Making a high-protein chocolate ice cream in your Ninja Creami is simple and affordable with just four everyday ingredients. This recipe skips protein powder and relies on cottage cheese for a naturally creamy, protein-rich base, with cocoa powder providing deep chocolate flavor. It’s quick to prepare and loved by kids and adults alike.
The trick to a silky texture without protein powder is cottage cheese. When blended with milk, sugar and cocoa powder it turns into a smooth, rich ice cream base that freezes beautifully in the Ninja Creami. This straightforward recipe yields a satisfying, protein-packed dessert using pantry staples.
Ingredients
- Milk – any milk will work: cow’s milk, almond, soy, oat, coconut, etc.
- Cocoa powder – unsweetened cocoa gives the chocolate flavor.
- Sugar – adjust to taste or swap for a preferred sweetener.
- Cottage cheese – large or small curd is fine; blending makes it smooth.
How to make Ninja Creami chocolate protein ice cream
Combine all ingredients in a blender and blend until completely smooth. Pour the mixture into the Ninja Creami pint/container, seal, and place it flat in the freezer.
Freeze for at least 18–24 hours on a level surface. When fully frozen, remove the container from the freezer and run warm water briefly along the outside edge for about 45–60 seconds to loosen the outer layer.
Process the pint in the Ninja Creami using the “Lite Ice Cream” setting. If the texture is too crumbly, add a splash of milk and respin until you reach a creamy consistency.
Scoop and enjoy immediately, or smooth the top and return to the freezer for later. If reheating in the freezer, reprocess before serving for best texture.
Serve plain or add toppings of your choice for extra crunch or flavor.
Recipe tips
- Run warm water along the outside of the Creami container for 45–60 seconds before processing to help the outer layer thaw and blend smoothly. Alternatively, remove the pint from the freezer 10–15 minutes before processing.
- If you have leftovers, smooth the surface and refreeze. Reprocess when ready to serve for the best texture.
- To increase protein further, add a scoop of protein powder to the blended mixture before freezing.
More Ninja Creami recipes
- Ninja Creami cookie butter ice cream
- Ninja Creami vanilla ice cream
- Ninja Creami chocolate peanut butter ice cream
- Ninja Creami cottage cheese ice cream
- Ninja Creami coffee ice cream
- Ninja Creami frozen yogurt
Chocolate Protein Ninja Creami
Equipment
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Ninja Creami
Ingredients
- 1 cup cottage cheese
- ½ cup milk
- ⅓ cup sugar
- 2 Tablespoons cocoa powder
Instructions
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Add all ingredients to a blender and blend until smooth. Pour into the Creami container, seal, and freeze on a level surface for at least 18 hours.
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Remove from the freezer and run warm water along the outside edge for 45–60 seconds to thaw the outer layer.
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Process on the Lite Ice Cream setting. If the texture is too firm or crumbly, add a splash of milk and respin until creamy.
Notes
- Warm the outside of the Creami container briefly before processing so the outer frozen layer blends in smoothly. You can also let the pint sit at room temperature 10–15 minutes before processing.
- Leftovers freeze well; smooth the surface and refreeze, then reprocess before serving to restore a fresh texture.
- To boost protein, fold in a scoop of your favorite protein powder when blending.
Nutrition
If nutrition info is shown, values are estimates based on a calculator. Verify with your own data if needed.