Ninja Creami Toffee Coffee Protein Ice Cream

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Ninja Creami Toffee Coffee Protein Ice Cream

Prep Time5

Freeze Time1

Total Time1 5

Course: Breakfast, Dessert, Dinner, lunch, Snack

Cuisine: American

Keyword: coffee ice cream, coffee protein ice cream, mint protein ice cream, ninja creami coffee ice cream, ninja creami protein, ninja creami recipe, protein drink, protein ice cream, protein shake

Servings: Pint

Calories: 356.77kcal

Equipment

Ingredients

Ice Cream Base

11.5 Fluid Ounces Vanilla Protein Shake
2 Tablespoons Instant Espresso Powder
1 Tablespoon Swerve Sugar Substitute Granulated-Allulose Blend
2 Tablespoons Sugar-Free Caramel Syrup
¼ Teaspoon Guar Gum

Mix-Ins

2 Tablespoons Heath Chips

Optional

1-2 Tablespoons Unsweetened Almond Milk

US Customary - Metric

Instructions

Make the Ice Cream Mixture

Pour the protein shake, instant espresso powder, sugar substitute, caramel syrup, and guar gum into a small blender and blend until all ingredients have completely combined with each other. 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 Heath chips. Process on mix-ins.
Remove the pint from the machine and enjoy!

Notes

What are Heath chips?

Heath chips are little pieces of toffee that is found in the center of a Heath Bar. They are crunchy, sweet, and delicious! If you can't find Heath chips, you can cup up a Heath candy bar and use that for the mix-ins instead.

What kind of caramel syrup is used?

This recipe uses Torani sugar free caramel syrup. This is the type of syrup that gets added to coffee and other drinks. This is not the thick caramel syrup that you top ice cream with.

Why does the ice cream come out "fluffy" in texture?

Usually, if your ice cream is coming out "fluffier" than you want, it's because too much liquid was added during a respin. To prevent this from happening, use about a tablespoon of liquid on the respin. If it's still not creamy, respin again. You can add more liquid with the second respin, just don't add too much.

Nutrition