Ninja Creami chocolate avocado ice cream gets its inspiration from chocolate avocado mousse. This is a high fiber, high protein Ninja Creami recipe.
You've heard of chocolate avocado mousse. So I decided to channel that and make a Ninja Creami chocolate avocado ice cream. The result? A creamy chocolate ice cream that does have a slight avocado taste. But hey, don't make this one if you don't like avocado. And check out the recipe notes to see on how to mix this one up too!
Because of the avocado, this recipe also contains 20g of fiber. This is a great one if you're looking for a fiber-rich Ninja Creami recipe! It's also high-protein since it uses cottage cheese for creaminess and protein.
Ingredients
- Avocado
- Cocoa powder
- Sugar
- Cottage cheese (make sure to choose a brand that isn't sour or acidic)
- Milk
- Vanilla extract
How to make Ninja Creami chocolate avocado ice cream
Add all ingredient to a blender and blend until smooth. Mixture will be thick!
Pour into your Ninja Creami container and smooth out the top.
Freeze for at least 18 hours on a level surface. Remove from the freezer and process on the ice cream setting.
Add a splash of milk and respin until you get to your desired consistency.
Recipe tips
- I like to run a little warm water along the outer edge of my container for 30-60 seconds to thaw.
- If you want to increase the chocolate flavor, add an additional tablespoon of cocoa powder.
- The chocolate avocado ice cream would be delicious with some chocolate syrup on top or topped with chopped hazelnuts.
- When I make Ninja Creami recipes with cottage cheese, I always make sure to choose a brand I know that isn't sour or acidic, as that will make your ice cream taste a little sour.
More Ninja Creami recipes
- Ninja Creami lemon ricotta ice cream
- Ninja Creami mango sorbet
- Ninja Creami matcha protein ice cream
- Ninja Creami frozen yogurt
- Ninja Creami peanut butter chocolate ice cream
Ninja Creami Chocolate Avocado Ice Cream
Equipment
Ingredients
- 1 avocado
- 1 cup cottage cheese see recipe notes
- ½ cup milk
- ⅓ cup sugar
- 3 Tablespoons cocoa powder
- ½ teaspoon vanilla extract
Instructions
- Remove the peel and seed from the avocado.
- Add the cottage cheese, milk, sugar, cocoa powder, vanilla extract, and peeled and seeded avocado to a blender. Blend until smooth.
- Pour into your Ninja Creami container. Mixture will be thick.
- Freeze for at least 18 hours on a level surface in your freezer.
- Remove from the freezer and process on the Ice Cream setting. If needed, add a splash of milk and respin until ice cream reaches your desired texture.
Notes
- I like to run a little warm water along the outer edge of my container for 30-60 seconds to thaw.
- If you want to increase the chocolate flavor, add an additional tablespoon of cocoa powder.
- The chocolate avocado ice cream would be delicious with some chocolate syrup on top or topped with chopped hazelnuts.
- When I make Ninja Creami recipes with cottage cheese, I always make sure to choose a brand I know that isn't sour or acidic, as that will make your ice cream taste a little sour.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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