Chocolate-forward Ninja Creami ice cream built around chocolate whey and cocoa, with no cream.
Uses xanthan gum and split sweetening (erythritol + high-intensity sweetener) to reduce iciness in a low-fat base.
Design intent: repeatable high-protein dessert suitable for fat loss, with stable texture after freezing and re-spins.
- ⏲️ Prep time: ~10 min
- 🍳 Cook time: ~0 min
- 🍽️ Servings: 2
- ❄️ Freezer-friendly (freeze base in pint; portion after spinning)
Ingredients
Base
- 250 g skim milk
- 150 g water
- 30 g chocolate whey protein powder
- 10 g cocoa powder (Dutch-process preferred)
- 25 g erythritol
- High-intensity sweetener (sucralose or stevia), to taste
- 1.0 g xanthan gum
- 1.0 g fine salt
- 2.5 mL vanilla extract (½ tsp)
Optional (flavour depth)
- 2 g instant espresso powder
(or replace 30 g water with strong coffee)
Directions
Base
- Combine the whey protein, cocoa powder, erythritol, xanthan gum, and salt in a bowl.
- Whisk the dry mix thoroughly to pre-disperse the xanthan and prevent clumps.
- Add the skim milk, water, and vanilla extract to the Creami pint (or a blender jug).
- Add the dry mix and blend 30–45 seconds until fully smooth.
- Rest 5 minutes to hydrate the xanthan.
- Pour into the Creami pint and freeze 12–24 hours on a level surface.
Spin
- Run “Lite Ice Cream”.
- If crumbly or powdery, add 15–30 g skim milk to the centre and run “Re-Spin”.
- Repeat one additional “Re-Spin” only if needed.
Portioning & Storage
Per portion (ready-to-eat):
- 1 portion = ½ pint, approximately 235 g after spinning.
Storage
- Best texture: eat immediately after spinning.
- Freezer (after spinning): refreeze in covered containers up to 1 month; expect firmer texture and plan for a re-spin or brief tempering.
Nutritional Information (Approximate)
(1 portion = ½ pint, ~235 g; assumed total yield ~469 g)
| Nutrient | Per portion | Per 100 g |
|---|---|---|
| Energy | ~116 kcal | ~49 kcal |
| Protein | ~17.3 g | ~7.4 g |
| Total carbohydrates | ~23.3 g | ~9.9 g |
| Sugars | ~7.8 g | ~3.3 g |
| Fat | ~1.7 g | ~0.7 g |
| Saturated fat | ~0.8 g | ~0.3 g |
| Fibre | ~2.5 g | ~1.1 g |
| Sodium | ~250 mg | ~107 mg |
Sodium assumption: 1.0 g salt ≈ 393 mg sodium, plus naturally occurring sodium from skim milk.
Notes
- Xanthan gum is used at ~0.2% of mix mass to bind free water and reduce iciness in a low-fat, whey-forward base.
- Pre-mixing xanthan into the dry ingredients avoids clumping and slimy texture.
- Erythritol provides bulk sweetness but freezes firm; pairing with a high-intensity sweetener improves sweetness perception.
- Salt and vanilla reduce cocoa bitterness and mask whey edge.
- If texture is gummy, reduce xanthan by 0.2 g. If icy or crumbly, increase milk by 30–50 g (replace equal water).