5-Ingredient Vegan Chocolate Protein Ice Cream (Ninja Creami)

Vegan Chocolate Protein Ice Cream- made with just 5-ingredients in the Ninja Creami, no one would ever guess this ice cream is dairy-free and packed with protein! (naturally sweetened + nut-free)

After seeing so many magical ice cream creations with the Ninja Creami, I decided to finally break down and purchase one myself. Because finding high-protein ice cream that’s dairy-free in the freezer section isn’t exactly a thing. I had to see what this Ninja Creami business was all about!

Now that I have more than 50 batches of homemade vegan protein ice cream under my belt, I can attest that the Ninja Creami is most definitely worth it. Prepping a batch of ice cream literally takes just 5-minutes and the flavor possibilities are endless. Today I’m sharing my go-to recipe for vegan chocolate protein ice cream as it’s my family’s favorite and I’m sure it will be yours soon too!

Vegan Chocolate Protein Ice Cream Ingredients

• Tofu- I know this might sound weird to have as a main ingredient but I promise no one will ever know there is tofu in this ice cream. It gives it a super creamy texture while also providing a complete source of protein, along with so many other essential vitamins and minerals. If you’re not a fan of soy, you can make this with fava bean tofu to keep the recipe soy-free. Using fava bean tofu actually makes it lower in calories and carbohydrates as well!
• Dairy-free Milk- I tend to go for soy milk as it provides the highest protein content but any kind of dairy-free milk will work. Coconut milk will give you even creamier results but it isn’t required if you want to make a lower fat version with a different kind of milk.
• Chocolate Protein Powder- Truvani is my favorite protein powder because of it’s minimal ingredients but any kind will work. Just be sure you are using the same amount of grams as the scoop size will vary depending on the brand.
• Cacao Powder- For a deeper chocolate flavor and antioxidant boost, I like to add a bit of cacao powder. You could sub a few tablespoons of chocolate protein powder if you don’t have cacao or don’t necessarily want it to taste super chocolatey.
• Pure Maple Syrup- Although the protein powder I use is sweetened with monk fruit, I personally prefer a slightly sweeter flavor. Adding just a bit of pure maple syrup does the trick. If you want to lower the sugar content you can omit the maple syrup and add a little more milk instead.
• Salt (optional)- If you enjoy a little salt with your sweets, then feel free to add a large pinch of sea salt before you blend.
• Mix-Ins (optional)– Our favorite thing to add to this chocolate ice cream is Justin’s Crispy Quinoa Peanut Butter Cups. You can’t go wrong with the peanut butter chocolate combo plus the crispy bits add the perfect contrast with the creamy texture of the ice cream. SO GOOD.

Possible Substitution for Protein Powder

When I first started making this recipe, I used Aloha’s Chocolate Protein Drinks in place of both the milk and protein powder. However, they have been sold out of their protein drinks for a very long time, and I have yet to find an alternative that I like. If you have a favorite protein drink, feel free to substitute for the same amount of milk and just omit the protein powder. Keep in mind, the ice cream will taste just like the flavor of the protein drink that you choose so make sure you really like it!

How to Make Vegan Chocolate Protein Ice Cream (using the Ninja Creami)

1. Add all of the ingredients to a blender and blend until smooth. Taste test to make sure you like it! This is how the finished product will taste.
2. Pour contents into Ninja Creami containers. It should fill about 3 containers. Freeze for 6-8hours or up to overnight.
3. Remove containers from freeze and allow to sit at room temperature for abut 20-minutes. Install container in Ninja Creami then blend using the lite ice cream setting. Once finished, if the ice cream looks powdery or thick, simply blend again until smooth and creamy.
4. Serve immediately and enjoy!

Do you need a high-speed blender?

A high-speed blender is most ideal to help break down the tofu. If you don’t have one, I would recommend using silken tofu instead and reducing the milk by 1/2 cup.

What about leftovers?

If you have leftover ice cream in the container that has been blended, simply cover and add it back to the freezer. Keep in mind it will need to be blended again next time.

The ice cream should keep for up to 3 months when frozen.

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