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This Ninja Creami Chocolate Ice Cream recipe is rich, ultra creamy, high-protein, lower-calorie, and vegan. Made with chocolate protein powder and real cocoa, it's the perfect base for your chocolate cravings. Enjoy the chocolate ice cream as is or add your favorite toppings or mix-ins. Whether you're a Creami beginner or a daily spinner, this is the chocolate recipe you'll come back to again and again.
You can even turn your chocolate ice cream into a dessert feast by serving it with my easy vegan chocolate cupcakes.
After perfecting my vanilla base, I knew I had to make a chocolate version, and oh my, this might be even better. Deep chocolate flavor, just sweet enough, silky smooth, and made with simple plant-based ingredients. The combo of chocolate protein powder and cocoa makes it taste rich and indulgent, while still being totally healthy. It's become my go-to chocolate fix!
I've been using my Ninja Creami almost every night lately (movie snack obsession 😅), and this Ninja Creami Chocolate Ice Cream has become one of my most-made. You can keep it classic or go wild with mix-ins, think brownie chunks, peanut butter swirls, chocolate chips, or cherries. If you are a chocolate lover and want a protein boost, this recipe is for you! And if you don't have a Ninja Creami? No worries, I've included a blender option too.
Ingredients:
- Chocolate protein powder: The sweet, chocolatey base with a boost of plant-based protein. (I like Good Protein, Orgain, and Vega Sport)
- Cocoa powder: Deepens the chocolate flavor.
- Cashew butter or almond butter: Adds richness and helps with creaminess, or try peanut butter for a chocolate PB flavor.
- Vanilla extract: Enhances the chocolate.
- Xanthan gum (optional): For that silky, scoopable texture.
- Salt: Just a pinch to bring out all the flavors.
- Agave or sweetener of choice (optional): Any sweetener will work here, such as agave, maple syrup, sugar, or a calorie-free option.
- Plain or chocolate plant-based milk: I like soy milk for creaminess and extra protein.
- Mix-ins or toppings (optional): Think brownie chunks, peanut butter cups, cherries, etc. See notes for ideas!
HOW TO MAKE NINJA CREAMI CHOCOLATE ICE CREAM:
- Mix the base: In a Ninja Creami pint container, add the protein powder, nut butter, cocoa powder (if using), vanilla extract, xanthan gum (if using), salt, and sweetener (if using). Pour in plant-based milk to just below the fill line (this will be approximately 2 cups). Mix thoroughly using a whisk, fork, strong milk frother, or immersion blender until fully combined and smooth.
Sweetness tip: If your protein powder or plant-based milk is already very sweet, you might not need any extra (I usually skip it). But feel free to sweeten to taste. The base should be a bit sweeter than you want the final ice cream to be, since freezing dulls sweetness. Any sweetener will work here, such as agave, maple syrup, sugar, or a calorie-free option.
- Freeze flat: Freeze the Ninja Creami Chocolate Ice Cream with the lid off for 24 hours, or until completely solid. This helps the mixture freeze flat and evenly (no hump!). Once frozen, pop the lid on for longer storage.
- Spin it: Remove from the freezer and run the outside of the container under hot water for 1-2 minutes to help prevent icy edges. Insert into the Ninja Creami and select the "Lite Ice Cream" setting. Re-spin if crumbly: If the texture is dry or powdery, add a splash (1-2 tablespoons) of plant-based milk and press "Re-spin." Repeat if needed until creamy.
- Optional mix-ins: Want to level it up? After the final spin, dig a hole in the center and add 1-2 tablespoons of your desired mix-ins (see notes for ideas). Return the container to the machine and press the "Mix-in" button. Serve or store: Enjoy immediately for best texture. If storing leftovers, level the surface with a spoon, freeze flat, and re-spin with a splash of plant milk when ready to enjoy again.
No Ninja Creami? No problem!
You can still make this without a Ninja Creami. Just use this base recipe and follow my guide here: How to make ice cream in a blender
This Ninja Creami Chocolate Ice Cream is…
- 🍫 Rich & creamy chocolate flavor
- 💪 High-protein and low-calorie
- 🌱 Vegan, dairy-free, and healthy
- 🎨 Endlessly customizable with fun mix-ins
More Vegan Ice Cream Recipes:
- Ninja Creami Vanilla Ice Cream
- How to Make Ice Cream in a Blender
- Vegan Ice Cream Bars
- Pistachio Ice cream
- Strawberry Ice Cream
- Rice Ice Cream
If you try this Ninja Creami Chocolate Ice Cream, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Ninja Creami Chocolate Ice Cream
Servings: (makes 1 pint)
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Ingredients
- 1 scoop vegan chocolate protein powder, (I like Good Protein, Orgain, and Vega Sport)
- 1 tablespoon cocoa powder, (optional for extra chocolate)
- 1 tablespoon cashew butter or almond butter, (or peanut butter for chocolate PB flavor)
- 1 teaspoon vanilla extract
- ¼ teaspoon xanthan gum, (optional, makes it extra silky)
- 1 pinch salt
- 1 - 6 teaspoons agave or sweetener of choice, (optional, if needed)
- 2 cups plain or chocolate plant-based milk, (I like soy milk for highest protein and creaminess)
- 1 - 2 tablespoons mix-ins or toppings of choice, (optional, see notes)
Instructions
- Mix the base: In a Ninja Creami pint container, add the protein powder, nut butter, cocoa powder (if using), vanilla extract, xanthan gum (if using), salt, and sweetener (if using). Pour in plant-based milk to just below the fill line (this will be approximately 2 cups). Mix thoroughly using a whisk, fork, strong milk frother, or immersion blender until fully combined and smooth.Sweetness tip: If your protein powder or plant-based milk is already very sweet, you might not need any extra (I usually skip it). But feel free to sweeten to taste. The base should be a bit sweeter than you want the final ice cream to be, since freezing dulls sweetness. Any sweetener will work here, such as agave, maple syrup, sugar, or a calorie-free option. Lately, I’ve been loving a 1 - 2 teaspoon of sugar-free salted caramel syrup for extra flavor. Yum!
- Freeze flat: Freeze with the lid off for 24 hours, or until completely solid. This helps the mixture freeze flat and evenly (no hump!). Once frozen, pop the lid on for longer storage.
- Spin it: Remove from the freezer and run the outside of the container under hot water for 1-2 minutes to help prevent icy edges. Insert into the Ninja Creami and select the "Lite Ice Cream" setting.Re-spin if crumbly: If the texture is dry or powdery, add a splash (1-2 tablespoons) of plant-based milk and press "Re-spin." Repeat if needed until creamy.
- Optional mix-ins: Want to level it up? After the final spin, dig a hole in the center and add 1-2 tablespoons of your desired mix-ins (see notes for ideas). Return the container to the machine and press the "Mix-in" button.Serve or store: Enjoy immediately for best texture. If storing leftovers, level the surface with a spoon, freeze flat, and re-spin with a splash of plant milk when ready to enjoy again.
Notes
Mix-In Ideas:
Note: Chunky ingredients like cookies, nuts, and chocolate work best as mix-ins, while softer or sticky add-ins like jam, caramel, or nut butter are better as toppings after spinning. 🍫 Rich & Chocolatey- Chocolate chips or chunks
- Chocolate-covered almonds
- Chocolate truffles
- Chopped chocolate bars
- Brownie chunks
- Chocolate-covered espresso beans
- Crushed chocolate cookies or Oreos
- Chocolate sprinkles
- Vegan Nutella
- Chopped peanuts, walnuts, pecans, or hazelnuts
- Peanut butter cups or almond butter cups
- Chocolate granola
- Toasted coconut flakes
- Pretzel pieces
- Candied nuts or brittle
- Chopped dried cherries, dates, or figs
- Dried raspberries or strawberries
- Swirl of raspberry jam or cherry preserves
- Sliced banana
- Fresh berries
- Mini marshmallows (for rocky road vibes!)
- Crushed candy canes or mint candies
- Crumbled vegan cookies
- Espresso powder or a swirl of cold brew
- Dash of cinnamon or chili for a Mexican chocolate twist
- Vegan caramel or dulce de leche drizzle
Macro Cheat Sheet:
For 1 entire pint using Good Protein (21g protein per scoop) and soy milk, the macros are:505 calories · 39g protein · 38g carbs · 23g fat Want to tweak it?
- Higher protein: Add an extra ½ scoop protein powder (+10g protein)
- Lower calorie: Omit the nut butter, use a calorie-free sweetener, and us a lower calorie plant-milk (such as oat milk). (Saves 100 - 200 calories)
Marika says
Made this omitting the protein powder and it is so good closest thing to regular ice cream I have tried so far in the ninja creami.
Thank you so much for this recipe!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Marika! That’s awesome to hear, I’m so glad it worked well even without the protein powder. Thanks for sharing!
Alycia says
I prep this recipe every week, it is so creamy, dreamy and delicious. I love that it’s high protein, lower in calories and low sugar. I’m obsessed!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy. I prep them every week too Alycia!
Dil says
Can this be made lower fat and maintaining the creaminess and high protein? It looks great. Thank you
Jess @ It Doesn't Taste Like Chicken says
You could try subbing powdered peanut butter for the nut butter and choose a lower fat plant-based milk, but we can't guarantee it will be as creamy as the recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Dil, See the macro cheat sheet in the recipe notes for ideas 🙂 If making it lower fat, you will definitely want to use the xanthan gum to help with the texture. Enjoy!
Dana says
thank you! I've been toying with ninja recipes and can't find one that works, so I'm seriously excited to try this.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I hope you love it Dana! Let us know how it turns out for you 🙂