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Coffee ice cream scoops with small chocolate chips mixed throughout.

Coffee Chocolate Chip Protein Ice Cream

Instant coffee flavors a milk and Greek yogurt base, while chocolate chips go in 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.
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Prep Time 10 minutes
Freezing Time 1 day
Total Time 1 day 15 minutes
Servings 2 servings
Calories 190 kcal

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.