Dairy-Free Ninja Creami Chocolate Ice Cream
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.
Servings: 2
Calories: 647kcal
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.
Nutrition
Calories: 647kcal | Carbohydrates: 30g | Protein: 14g | Fat: 58g | Saturated Fat: 51g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 83mg | Potassium: 689mg | Fiber: 3g | Sugar: 18g | Vitamin C: 3mg | Calcium: 133mg | Iron: 7mg