Check out my recipe for making Ninja Creami Mocha Espresso Protein Ice Cream! It’s like having the best, richest, chocolatey coffee ever! Only, it’s even better because it’s in ice cream form…and it’s packed with protein!!
I don’t know what it is about coffee-flavored ice cream. I don’t even like coffee that much. But, coffee ice cream gets me every time! For this recipe, I combined the flavors of coffee with chocolate! I mean, how could you possibly go wrong with that combination? It tastes so good you’d never even know that it was made using a protein shake! It has just enough coffee flavor and the perfect consistency thanks to the Ninja Creami ice cream maker!!
This recipe comes in at 380 calories, 31 grams of protein, 1 gram of sugar, 13.5 grams of fat, and 52 carbs for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
There are a million different flavor variations for making any type of ice cream in the Ninja Creami! Even when you make protein ice cream, you can come up with almost any flavor that you want. I like to start by deciding what I want the base of the ice cream to taste like. I accomplish that flavor by picking the right protein shake flavor and then adding in more flavor with extracts, powders, fruit, or syrups. The protein shake by itself just does not have enough flavor on its own. It needs something to help intensify the flavor.
Once you’ve got a great tasting base, pick mix-ins that compliment those flavors. With mocha espresso protein ice cream, it was pretty easy to pick the perfect mix-in…chocolate chips. The mix-ins help add even more flavor and add a bit of texture to the creamy ice cream.
Why is My Ice Cream Like Soft Serve Instead of Thick and Creamy?
If your ice cream is coming out with more of a soft-serve texture, check the temperature of your freezer. The ideal freezer temperature for Ninja Creami creations is between 9 and -7 degrees Fahrenheit. If your freezer is not cold enough, the ice cream may never get hard enough.
Also, be sure that you are using some sort of stabilizer/thickener. If you don’t the ice cream may not come together very well and will remain much softer than expected. Click here for a list of stabilizers/thickeners that you can use.
Getting the PERFECT texture for your Ninja Creami creations can be a little tricky. But once you have mastered the recipe and technique, you’ll end up with the thickest, creamies ice cream ever!! I’ve found that using an instant pudding mix or guar gum is the easiest way to achieve the perfect texture every time! Oh, and be sure that you are freezing the ice cream for 24 hours before processing. It’s oh-so-tempting to pull the pint out of the freezer and process it sooner, but it’s likely not FULLY frozen all the way through. Processing ice cream that is not frozen enough can result in a softer or icier texture than is expected.
Tips for Making Ninja Creami Mocha Espresso Protein Ice Cream:
You can, if you can find it. You need INSTANT espresso powder. I’ve only been able to find caffeinated. But, if you can find a decaffeinated version that is in a concentrated powder form, you can use it. Don’t use liquids or the kind of coffee grounds that need to be brewed.
Not for this recipe, no. Brewed coffee has a lot of water in it and a less intense flavor. Using brewed coffee will make the espresso protein ice cream very icy and less flavorful.
There are a couple of options. You can let the container of ice cream sit out for 10-20 minutes on the counter, microwave it for about 15 seconds, or run warm water around the outside of the container before processing. After the first spin, scrape the sides of the ice cream down with a spoon and then spin again. This may reduce the amount of ice crystals in the ice cream, but it will also make the ice cream softer in texture.
According to the manufacturer’s directions, you should freeze the Ninja Creami ice cream for 24 hours. You want to make sure that the ice cream is completely frozen throughout. Although, many have frozen for shorter periods of time and have had good results.
The nutritional information for all of my Ninja Creami recipes is based on a full pint or 16 ounces. Now, many do not eat a full pint of ice cream in one sitting. Some do as they are using the Ninja Creami to make meal replacements. A traditional serving size for ice cream is about ½ cup or 4 ounces.
Looking for more Ninja Creami Protein Ice Cream Recipes?
Ingredient Substitutions for Making Ninja Creami Mocha Espresso Protein Ice Cream:
The full ingredient list is at the bottom of this post in the recipe card.
Chocolate Protein Shake-I used a chocolate premier protein shake for this recipe. But, you can use your favorite brand of protein shake. Since protein shake taste and texture
Sugar-Free Instant Chocolate Fudge Pudding Mix-You can use a pudding mix that has sugar but the nutrition info will change based on what you use. Use the powdered mix and not premade or cook and serve pudding.
Instant Espresso Powder- Make sure that you are using instant espresso powder and not an actual shot of espresso or brewed coffee. Using the powder helps reduce the amount of water added to the mixture and provides a much richer, creamier, and less icy result.
Dark Cocoa Powder- I prefer to use the dark cocoa powder as it’s got a deep chocolate flavor than regular cocoa powder.
Zero Sugar Chocolate Chips (Chopped)– You can use any chocolate chips that you would like, but be sure to cut them up into small pieces as the large chips get very hard and are difficult to chew.
Optional
Chocolate 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. You can use fat free milk, skim milk, whole milk, heavy whipping cream, unsweetened almond milk, oat milk, coconut milk, soy milk, or any other dairy substitute that you would like.
Directions for making Ninja Creami Mocha Espresso Protein Ice Cream:
Directions for Making the Ice Cream Mixture
- Pour the chocolate protein shake, pudding mix, instant espresso powder, and dark cocoa 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
- 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 chocolate almond milk and then respin. You may have to repeat this process a couple of times.
- Pour in 2 tablespoons of chocolate chips and process using the Mix-ins function.
- Remove the pint from the machine and enjoy!
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Recipe
Ninja Creami Mocha Espresso Protein Ice Cream
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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) Chocolate Protein Shake
- 2 Tablespoons (2 Tablespoons) Sugar-Free Instant Chocolate Fudge Pudding Mix
- 2 Tablespoon (2 Tablespoon) Instant Espresso Powder
- 1 Tablespoon (1 Tablespoon) Dark Cocoa Powder
Mix-ins
- 2 Tablespoons (2 Tablespoons) Zero Sugar Chocolate Chips (Chopped)
Optional
- 1-2 Tablespoons (2 Tablespoons) Chocolate Almond Milk
Instructions
Make the Ice Cream Mixture
- Pour the chocolate protein shake, pudding mix, instant espresso powder, and dark cocoa 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 chocolate almond milk and then respin. You may have to repeat this process a couple of times.
- Pour in 2 tablespoons of chocolate chips and process using the Mix-ins function.
- 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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