Of which 15 g sugars and 4.8 g saturated fat.
No-added-sugar version: 282 kcal and 12 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (whey) · Magnesium (cocoa)
Allergens milk
Dark chocolate protein ice cream
The house classic: intense, creamy and never icy or powdery.
Ingredients
- 200 g (7 oz) low-fat Greek yogurt
- 180 ml (¾ cup) reduced-fat milk
- 50 g (1¾ oz) chocolate protein powder — whey or a whey + casein blend
- 15 g (½ oz) unsweetened cocoa powder
- 6 g sugar — adjust to taste; or 1 tsp honey; no added sugar: 18 g erythritol or granulated stevia
- salt — a pinch
- 20 g (¾ oz) 70% dark chocolate, roughly chopped — mix-in
This recipe uses half the sugar because protein powder is usually sweetened: taste the mix and, if it needs it, add up to 13 g. In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Blend the yogurt, milk, protein powder, cocoa, sugar and salt in the blender (or with an immersion blender) until completely smooth, with no lumps of protein.
- Pour into the Ninja Creami pint container without going past the MAX line. Smooth the surface with a spoon.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “High Protein”. The English edition is coming soon.
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