This coffee chocolate chip protein ice cream uses instant coffee, milk and Greek yogurt, with chips added after the first processing cycle. That timing keeps the chocolate in small pieces instead of blending it away. This standard CREAMi pint makes two dessert portions.
Tips for coffee chocolate chip protein ice cream
Use instant coffee granules, not ground coffee beans. Decaf instant coffee is an easy option if you prefer less caffeine; regular coffee contains caffeine, so this is not a caffeine-free dessert. Mini chips distribute more evenly than large chunks. The measured sugar and dry milk help the base; extra chips or syrup change the estimate.
Helpful equipment: a Ninja CREAMi machine. Check the size and features for your kitchen before buying.
As an Amazon Associate I earn from qualifying purchases.
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.
Coffee Chocolate Chip Protein Ice Cream
Ingredients
- 3/4 cup plain nonfat Greek yogurt
- 3/4 cup 2% milk plus 1 tbsp reserved for processing
- 1/4 cup nonfat dry milk powder about 0.6 oz
- 1 tbsp granulated sugar
- 1 tsp instant coffee granules
- 1/2 tsp vanilla extract
- 1 tbsp mini semisweet chocolate chips
Instructions
- Whisk instant coffee and sugar into 3/4 cup milk until dissolved. Blend with yogurt, dry milk powder and vanilla until smooth. Keep chocolate chips out of the base. Refrigerate the separate 1 tablespoon 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, add the reserved 1 tablespoon milk and RE-SPIN; if already creamy, stir that milk in instead. Once creamy, make a 1 1/2-inch-wide hole to the bottom of the pint. Put the 1 tablespoon mini chocolate chips in the hole and process on MIX-IN. Divide the whole 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 Greek yogurt cheesecake cups 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.