Chocolate and raspberry is one of those flavor combinations that just works, and this Ninja Creami Raspberry Chocolate Chunk Protein Ice Cream is proof of that. The base is made with a chocolate protein shake, dark cocoa powder, and real raspberries blended right in, and it tastes bold and fruity and nothing like a typical protein ice cream recipe. I mean it!!!
This recipe comes in at 268.37 calories, 31.84 grams of protein, 4.09 grams of sugar, 8.95 grams of fat, and 25.92 carbs for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
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Real raspberries go directly into the base of this Ninja Creami protein ice cream. Not raspberry extract, not raspberry flavoring. Actual raspberries blended right in with the chocolate protein shake and dark cocoa powder. That is what gives this recipe its bright, fresh raspberry flavor that tastes like it came from a real fruit and not a bottle.
Dark cocoa powder is a big reason why this recipe works as well as it does. It gives the chocolate part of the base a much richer, deeper flavor than regular cocoa powder would. Dark cocoa powder is the same thing as Dutch processed cocoa, and if you have been using regular cocoa powder in your Ninja Creami protein ice cream recipes, trust me, switch to dark. The difference is VERY noticeable and it makes the chocolate raspberry combination so much better.
Guar gum is the stabilizer that holds this whole recipe together. Without it, a high protein, lower-fat base like this one is more likely to come out icy instead of thick and creamy. You only need a quarter teaspoon per pint. Add it last, right before you blend, so it incorporates smoothly instead of clumping up when it hits the liquid. If xanthan gum is what you have on hand, that works about the same way at a 1:1 ratio.
The mix-ins here are simple and they work perfectly. Fresh raspberries and chopped zero-sugar chocolate chips go into the well after that first spin. Make sure you chop those chocolate chips before adding them. Whole chips come out frozen solid and VERY hard to bite through. Chopping them gives you that same chocolate flavor in every bite without the risk of cracking a tooth. The fresh raspberries add little pops of bright berry flavor throughout the entire pint.
The lite ice cream button is the one you want for this recipe. It is built for high protein, lower-fat bases like this one, and using any other setting is not going to give you the same results. If the ice cream comes out looking like sand after that first spin, pour in a tablespoon or two of chocolate almond milk and re-spin. It adds a little extra chocolate to the base while fixing the texture at the same time, which is a nice bonus.
Tips for making Ninja Creami Raspberry Chocolate Chunk Protein Ice Cream
Frozen fruit needs to be blended really well with the other base ingredients, and frozen berries will not blend as smoothly as thawed ones will. When using fruit as a mix-in, it also needs to be soft enough for the paddle to move it around in the ice cream. If the berries are still frozen solid, it is harder for the paddle to distribute them evenly, so try to use fresh or frozen fruit that has been fully thawed.
Dark cocoa powder provides a much richer chocolate flavor than regular cocoa powder does, and it makes the raspberry chocolate combination really shine in this Ninja Creami protein ice cream recipe. If you are looking for a milder chocolate flavor, you can use regular unsweetened cocoa powder instead.
Yes! Xanthan gum is a 1:1 substitute for guar gum and works about the same way as a stabilizer in this recipe. Use the same quarter teaspoon amount and you will get the same thick, creamy texture in your Ninja Creami protein ice cream.
This is a high protein, lower-fat and lower-sugar base, which is what the lite ice cream button on the Ninja Creami ice cream maker is designed for. Using the regular ice cream setting on this type of recipe will not give you the best results. The lite ice cream setting is the right choice for Ninja Creami protein ice cream recipes like this one.
Yes, you can swap in strawberries, blackberries, or blueberries and the recipe will still work great. Just make sure any frozen berries are fully thawed before blending them into the base or adding them as mix-ins. Keep in mind that different berries will change both the flavor and the color of the finished ice cream.
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Ingredient tips and substitutions
The full ingredient list is at the bottom of this post in the recipe card.
- Chocolate Protein Shake: Any chocolate protein shake you enjoy will work here. I use Premier Protein chocolate shakes, but Fairlife chocolate protein shakes are another popular option for Ninja Creami protein ice cream recipes. Taste your shake before adding it since the flavor does come through in the finished ice cream.
- Dark Cocoa Powder: Dark cocoa powder is the same as Dutch processed cocoa powder and gives this recipe a much deeper, richer chocolate flavor than regular cocoa powder. You can also substitute cacao powder at the same amount.
- Raspberries: Fresh raspberries work great, and frozen raspberries work just as well as long as they are fully thawed before blending. You could also swap in strawberries, blackberries, or blueberries if you prefer a different berry flavor.
- Guar Gum: Xanthan gum is a 1:1 substitute for guar gum and works about the same way as a stabilizer in this low-calorie, high protein ice cream recipe.
- Zero-Sugar Chocolate Chips: Regular chocolate chips or any chocolate chips you like work fine here. Make sure you chop them into smaller pieces before adding as a mix-in since whole chips come out VERY hard when frozen.
- Chocolate Almond Milk (Optional): This is only needed if the ice cream comes out dry or crumbly after processing on the lite ice cream setting. Any dairy or non-dairy milk works, including Fairlife milk, oat milk, or regular 2% milk.
Directions for Making the Ice Cream Mixture
- Pour the chocolate protein shake, cocoa powder, raspberries, and guar gum into a small blender and blend until the cocoa powder has 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 (like sand), pour in a tablespoon or two of chocolate almond milk and then re-spin. If the ice cream looks like little balls of ice cream, respin without adding liquid. You may have to repeat this process a couple of times.
- Dig a well down the center of the ice cream and pour in the raspberries and the chopped chocolate chips down the center of the ice cream (you might have to push the mix-ins down the center with a spoon), and then process on mix-ins.
- Remove the pint from the machine and enjoy!
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Recipe
Ninja Creami Raspberry Chocolate Chunk 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. ***This is a guideline and adjustments may be needed based on your recipe.
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
Ice Cream Base
- 11.5 Ounces (326 g) Chocolate Protein Shake
- 1 Tablespoon (1 Tablespoon) Dark Cocoa Powder
- ½ Cup (60 g) Raspberries (Fresh or frozen (thawed))
- ¼ Teaspoon (¼ Teaspoon) Guar Gum
Mix-ins
- 5 (5) Raspberries (Fresh or frozen (thawed))
- 1 Tablespoon (1 Tablespoon) Zero-Sugar Chocolate Chips (Chopped)
Optional
- 1-2 Tablespoons (1 Tablespoons) Chocolate Almond Milk
Instructions
Make the Ice Cream Mixture
- Pour the chocolate protein shake, cocoa powder, raspberries, and gaur gum into a small blender and blend until the cocoa powder has 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 (like sand), pour in a tablespoon or two of chocolate almond milk and then re-spin. If the ice cream looks like little balls of ice cream, respin without adding liquid. You may have to repeat this process a couple of times.
- Dig a well down the center of the ice cream and pour in the raspberries and the chopped chocolate chips down the center of the ice cream (you might have to push the mix-ins down the center with a spoon), 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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