I’ll show you how to make a super delicious, protein backed Ninja Creami Caramel White Chocolate Mocha Protein Ice cream….trust me on this one…it’s delicious!
Save your money on Starbucks and make your own, amazingly delicious, and kind of healthy, mocha at home!! Only, it’s ice cream!! For this recipe, you don’t need to brew any coffee, whip any heavy cream, or even wait in long lines at the coffee shop! Instead, you can make your own treat in the Ninja Creami! If you want to get a little fancy, you can drizzle a little caramel sauce on it or top it with whipped cream!
This recipe comes in at 300 calories, 31 grams of protein, 2 grams of sugar, 7 grams of fat, and 34 carbs for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
Caramel white chocolate mocha protein ice cream does not have the flavors of hot chocolate, it’s a coffee-flavored ice cream with hints of caramel and white chocolate flavors added in with some extra texture that comes from the caramel chips. Since caramel and white chocolate flavors go so well with coffee, it makes sense that it would taste awesome as an ice cream too!
I really love the taste of coffee, although I NEVER drink a hot cup of coffee. I tend to go a little heavy on the espresso powder because I really want that coffee flavor to stand out. If you prefer a milder coffee/espresso flavor, you can use less instant espresso powder, or even coffee powder instead of the espresso powder. Instant coffee is less intense in flavor than instant espresso powder, so the ice cream will have a milder coffee flavor.
Something to keep in mind is that instant coffee and instant espresso powder do have caffeine in them. So, you might want to indulge in this treat a little earlier in the day or use decaf instant espresso powder if you can find it.
Do you need to brew espresso to make espresso ice cream?
No, you don’t need to brew any espresso shots or coffee to make espresso ice cream. Instead, you can use instant espresso powder. It works really well and provides a strong coffee flavor. If you were to brew coffee or a shot of espresso, there would be a high water content and it would not only dilute the flavor of the ice cream, but it would also make it rather icy.
Some folks like to use premade bottled iced coffee drinks, but those usually have a high water content as well. I suppose you could use a premade bottled Frappuccino that you can buy at the grocery store since they usually already have cream and sugar added.
Something I started doing recently is chopping up the chocolate chips BEFORE adding them to the ice cream as mix-ins. And, I’ll be honest here…it’s way better! I’m never turning back! When you chop up the chocolate chips, not only does it make it much easier on your teeth to chew them, but it also helps incorporate a little chocolate throughout the ice cream instead of just having several bigger chunks! If you aren’t chopping your chips, give it a try!
Tips for making Ninja Creami Caramel White Chocolate Mocha Protein Ice Cream
Protein shakes tend to lose some of their flavor when you eat them as ice cream. Taste the mixture before freezing and if the mixture tastes bland or just isn’t strong enough, add in skinny syrups, flavor extracts like vanilla or almond, fruit, or add cookies or candies as mix-ins.
Chopping up the chips will make it easier on your teeth and will help the chocolate get mixed throughout the ice cream instead of just having several bigger chunks. It’s definitely worth the extra little bit of effort that it takes. I don’t recommend putting the chocolate chips in a blender as they will basically turn into chocolate powder.
If your ice cream is not creamy after you have processed it once, pour in a little bit of liquid, about a tablespoon or two of milk or non-dairy milk, and then respin it. It should come out nice and creamy. You may have to complete this process twice.
No. White mocha is not a hot chocolate drink. It’s a coffee drink that also has the flavors of white chocolate added in. But, the base is coffee and therefore tastes more like coffee than hot chocolate.
No. You don’t need to brew any coffee or espresso to make ice cream. Instead, use instant coffee or instant espresso powder. It’s very easy to find at any grocery store and it’s time-saving since you just scoop it right out of the jar. The result will be a more intense coffee flavor and a creamier texture than you would get from using brewed coffee.
Yes! You can. However, you would need to drastically change the recipe if it’s made using the shake. To use protein powder, you would need to eliminate the shake from the recipe and instead use protein powder, liquid (almond milk), and extra flavor through extra syrup, extract, or flavor oils.
Looking for more Ninja Creami Protein Ice Cream Recipes?
Ingredient substitutions for making Ninja Creami White Chocolate Mocha Protein Ice Cream:
The full ingredient list is at the bottom of this post in the recipe card.
Caramel Protein Shake– I used a salted caramel flavored premier protein shake but you can use any caramel protein shake that you would like. Just taste the shake before adding to the mixture to make sure you like the flavor of it.
Sugar-Free White Chocolate Instant Pudding Mix– You can use pudding mix that has sugar in it if you would like. If you don’t like white chocolate, use regular chocolate instead.
Instant Espresso Powder-Do not use brewed espresso or coffee. You can use decaf instant espresso powder or instant coffee if you would like. For a milder coffee flavor, use instant coffee instead of instant espresso powder.
Sugar-Free Salted Caramel Chocolate Chips (Chopped)– If you prefer you can use a chocolate bar that is chopped up.
Optional
Unsweetened Almond Milk– Any dairy or dairy substitute can be used. You may not need it. If the ice cream is dry and crumbly after processing, you’ll need to add a tablespoon or two of liquid.
Directions for making Ninja Creami Caramel White Chocolate Mocha Protein Ice Cream:
Directions for Making the Ice Cream Mixture
- Pour the caramel protein shake, pudding mix, and espresso powder into a small blender and blend together until the pudding mix is completely combined with the liquids. Pour the mixture into the Ninja Creami pint container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Directions for Processing the Ice Cream Mixture
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on “LITE ICE CREAM.”
- If the ice cream is dry or crumbly looking, pour in a tablespoon or two of unsweetened almond milk and then respin. You may have to repeat this process a couple of times.
- Pour the caramel chips down the center of the ice cream and then process on mix-ins.
- Remove the pint from the machine and enjoy!
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Recipe
Ninja Creami Caramel White Chocolate Mocha Protein Ice Cream
Rate this Recipe
Equipment
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess.
Original and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. 1X=Original 16 ounce 1.5X=Deluxe 24 ounces
Ingredients
Ice Cream Base
- 11.5 Ounces (326 g) Caramel Protein Shake
- 2 Tablespoons (2 Tablespoons) Sugar-Free White Chocolate Instant Pudding Mix
- 2 Tablespoons (2 Tablespoons) Instant Espresso Powder
Mix-Ins
- 1 Tablespoon (1 Tablespoon) Sugar-Free Salted Caramel Chocolate Chips (Chopped)
Optional
- 1-2 Tablespoons (2 Tablespoons) Unsweetened Almond Milk
Instructions
Make the Ice Cream Mixture
- Pour the caramel protein shake, pudding mix, and espresso powder into a small blender and blend together until the pudding mix is completely combined with the liquids. Pour the mixture into the Ninja Creami pint container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Process the Ice Cream
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on "LITE ICE CREAM."
- If the ice cream is dry or crumbly looking, pour in a tablespoon or two of unsweetened almond milk and then respin. You may have to repeat this process a couple of times.
- Pour the caramel chips down the center of the ice cream and then process on mix-ins.
- Remove the pint from the machine and enjoy!
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn’t fully digest, so it provides only 0.4 calories per gram instead of 4. That’s why the calorie total doesn’t match what you’d expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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