Ingredients
Equipment
Method
- Combine coconut cream, cocoa powder, protein powder, maple syrup, vanilla extract, and salt in a blender or tall jug. Blend for about 20 seconds until completely smooth. Taste and adjust sweetness if needed.
- Pour the mixture into a Ninja Creami pint container up to the max fill line. Secure the lid and freeze on a flat surface for at least 24 hours.
- Remove the pint from the freezer and let it sit at room temperature for 5 minutes. Install the pint in the Ninja Creami machine and run the Ice Cream program.
- Check the texture after processing. If the center appears crumbly or powdery, add 1 teaspoon coconut cream or milk and run the Re-spin function.
- Scoop and serve immediately, or smooth the surface, replace the lid, and return the pint to the freezer for up to 5 days.
Nutrition
Notes
Use full-fat coconut cream for the best texture. Let the frozen pint sit for 5 minutes before processing. If the ice cream is crumbly after the first spin, add 1 teaspoon coconut cream or milk and use the Re-spin function. Optional: stir in 2 tablespoons almond butter before freezing for extra richness.
