White Chocolate Raspberry Protein Ice Cream Recipe
Making your own White Chocolate Raspberry Protein Ice Cream with the Ninja Creami is so easy and tastes amazing! With the most perfect texture, this recipe is a treat that’s both delicious and nutritious, giving you a good dose of protein while satisfying your ice cream cravings. It’s simple to make, fun to customize, and ideal for any ice cream lover looking for a healthier option.
Ingredients
Ice Cream:
- 2 scoops white chocolate raspberry protein powder - 60 grams, The brand I used is Optimum Nutrition. Substitute vanilla flavor if needed.
- 1.5 cups filtered milk - or milk of choice
- 1/2 teaspoon xanthan gum - 2 grams
- 10 drops liquid stevia - to taste
Mix-Ins:
- 5 squares white chocolate bar, chopped - 20 grams
- handful raspberries - 45 grams
Instructions
- Add all of the ice cream ingredients to a Ninja Creami ice cream container and blend them together with an immersion blender.2 scoops white chocolate raspberry protein powder, 1.5 cups filtered milk, 1/2 teaspoon xanthan gum, 10 drops liquid stevia
- Seal the container with its lid and freeze upright on a flat surface for 24 hours or longer.
- Remove the lid and insert the container into the outer bowl and secure the blade lid until it clicks.
- Insert the outer bowl into the Ninja Creami machine and process it on Light Ice Cream mode.
- (Optional) If the result is powdery or not creamy, put the lid back on and select Respin.
- Make a hole in the center of the ice cream (if there isn't one already) by pushing the ice cream aside.
- Add your mix-ins and spin it again by selecting Mix-In.5 squares white chocolate bar, chopped, handful raspberries
- Serve and enjoy!
Notes
- The Hump: If your frozen ice cream pint develops a hump, use a spoon to scrape it down flat. You can also fill a ziplock bag with hot water and place it on top for a couple of minutes to melt it a little. The hump must be flattened before spinning in the Ninjai Creami machine or your machine may break.
- Texture Tips: For the creamiest texture, make sure your base mixture is completely smooth before freezing.
- Freezing: Keep the container on a flat surface in your freezer to avoid uneven freezing.
- Respin: Use the 'Respin' feature if the texture isn't just right the first time; it can make all the difference. If it seems powdery, a splash of milk and a respin works great.
- Serving Suggestion: If you like your ice cream a bit softer, let it sit out for a few minutes before digging in.
Storage instructions
- Press it Down: Push any leftover ice cream down into the container.
- Smooth Surface: Smooth the top with the back of a spoon before sealing to minimize ice crystal formation and so that it doesn't damage the Ninja blade the next time you spin.
- Refreeze: Pop the container back into the freezer on a flat surface as before.
- Respin: Respin it on Light Ice Cream when you're ready to enjoy it again.
- Optional: Scoop and Freeze: I prefer to scoop my whole ice cream container out into individual scoops and place them on a tray lined with parchment paper, making sure the scoops aren't touching. Then I freeze the tray until the ice cream is hard and store them in a freezer bag. This way, you don't have to respin (your machine will last longer!) and you can take out as many scoops as desired at a time. They'll need to sit for about 5 minutes at room temperature and then they're soft enough to eat.
- Quick Consumption: Enjoy this White Chocolate Raspberry Ice Cream recipe within a week for best texture and flavor, as homemade ice cream tends to harden over time.
Nutritional Information
Calories: 227kcal | Carbohydrates: 12g | Protein: 35g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 121mg | Potassium: 331mg | Fiber: 1g | Sugar: 10g | Vitamin A: 93IU | Vitamin C: 0.1mg | Calcium: 305mg | Iron: 0.03mg