This dairy-free chocolate cherry protein ice cream uses cherries, cocoa, soy milk and unflavored pea protein in a CREAMi base. The cherries are blended into the base with their juices, so this is different from a vanilla pint with an extract added. One standard pint makes two dessert portions.
Tips for dairy-free chocolate cherry protein ice cream
Use unsweetened soy milk, pitted unsweetened cherries and a dairy-free unflavored pea protein. The estimate uses NOW Sports pea protein at 33 g per scoop and the Silk unsweet soy milk nutrition panel. Protein powders differ in scoop size, flavor and texture; weigh yours and recalculate for a different label. This contains soy. Check all labels for dairy ingredients and cross-contact information if avoiding milk for an allergy. Powder can add a slightly earthy flavor; this draft has not been tasted or tested.
Helpful equipment: a Ninja CREAMi machine. Check the size and features for your kitchen before buying.
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Makes 2 servings. One serving: one-half of the entire processed pint, including the reserved liquid and any specified mix-ins. Prep 10 minutes; cook 0 minutes; total elapsed time 1455 minutes including at least 24 hours freezing.
Dairy-Free Chocolate Cherry Protein Ice Cream
Ingredients
- 1 cup unsweetened soy milk plus 1 tbsp reserved for processing
- 3/4 cup pitted sweet cherries fresh or fully thawed with juices
- 1 1/6 oz unflavored pea protein powder 33 g or one NOW Sports level scoop
- 2 tbsp unsweetened cocoa powder
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Check every cherry for pits. If using frozen cherries, thaw in the refrigerator and keep their juices; follow any package instruction to heat fruit first, then cool it. Blend cherries and juices, 1 cup soy milk, pea protein, cocoa, sugar and vanilla until completely smooth. Refrigerate the separate 1 tablespoon soy milk until processing time.
- Pour the smooth base into one compatible standard 16-fl-oz (473 mL) Ninja CREAMi pint. Keep below its MAX FILL line; chill any excess separately rather than overfilling. Cover and freeze upright on a level surface for at least 24 hours at 0°F or below.
- Follow your model’s assembly and safety instructions. Process the flat, fully frozen base on LITE ICE CREAM (LIGHT ICE CREAM on some models). This is written for standard NC300-series pints, not a Deluxe or Swirl container. Do not process a tilted frozen block, loose ice cubes or a solid block of unblended fruit.
- If crumbly after the first cycle, add the reserved 1 tablespoon liquid and RE-SPIN. If already creamy, stir in that tablespoon instead so the listed ingredient amount remains the same. Do not add unlimited liquid; further additions change the estimate. Divide the entire finished pint into two equal portions.
Storage and meal prep
Freeze prepared pints covered at 0°F or below. Use within 2 weeks for best quality. Flatten leftover dessert, cover and refreeze promptly; process again according to your model’s instructions when fully frozen. Do not use MIX-IN as the initial processing program. Keep dairy or soy ingredients refrigerated at 40°F or below before preparation and do not leave the mixture out more than 2 hours. Texture depends on your freezer, machine and ingredient brands.
More practical ideas
Try soy garlic tofu and edamame bowls for another option. See how we estimate recipe nutrition for more help.
About the nutrition
Estimated nutrition includes every listed ingredient divided into 2 equal servings. Brand substitutions and extra sides change the result. This development draft has not been kitchen-tested.