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 385 calories, 32 grams of protein, 1 gram of sugar, and 9 WW points 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 icey 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.
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Ingredients to make Ninja Creami Mocha Espresso Protein Ice Cream:
Ingredient substitutions and tips for making Ninja Creami Mocha Espresso Protein Ice Cream:
Steps for making Ninja Creami Mocha Espresso Protein Ice Cream:
Prepare the mixture:
Steps for making Ninja Mocha Espresso Protein Ice Cream:
Process the mixture:
Directions for making Ninja Creami Mocha Espresso Protein Ice Cream:
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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
Ice Cream Base
- 2 Tablespoons (2 Tablespoons) Zero Sugar Chocolate Chips (Chopped)
- 1-2 Tablespoons (2 Tablespoons) Chocolate Almond Milk
Make the Ice Cream Mixture
- 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!
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
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