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Ninja Creami Raspberry Chocolate Chunk Protein Ice Cream

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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.

Ninja Creami Raspberry Chocolate Chunk Protein Ice Cream in pint container showing deep reddish-purple color and creamy texture

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.

Ninja Creami Raspberry Chocolate Chunk Protein Ice Cream ingredients including fresh raspberries and dark cocoa powder

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.

Ninja Creami Raspberry Chocolate Chunk Protein Ice Cream scooped into a bowl showing raspberry and chocolate chunk mix-ins

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

Why do the raspberries need to be thawed if using frozen raspberries?

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.

Why does the recipe use dark cocoa powder instead of regular cocoa powder?

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.

Can xanthan gum be used instead of guar gum?

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.

Why do you use the lite ice cream setting for this recipe?

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.

Can other berries be used instead of raspberries?

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.

Looking for more Ninja Creami Protein Ice Cream Recipes?

Ingredient tips and substitutions

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

Ninja Creami Raspberry Chocolate Chunk Protein Ice Cream ingredients flat lay
  • 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

  1. 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.
  2. 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.
Steps for making the Ninja Creami Raspberry Chocolate Chunk Protein Ice Cream base mixture

Directions for Processing the Ice Cream Mixture

  1. After 24 hours, remove the pint container from the freezer.
  2. Place the pint container into the outer bowl of the Ninja Creami and then process on “LITE ICE CREAM.”
  3. 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.
  4. 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.
  5. Remove the pint from the machine and enjoy!
Steps for processing the Ninja Creami Raspberry Chocolate Chunk Protein Ice Cream in the Ninja Creami machine

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Ninja Creami Raspberry Chocolate Chunk Protein Ice Cream Pinterest image

Recipe

Creamy chocolate ice cream topped with red sprinkles and chocolate chips, served in a white bowl.

Ninja Creami Raspberry Chocolate Chunk Protein Ice Cream

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Servings: 1 Pint
Calories: 268.37kcal
Prep Time: 5 minutes
Freeze Time: 1 day
Total Time: 1 day 5 minutes
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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.

(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
 

Ice Cream Base

Mix-ins

Optional

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

Why do the raspberries need to thawed if using frozen raspberries?
Frozen fruit needs to be blended together really well with the other base ingredients. Frozen berries will not blend as well as they will if they are thawed. When using fruit for mix-ins, it needs to be soft enough for the paddle to move it around in the ice cream. If the berries are frozen, it’s harder for the paddle to move them around. So, try to use fresh or frozen fruit that has been thawed.
Why does the recipe use dark cocoa powder instead of regular cocoa powder?
Dark cocoa powder provides a much richer chocolate flavor than regular cocoa powder does. If you are looking for a milder chocolate flavor, you can use regular unsweetened cocoa powder instead of the dark cocoa powder.

Nutrition

Calories: 268.37kcal | Carbohydrates: 25.92g | Protein: 31.84g | Fat: 8.95g | Saturated Fat: 1.01g | Polyunsaturated Fat: 0.26g | Monounsaturated Fat: 0.05g | Trans Fat: 3g | Cholesterol: 20mg | Sodium: 190.9mg | Potassium: 490.7mg | Fiber: 11.14g | Sugar: 4.09g | Vitamin A: 23.1IU | Vitamin C: 18.34mg | Calcium: 667.5mg | Iron: 4.5mg

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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  1. Sharon Krass says

    Can you use nesquick chocolate drink instead of protein shake?

    Reply

    • Lauren Cardona says

      I havent tried that with this recipe. You can try it and see. The flavor might not be quite the same. And, I don’t know if Nesquick has any thickeners/gums in it or not. The protein shake does, which helps to make the ice cream thick and creamy. So, the texture might not be the same.

      Reply