Q1: How long will Protein Ice Cream Chocolate Hazelnut stay fresh in the freezer?

A1: Protein Ice Cream Chocolate Hazelnut keeps best for about 1–2 weeks in a well-sealed container to preserve texture and flavor. Use a layer of parchment or plastic wrap on the surface before sealing to minimize ice crystals.

Q2: Can I make Protein Ice Cream Chocolate Hazelnut without a Ninja Creami?

A2: Yes — you can freeze the blended mix in a shallow pan and stir every 30–45 minutes as it freezes to break up ice crystals. It’ll take a few rounds of stirring for a creamy texture, but it’s a good alternate method if you don’t have specialized equipment.

Q3: Is Protein Ice Cream Chocolate Hazelnut suitable for post-workout recovery?

A3: Protein Ice Cream Chocolate Hazelnut can be a satisfying post-workout treat because it contains protein from the powder and cream cheese. Pairing it with a carb source like a banana or oats can help refuel energy if needed; tailor portions to your goals.

Q4: Can I make Protein Ice Cream Chocolate Hazelnut vegan?

A4: To make Protein Ice Cream Chocolate Hazelnut vegan, swap the cream cheese for a vegan cream cheese or extra-thick coconut cream and use a plant-based protein powder. Check that your sugar-free chocolate chips are dairy-free.

Q5: What if my Protein Ice Cream Chocolate Hazelnut is icy instead of creamy?

A5: If your Protein Ice Cream Chocolate Hazelnut turns out icy, try running an extra “Re-Spin” in the Ninja Creami or let it sit at room temperature for 5–10 minutes before churning. Adding a tiny bit more fat (another tablespoon of cream cheese or a teaspoon of nut butter) next time can also improve creaminess.

Protein Ice Cream Chocolate Hazelnut

Description

A creamy, protein-packed ice cream that combines chocolate and hazelnut flavors, perfect for a late-night treat.

Ingredients

Scale

55 grams sugar-free chocolate chips, melted
1.5 cups unsweetened vanilla almond milk
2 tablespoons cream cheese
2 tablespoons unsweetened cocoa powder
2.5 tablespoons low-carb chocolate protein powder
1/4 teaspoon espresso powder (optional)
1/8 teaspoon salt
1/2 teaspoon hazelnut extract
1/4 teaspoon guar gum
1/4 cup roasted hazelnuts, toasted
Optional add-ons: Sugar-free chocolate shavings, vanilla extract, nut butter, cinnamon

Instructions

Melt the sugar-free chocolate chips gently in the microwave or a double boiler.
Combine all ingredients (except hazelnuts) in a blender and blend until smooth.
Pour the mixture into a Ninja Creami container and freeze for 24 hours.
Toast hazelnuts in a skillet over medium heat until fragrant.
Process the mixture in the Ninja Creami using the “Lite Ice Cream” cycle.
If needed, run a “Re-Spin” cycle for extra creaminess.
Add hazelnuts and any optional mix-ins, folding them in gently.
Serve immediately or freeze for 20–30 minutes for a firmer texture.

Notes

For best results, use a sealed container during freezing and consider adding a layer of parchment on the surface to minimize ice crystals.

Prep Time: 15 minutes
Cook Time: 24 hours (freezing)
Category: Dessert
Method: Blending and Freezing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 3g
Sodium: 120mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 15g
Cholesterol: 10mg

Keywords: protein ice cream, chocolate dessert, healthy treat, low sugar, hazelnut