Ninja Creami Chocolate Ice Cream

Ingredients

• 1 tbsp Vegan Chocolate Protein Powder
• 1 tbsp Cocoa Powder
• 1 tbsp Cashew Butter
• 1 tsp Vanilla Extract
• ¼ tsp Xanthan Gum
• 2 tsp Maple Syrup
• 2 cups Soy Milk

Instructions

1. In a Ninja Creami pint container, combine the protein powder, cocoa powder, cashew butter, vanilla extract, xanthan gum, and maple syrup.
2. Pour in the soy milk to just below the fill line (about 2 cups). Whisk or use an immersion blender until fully smooth and combined. The base should taste slightly sweeter than your desired final sweetness, as freezing dulls sweetness.
3. Place the uncovered container in the freezer and freeze for at least 24 hours, until completely solid. Once frozen solid, secure the lid for any longer-term storage.
4. When ready to serve, run the outside of the frozen container under hot water for 1 to 2 minutes to loosen the edges. Insert into the Ninja Creami and select the Lite Ice Cream setting.
5. If the result is dry or crumbly, add 1 to 2 tablespoons of soy milk and press Re-spin. Repeat as needed until the texture is creamy. Season with salt to taste before serving.
6. Serve immediately for best texture. To store leftovers, level the surface, freeze flat, and re-spin with a splash of soy milk when ready to enjoy again.