The perfect Ninja Creami chocolate protein ice cream: a low-calorie pint with 55 g of protein. This recipe makes a thick, creamy frozen treat that feels indulgent while supporting your nutrition goals. Keep it classic chocolate or customize with the mix-in and topping ideas below.
*This post is sponsored by SunButter, a sunflower seed spread ideal for allergy-safe baking and cooking. Thanks for supporting brands that help keep this blog running.
Ice Cream without the Guilt!
While I shared a vanilla Ninja Creami protein ice cream recently, this chocolate version is my go-to. It stays low in calories and high in protein, but delivers deeper flavor thanks to cacao and chocolate SunButter.
One pint: about 13 g net carbs (5 g fiber), 55 g protein, and roughly 325 calories.
The base uses Greek yogurt, almond milk, and protein powder. Adding a spoonful of Chocolate SunButter transforms the texture—making the ice cream noticeably thicker and creamier and intensifying the chocolate notes.
I avoid instant pudding mixes, gums, and other artificial thickeners. With the right ratios and a good freezer, you can get a rich, scoopable ice cream using simple, real-food ingredients.
What You’ll Need
The only special appliance required is a Ninja Creami ice cream maker. Aside from that, gather:
- Greek yogurt (I use 2% Fage for creaminess; cottage cheese can be used as an alternative)
- Milk (unsweetened almond milk works well; whole milk, Fairlife, coconut, oat, or cashew milk also work)
- Chocolate SunButter (adds richness and a creamier texture)
- Cacao powder or natural cocoa powder
- Sweetener such as allulose for a sugar-free option (maple syrup, honey, or other sweeteners can be used instead)
- Vanilla extract
- Whey protein powder (I use an unflavored, unsweetened whey for neutral flavor and great texture)
- Collagen protein (optional, for extra protein and texture)
Mix-Ins & Toppings
The Ninja Creami can incorporate mix-ins during its mix-in cycle. Some additions are best folded in after processing as toppings.
Mix-ins
- Nuts or seeds (pecans, walnuts, almonds, pistachios, sunflower or pumpkin seeds)
- Unsweetened shredded coconut
- Freeze-dried fruit (freeze-dried raspberries or strawberries work great)
- Crushed graham crackers or gluten-free alternatives
- Mini dark chocolate chips or homemade chocolate pieces (use cacao, coconut oil, sweetener, and nut butter for softer frozen chips)
- Chopped candy or bars if desired
Topping suggestions
- Raspberry chia jam
- SunButter or other nut butter, thinned with a little melted coconut oil to turn into a shell
- Healthy hot fudge
- Fresh fruit (add as a topping rather than mixing in to avoid extra moisture)
How to Make Ninja Creami Chocolate Protein Ice Cream
Step 1: Blend all ingredients until smooth and fully combined—yogurt, SunButter, cacao, sweetener, milk, and protein powders. Alternatively, combine directly in the pints and use an immersion blender.
Step 2: Divide the mixture between two Ninja Creami pint containers, secure the lids, and freeze on a level surface overnight. Six to eight hours may seem sufficient, but a full overnight freeze yields the best scoopable texture.
Step 3: Briefly run the frozen pint under warm water for about 15 seconds to slightly melt the outer layer—this prevents a frosty rim and helps the Creami produce a creamy texture. Place the pint into the outer bowl, attach the lid with the paddle, and run the “Lite Ice Cream” program. If the result looks icy or dry, use the “Respin” feature rather than running the full Lite cycle again.
Step 4: If you want mix-ins, add them to the pint after the initial spin, reattach the lid and paddle, and run the “Mix-In” setting.
Step 5: Add toppings and enjoy directly from the pint or transfer to a bowl. The texture should be thick and scoopable.
Tips for the Ninja Creami
Storing leftovers: Smooth the surface, replace the storage lid, and refreeze overnight. Use the “Respin” setting to refresh the texture before serving.
If the ice cream is icy/dry: Don’t rerun the full “Lite Ice Cream” cycle. Use the “Respin” setting to break up ice crystals and improve creaminess.
If the ice cream is too soft: Make sure the pints are fully frozen before processing. Aim for a freezer temperature between -7°F and 9°F; around 0°F works well for consistent results.
Nut-free option: Swap almond milk for coconut, oat, or regular milk. SunButter is sunflower-seed based and naturally nut free.
Want soft-serve? Run “Lite Ice Cream” first, then “Respin.” Repeat “Respin” until you reach the desired softness.
Flavor Variations
Customize the base to create different chocolate combinations:
Almond Joy: Use coconut milk, mix in shredded coconut, chopped almonds, and mini chocolate chips. Add 1/4 teaspoon almond extract if desired.
Chocolate Mint: Stir in 1/4 teaspoon peppermint extract to the base.
Banana Chocolate: Add one large ripe banana and reduce almond milk to 1 cup before blending. Freeze as directed.
Raspberry Chocolate: Fold in 1/4 cup freeze-dried raspberries and top with fresh raspberries when serving.
Other Healthy Ice Cream Treat Recipes
- Oatmeal cookie ice cream sandwiches (try using this chocolate protein ice cream)
- 3-ingredient cherry coconut sorbet
- Chocolate chip mint smoothie
If you make this recipe, tag me on social media so I can see your creation!
Ninja Creami Chocolate Protein Ice Cream
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Equipment
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Ninja Creami
Ingredients
- 1 1/2 cups almond milk unsweetened
- 1 cup Greek yogurt (I use Fage 2%)
- 6 tablespoons allulose or other favorite sweetener; omit if using a flavored protein powder
- 1/4 cup cacao powder
- 1 tablespoon Chocolate SunButter
- 2 teaspoons vanilla extract
- 60 grams whey protein powder* (unsweetened/unflavored recommended)
- 20 grams collagen protein* optional
Instructions
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Add all ingredients to a blender and process until smooth, or blend directly in the pint with an immersion blender.
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Divide the mixture between two Ninja Creami pints, cover, and freeze on a level surface overnight for best texture.
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Run the frozen pint under warm water for about 15 seconds, then process in the Ninja Creami on “Lite Ice Cream.” If icy or dry after the first spin, use “Respin” rather than repeating the full cycle.
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Add mix-ins if desired and run the “Mix-In” setting to incorporate.
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Top and serve straight from the pint or transfer to bowls.
Notes
Ice Cream Icy/Dry: Use “Respin” instead of repeating the Lite cycle to avoid melting the pint into a milkshake.
Ice Cream Too Soft: Fully freeze pints and keep your freezer at appropriate temperatures; around 0°F yields reliable results.
Nut Free: Use coconut, oat, or regular milk instead of almond milk. SunButter is sunflower-seed based and nut-free.
Flavor ideas: Almond Joy (coconut milk, shredded coconut, chopped almonds), Chocolate Mint (peppermint extract), Banana Chocolate (add a ripe banana and reduce milk), Raspberry Chocolate (fold in freeze-dried raspberries).