Brownie Batter Protein Ice Cream 😋🍦

Ingredients

• 2 scoops Chocolate Protein Powder (approximately 60 g, use your favorite chocolate whey or plant‑based protein powder)
• 2 cups Water or Milk (to mix the protein powder; use unsweetened almond milk for extra creaminess)
• 2 tablespoons Sweetener (erythritol, monk fruit blend, or any zero‑calorie sweetener; adjust to taste)
• 0.25 teaspoon Salt (fine sea salt)
• 0.25 teaspoon Xanthan Gum (helps thicken and prevent ice crystals)
• 2 tablespoons Black Cocoa Powder (unsweetened, Dutch‑processed; gives a deep dark chocolate flavor)

Instructions

1. Prepare Chocolate Protein Shake

   Combine the chocolate protein powder with 2 cups of water or milk in a shaker bottle or bowl. Mix until smooth and fully dissolved.

   Time: PT5M

2. Add Flavor and Thickening Agents

   To the prepared shake, add sweetener, salt, xanthan gum, and black cocoa powder. Whisk vigorously for 30‑45 seconds until the mixture is uniform and free of lumps.

   Time: PT5M

3. Transfer to Freezer Container

   Pour the batter into a pint‑size freezer‑safe container, smoothing the top with a spatula.

   Time: PT2M

4. Freeze the Batter

   Place the container in the freezer for at least 12 hours (overnight) until the mixture is rock‑solid.

   Time: PT12H

   Temperature: 0°F

5. Process in the Ninja Creami

   Remove the frozen container, attach the paddle, and insert it into the Ninja Creami. Select the ‘Ice Cream’ function and let the machine run.

   Time: PT30M

6. Add Optional Mix‑ins (Optional)

   If desired, fold in chopped Oreos, mini marshmallows, or brownie chunks and swirl in extra dark chocolate. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

190

Protein

36 g

Carbohydrates

15 g

Fat

2 g

Fiber

5 g