Ingredients:

  • 1 cup (240ml) unsweetened almond milk
  • 1 scoop (30g) chocolate whey protein powder
  • 1 tbsp (15g) unsweetened cocoa powder
  • 1 tbsp (15ml) sugar-free maple syrup
  • 1/4 cup (60g) non-fat Greek yogurt
  • 1 pinch (1g) sea salt
  • 1 tbsp (16g) mini dark chocolate chips
  • 1 tsp (5g) peanut butter powder

Instructions:

  1. Combine the almond milk, protein powder, cocoa powder, sweetener, Greek yogurt, and salt in a blender.
  2. Pulse on high for 30 seconds until the mixture is completely smooth and the cocoa powder is fully integrated.
  3. Pour the blended liquid into a pint container, securing the lid tightly to prevent freezer burn.
  4. Place the container on a level surface in the freezer for 24 hours.
  5. Remove the pint from the freezer and process using the 'Lite Ice Cream' function on a Ninja Creami, or pulse in a high-speed food processor until a velvety soft-serve consistency is achieved.
  6. If the result is crumbly, add 1 tbsp of almond milk and use the 'Re-spin' function or blend again until smooth.