This one is SO easy and so good. If you’ve got a Ninja Creami, you know how life-changing it is.
This Mint Chocolate Chip Protein Ice Cream is creamy, refreshing, and packed with protein. It’s not too sweet, has that fresh minty kick, and the chocolate chips are just the right kind of crunch.
You just toss everything in, freeze it, blend it, and boom — dessert that feels like a treat but works with your goals.
Why I Love This Recipe
I’ve made this recipe over and over and it never disappoints. I love it because:
- It tastes like real ice cream — not chalky or icy.
- It uses simple ingredients I already have.
- It helps me hit my protein goals without drinking a shake.
- You can make it ahead and spin it when you’re ready.
- It’s refreshing after a workout or late-night sweet craving.
Backstory? The first time I made this, I didn’t expect much. I just threw a few things in the blender and froze it overnight. The next day, I spun it in the Creami and couldn’t believe how creamy it turned out. The mint was spot on, and I’ve been hooked ever since.
What You’ll Need
- 1 scoop vanilla protein powder (about 30g)
- ¾ cup unsweetened almond milk
- 1 tbsp sugar-free instant pudding mix (vanilla or white chocolate)
- 1 tbsp granular sweetener (like monk fruit or stevia)
- ¼ tsp peppermint extract
- 2–3 drops green food coloring (optional)
- Pinch of salt
- 1 tbsp mini chocolate chips (add after spinning)
Tools You’ll Need
- Ninja Creami (any model)
- Creami pint container with lid
- Blender or mixing bowl + whisk
- Measuring cups and spoons
- Spoon or spatula
Pro Tips
- Make sure to freeze your base for at least 24 hours so it’s fully solid.
- Always spin on the “Lite Ice Cream” setting for protein bases — it gives the best texture.
- If it looks crumbly after the first spin, just re-spin with a splash of almond milk.
- Don’t add chocolate chips until after the first spin.
- You can prep multiple pints ahead to have options ready all week.
Substitutions & Variations
- Use dairy milk for more creaminess if you don’t need it dairy-free.
- Swap peppermint extract with fresh mint if you blend it in.
- Use chocolate protein powder and skip the food coloring for a chocolate mint twist.
- Try sugar-free dark chocolate chunks instead of chips.
Make Ahead Tips
- Mix and freeze the base the night before.
- You can make 3–4 pints at once and store them frozen. Spin when ready to eat.
Recipe & Instructions
Servings: 1 pint (1–2 servings)
Prep Time: 5 minutes
Freeze Time: 24 hours
Creami Spin Time: 2–3 minutes
Step 1: Blend Your Base
In a blender or bowl, combine:
- 1 scoop vanilla protein powder
- ¾ cup unsweetened almond milk
- 1 tbsp sugar-free instant pudding mix
- 1 tbsp granular sweetener
- ¼ tsp peppermint extract
- 2–3 drops green food coloring (optional)
- Pinch of salt
Blend until smooth.
Step 2: Freeze the Base
Pour the blended mixture into the Ninja Creami pint container. Seal with lid and freeze on a level surface for 24 hours.
Step 3: Spin It!
Take the frozen pint from the freezer and place it into the Creami outer bowl. Lock into the machine and run one cycle of “Lite Ice Cream”.
Step 4: Check Texture and Re-Spin (If Needed)
After the first spin, check if it’s creamy. If it’s crumbly, add 1–2 tbsp almond milk and re-spin on “Lite Ice Cream”.
Step 5: Add Chocolate Chips and Mix-In
Add 1 tbsp mini chocolate chips to the center of the pint. Use the “Mix-In” function on the Creami to stir them in.
Macros (Approximate for 1 Pint)
- Calories: 220
- Protein: 30g
- Carbs: 10g
- Fat: 6g
- Fiber: 2g
- Sugar: 2g
Why This Recipe Works (Quick Science)
- Protein powder + pudding mix = creamy texture
The pudding mix adds thickeners like xanthan gum that make the final ice cream soft and scoopable. - Peppermint extract = strong flavor with a small amount
Mint extract is super concentrated, so even a ¼ tsp brings that cool minty punch. - Spinning frozen solid base = smooth result
The Ninja Creami shaves and whips the frozen block into a real ice cream texture without needing air whipped in like a traditional ice cream maker.
Common Mistakes
- Not freezing long enough: Less than 24 hours? It won’t spin right.
- Overfilling the pint: Stick to the max fill line or it can jam.
- Adding mix-ins before the first spin: Wait until after or they’ll get crushed or lost.
What to Serve With
- A square of dark chocolate on the side
- Protein brownie or cookie
- Hot espresso poured over (minty affogato!)
- Crushed peppermint candy for crunch
FAQ
Can I use a different protein powder?
Yes, but texture may vary. Whey blends work best.
Do I have to use food coloring?
Nope, it’s just for looks. Totally optional.
Can I double the recipe?
Yes, but pour it into two separate pints for freezing.
Final Thoughts
If you’ve been wanting a high-protein dessert that actually feels like a treat, this is the one. It’s super simple, tastes like your favorite mint chip scoop, and fits your goals. Try it once and you’ll be making it on repeat. Don’t forget to leave a comment with how it turned out or if you’ve got your own twist on it!
