If you love rich, chocolatey ice cream but want something a little lighter and higher in protein, then you need to try this Ninja CREAMi Chocolate Fudge Ice Cream. Technically, it is more of a frozen yogurt because the base is made with 0% fat Greek yogurt and skimmed milk. But once it has been spun, the texture is incredibly thick, smooth and fudgy - much closer to chocolate fudge ice cream than a classic tangy frozen yogurt.
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We make this recipe over and over again - at least once a week. It's a great high protein, healthy dessert that will also satisfy an ice cream craving. So easy to adapt with different mix-ins too.
It has an incredibly rich dark chocolate flavour - it tastes far more indulgent than it actually is.
Even though there is no cream in the base, the combination of Greek yogurt, milk and protein powder creates a thick, scoopable frozen dessert with a fudge-like finish. It really does taste like ice cream!
Looking for more Ninja Creami recipes? Why not try our refreshing Berry Sorbet, delicious Chocolate Peanut Butter Ice Cream, better than Starbucks Ninja Creami Creamiccino or our amazing Birthday Cake Ninja Creami?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Yogurt - We used a 0% fat Greek yogurt to keep it light. However you could use a higher fat percentage which would make it even creamier.
- Milk - We used skimmed milk.
- Cocoa - Unsweetened cocoa powder is best, and using a good one makes a noticeable difference to the flavour.
- Protein powder - This helps create the fudgy texture. A whey or whey-casein blend usually gives the creamiest result. Chocolate protein powder will make the final flavour sweeter and more indulgent, while vanilla protein powder gives a slightly darker chocolate taste.
- Maple syrup - This can be swapped for honey or agave syrup if you prefer.
- Vanilla - Use extract and not essence.
Variations
Double chocolate - Stir through a tablespoon of dark chocolate chips or chopped chocolate after spinning using the Mix-In function. This gives little bites of chocolate throughout and makes the whole dessert feel even more indulgent.
Chocolate orange - Add the finely grated zest of half an orange to the base before freezing.
Mocha - Add 1 teaspoon of instant coffee dissolved in 1 teaspoon of hot water to the mixture. This will not make it taste strongly of coffee, but it will intensify the chocolate flavour in a really lovely way.
How To Make Ninja CREAMi Chocolate Fudge Ice Cream
- Step 1: Put all of the ingredients into the Ninja Creami pint container.
- Step 2: Give it all a really good mix to combine everything.
- Step 3: Put the lid on the tub and freeze for 12 hours (not the usual 24, like most recipes).
- Step 4: Remove the lid and put the frozen pint tub into the outer bowl and put on the outer bowl lid. Put into the Ninja CREAMi machine and set to the Lite Ice Cream setting and spin.
This one spin should be sufficient to achieve a fudgy texture. It may look crumbly, but trust us - it is ready to serve.
Freezing Tip
Usually, Ninja Creami recipes require the tub to be frozen for 24 hours.
This recipe only needs freezing for 12 hours. The reduced freezing time, combined with the Lite Ice Cream spin, gives it the fudgy texture.
Serving Suggestions
Serve this Ninja Creami chocolate fudge ice cream in a bowl with a drizzle of maple syrup and a dusting of cocoa powder for a simple finish.
For a more indulgent dessert, top it with chocolate chips, brownie pieces or crushed chocolate biscuits.
You can easily load it with fruit too. Serve it with sliced banana, strawberries or raspberries. The freshness of the fruit works really well with the rich chocolate flavour.
It is also really good spooned into a waffle cone or served alongside warm pancakes for a fun weekend dessert.
Dannii's Top Tips
- Remember - this Ninja Creami recipe only needs to be frozen for 12 hours.
- One of the biggest secrets to getting a really creamy results is making sure your base is fully smooth before freezing. Any dry pockets of cocoa or protein powder can affect the final texture.
- Taste the mixture before freezing. Different protein powders vary hugely in sweetness, so you may want to add a little more maple syrup depending on the brand you use.
- Let the pint sit at room temperature for around 5 to 10 minutes before spinning if your freezer runs especially cold. This can help the machine process the pint more evenly.
- For the thickest fudge-like texture, serve it straight after spinning. If you refreeze leftovers, the texture will firm up and may need to be processed again before serving.
Frequently Asked Questions
Technically, it is closer to frozen yogurt because the base uses Greek yogurt rather than cream. But the texture is much thicker and fudgier than many frozen yogurt recipes, which is why it feels more like chocolate ice cream once spun.
You can, but the final texture may be less thick and fudgy. Protein powder helps create the dense, creamy consistency that makes this recipe.
More Chocolate Recipes
If you've tried this Ninja Creami Fudge Ice Cream, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Ninja CREAMi Chocolate Fudge Ice Cream
Ingredients
- 300 g (1.5 cups) 0% Fat Free Greek yogurt
- 120 ml (0.5 cup) Skimmed milk
- 1 teaspoon Vanilla extract
- 3 tablespoon Maple syrup
- 1 tablespoon Chocolate protein powder
- 3 tablespoon Cocoa powder
Instructions
- Put all of the ingredients into the Ninja Creami pint container.
- Give it all a really good mix to combine everything.
- Put the lid on the tub and freeze for 12 hours (not the usual 24, like most recipes).
- Remove the lid and put the frozen pint tub into the outer bowl and put on the outer bowl lid. Put into the Ninja Creami machine and set to the Lite Ice Cream setting and spin.This one spin should be sufficient to achieve a fudgy texture. It may look crumbly, but trust us - it is ready to serve.
Recipe Tips
- Remember - this Ninja Creami recipe only needs to be frozen for 12 hours.
- One of the biggest secrets to getting a really creamy results is making sure your base is fully smooth before freezing. Any dry pockets of cocoa or protein powder can affect the final texture.
- Taste the mixture before freezing. Different protein powders vary hugely in sweetness, so you may want to add a little more maple syrup depending on the brand you use.
- Let the pint sit at room temperature for around 5 to 10 minutes before spinning if your freezer runs especially cold. This can help the machine process the pint more evenly.
- For the thickest fudge-like texture, serve it straight after spinning. If you refreeze leftovers, the texture will firm up and may need to be processed again before serving.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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