Ninja Creami Mocha Espresso Protein Ice Cream: My Real Recipe
Making Ninja Creami Mocha Espresso Protein Ice Cream—Let’s Chat
So, you’ve either got a Ninja Creami (love mine!), or you’re just mooching ideas for what to do with protein powder + caffeine. I first whipped this mocha espresso protein ice cream up last summer when I was craving something like my favorite café treat—except cold, with more oomph, and, you know, actually good for me. I won’t pretend this is the first time a late-night ice cream experiment has gone sideways (don’t ask about the green tea fiasco), but this combo actually kept me sane during some mega-hot July evenings. If you enjoy ice cream that tastes a bit like your second (or let’s be honest, third) morning coffee, you’re in the right place—plus extra protein never hurt anyone, right?
Why You’ll Love This Ice Cream (Honestly, I Do)
I make this when I can’t decide if I want dessert or just one more shot of espresso—it’s both, so problem solved. My sister calls dibs whenever she’s over, and honestly, if I leave the freezer door cracked even a smidge, it vanishes faster than a sock in the dryer. Oh, and I’ve definitely made a few tweaks from the original idea—if you ever stress about getting Instant Coffee dissolved (been there, cursed that), you’ll breathe easy here. Plus, it’s got that creamy Ninja Creami texture, which pretty much spoils you for regular protein shakes.
What I Like To Use (But You Do You)
- 1 cup Fairlife chocolate milk (Oatly chocolate is plenty good too if you go non-dairy—it’s not a dealbreaker!)
- 1 scoop chocolate protein powder (Honestly, whatever’s hanging around. My grandmother swore by Orgain but I’m not picky)
- 1 tbsp cocoa powder (Dutch-process if you’re feeling fancy; most days I use Hershey’s, no shame)
- 1-2 tsp instant espresso powder (or 2 tbsp leftover brewed espresso if you’ve got it. Sometimes I even double up for a proper caffeine boost—no judgment.)
- 1 tbsp monkfruit or maple syrup (I usually wing it based on how sweet my protein powder is. Once I accidentally poured in honey, turned out just fine)
- A pinch of sea salt (Skippable, but it wakes things up, trust me.)
- ¼ tsp vanilla extract (Or a glug if you’re measuring like me after 9 pm.)
- 2 tbsp Greek yogurt (This makes it thick. Skyr will do in a pinch, or skip it if your protein powder is already creamy.)
How I Actually Make It
- Mix everything together in a bowl. I go with a stick blender when I can find it (otherwise a fork and some muscle), just until smooth. Don’t fuss too much if it’s not completely lump free—Ninja Creami is forgiving.
- Pour it all into the Ninja Creami pint container. This is where I’ll usually take a quick taste (don’t worry, it’s always better frozen). Snap on the lid and freeze for at least 8 hours. But sometimes, if I’m desperate, I’ve gone with 5 and it’s fine.
- When you’re ready, pop it in the machine. Use the Lite Ice Cream cycle (or regular if you’re feeling wild), and if it’s too crumbly, just add a splash more milk and re-spin. Don’t panic if it looks like brown snow at first—it always comes together second spin.
- Top up with chocolate chips, almonds, or just a sprinkle more espresso powder if you’re feeling brave!
Notes from My Last Five Tries
- Actually, I find it works better if I let the container sit out for 5 mins before spinning.
- Sometimes, if the protein powder is super thick, I add an extra tablespoon of milk right at the end because, trust me, I’ve had my fair share of brick-like ice cream.
- Don’t be alarmed if the base looks pale. It deepens after spinning (honestly, the color never matches the taste, go figure).
If You Want to Shake It Up
I went wild once and stirred in a spoonful of peanut butter before freezing. It’s actually amazing—pretty much a Reese’s coffee moment. Some days I toss in cinnamon or swap in a splash of cold brew instead of espresso. I tried using coconut cream once—bit too oily for my taste, but hey, I tried!
About The Gear (But Don’t Panic)
You “need” a Ninja Creami, obviously, but… on second thought, if all you’ve got is an old ice cream maker or even just an ice cube tray and food processor, you can still kinda hack it. It won’t be quite as creamy, but you get the gist. I tried it in my blender out of desperation—result was more like a frozen frappe, but still tasty.
Keeping It Fresh
Supposedly, this keeps for a couple days in the freezer—for science’s sake, I can vouch for at least 3 without it tasting weird. Though honestly, in my house, it never lasts more than a day! If you’re a planner, cover it up tightly, maybe slip a layer of parchment right on top.
Here’s How I Serve Mine
Big mug, tiny spoon, extra dusting of cocoa if I feel like showing off (even on Tuesday nights). Sometimes I scoop it between two soft chocolate chip cookies and pretend it’s a breakfast sandwich—my family pretty much applauds. It makes an ace treat after a tough workout, or (don’t tell anyone) just while binge-watching The Great British Bake Off.
Don’t Make My Mistakes (Pro Tips I’ve Learned)
- I once totally rushed the freeze—still slushy, so, don’t.
- If you overfill the pint, the machine will let you know…by refusing to cooperate. Seriously, leave space.
- Don’t swap the espresso powder for regular ground coffee. Unless you like chewing your dessert (it was weirdly gritty, lesson learned).
- And don’t forget to check out this collection of creative Creami recipes if you get hooked. Or compare your results with honest reviews, like those at r/ninja_creami on Reddit—lots of hacks there, honestly!
Random FAQ Because People Ask
- Does this work with vanilla protein powder? Yep, but it’s more like a mochaccino vibe (still delicious). Just pump up the cocoa.
- Is it super caffeinated? Uh, depends. Double the espresso if you want the jitters like me last Tuesday, or go decaf for late-night nibbling.
- What if I don’t have Greek yogurt? No stress; skip it or add extra milk—texture’s a little less thick, but I won’t gatekeep.
- Can I cut the sweetness? Of course! I’ve fudged the syrup many times; unsweetened is a tad more bitter but totally adult.
- Mine’s too icy—what’s up? Usually means not enough fat or not spun enough. Add a splash of milk, spin again. Patience is key, I learned (after a few slightly crunchy batches).
If you try this, let me know how it goes—or if you find a new favorite add-in. And yes, the Ninja Creami’s a bit of a gadgety splurge, but for protein ice cream this easy, I’ll call that a win.
Ingredients
- 1 cup unsweetened almond milk
- 1 scoop chocolate protein powder
- 1 tablespoon instant espresso powder
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granular sweetener (such as erythritol or stevia)
- 1/2 teaspoon vanilla extract
- 1 tablespoon mini chocolate chips (optional)
- Pinch of sea salt
Instructions
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1In a blender, combine almond milk, chocolate protein powder, instant espresso powder, cocoa powder, sweetener, vanilla extract, and sea salt. Blend until smooth.
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2Pour the blended mixture into the Ninja Creami pint container. Secure the lid and freeze for at least 8 hours or overnight.
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3Remove the pint from the freezer. Insert into the Ninja Creami machine and process on the ‘Ice Cream’ setting according to manufacturer instructions.
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4If desired, add mini chocolate chips and run the ‘Mix-In’ cycle to incorporate them evenly.
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5Serve immediately for a soft-serve texture, or freeze for an additional hour for a firmer consistency.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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