Plant-Based Protein Mint Cacao Chip Ice Cream
per serving:u003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~225u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~9.4gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~22.7gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~10.7gu003cbru003eu003cstrongu003e*these values are approximate and can vary a bit based on the specific brands and types of ingredients used.u003c/strongu003e
Servings 3 servings
Calories 300kcal
Ingredients
- 3/4 cup thick coconut yogurt 1/8 cup maple syrup 1 tsp organic peppermint extract 1/2 cup vanilla protein powder 3/4 cup dairy-free milk handful of fresh spinach 1/3 cup cacao nibs
Instructions
- for the ninja creami: in a blender, combine the coconut yogurt, maple syrup, peppermint extract, vanilla protein powder, dairy-free milk, and fresh spinach. blend until smooth.
- pulse the mixture with the cacao nibs until they are evenly distributed.
- pour the mixture into a ninja creami container and freeze overnight.
- once frozen, insert the container into the ninja creami and use the u0022ice creamu0022 function to process until creamy. if necessary, re-spin for a smoother texture and add a splash of dairy free milk.
- for no-churn: in a blender, combine the coconut yogurt, maple syrup, peppermint extract, vanilla protein powder, dairy-free milk, and fresh spinach. blend until smooth.
- pulse the mixture with the cacao nibs until they are evenly distributed. pour the mixture into a freezer-safe container and spread it evenly.
- cover the container with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. freeze for at least 4 hours, or until firm.
- before serving, let the ice cream sit at room temperature for a few minutes to soften slightly, then scoop and enjoy.