Ninja Creami Low Calorie Chocolate Frozen Yogurt

This recipe comes in at 257 calories, 30 grams of protein, 6 grams of sugar, 5 grams of fat, 88 carbs, and 24 net carbs (total carbs minus allulose carbs) for the ENTIRE pint.

A lot of low calorie chocolate ice cream recipes end up tasting kind of bland or watery. This one has a really strong chocolate flavor because the cocoa powder gets blended right into the base where it can really shine. The result is a frozen yogurt that actually tastes like chocolate, not just a hint of chocolate.

100% unsweetened cocoa powder is what gives this frozen yogurt that real chocolate flavor without adding any sugar. You can also use dark cocoa powder for a richer, deeper chocolate flavor, just know that dark cocoa is a little more bitter so you may need to increase the sweetener a bit to balance it out. Whichever cocoa powder you choose, the flavor really comes through in the final yogurt.

Allulose is my go-to sweetener for Ninja Creami recipes like this one because it’s a 1:1 ratio with sugar and doesn’t have that fake aftertaste like some other sweeteners. The sweetness level is just right with a third of a cup, but you can adjust to taste before freezing.

If you want to add some mix-ins to this Ninja Creami frozen yogurt, there are so many fun options that would work really well. Chopped chocolate chips, brownies, M&Ms, Oreos, or pecans would all be amazing. Just know that mix-ins will add quite a few calories to the pint, so if you’re trying to keep this as a low-calorie treat, stick with the base recipe or use mix-ins sparingly.

Ingredient tips and substitutions

The full ingredient list is at the bottom of this post in the recipe card.

• Zero Sugar Vanilla Greek Yogurt: I use Chobani zero sugar vanilla Greek yogurt for this recipe, but any zero sugar or low sugar Greek yogurt will work. The higher the fat content of the yogurt, the creamier the texture will be.
• Whole Milk: You can use any dairy or non-dairy milk in place of whole milk, just know that the higher the fat content, the creamier the frozen yogurt will be (fat-free Greek yogurt or skim milk will give you a more icy texture).
• Allulose Granular Sugar Substitute: You can use your favorite granulated sweetener that is a 1:1 ratio with sugar, like monk fruit sweetener, real sugar, maple syrup, honey, or agave.
• 100% Unsweetened Cocoa Powder: Regular unsweetened cocoa powder works great in this recipe, and you can also use dark cocoa powder for a richer, deeper chocolate flavor (just be ready to add a little more sweetener since dark cocoa is more bitter).
• Whole Milk (Optional): This only gets used if the frozen yogurt looks powdery or like sand after the first spin, and any dairy or non-dairy milk works in its place like 2% milk, heavy cream, almond milk, coconut milk, oat milk, or Fairlife milk.

Directions for Making the Ice Cream Mixture

1. Pour the yogurt, milk, allulose, and cocoa powder into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami container.
2. Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.

Directions for Processing the Ice Cream Mixture

1. After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the frozen yogurt, melt or scrape the large bump so that the top is level.
2. Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on “LITE ICE CREAM.”
3. If the frozen yogurt is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. If the frozen yogurt looks more like little balls of ice cream, re-spin without adding liquid. You may have to respin a couple of times.

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Recipe

Ninja Creami Low Calorie Chocolate Frozen Yogurt

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Servings: 1 Pint

Calories: 256.57kcal

Prep Time: 5 minutes minutes

Freeze Time: 1 day day

Total Time: 1 day day 5 minutes minutes

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Equipment

• 1 Ninja Creami
• 1 Ninja Creami Container
• 1 Small Blender

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. ***This is a guideline and adjustments may be needed based on your recipe.

(Click here) This is the food grade vegetable glycerin that I experimented with.

Original, Breeze, Swirl, and Deluxe Ingredient Measurements

Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.

Ingredients

 

1x1.5x2x3x

Ice Cream Base

• ▢ 1½ Cups (354 ⅞ ml) Zero Sugar Vanilla Greek Yogurt (Chobani)
• ▢ 4 Fluid Ounces (118 2/7 ml) Whole Milk
• ▢ ⅓ Cup (66 ⅔ g) Allulose Granular Sugar Substitute
• ▢ 2 Tablespoons (2 Tablespoons) 100% Unsweetened Cocoa Powder

Optional

• ▢ 1-2 Tablespoons (1 Tablespoons) Whole Milk

Instructions

Make the Ice Cream Mixture

• Pour the yogurt, milk, allulose, and cocoa powder into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami container.
• Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.

Process the Ice Cream

• After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the frozen yogurt, melt or scrape the large bump so that the top is level.
• Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on "LITE ICE CREAM."
• If the frozen yogurt is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. If the frozen yogurt looks more like little balls of ice cream, re-spin without adding liquid. You may have to respin a couple of times.

Notes

Can dark cocoa powder be used instead?

Yes, you can use dark cocoa powder in this recipe. You may need to increase the amount of sweetener used as dark cocoa powder tends to be a little more bitter tasting.

Can mix-ins be added?

Yes, you can add mix-ins. Chocolate chips, brownies, M&Ms, Oreos, or pecans would be great mix-ins. But, the mix-ins tend to add a lot of calories which would drastically increase the calorie count for the pint.

Should the frozen yogurt be powdery after processing?

It is VERY common for the mixture to be powdery after processing. Don't panic if that happens. If it's dry and powdery, add a tablespoon or so of liquid and then respin. If the ice cream looks like little balls of ice cream, then just re-spin without adding any liquid. You may have to respin a few times.

Nutrition

Calories: 256.57kcal | Carbohydrates: 87.52g | Protein: 29.88g | Net Carbs (Total Carbs-Allulose Carbs): 23.52g | Fat: 4.78g | Saturated Fat: 2.2g | Polyunsaturated Fat: 0.13g | Monounsaturated Fat: 0.81g | Cholesterol: 34.19mg | Sodium: 194.95mg | Potassium: 467.42mg | Fiber: 4g | Sugar: 5.69g | Vitamin A: 191.61IU | Calcium: 517.48mg | Iron: 4mg

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.

Have you tried this recipe? Let us know how it turned out in a comment below!

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