Chocolate Protein Ice Cream for the Ninja CREAMi

This Chocolate protein ice cream uses two measured ingredients: Juno Chocolate mix and 2% milk. One prepared serving delivers 360 calories, 46g protein, 10g fat, 51g carbohydrate, 5g fiber, 20g total sugar, and 0g added sugar.

Ingredients

• 2 scoops (88g) Juno Chocolate protein ice cream mix
• 1¼ cups 2% dairy milk

Juno Chocolate contains milk. Its ingredients are whey protein concentrate, allulose, Dutch-process cocoa, nonfat dry milk, monk fruit extract, ground vanilla beans, sea salt, and guar gum. Review the actual pouch before use because packaging is the controlling source.

Directions

1. Combine. Add the measured Juno mix and milk to a compatible CREAMi pint.
2. Make it smooth. Whisk thoroughly, reaching the bottom edge and corners. The base should not contain dry pockets.
3. Check the fill line. Do not exceed the limit marked on your pint.
4. Freeze flat. Cover and place the pint on a level freezer shelf for at least 16 hours, until fully solid.
5. Process. Install the pint according to your machine's instructions and use the program specified by the Juno pouch for your model.
6. Inspect before changing anything. If the first pass is powdery, run Re-Spin once. If it remains dry, follow our step-by-step troubleshooting guide.
7. Serve immediately. If you add toppings or mix-ins, calculate them separately from the verified nutrition above.

Why this recipe stays simple

Protein ice cream recipes often grow into long ingredient lists because each ingredient is trying to solve a separate texture problem. Juno's dry mix already combines the protein, cocoa, sweetness, milk solids, salt, and stabilizer. The measured milk is the only ingredient you need to add for the verified preparation.

Useful variations

Richer chocolate

Add a small amount of cocoa only after you have made the standard recipe once. Extra cocoa adds dry solids, so it can make the pint firmer and changes the nutrition.

Chocolate chip

After the base is creamy, make a well and add appropriately sized chocolate pieces using the Mix-In program. Do not count the published recipe nutrition after adding them.

Different milk

You can experiment, but a substitution changes both texture and nutrition. Start with our milk decision guide and use the carton's nutrition label for the recalculation.

Troubleshooting

The pint is powdery after the first cycle

Use Re-Spin once. SharkNinja describes Re-Spin as the function for making a processed treat softer and creamier.

The pint is still powdery

Confirm that you used exactly 88g of mix and 1¼ cups of milk. If both were correct, add only 1 tablespoon of milk to a small well and Re-Spin again. A large splash can turn a recoverable pint into a soft shake.

The base has dry flecks

That usually begins before freezing. Mix longer next time and scrape the pint's bottom edge before covering it.