Chocolate Protein Ice Cream with no refined sugar! | Ninja Foodi Power Blender Recipe

protein powder

🥗Healthier: plant-based protein powder

💰Cheaper: Greek yogurt

Greek yogurt adds creaminess and protein at a lower cost.

almond milk

🥗Healthier: oat milk

💰Cheaper: cow's milk

Cow's milk is often less expensive and widely available.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is often cheaper and nut-free.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa nibs

Cocoa nibs provide a chocolate flavor with less sugar.

Cut the banana into small pieces and freeze them until solid.

Whisk the egg until consistent, without over-whisking.

Heat the milk in a saucepan until it starts to bubble, then reduce to a simmer.

Add the monk fruit sweetener to the milk and whisk until dissolved.

Add the chocolate whey protein powder to the milk mixture and whisk until smooth, using a whisk to avoid clumping.

Pour a little of the milk mixture into the whisked egg, stir, then pour it back into the saucepan and mix well.

Leave the mixture on low heat, stirring occasionally, until it thickens enough to coat the back of a spoon.

Remove from heat and stir in the vanilla extract.

Transfer the mixture to a bowl and refrigerate until completely cool.

In a smoothie bowl maker, combine the frozen bananas with the cooled ice cream mix and pulse manually to maintain a frozen texture.

Mix in the walnuts by hand to avoid over-processing them in the blender.

Transfer the mixture to the freezer for about an hour to firm up, stirring every 20 minutes to check the texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens