Ninja Creami Almond Joy Protein Ice Cream

Almond Joy protein ice cream scoops in a white bowl, topped with sliced almonds and coconut flakes.

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Ninja Creami Almond Joy Protein Ice Cream

Prep Time5

Freeze Time1

Total Time1 5

Course: Breakfast, Dessert, Dinner, lunch, Snack

Cuisine: American

Keyword: almond joy, almond joy ice cream, almond joy protein ice cream, chocolate protein ice cream, ninja creami protein, ninja creami recipe, protein drink, protein ice cream, protein shake

Servings: Pint

Calories: 329.97kcal

Equipment

Ingredients

Instructions

Make the Ice Cream Mixture

Pour the chocolate protein shake, cocoa powder, coconut extract, 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 coconut flakes, chopped chocolate chips, and sliced almonds 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

What does guar gum do and why is it in the recipe?

Guar gum acts as a stabilizer/thickener in ice cream. It helps to make the ice cream more of a scoopable consistency rather than soft serve. It also helps make the ice cream creamy instead of icy. But, a little goes a VERY long way. At the most, ¼ teaspoon should be added per pint. Sometimes, you might only need ⅛ of a teaspoon. I always try to add the guar gum after the other ingredients and right before I blend the ice cream base. If you add the guar gum and it doesn't immediately get mixed really well with the other ingredients, it will start to thicken.

Can the coconut be added to the ice cream base before freezing instead of as a mix-in?

I don't recommend adding shredded coconut to the ice cream base because it has a tendency to make the ice cream after it's been processed in the Ninja Creami, quite gritty feeling. I prefer to add the coconut during the mix-ins process.

Nutrition