Ninja Creami Rocky Road Protein Ice Cream

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5 from 2 votes

Ninja Creami Rocky Road Protein Ice Cream

Prep Time5

Freeze Time1

Total Time1 5

Course: Breakfast, Dessert, Dinner, lunch, Snack

Cuisine: American

Keyword: ninja creami protein, ninja creami recipe, protein drink, protein ice cream, protein shake, rocky road ice cream, rocky road protein ice cream

Servings: Pint

Calories: 345.03kcal

Equipment

Ingredients

Ice Cream Base

10 Fluid Ounces Unsweetened Almond Milk
1 Scoop Unflavored Whey Protein Powder
1½ Tablespoons Dark Cocoa Powder
2 Tablespoons Swerve Sugar Substitute Granulated-Allulose Blend
⅛ Teaspoon Guar Gum

Mix-ins

2 Tablespoons Mini Marshmallows Cut in half
1 Tablespoon Almonds Sliced

Optional

1-2 Tablespoons Unsweetened Almond Milk

US Customary - Metric

Instructions

Make the Ice Cream Mixture

Pour the unsweetened almond milk, protein powder, cocoa powder, sugar substitute, and gaur 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. 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 unsweetened 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 marshmallows and almonds. Process on mix-ins.
Remove the pint from the machine and enjoy!

Video

Notes

Do the marshmallow get hard when added to the ice cream during the mix-ins process?

They do get a little hard, but not as hard as I was expecting. And, oddly enough, they start to get a little softer the longer they are in the ice cream. If you're hesitant to use marshmallows, you can add them as toppings instead of as mix-ins. Note- you can use marshmallow fluff instead. Be sure to dig a well down the center of the ice cream, add the fluff, and then cover with more ice cream. If you don't cover the marshmallow, it will freeze and stick to the lid.

Why is the ice cream really thick and almost gooey?

Too much guar gum was probably used. A little goes a VERY long way. You only need ⅛ to ¼ teaspoon of guar gum per 16 ounce container. Using too much will create a gooey and almost stringy texture. Be sure to measure accurately because just a little too much can make a big difference.

Nutrition