami overnight on a level surface with the cap off.
Step 3: Process creami on "ice cream", add a drop of milk and then process on "re-spin".
Step 4: Dig a hole in the middle of your creami, add in any mix-ins and process on"mix-ins". Add toppings and enjoy!
Recipe Tips
- Freeze your base in the Creami pint container for a full 24 hours before spinning. Don't rush this step, it's the #1 reason for icy or grainy texture.
- If your ice cream is too hard after freezing, let it sit out for 10-15 minutes to thaw before processing.
- Add a splash of dairy-free milk if your ice cream is still crumbly after 2 re-spins.
- Don't overdo the protein powder, too much can make the texture gummy. Stay close to the recipe's ratio rather than adding extra for more grams.
Storage and Make Ahead Tips
Store any leftover ice cream in the same Creami pint container with the lid on, tightly sealed, in the back of your freezer for up to 2 weeks.
Because this is dairy-free and doesn't have the stabilizers found in store-bought pints, it will freeze harder than when it first came out of the machine. When you're ready for more, don't just scoop straight from a hard freeze, run it through the Creami's "re-spin" function to bring back that soft-serve texture. If it's been in the freezer for several days, let it sit at room temp for 5-10 minutes before re-spinning for best results!
I recommend having a few Creami pint containers prepped ahead at all times for when the ice cream craving hits! That way, you don't have to wait a full day to enjoy!
Recipe FAQs
This helps better distribute the mix-ins and protects the texture of the ice cream.
This may happen if you freeze your creami on a surface that is not level or leave the cap on. To avoid this, freeze your creami on a level surface with the cap off.
Yes, you can but it will change the texture and protein content!
Yes, feel free to swap the honey for maple syrup or coconut sugar instead!
Related Recipes
Dairy-Free Ninja Creami Vanilla Ice Cream
If you make this Dairy-Free Ninja Creami Chocolate Ice Cream and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
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Dairy-Free Ninja Creami Chocolate Ice Cream
Equipment
- 1 hand spinner
Ingredients
- 1 1/2 cups coconut milk
- 1/2 cup coconut cream
- 1 tsp vanilla extract
- 2 tbsp chocolate protein powder
- 2 tbsp honey
Instructions
- Add ingredients to Ninja Creami pint and use a hand mixer to combine.
- Store the Ninja Creami pint in the freezer with the cap off overnight. Make sure it is on a level surface.
- Process Ninja Creami pint on "ice cream". Add a drop of milk and "re-spin".
- If you are choosing to add mix-ins, create a hole in the center, add mix-ins and then process again on "mix-ins".
- Scoop, add any toppings and enjoy!
Notes
- Freeze your base in the Creami pint container for a full 24 hours before spinning. Don't rush this step, it's the #1 reason for icy or grainy texture.
- If your ice cream is too hard after freezing, let it sit out for 10-15 minutes to thaw before processing.
- Add a splash of dairy-free milk if your ice cream is still crumbly after 2 re-spins.
- Don't overdo the protein powder, too much can make the texture gummy. Stay close to the recipe's ratio rather than adding extra for more grams.
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