ICE_CREAM
Double Chocolate Brownie Protein Ice Cream
๐ Be the first to rate this๐ฅ 8 min prepโ๏ธ 24 hr freeze๐ฆ 1 pint
ChocolateyCreamySweet

Double Chocolate Brownie Protein Ice Cream is what happens when you want a brownie at 9pm but also want to pretend you're being responsible. I run this through the Ninja Creami using chocolate casein, which is the secret here because casein freezes way creamier than whey and skips that weird airy foam. Cocoa plus sugar-free chocolate pudding mix makes it taste like the gooey center of a pan brownie. My son called it 'the dark one' and inhaled it. First spin looks dry, add a little milk and re-spin until it's thick and glossy.
How it spins
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Program
Ice Cream
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Freeze
24 hrs
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Prep
8 min
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Makes
1 pint
Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.
Ingredients
- Whole Milk11 oz
- Chocolate Casein Protein Powder1.5 scoop
- Unsweetened Cocoa Powder1 tbsp
- Sugar-free Chocolate Instant Pudding Mix2 tbsp
- Granulated Sweeteneroptional1 tbsp
- Chopped Protein Brownieoptional0.25 cup
Directions
- 1Whisk the whole milk, chocolate casein, cocoa, pudding mix, and sweetener until thick and smooth.
- 2Pour the base into a Creami pint, staying below the max-fill line.
- 3Freeze the pint flat for about 24 hours.
- 4Spin on the Ice Cream preset for a denser, richer scoop.
- 5Re-spin if the texture is crumbly rather than creamy.
- 6Fold in the chopped brownie pieces using the Mix-In program and serve.
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