Chocolate Brownie Ice Cream
Indulge in a rich and fudgy chocolate brownie ice cream crafted effortlessly with the Ninja Creami Deluxe! This decadent treat combines velvety chocolate, chewy brownie bits, and a splash of creamy vanilla for a dessert that's sure to delight your taste buds. Get ready to scoop up pure bliss!
Prep
15
min
Cook
5
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1 egg
- 500 ml of milk (16.9 fl oz)
- milk (for brownie)
🫙Pantry Staples(3)
- baking powder
- cocoa powder
- oat flour
📦Other(1)
- 2 scoops of protein
Nutrition (per serving)
Calories
278
Protein
23g
Carbs
28g
Fat
9g
👨🍳 Instructions
- 1
Mix 500 ml of milk with 2 scoops of protein.
- 2
Put the mixture in a container and freeze.
- 3
For the brownie, combine cocoa powder, oat flour, baking powder, 1 egg, and milk until desired consistency is achieved.
- 4
Microwave the brownie mixture for 1 minute until done.
- 5
Put the ice cream mixture into the Ninja Creami Deluxe on the diet ice cream setting.
- 6
After 4 minutes, add brownie pieces and press the mixing function.
💡 Pro Tips
- ✓Freeze your protein-milk mixture for 18-24 hours until it reaches -4°C to -6°C (firm but not rock-hard) before Creami processing, as temperatures below -8°C will jam the machine and temperatures above -2°C won't freeze properly.timing18-24 hours | -4°C to -6°C
- ✓Add 1-2 tablespoons of vegetable oil or melted butter to your protein-milk mixture (2-4% fat by volume) before freezing to lower its freezing point and prevent excessive ice crystal formation, ensuring a creamy texture after Creami processing.ingredient1-2 tablespoons | 2-4% fat content
- ✓Microwave your brownie mixture at 50% power for 2-3 minutes instead of full power for 1 minute to prevent the egg from setting too quickly and creating a rubbery texture; the retained moisture (30-35%) creates fudgier brownie pieces.timing50% power | 2-3 minutes | 30-35% moisture
- ✓Break your cooled brownie into 0.5-1 cm cubes before adding to the Creami at the 4-minute mark, as larger chunks (>1.5 cm) won't blend into the mixing function and may damage the blade housing.technique0.5-1 cm cube size
- ✓Use a 1:1 ratio of cocoa powder to oat flour (by weight) in your brownie mixture to maintain structural integrity during microwaving; cocoa absorbs ~1.5x its weight in moisture, so this ratio prevents a dense, gummy result.ingredient1:1 cocoa-to-oat ratio
Share this recipe
Prep
15
min
Cook
5
min
Serves
4
people
Level
beginner
Share this recipe
Chocolate Brownie Ice Cream
Indulge in a rich and fudgy chocolate brownie ice cream crafted effortlessly with the Ninja Creami Deluxe! This decadent treat combines velvety chocolate, chewy brownie bits, and a splash of creamy vanilla for a dessert that's sure to delight your taste buds. Get ready to scoop up pure bliss!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1 egg
- 500 ml of milk (16.9 fl oz)
- milk (for brownie)
🫙Pantry Staples(3)
- baking powder
- cocoa powder
- oat flour
📦Other(1)
- 2 scoops of protein
Nutrition (per serving)
Calories
278
Protein
23g
Carbs
28g
Fat
9g
👨🍳 Instructions
- 1
Mix 500 ml of milk with 2 scoops of protein.
- 2
Put the mixture in a container and freeze.
- 3
For the brownie, combine cocoa powder, oat flour, baking powder, 1 egg, and milk until desired consistency is achieved.
- 4
Microwave the brownie mixture for 1 minute until done.
- 5
Put the ice cream mixture into the Ninja Creami Deluxe on the diet ice cream setting.
- 6
After 4 minutes, add brownie pieces and press the mixing function.
💡 Pro Tips
- ✓Freeze your protein-milk mixture for 18-24 hours until it reaches -4°C to -6°C (firm but not rock-hard) before Creami processing, as temperatures below -8°C will jam the machine and temperatures above -2°C won't freeze properly.timing18-24 hours | -4°C to -6°C
- ✓Add 1-2 tablespoons of vegetable oil or melted butter to your protein-milk mixture (2-4% fat by volume) before freezing to lower its freezing point and prevent excessive ice crystal formation, ensuring a creamy texture after Creami processing.ingredient1-2 tablespoons | 2-4% fat content
- ✓Microwave your brownie mixture at 50% power for 2-3 minutes instead of full power for 1 minute to prevent the egg from setting too quickly and creating a rubbery texture; the retained moisture (30-35%) creates fudgier brownie pieces.timing50% power | 2-3 minutes | 30-35% moisture
- ✓Break your cooled brownie into 0.5-1 cm cubes before adding to the Creami at the 4-minute mark, as larger chunks (>1.5 cm) won't blend into the mixing function and may damage the blade housing.technique0.5-1 cm cube size
- ✓Use a 1:1 ratio of cocoa powder to oat flour (by weight) in your brownie mixture to maintain structural integrity during microwaving; cocoa absorbs ~1.5x its weight in moisture, so this ratio prevents a dense, gummy result.ingredient1:1 cocoa-to-oat ratio