Description
A delicious and creamy chocolate ice cream made with almond milk and protein powder.
Ingredients
Scale
- 1 cup unsweetened almond milk (or coconut milk)
- 1/4 large avocado (just barely ripe)
- 1–2 Tbsp maple syrup
- 1/4 tsp vanilla extract
- 1 scoop chocolate protein powder (I used a beef protein isolate)
- 1 Tbsp cacao powder (or cocoa powder)
- pinch of salt
Instructions
- Blend all ice cream ingredients in a blender until smooth.
- Pour the mixture into your Creami pint and secure it with the lid.
- Place the pint on a level surface in your freezer. Freeze for 24 hours.
- Remove the Creami pint from the freezer and let it defrost for 10 minutes. Then level off the top (if needed).
- Place the pint in your Ninja Creami machine and blend on “Lite Ice Cream”.
- The ice cream will look chalky after the first blend. So, place it back in the Creami machine and blend again using the “Re-Spin” button.
Notes
- Make sure the avocado is barely ripe for the best texture.
- Adjust maple syrup to taste depending on your sweetness preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg