5-Ingredient Chocolate Protein Ice Cream (Ninja Creami)
Made with just 5-ingredients, this vegan protein ice cream only takes 5 minutes to prep!
Servings: 10 cones
Calories: 126kcal
Equipment
Ingredients
- 12 ounces firm tofu I use Big Mountain Soy-Free tofu (see notes)
- 3 cups milk of choice I use soy milk for extra protein
- 3 scoops chocolate protein powder I like Truvani; grams will vary depending on brand; need around 100g for recipe
- 4 tablespoons cacao powder or unsweetened cocoa powder
- ⅓ cup pure maple syrup see notes of post for substitutes
- large pinch of sea salt optional
Instructions
- In a high speed blender, combine all of the ingredients. Blend on high until smooth. You may need to scrape down the sides and blend again to assure all of the protein powder is incorporated.
- Pour the contents into 3 separate Ninja Creami containers. Freeze for about 6-8 hours, or up to overnight.
- Using the lite ice cream setting, blend a container until a smooth and creamy ice cream forms. Tip: It helps to let the container sit out for about 20-minutes prior to blending, otherwise you might need to blend it twice to get a creamy result. Serve immediately and enjoy!
Notes
Nutrition Facts are an estimate and will vary depending on specific brands you choose.
Most soy tofu comes in 14-ounce blocks. If you choose to use 14oz soy tofu you will need to add a little more of each ingredient (3.5 cups milk, 4 scoops protein powder, 6T cacao and 1/2 cup pure maple syrup). This will affect the nutrition facts but you will also get more servings out of each batch.
Nutrition
Calories: 126kcal | Carbohydrates: 9g | Protein: 16g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 41mg | Potassium: 208mg | Fiber: 3g | Sugar: 6g | Vitamin A: 147IU | Calcium: 174mg | Iron: 1mg