If you’re looking for a rich, chocolatey, smooth, and creamy homemade ice cream recipe that’s also low in calories, then you have to make my recipe for low-calorie chocolate ice cream using the Ninja Creami ice cream maker.
This recipe comes in at 235 calories, 10 grams of protein, 14 grams of sugar, 12 grams of fat, 83 carbs, 19 net carbs (total carbs-allulose) for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
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- Tips for making Ninja Creami Low Calorie Chocolate Ice Cream:
- Looking for more Ninja Creami Low Calorie Recipes?
- Ingredient tips and substitutions for Ninja Creami Low Calorie Chocolate Ice Cream:
- Directions for Making the Ice Cream Mixture
- Directions for Processing the Ice Cream Mixture
- Save for Later on Pinterest!
- Recipe
- Comments
Making low-calorie and healthy ice cream recipes in the Ninja Creami can be a little tricky. It’s really important that you use low-calorie ingredients in the correct ratio. Otherwise, the ice cream will turn out quite icy and won’t have a great consistency. I’ve tested this recipe several times with different ingredients and different ingredient amounts to come up with the perfect chocolate ice cream that is super creamy, flavorful, and creamy, not icy.
There’s no instant pudding mix, protein shakes, or protein powders in this lite ice cream recipe. Instead, guar gum is used to help create the creamy texture, cocoa powder creates the chocolate flavor, and the sweetness comes from the sugar substitute, allulose.
Most of my Ninja Creami recipes are created in a way that it’s easy to substitute ingredients without impacting the flavor or the texture. This is one of very few of my recipes where I would not recommend any major substitutions, especially when it comes to the dairy and dairy substitutes used. Even slight adjustments in the amounts of milk and almond milk used will impact the texture.
To help keep this recipe low in calories, I did not add any mix-ins, but you can add your favorite mix-ins if you want to. Some great mix-in options would be chocolate chips, white chocolate chips, Oreo cookies, and peanut butter,
Looking for even more low calorie ice cream recipes to make in your Ninja Creami machine? Be sure to check out my recipes for low-calorie chocolate sorbet, low-calorie caramel apple sorbet, low-calorie blueberry protein ice cream, and low-calorie strawberry lemonade sherbet.
Tips for making Ninja Creami Low Calorie Chocolate Ice Cream:
Hershey’s unsweetened cocoa powder is used to make low calorie chocolate ice cream. As long as you use unsweetened cocoa powder, you can use whatever brand you want.
The whole milk helps make the ice cream creamy and thick, and the almond milk helps add volume to the recipe without adding many calories.
No, I would not omit the guar gum. The guar gum helps make the ice cream thick and creamy. Omitting the guar gum will provide an icier and softer textured ice cream.
It really depends on your freezer. Some freezers freeze colder, quicker. You need to make sure that the ice cream is frozen solid throughout. It should look like a frozen block of ice cream. It should not be soft or melted-looking. The manufacturer recommends freezing for 24 hours to ensure that it is 100% frozen solid throughout. You can’t always tell if it’s really frozen just by looking at it.
Add a tablespoon or tow of liquid and respin the ice cream. 99% of the time, this solves the problem.
Looking for more Ninja Creami Low Calorie Recipes?
Ingredient tips and substitutions for Ninja Creami Low Calorie Chocolate Ice Cream:
The full ingredient list is at the bottom of this post in the recipe card.
- Whole Milk-You can use a lower-fat milk like 2% milk, 1% milk, or low-fat milk. You can use a higher-fat content dairy like half-and-half or heavy cream. But, if you choose a lower-fat option, the ice cream will be icy. If you choose a higher-fat ice cream, it should be creamy but the calorie count will increase.
- Unsweetened Almond Milk– If you prefer, you can use a different dairy-free milk like oat milk, cashew milk, coconut milk, or soy milk. But the flavor may be a little different and the texture might not be quite the same.
- 100% Cocoa Powder (Unsweetened)– Make sure you use unsweetened cocoa powder and not a sweetened version or hot cocoa mix. If you prefer, you can use dark cocoa powder or black cocoa powder instead.
- Allulose Granular Sugar Substitute– I use allulose because it tastes like sugar and it is a 1:1 ratio with sugar. If you prefer, you can use a different granular sugar substitute that is a 1:1 ratio with sugar. Examples would be monk fruit sweetener, Stevia, or Splenda.
- Guar Gum– Xanthan gum can be used instead of the guar gum.
Directions for Making the Ice Cream Mixture
- Pour the whole milk, unsweetened almond milk, cocoa powder, allulose, and guar gum into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami pint container.
- 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
- After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the ice cream, 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 “ICE CREAM.”
- If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of almond milk and then re-spin. If the ice cream 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 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
- 10 Fluid Ounces (295 ¾ ml) Whole Milk
- 4 Fluid Ounces (118 2/7 ml) Unsweetened Almond Milk
- 1½ Tablespoons (1 ½ Tablespoons) 100% Cocoa Powder (Unsweetened)
- ⅓ Cup (66 ⅔ g) Allulose Granular Sugar Substitute
- ¼ Teaspoon (¼ Teaspoon) Guar Gum
Optional
- 1-2 Tablespoons (1 Tablespoons) Unsweetened Almond Milk
Instructions
Make the Ice Cream Mixture
- Pour the whole milk, unsweetened almond milk, cocoa powder, allulose, and guar gum 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 ice cream, 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 "ICE CREAM."
- If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of almond milk and then re-spin. If the ice cream looks more like little balls of ice cream, re-spin without adding liquid. You may have to respin a couple of times.
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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