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Peppermint Bark Protein Ice Cream

Peppermint Bark Protein Ice Cream

This Peppermint Bark Protein Ice Cream combines a smooth white chocolate protein base with crushed peppermint and chocolate mix-ins, finished with a crackly white chocolate shell. A festive Ninja Creami recipe that tastes just like classic peppermint bark — but in ice cream form.
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Prep Time 5 minutes
Total Time 20 minutes
Servings: 1
Course: Dessert, Snack
Ingredients Method

Ingredients
  

Ice Cream Base
  • 1 ½ cups 2% milk (360 mL)
  • 1 scoop vanilla protein powder (31 g)
  • 14 g sugar-free white chocolate pudding mix
  • ⅛  tsp peppermint extract
  • 1 tsp stevia or sweetener of choice, to taste
  • pinch of salt
Mix-Ins
  • 15 g semi-sweet chocolate, finely chopped (or chocolate chips)
  • 1 candy cane, crushed
White Chocolate Shell
  • 21 g white chocolate chips
  • ½ tsp coconut oil
Optional Topping
  • extra chopped chocolate and peppermint pieces (reserved from mix-ins)

Method
 

  1. Add all of the Ice Cream Base ingredients to a blender and blend until smooth.
  2. Pour the mixture into your Ninja Creami pint and freeze for 24 hours on a level surface.
  3. Take the pint out of the freezer and run it under hot water for 1-2 minutes (all sides, including the bottom).
  4. Spin on Lite Ice Cream mode.
  5. Respin 1-2 times until smooth and creamy.
  6. Create a well in the center of your ice cream and add in the finely chopped chocolate and crushed candy cane. Reserving a small amount of each for topping if desired.
    Spin on Mix-In mode.
  7. Once your ice cream is spun, you can place your pint in the freezer while you prepare the white chocolate shell.
  8. In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave the mixture in 15-second intervals, stirring in between, until it’s completely melted and smooth.
  9. Pour the melted white chocolate shell over the top of the ice cream. Immediately sprinkle with any reserved chocolate and peppermint pieces.
    Let the shell set for a minute or two, crack it open, and enjoy.