Mexican Hot Chocolate Protein Ice Cream

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When I started making this recipe, I almost stopped myself because I realized I didn’t have marshmallows.

With no marshmallows, hot chocolate is just hot chocolate — instead of hot chocolate with marshmallows. This was something I considered a serious ordeal, but not serious enough for me to make my way to the store in order to obtain marshmallows.

So then I’m like, HM… what can I do? Cut marshmallow shapes out of paper and hope no one can tell the difference? Cotton balls?

I assume that people who find my recipes are somewhat like me and at least have a mild addiction to ice cream. And studies have shown that ice cream addiction is directly related to poor eyesight.

So if the people viewing my recipes are blind, that means I really can use anything — even rocks — as marshmallows in the pictures, and no one will ever question me!!

At this point… I’m a genius.

Did you know that ice cream addiction is also directly related to brilliancy? Meaning if you’re reading this, you’re probably a blind genius like me!!! Love you, twin <3

But anyway, before I could gather my marshmallow rocks, I had a revelation that last year I had been given some hot chocolate packets that I completely forgot about — and maybe… just maybe!!! Those packets contain some dehydrated marshmallows that could fulfill the aesthetic needs of my Mexican Hot Chocolate Protein Ice Cream (had to throw that on there since I guess that’s what the post is about).

ANYWAY, I dug some marshmallows out of a packet, carefully cleaned them, and was able to use them for my recipe.

BUT THEN I was like, omg they look so small and dumb lmao — like these pictures are hardly useable.

At the end of the day though…

F—K IT, WE BALL!

Now let’s get into the recipe!

Why You’ll Love This Recipe

• Warm-meets-cold perfection: It’s literally HOT chocolate in frozen form. You get the comfort of cinnamon and cocoa with the refreshing chill of creamy ice cream.
• Protein-packed indulgence: Super high-protein but you would never guess it!
• That little spice moment: The cayenne doesn’t overpower — it just hints at warmth.
• Customizable for your mood: Add marshmallows, extra cinnamon, or even a drizzle of chocolate sauce if you want to lean fully into dessert territory.
• Ninja Creami magic: Creamy, scoopable texture that feels absolutely indulgent — no ice cream maker drama necessary.

Ingredients

Ice Cream Base:

• 360 mL (1½ cups) 2% milk
• 1 scoop (31g) chocolate protein powder
• 14g sugar-free chocolate pudding mix
• 2 tsp unsweetened cocoa powder
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ⅛ tsp cayenne pepper
• 1 tsp stevia or sweetener of choice, to taste
• Pinch of salt

Optional Toppings:

• Mini marshmallows
• Cinnamon dusting

Instructions

Blend the base:

Add all ice cream base ingredients (milk, protein powder, pudding mix, cocoa powder, vanilla extract, cinnamon, cayenne, sweetener, and salt) into a blender. Blend until completely smooth and creamy.

Freeze:

Pour the mixture into your Ninja Creami pint. Freeze on a level surface for 24 hours.

Spin:

After 24 hours, remove the pint from the freezer. Rinse the outside under hot water for 1–2 minutes. Spin on Lite Ice Cream Mode.

Re-spin as needed:

Re-spin 1–2 more times until you reach your perfect consistency.

Optional — Add toppings:

Top with mini marshmallows, dust with extra cinnamon, or drizzle a little chocolate sauce for a festive finish.

Enjoy immediately:

Spoon into a bowl or eat straight from the pint and enjoy. You earned this moment.

Tips & Tricks

• Control the spice: The cayenne adds warmth, not heat. If you’re sensitive, start with half the amount and build up next time.
• Maca root moment: If you want to add more depth (and a toasted note), a ¼ tsp of maca powder works beautifully here.
• Texture upgrade: For extra creaminess, use Fairlife milk or add a tablespoon of Greek yogurt to the base before blending.
• Make it dessert-night fancy: Top with a toasted marshmallow, crushed cinnamon graham crackers, or a sprinkle of chili chocolate flakes for visual drama.

Customization Ideas

• Turn it into Mexican Mocha Ice Cream: Add a shot of espresso or a teaspoon of instant coffee powder before blending.
• Chocolate-Cinnamon Swirl: Melt a square of dark chocolate, drizzle it onto the base after spinning, and stir slightly for a marbled effect.
• Coconut Twist: Replace ¼ cup of milk with light coconut milk — it pairs insanely well with the spice.
• Protein Upgrade: Use a blend of chocolate and cinnamon roll protein powders for a layered flavor profile.
• Topping Remix: Marshmallows are classic, but crushed chili chocolate, chocolate-covered espresso beans, or even caramelized nuts make it next level.

More Ninja Creami Recipes to Try

If you loved this one, these are definitely next on your list:

• Chai Apple Cider Protein Ice Cream
• Campfire S’mores Protein Ice Cream
• Cookie Butter Protein Ice Cream
• Everything But the Kitchen Sink Protein Ice Cream

FAQ

Is the cayenne pepper really necessary?

It’s optional, but it’s what gives Mexican hot chocolate its signature warmth and depth. It won’t make your mouth burn — it just adds dimension.

Can I make this dairy-free?

Totally. Just swap the 2% milk for almond, oat, or coconut milk — whatever fits your vibe.

Why use pudding mix?

It helps thicken the base and gives the ice cream that scoopable, creamy consistency we all want.

Can I use regular sugar instead of a sweetener?

You can! Start with 1–2 teaspoons and adjust to taste.

What’s the best protein powder for this recipe?

Any chocolate protein works, but I find whey or a whey-casein blend gives the smoothest results.

Can I make this spicy chocolate ice cream without a Ninja Creami?

Yep! Blend, freeze, and let it thaw slightly before scooping — or pulse it in a food processor until creamy.

Final Thoughts

There’s something kind of magical about this recipe — the way it takes a drink that’s meant to warm you up and turns it into something cool, creamy, and surprisingly cozy. It’s that contrast that makes every bite feel special.

This Mexican Hot Chocolate Protein Ice Cream isn’t just dessert — it’s an experience. A little spicy, a little sweet, surprisingly comforting, and loaded with protein so you can actually feel good about it. Whether you make it on a lazy winter afternoon or as a nightcap after dinner, it hits every time.

So next time you’re craving hot chocolate but want something with a twist, skip the mug and grab a pint. Trust me — the cinnamon, cocoa, and subtle kick of cayenne together? Unreal.

And once you try it, you’ll see why it’s one of those recipes you end up coming back to all season long.