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Chocolate Ninja Creami Ice Cream Recipe - Vegan + Gluten-Free

2

Here's my go-to chocolate Ninja Creami recipe. It's high protein, vegan and gluten-free!
This recipe makes enough to fill a Creami container up to the "max fill line."
Prep Time6 minutes
Cook Time3 minutes
Freezing Time12 hours
Course: Breakfast, Dessert, Snack
Cuisine: American, Ninja Creami
Keyword: Creami, Gluten-Free, high protein, ninja, Vegan
Servings: 2
Calories: 295kcal

Ingredients

  • 2 ripe bananas
  • ½ cup unsweetened plain soymilk
  • 5 oz extra-firm tofu
  • 1 scoop protein powder 36g
  • 2 tablespoons cocoa or cacao powder
  • Pinch salt

Instructions

  • Using a blender, strong food processor or immersion / stick blender - process all of the ingredients together until smooth.
  • Pour into a Ninja Creami container and freeze uncovered overnight.
  • Process on the "Lite Ice Cream" setting according to the Ninja Creami instructions. Process again on the "Respin" setting and enjoy!

Notes

  • I'm currently using MRM protein powder, which weighs 36g and has 150 calories per scoop.
  • I generated the macros using My Fitness Pal and the above protein powder. This recipe makes two servings.
  • For a more chocolate base, increase the cocoa or cacao powder to 3 tablespoons.
  • For a peanut butter base, replace the cocoa powder with  PB2.
  • For a soy-free version, replace the soymilk with hemp milk, or another higher fat non-dairy milk.

Nutrition

Calories: 295kcal | Carbohydrates: 36.8g | Protein: 22.1g | Fat: 7.4g | Fiber: 5.6g | Sugar: 14.7g