White Chocolate Raspberry Protein Ice Cream Recipe
This White Chocolate Raspberry Protein Ice Cream combines the creamy sweetness of white chocolate with the fresh, tart flavor of raspberries, enriched with protein powder for a nutritious, delicious treat. Made using a Ninja Creami ice cream maker, this recipe results in a rich, smooth, and refreshing homemade ice cream that is perfect as a high-protein dessert or snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (including processing and optional respin time)
- Total Time: 24 hours 40 minutes (including freezing time)
- Yield: Approximately 4 servings
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Low Fat
Ingredients
Ice Cream Base
- 2 scoops white chocolate raspberry protein powder
- 1.5 cups filtered milk (or milk of choice)
- 1/2 teaspoon xanthan gum (2 grams)
- 10 drops liquid stevia (to taste)
- 5 squares white chocolate bar, chopped (20 grams)
- Handful raspberries (45 grams)
Instructions
- Blend Ingredients: Add all of the ice cream ingredients to a Ninja Creami ice cream container and blend them together with an immersion blender until completely smooth and uniform.
- Freeze Base: Seal the container with its lid and freeze upright on a flat surface in the freezer for 24 hours or longer to ensure it is fully frozen.
- Prepare for Processing: Remove the lid and insert the container into the outer bowl. Secure the blade lid tightly until it clicks into place.
- Process Ice Cream: Insert the outer bowl into the Ninja Creami machine and select the Light Ice Cream mode to process the mixture into creamy ice cream.
- Respin if Needed: If the texture is powdery or not creamy enough, put the lid back on and select the Respin function to improve smoothness.
- Create Hole for Mix-ins: Make a hole in the center of the processed ice cream by pushing it aside if there is no hole already.
- Add Mix-ins and Spin: Add additional mix-ins if desired (such as more raspberries or chocolate) and spin again by selecting the Mix-In mode for even distribution.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and enjoy immediately for the best creamy texture and flavor.
Notes
- Texture Tips: For the creamiest texture, ensure your base mixture is completely smooth before freezing.
- Freezing: Keep the container on a flat surface in your freezer to avoid uneven freezing and ice crystal formation.
- Respin Feature: Use the ‘Respin’ feature if the texture isn’t perfect; adding a splash of milk before respinning can help if the ice cream is too powdery.
- Serving Suggestion: For softer ice cream, let it sit at room temperature for a few minutes before serving.
- Storage Instructions: Press down leftover ice cream and smooth the surface with a spoon before sealing to minimize ice crystals and protect the blade during next use.
- Refreeze leftover ice cream on a flat surface and respin using Light Ice Cream mode when ready to eat again.
- Optional Scooping Method: Scoop ice cream into individual portions on a parchment-lined tray, freeze until hard, then store in freezer bags to avoid respinning each time.
- Consume within a week for best texture and flavor, as homemade ice cream tends to harden over time.
