This is how I prep all my Ninja Creami pints
This is how I prep all my Ninja Creami pints 📚 is a easy American recipe that serves 2. 150 calories per serving. Recipe by Eli | FPF on YouTube.
Prep: 7 min | Cook: 16 hrs | Total: 16 hrs 12 min
Cost: $29.71 total, $14.86 per serving
Ingredients
- 25.5 g Lacanto Monk Fruit Sweetener (granulated, measured on a digital scale)
- 0.8 g Xanthan Gum (approximately 1/4 teaspoon, sifted to avoid clumps)
- 0.6 g Sea Salt (approximately 1/4 teaspoon, fine grain)
- 473 ml Nuri Chocolate Protein Shake (fills a standard Ninja Creamy pint; use chilled shake for best texture)
Instructions
Measure Sweetener
Place a cup on the digital food scale, tare it to zero, then add 25.5 g of Lacanto monk fruit sweetener.
Time: PT2M
Add Xanthan Gum
Without resetting the scale, add xanthan gum until the total weight reads approximately 26.3 g (adds about 0.8 g). This equals roughly 1/4 teaspoon.
Time: PT1M
Add Salt
Add a pinch of sea salt (about 0.6 g) until the scale reads around 27.0 g.
Time: PT1M
Combine Dry Ingredients
Give the cup a quick swirl to evenly disperse the sweetener, xanthan gum, and salt.
Time: PT1M
Prepare Liquid Base
Open the Ninja Creamy pint and pour the chilled Nuri chocolate protein shake into it, filling the container.
Time: PT1M
Mix Dry and Wet Ingredients
Add the dry ingredient cup to the pint, then use the hand frother (or hand mixer) to blend for 30–60 seconds until fully incorporated and smooth.
Time: PT2M
Freeze the Base
Place the lid on the pint, seal it, and put it in the freezer for at least 16 hours (ideally 24 hours) until fully set.
Time: PT16H
Temperature: 0°F
Nutrition Facts
- Calories
- 150
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 3 g
- Fiber
- 2 g
Dietary info: Low Sugar, Keto-friendly, Gluten-Free
Allergens: Milk, Soy
Ingredient Substitutions
- Instead of Lacanto Monk Fruit Sweetener: Erythritol, Stevia blend
- Instead of Xanthan Gum: Guar Gum
- Instead of Sea Salt: Kosher Salt
- Instead of Nuri Chocolate Protein Shake: Any low‑sugar chocolate milk or protein shake
Equipment Needed
- Digital Food Scale
- Measuring Spoons
- Hand Frother or Hand Mixer
- Ninja Creamy Pint Container
- Spatula or Small Spoon
- Freezer
Critical Steps — Do Not Skip
- Accurate weighing of sweetener, xanthan gum, and salt.
- Ensuring the xanthan gum is fully dispersed to avoid clumps.
- Mixing long enough (30‑60 seconds) for a smooth base.
- Freezing for the full 16‑24 hours for proper texture.
Chef Tips from the Video
- Swirl the dry mix in the cup before adding to the liquid to break up any powdery clumps.
- Use a chilled hand frother tip to keep the mixture cold during blending.
- If you prefer a richer texture, add a tablespoon of heavy cream before freezing.
Troubleshooting
Clumps of xanthan gum remain in the mixture.
Whisk the dry ingredients together before adding to the liquid, or blend on low speed for an extra 30 seconds.
The frozen base is icy rather than creamy.
Ensure the hand frother runs for the full 30‑60 seconds and that the liquid is fully cold before mixing; a smoother blend reduces ice crystals.
Storage
Refrigerator: Not recommended; keep frozen for best texture.
Freezer: Store in the sealed pint for up to 2 weeks.
Room temperature: Will melt; not suitable for storage at room temperature.
Make-Ahead Tips
- Prepare the dry ingredient mix (sweetener, xanthan gum, salt) in a small jar for quick use.
- The frozen base can be kept in the freezer for up to two weeks; just thaw slightly before serving.
Frequently Asked Questions
What is the cultural significance and history of low‑sugar frozen desserts like this chocolate base in American health cuisine?
Low‑sugar frozen desserts have grown in popularity in the United States as part of the broader health‑focused food movement, catering to keto, diabetic, and low‑carb diets. This chocolate base reflects the trend of using protein shakes and natural sweeteners to create indulgent treats without the sugar spike.
What are the traditional regional variations of chocolate frozen desserts in American cuisine?
While classic American ice cream is dairy‑heavy and sugar‑laden, regional variations now include keto‑friendly versions using almond milk, avocado, or protein shakes, and sweeteners like monk fruit or erythritol. This recipe follows the modern low‑sugar, high‑protein style popular in health‑conscious regions.
How is this chocolate base traditionally served in the United States?
After freezing, the base is typically scooped directly from the pint into bowls or used as a base for add‑ins like nuts, berries, or a drizzle of sugar‑free chocolate sauce. It can also be blended in a Ninja Creamy machine for a smoother, soft‑serve texture.
What occasions or celebrations is this low‑sugar chocolate frozen dessert associated with in American culture?
It’s a popular choice for keto‑friendly parties, post‑workout treats, or holiday gatherings where guests may be watching sugar intake. Its quick preparation makes it ideal for last‑minute dessert needs.
What makes this chocolate base special or unique in the context of American frozen‑dessert trends?
The combination of monk‑fruit sweetener, xanthan gum for texture, and a ready‑to‑drink chocolate protein shake creates a high‑protein, low‑sugar dessert that mimics the creaminess of traditional ice cream without the added sugars or excess dairy.
What are the most common mistakes to avoid when making this chocolate base for Ninja Creamy?
Common errors include under‑weighing the xanthan gum, which leads to a watery texture, and over‑mixing, which can cause splattering and incorporate too much air. Also, forgetting to freeze for the full 16‑24 hours results in a soft, icy product.
Why does this recipe use xanthan gum instead of cornstarch or gelatin?
Xanthan gum provides a smooth, stable texture at low temperatures without adding extra calories or changing the flavor, making it ideal for low‑sugar, keto‑friendly frozen desserts, whereas cornstarch requires heating and gelatin changes the mouthfeel.
Can I make this chocolate base ahead of time and how should I store it?
Yes, you can prepare the base up to a week in advance. Keep the sealed pint in the freezer; it will stay fresh for about two weeks. If you need to pause longer, transfer the frozen base to a freezer‑safe bag.
What texture and appearance should I look for when the chocolate base is done freezing?
The base should be firm but scoopable, with a smooth, glossy surface and no icy crystals. When you press a spoon into it, it should hold its shape without crumbling.
What does the YouTube channel Eli | FPF specialize in?
The YouTube channel Eli | FPF focuses on low‑carb, keto‑friendly recipes, product reviews, and detailed tutorials for kitchen gadgets like the Ninja Creamy, often emphasizing sugar substitutes and high‑protein ingredients.
How does the YouTube channel Eli | FPF's approach to low‑sugar frozen desserts differ from other health‑food channels?
Eli | FPF emphasizes precise measurement techniques (using a scale for every ingredient) and the use of xanthan gum for texture, whereas many other channels rely on trial‑and‑error or thicker thickeners. The channel also showcases the Ninja Creamy system as a central tool for quick, freezer‑less desserts.
Last updated: September 2, 2026
