Introduction

This Ninja Creami Mocha Espresso Protein Ice Cream is a deliciously creamy treat that combines rich chocolate and bold espresso flavors. It’s a perfect post-workout snack or a guilt-free dessert for coffee lovers seeking a protein boost.

The image shows two large scoops of light brown ice cream placed side by side in a clear glass dessert cup with a short stem and flared top. The ice cream has a smooth, creamy texture with some visible soft ridges and folds. The background is a white marbled surface with a blurred carton and cup in soft focus behind the dessert cup. The lighting is bright, highlighting the creamy and rich texture of the ice cream. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 scoop chocolate protein powder
1 spoonful cocoa powder
1/2 cup chilled espresso or strong coffee
1 cup milk of choice (dairy or non-dairy)
Optional: mini chocolate chips or nut butter for mix-ins

Instructions

Step 1: Add the protein powder, cocoa powder, chilled espresso, and milk to a Ninja Creami pint.
Step 2: Whisk or blend the mixture until smooth, making sure there are no lumps.
Step 3: Freeze the pint overnight, or for at least 8 hours, until the mixture is solid.
Step 4: Process the frozen pint in the Ninja Creami using the ‘Lite Ice Cream’ or ‘Ice Cream’ setting.
Step 5: If the texture is too dry, run the pint through the creamier setting again.
Step 6: Add mini chocolate chips or nut butter if desired, and use the ‘mix-in’ feature to combine.
Step 7: Scoop the ice cream into bowls or cones, serve, and enjoy your protein-packed mocha treat!

Tips & Variations

Use almond or oat milk for a dairy-free option that adds a subtle nutty flavor.
Try swapping chocolate protein powder for vanilla to create a mocha vanilla twist.
Add a pinch of cinnamon or a splash of vanilla extract to deepen the flavor complexity.
For extra texture, fold in chopped nuts or dark chocolate chunks after mixing.

Storage

Store leftover ice cream in an airtight container in the freezer for up to 1 week. To maintain a creamy texture, let it sit at room temperature for a few minutes before scooping or briefly process again in the Ninja Creami before serving.

How to Serve

The image shows a clear glass dessert cup filled with three large scoops of creamy light brown ice cream, each scoop having a smooth and slightly textured surface. A spoon is lifting one scoop from the cup, with a woman's hand holding the spoon visible at the top right. The background is a white marbled texture, and part of a coffee cup is seen blurred in the far background. The overall scene looks bright and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso?

Yes, strong brewed coffee works well as a substitute if you don’t have espresso. Just make sure it is chilled before mixing.

What if I don’t have a Ninja Creami machine?

This recipe is designed for the Ninja Creami for the best creamy texture, but you can try freezing the mixture in a shallow container and stirring every 30 minutes until frozen to mimic the effect.

Ninja Creami Mocha Espresso Protein Ice Cream Recipe

Print Recipe

★★★★★

4.7 from 621 reviews

This Ninja Creami Mocha Espresso Protein Ice Cream combines the rich flavors of chocolate and espresso with a boost of protein, creating a creamy, satisfying frozen treat perfect for a post-workout snack or a delicious dessert. Made with simple ingredients and customizable mix-ins, it offers a healthy, indulgent alternative to traditional ice cream.

Author: zara
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 8 hours 10 minutes
Yield: 1 pint (about 4 servings) 1x
Category: Dessert
Method: Blending
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Main Ingredients

1 scoop chocolate protein powder
1 spoonful cocoa powder
1/2 cup chilled espresso or strong coffee
1 cup milk of choice (dairy or non-dairy)

Optional Mix-Ins

Mini chocolate chips
Nut butter

Instructions

Combine Ingredients: Add the chocolate protein powder, cocoa powder, chilled espresso, and milk of choice to a Ninja Creami pint container. This forms the base mixture for your mocha espresso protein ice cream.
Mix Until Smooth: Whisk or blend the ingredients thoroughly until the mixture is smooth and free of any lumps, ensuring an even texture when frozen.
Freeze: Place the pint in the freezer and freeze overnight or for at least 8 hours until the mixture is completely solidified.
Create Ice Cream: Once frozen, run the pint through the Ninja Creami using the ‘Lite Ice Cream’ or ‘Ice Cream’ setting to churn it into creamy ice cream.
Adjust Texture: If the ice cream texture is too dry or crumbly, re-spin the pint using the same setting to improve creaminess.
Add Mix-Ins: Incorporate optional mix-ins such as mini chocolate chips or nut butter by adding them to the pint and running the Ninja Creami’s ‘mix-in’ feature to evenly distribute.
Serve: Scoop the mocha espresso protein ice cream into bowls or cones, serve immediately, and enjoy your protein-packed frozen treat.

Notes

Use chilled espresso or coffee to help ensure the mixture freezes properly without melting the ice cream base prematurely.
If you prefer a dairy-free option, use plant-based milk alternatives like almond, oat, or coconut milk.
For a stronger mocha flavor, adjust the amount of cocoa powder or espresso according to taste.
Ensure the protein powder is smooth and blends well to avoid gritty texture.
You can store the ice cream pint frozen for up to 1 week for best flavor and texture.
Feel free to experiment with other mix-ins like nuts, dried fruit, or chocolate shavings for variety.

Keywords: mocha protein ice cream, espresso ice cream, protein ice cream, Ninja Creami recipe, healthy ice cream, chocolate protein dessert