Chocolate Ninja Creami (No Protein Powder)
This Chocolate Ninja Creami is a simple five-ingredient frozen dessert made with chocolate ultra-filtered milk, cocoa powder, zero-calorie sweetener, xanthan gum, and salt. The entire pint has approximately 220 calories and 20 grams of protein, with no protein powder needed.
Fairlife Chocolate 2% Ultra-Filtered Milk provides most of the chocolate flavor while also adding plenty of protein. A small amount of cocoa powder boosts the chocolate flavor without adding many calories, while xanthan gum helps thicken the base and improve the finished texture.
It works great on its own, but it also makes a versatile starting point for mix-ins and toppings. Oreos, candy, cookies, brownie pieces, peanut butter, and plenty of other add-ins can turn the same chocolate base into a completely different Creami.
Like every Lucas Eats Creamis recipe, it’s Made for the Whole Pint and follows the 400 / $4 / 4 Rule: under 400 calories, under $4 in ingredients, and under 4 minutes of active prep.
Why You’ll Love This Chocolate Ninja Creami
This Chocolate Ninja Creami gives you a creamy, chocolatey pint without using protein powder. Instead, Fairlife Chocolate 2% Ultra-Filtered Milk provides 20 grams of protein in the finished pint while keeping the recipe simple.
With only five ingredients, it’s an easy foundational chocolate base that can be eaten on its own or used as a starting point for different mix-ins and toppings. At approximately $2.08 per pint, this is an affordable chocolate base that still leaves plenty of room in both the 400-calorie and $4 limits for real mix-ins and toppings.
Ingredients & Substitutions
I use Fairlife Chocolate 2% Ultra-Filtered Milk because it provides great chocolate flavor, a creamy texture, and plenty of protein. Kroger CarbMaster Chocolate Milk can be substituted and is another high-protein option, but I’ve found that the flavor and finished texture are not quite as good as Fairlife. Other chocolate milks can also be used, but calories, protein, sweetness, flavor, texture, and cost may vary.
I use Kroger Unsweetened Cocoa Powder because it is inexpensive and adds extra chocolate flavor without many calories. Hershey’s Unsweetened Cocoa Powder is a more widely available substitute, and other standard unsweetened cocoa powders should also work. Flavor and intensity may vary slightly between brands.
I use Monk Fruit In The Raw because it is affordable and easy to buy in bulk. Other zero-calorie sweeteners can be substituted, but sweetness varies between products, so adjust the amount to taste.
Xanthan gum helps thicken the base and improve the finished Ninja Creami texture. I use 1 gram, or about ¼ teaspoon. A small amount goes a long way, so I recommend measuring it by weight when possible.
Finally, a small amount of salt helps balance the sweetness and bring out the chocolate flavor. I use 1 gram, or about ¼ teaspoon, as a consistent starting point, but you can adjust the amount to taste.
Variations
Chocolate Oreo Ninja Creami
Turn this Chocolate Ninja Creami into a Chocolate Oreo Ninja Creami by topping the finished pint with 5 Oreo Mini Chocolate Creme cookies. The entire finished pint is 298 calories with 21 grams of protein and costs about $2.29.
See the full Chocolate Oreo variation below the recipe card for nutrition, cost, and instructions.
Tips for the Best Chocolate Ninja Creami
Blend the base ingredients thoroughly before freezing. I recommend an immersion blender because it is quick, easy to clean, and does a great job combining the cocoa powder and xanthan gum evenly. A regular blender, handheld milk frother, or shaker cup can also work. Blend for about 30–60 seconds, making sure the ingredients are fully combined and no clumps remain before freezing.
Make sure the blended mixture stays below the max fill line before freezing. A small amount of foam above the line is okay, provided the actual liquid mixture stays below it once the foam settles. If the mixture exceeds the line, reduce the ingredient amounts proportionally before freezing.
Freeze time can vary depending on your freezer temperature, but I recommend 24 hours to be safe and help ensure the pint is fully frozen. Freeze the pint on a level surface with the lid removed to help prevent a bump from forming.
Before spinning, check that the frozen surface is level and does not have a raised bump. Do not process a pint with a significantly uneven frozen surface. If necessary, allow the mixture to soften or melt, smooth it out, and refreeze it on a level surface until completely solid.
Before spinning, let the pint sit on the counter for about 15 minutes or run hot water over the outside of the container for about 1 minute.
Process using the Lite Ice Cream setting. After the first cycle, check the texture and decide how much additional processing is needed to reach your preferred consistency. If it still needs significant processing, run a Re-Spin. If it’s already close to the texture you like, you can skip the Re-Spin and run the Mix-In cycle instead, whether or not you’re actually adding mix-ins. The Mix-In cycle provides some additional processing, but not as much as a Re-Spin. If the ice cream has already reached your preferred consistency, you can enjoy it as-is.
If the mixture is especially dry or powdery, try a Re-Spin first. If it still needs additional moisture, add a small splash of water before another Re-Spin. Avoid adding too much liquid at once, as it can make the finished ice cream softer than intended.
If you are adding mix-ins, make a hole slightly off-center with a butter knife, add your ingredients, and run the Mix-In cycle. I prefer freezing mix-ins ahead of time when practical so they hold up better during processing. Add any toppings after processing.
What to Do About Icy Sides
A thin icy layer around the sides of the pint after the first spin is normal because the blade does not reach the very edge of the container. Avoid scraping the icy sides into the creamy center before running another cycle.
Once you’re finished processing, you can push the icy layer toward the bottom so it softens while you eat from the top. Another option is to enjoy the creamy center first and let the icy sides soften as you eat.
How to Store Leftover Ninja Creami
If you do not finish the entire pint, smooth the remaining ice cream into a level surface, replace the lid, and return it to the freezer.
When you’re ready to enjoy the leftovers, allow them to soften slightly or process them again using the appropriate setting for your Ninja Creami model if needed. Keep in mind that additional processing may further break down any mix-ins.
Calories, Protein & Cost
The entire Chocolate Ninja Creami has approximately 220 calories, 20 grams of protein, 22 grams of carbs, and 7 grams of fat.
The approximate ingredient cost is $2.08 per pint.
Nutrition is calculated for the entire pint using the specific ingredients listed. Ingredient costs are estimates based on representative prices. Substitutions may change both nutrition and cost, and actual prices will vary by store and location.
Cost Breakdown
Based on representative ingredient prices, here’s approximately what each ingredient costs for one pint:
| Ingredient | Amount | Cost |
|---|---|---|
| Fairlife Chocolate 2% Ultra-Filtered Milk | 355 g | $1.38 |
| Monk Fruit In The Raw | 36 g | $0.52 |
| Kroger Baking Cocoa | 5 g | $0.13 |
| Xanthan gum | 1 g | $0.04 |
| Salt | 1 g | $0.01 |
| Total Cost Per Pint | $2.08 |
Costs are estimates based on representative prices for the specific ingredients listed. Actual costs may vary by store, location, package size, and current pricing.
Chocolate Ninja Creami (No Protein Powder)
Equipment
- 1 Ninja Creami
- 1 Ninja Creami Pint
- 1 Immersion Blender recommended for easy blending; a regular blender, handheld milk frother, or shaker cup can also work.
Ingredients
- 355 g Fairlife Chocolate 2% Ultra-Filtered Milk 1½ cups; Kroger CarbMaster Chocolate Milk can be substituted
- 5 g Kroger Unsweetened Cocoa powder About 1 tbsp; Hershey’s Unsweetened Cocoa Powder can be substituted
- 36 g Monk Fruit In The Raw 3 tbsp; another zero-calorie granulated sweetener can be substituted
- 1 g Xanthan gum About ¼ tsp
- 1 g Salt About ¼ tsp
Instructions
- Blend the base: Add the chocolate milk, cocoa powder, sweetener, xanthan gum, and salt to the Ninja Creami pint. Use an immersion blender to blend for about 30–60 seconds, until the ingredients are fully combined and no clumps remain. A regular blender, handheld milk frother, or shaker cup can also work.
- Freeze: Make sure the liquid mixture is below the max fill line. Place the pint on a level surface and freeze for at least 24 hours. Freeze with the lid removed to help prevent a bump from forming.
- Prepare to spin: Remove the pint from the freezer and make sure the frozen surface is level, with no raised bump. Run hot water over the outside of the pint for about 1 minute or let it sit on the counter for about 15 minutes.
- Spin: Process using the Lite Ice Cream setting.
- Assess the texture: Check how close the pint is to your preferred texture. If it still needs significant additional processing, run a Re-Spin. If it is already close to your preferred texture and you plan to add mix-ins, you can usually go directly to the Mix-In cycle because it provides additional processing and may finish the texture.
- Add mix-ins or enjoy: Enjoy as-is, or make an off-center hole with a butter knife, add your mix-ins, and run the Mix-In cycle. Add any toppings after processing.
Notes
Nutrition
Chocolate Oreo Ninja Creami Variation
Make the Chocolate Ninja Creami (No Protein Powder) according to the recipe above. After processing, crumble 5 Oreo Mini Chocolate Creme cookies over the finished pint.
Entire finished pint: 298 calories | 21 g protein | 34 g carbs | 10 g fat
Approximate ingredient cost: $2.29 per pint.
Want to Build Your Own Variation?
Want to customize this Ninja Creami with different mix-ins or toppings? Use the Lucas Eats Creamis Build Your Own Pint calculator to explore combinations and see the calories, macros, and estimated ingredient cost before you make it.
