Plant-Based Protein Mint Cacao Chip Ice Cream

plant-based protein mint cacao chip ice cream

if you’re a fan of mint chocolate chip ice cream but want a healthier, plant-based version that’s packed with protein, this plant-based protein mint cacao chip ice cream is going to be your new obsession.

it’s creamy, refreshing, and has the perfect balance of minty freshness and sweet flavor, with the added crunch of cacao nibs.

taste and texture

this ice cream has a perfect minty flavor that’s perfectly balanced with the sweetness from the maple syrup and the rich, creamy base made from coconut yogurt and dairy-free milk.

the cacao nibs add a nice crunch, giving you that classic mint chocolate chip experience.

the texture is incredibly smooth and creamy, making it hard to believe it’s a healthier and dairy free alternative.

if you don’t want to use cacao nibs, you can definitely use chocolate chips!

protein and nutritional benefits

each serving of this ice cream is packed with protein thanks to the vanilla protein powder, making it not just a treat but also a nutritious snack.

the addition of fresh spinach gives it a gorg green color and adds an extra boost of vitamins and minerals without affecting the taste.

how to make it

in the ninja creami:

1. blend together 3/4 cup thick coconut yogurt, 1/8 cup maple syrup, 1 tsp peppermint extract, 1/2 cup vanilla protein powder, 3/4 cup dairy-free milk, and a handful of fresh spinach until smooth.
2. pulse in 1/3 cup cacao nibs until evenly distributed.
3. pour the mixture into a ninja creami container and freeze overnight.
4. the next day, process the mixture in the ninja creami using the “ice cream” function. if needed, re-spin for a smoother texture.

no-churn method:

1. blend together 3/4 cup thick coconut yogurt, 1/8 cup maple syrup, 1 tsp peppermint extract, 1/2 cup vanilla protein powder, 3/4 cup dairy-free milk, and a handful of fresh spinach until smooth.
2. pulse in 1/3 cup cacao nibs until evenly distributed.
3. pour the mixture into a freezer-safe container and spread it evenly.
4. cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals.
5. freeze for at least 4 hours or until firm.
6. let it sit at room temperature for a few minutes to soften before scooping.

storage

store any leftover ice cream in an airtight container in the freezer. for the best texture, consume within a week.

if it becomes too hard, let it sit at room temperature before serving to soften.

enjoy this delicious, protein-packed, plant-based mint cacao chip ice cream anytime you need a refreshing treat that’s both healthy and satisfying!

if you love Plant-Based Protein Mint Cacao Chip Ice Cream, try these other recipes from my blog!

Vegan Protein Chocolate Peanut Butter Cup Ice Cream

Obsession-Worthy No Bake Cinnamon Sugar Pop Tarts

Unreal No Bake Healthy Hostess Cupcakes

Crustless Higher Protein Lower Carb Vegan Cookie Dough Cheesecake

Life-Changing Vegan and Gluten-Free Ferrero Rocher Banana Cake

No-Bake Cookie Dough Freezer Squares

Healthy No Bake Blueberry Pie Protein Donuts

Small Batch Vegan and Gluten Free Healthy Nutter Butter Cookies

Date Sweetened No Bake Healthy Oreo Sandwiches

You Won’t Believe it’s Vegan Cookie Dough Banana Bread

No Bake Banana Bread Protein Donuts

Easy No-Bake Cinnamon Glazed Protein Donut Holes

Plant-Powered Blueberry Dream Cake

are you going to make my Plant-Based Protein Mint Cacao Chip Ice Cream!?

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