Dairy-Free Chocolate Cherry Protein Ice Cream
Cherries and cocoa flavor a dairy-free CREAMi base made with soy milk and unflavored pea protein. 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.
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.