Chocolate Electrolyte Protein Ice Cream | Ninja Creami

If you’ve ever wished your protein ice cream could be just as creamy and satisfying as traditional ice cream, this recipe is for you. It’s packed with protein, loaded with electrolytes, and has that perfect balance of sweet and salty. The creamy texture comes together in the Ninja Creami machine, turning simple ingredients into a homemade protein ice cream that actually tastes like a treat. Whether you’re looking for a healthy dessert recipe, a quick afternoon snack, or a way to satisfy your sweet tooth with less sugar, this one is it!

Chocolate Protein Ice Cream Recipe With Electrolytes

I first saw a version of this protein ice cream on Instagram, and it instantly caught my attention. The original recipe used electrolyte powder with coconut water and maple syrup, which sounded delicious…but I wanted to put my own spin on it. I figured if they could make a refreshing, protein-packed frozen treat with simple ingredients, I could do the same with my favorite chocolate protein powder and electrolyte mix, just with a little tweak to keep it low carb.

Instead of coconut water, I used plain water, which lets the chocolate flavor really shine. And for sweetness? A zero sugar honey substitute does the trick, keeping it smooth and balanced without being overly sweet. Blending everything together creates a creamy base that, once frozen, transforms in the Ninja Creami machine into a thick, soft-serve consistency. It’s the perfect mix of sweet and salty, with a texture that lands somewhere between a protein shake and traditional ice cream.

The best part? The entire pint is just 2 net carbs, so it’s a great option if you’re looking for a healthy dessert recipe with less sugar. Plus, it’s easy to customize. Next time, I might add in some chocolate chips, a drizzle of almond butter, or experiment with other different fun flavors.

Ingredients for Chocolate Protein Ice Cream

• Water – It might seem basic, but water is what gives this protein ice cream its perfect balance of texture and flavor. Since we’re using protein powder and electrolytes, water is the ideal base because it blends everything smoothly without overpowering the chocolate. If you want a creamier result, you can swap it for unsweetened almond milk, coconut milk, or even cashew milk for a little extra richness. Just keep in mind that thicker liquids might require an extra spin in the Ninja Creami machine to get that soft-serve consistency.
• Electrolyte Drink Mix – I used Saltt brand Cocoa Loco. The electrolyte mix adds a deep, salty-sweet chocolate flavor while also making this a sneaky way to replenish electrolytes. It’s what gives the ice cream that slight salted chocolate vibe—kind of like a chocolate protein bar, but way more fun to eat. If you don’t have this specific one, you can try another chocolate-flavored electrolyte powder or even a pinch of sea salt to get that same sweet-and-salty balance.
• Chocolate Protein Powder – I used Chocolate Keto Chow, but feel free to use whatever protein powder you like. This is the key to turning a simple frozen dessert into a high-protein chocolate ice cream. It gives the ice cream its thick, creamy texture while packing in grams of protein to keep you full and satisfied. You can use whey protein powder, pea protein, or even a brown rice-based protein if you need a plant-based option. Just be aware that different protein powders absorb liquid differently, some may make the mixture thicker, while others may need a little extra blending to get that creamy consistency.
• Avocado Oil – A little avocado oil goes a long way in creating that rich, creamy texture that mimics traditional ice cream. Fat is what helps keep ice cream from getting too icy, and since we’re skipping heavy cream, this does the trick. If you don’t have avocado oil, you could swap in almond butter, coconut oil, or even a bit of unsweetened peanut butter for extra flavor. Just avoid skipping the fat entirely, or you might end up with a block of ice instead of scoopable goodness.
• Sweetener – I used Besti brand Zero Sugar Honey Substitute. Sweetness without the sugar, this is what makes the ice cream taste like a sweet treat while keeping the carbs low. Allulose is my go-to because it helps with texture, preventing the ice cream from getting too hard in the freezer. If you don’t have it, you can use maple syrup (for a non-keto option), monk fruit syrup, or even a few drops of vanilla extract for a hint of extra sweetness. Keep in mind that some sweeteners can make the ice cream freeze too hard, so allulose is the best bet for that creamy consistency.
• Chopped Walnuts (optional topping) – Toppings always make things better, right? Walnuts add a little crunch and pair perfectly with the chocolate flavor, but you can mix it up however you like. Try chocolate chips, a drizzle of almond butter, or even a sprinkle of cocoa powder for extra richness. If you want to go full Halo Top style, add a scoop of protein pudding on top for an even more indulgent treat.

How To Make Chocolate Protein Ice Cream

It’s super easy to throw the ingredients together, mix, pop in the freezer overnight, then spin it up any time you want a sweet treat without the sugar crash.

1. Mix all ingredients together in Ninja Creami ice cream cup
   

2. Freeze overnight.
3. Spin on ‘sorbet setting’ in Ninja Creami until desired consistency (it may take 2-3 times).

Tips & Tricks

• Spin More Than Once for the Best Texture – When you first take your frozen base out of the Ninja Creami machine, it might look a little crumbly. Don’t panic! Just run it through the sorbet setting again (maybe even 2-3 minutes in between spins) until you get that soft-serve consistency. If it still seems a little too thick, add a splash of hot water or unsweetened almond milk and re-spin—it’ll smooth out into that perfect creamy texture.
• Don’t Skip the Fat – The avocado oil in this recipe is what helps keep the ice cream from turning into a rock-hard block in the freezer. If you’re thinking of leaving it out, swap it with almond butter, peanut butter, or even a little coconut milk for the same effect. Without some fat, your protein ice cream might freeze too solid, making it harder to scoop.
• Customize It with Fun Flavors – This recipe is the great base for all kinds of flavor variations! Try adding a splash of vanilla extract, mixing in chocolate chips, or even swirling in a little protein pudding before freezing. If you’re feeling fancy, throw in some crushed protein bar pieces or drizzle on some zero sugar maple syrup for extra indulgence. Next time, experiment with different Greek yogurt flavors or nut butters to find your perfect combo!

I hope you give this chocolate protein ice cream a try and love it as much as I do! It’s the perfect way to enjoy a sweet treat with less sugar while still getting in some extra protein. If you make it, let me know your favorite flavor variation—I’m always looking for new ideas! xoxo -Olivia

If you enjoyed this recipe, check out these other easy high protein, low carb recipes:

• 50 Ninja Creami Protein Ice Cream Recipes That’ll Make You Scream
• High Protein Cinnamon Roll Energy Bites + Cream Cheese Icing
• Chocolate Chip Protein Cookies
• Frozen Cottage Cheese Bark

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