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Nutella Ice Cream

Ninja Creami Nutella Ice Cream

This high protein Ninja Creami Nutella ice cream proves that a genuinely creamy, chocolatey dessert does not require heavy cream, egg yolks, or a guilty conscience. You follow the twenty-four-hour freeze, the Lite Ice Cream setting, and the Re-Spin fix whenever the texture turns powdery, and the result rivals a real scoop shop treat while delivering twenty-one grams of protein in the process. Whether you eat it plain or fold in crushed pretzels for crunch, this Ninja Creami ice cream turns a random craving into a dessert worth making on repeat.
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Prep Time 5 minutes
1 day
Total Time 1 day 5 minutes
Servings: 1
Course: Desserts
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Fairlife Fat Free Milk This has extra protein and makes it creamier, but any milk works if you do not mind a slightly less rich texture.
  • 1 scoop (30 grams) chocolate protein powder Use a brand you actually like the taste of, because it is doing a lot of the heavy lifting here.
  • 2 tablespoons Nutella The star of the show. Do not skimp here; we need the fat for the texture.
  • 1 tablespoon sugar-free chocolate pudding mix This is the secret stabilizer that keeps it from turning into a solid ice block.
  • 1 teaspoon vanilla extract Brings out the chocolate flavor.
  • 1 Pinch salt Do not skip this unless you hate flavor.

Equipment

  • Ninja Creami machine
  • Ninja Creami pint container
  • Small whisk

Method
 

  1. Mix the ice cream base
    You add every ingredient directly to the Ninja Creami pint container and whisk aggressively until the mixture reaches a completely smooth, uniform consistency. Leftover dry protein powder clumps at this stage turn into an unpleasant surprise once the base freezes and gets spun into ice cream.
  2. Freeze for a full 24 hours
    You place the pint on a completely flat surface in the freezer and leave it undisturbed for twenty-four hours. A pint frozen at an angle produces an uneven surface that causes the machine to shake violently and struggle during the spin cycle.
  3. Spin the ice cream
    You remove the frozen pint from the freezer, lock it into the Ninja Creami machine, and select the Lite Ice Cream setting, which is specifically calibrated for lower-fat, protein-based bases like this one. The machine runs loudly during this process, and a brief mental apology to any nearby neighbors is reasonable.
  4. Re-spin if needed
    You open the pint after the first spin cycle and check the texture. A powdery, snow-like appearance at this stage is common with high protein Ninja Creami bases due to the lower fat content, and adding a small splash of milk before hitting the Re-Spin button smooths this out almost every time.
  5. Serve immediately
    You scoop the finished ice cream out and eat it right away, since a protein-based base melts faster than a traditional high-fat ice cream once it leaves the freezer.

Recipe Notes

Mix-in note. Adding crunchy mix-ins like pretzels and then refreezing leftovers turns them soggy and disappointing by the next serving, so you add crunchy toppings fresh at serving time rather than mixing them into a batch meant for storage.