This Ninja Creami chocolate avocado ice cream is rich, thick and creamy with a dark chocolate flavor. It's made with avocado, almond milk and chocolate protein powder and blended in the Ninja Creami. In addition, this ice cream recipe is paleo and dairy free.
I love Cado dark chocolate ice cream and knew I wanted to make a healthier version of my own. I've tried a few recipes using my ice cream churner, but nothing turned out just right. However this Ninja Creami avocado ice cream is amazing - it hits all the marks.
This chocolate avocado ice cream is made with avocado, chocolate protein powder and almond milk and sweetened with maple syrup. It's frozen and then blended in the Ninja Creami.
This recipe is paleo, dairy free and refined sugar free - perfect for anyone on the lookout for a healthy chocolate ice cream recipe.
Why You'll Love this Avocado Ice Cream
- paleo friendly - made with simple, wholesome ingredients you can feel good about
- dairy free - the base of the ice cream is made with almond milk and avocado. There's no milk, cream cheese or pudding!
- rich and creamy - it has the perfect ice cream texture
- refined sugar free - sweetened with maple syrup and any sweetener in the protein powder you use.
Ingredients
The full recipe for this chocolate avocado ice cream can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- almond milk - I used unsweetened almond milk, but any type of milk will work. You can even use chocolate milk for a sweeter ice cream.
- avocado - you'll only need ¼ of a large avocado. I recommend using one that is just barely ripe so it doesn't affect the flavor of the ice cream.
- maple syrup - to sweeten the ice cream. You can swap maple syrup for a liquid sugar free sweetener if you want.
- vanilla extract - for flavor
- chocolate protein powder - I used Equip chocolate beef protein isolate. I love this brand because it has high standards when it comes to taste, quality, testing and ingredients. You can also use a whey protein or collagen peptides.
- cacao powder - or cocoa powder
- salt - brings out more flavor
How to Make Chocolate Avocado Ice Cream in the Ninja Creami
Obviously, you'll need a Ninja Creami for this recipe. It only fills one Ninja Creami pint, but you can double the recipe to make more.
- First, blend all ice cream ingredients in a blender until smooth.
- Pour the mixture into your Creami pint.
- Freeze for 24 hours.
- Remove the Creami pint from the freezer and let it defrost for 10 minutes. Then level off the top (if needed).
- Place the pint in your Ninja Creami machine and blend on "Lite Ice Cream".
- The ice cream will look chalky after the first blend. So, place it back in the Creami machine and blend again using the "Re-Spin" button.
Tips and Tricks
- Don't fill above the max fill line: make sure not to overfill the container, as the ice cream expands when it's blended. You shouldn't have any issues if following this recipe exactly.
- Fully freeze: You want your pint to be fully frozen for the best texture.
- Level: Before blending, make sure the top of the frozen ice cream is level. You can use a spoon to scrape off the hump and smooth the top.
- Re-spins: If your ice cream isn’t smooth and creamy after the first re-spin, you can add a tablespoon of almond milk or maple syrup and re-spin the pint again.
Storage
Store leftovers in the creami pint, with the lid on top. Be sure to level off the ice cream before freezing so that you can re-spin it for next time.
FAQ
I have only tested this recipe with animal-based protein powders/collagen so can't say for sure. If you use a vegan protein powder, then let me know how the recipe turns out in the comments below.
Protein powder or collagen peptides are needed to make this ice cream recipe creamy.
More Dairy Free Ninja Creami Recipes
Looking for other recipes like this? Try these:
Ninja Creami Chocolate Avocado Ice Cream (Paleo)
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
Ingredients
- 1 cup unsweetened almond milk (or coconut milk)
- ¼ large avocado (just barely ripe)
- 1-2 Tbsp maple syrup
- ¼ tsp vanilla extract
- 1 scoop chocolate protein powder (I used a beef protein isolate)*
- 1 Tbsp cacao powder (or cocoa powder)
- pinch of salt
Instructions
- Blend all ice cream ingredients in a blender until smooth.
- Pour the mixture into your Creami pint and secure it with the lid.
- Place the pint on a level surface in your freezer. Freeze for 24 hours.
- Remove the Creami pint from the freezer and let it defrost for 10 minutes. Then level off the top (if needed).
- Place the pint in your Ninja Creami machine and blend on "Lite Ice Cream".
- The ice cream will look chalky after the first blend. So, place it back in the Creami machine and blend again using the "Re-Spin" button.
Notes
*whey protein powder or collagen peptides will work well too.
If your ice cream is still chalky after the re-spin, then you can add a tablespoon of almond milk or maple syrup and re-spin it again.
Katie
Hope you all love this avocado ice cream!