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Ninja Creami White Chocolate Peppermint Ice Cream

Ninja creami peppermint ice cream scoops topped with chocolate bark and holiday sprinkles in an ice cream sundae glass.
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This Ninja Creami White Chocolate Peppermint Ice Cream is easy to make, full of festive peppermint flavors and has 30 grams of protein! Topped with chocolate bark pieces and colorful holiday sprinkles, this creamy and healthy holiday treat will delight you with each minty and refreshing bite!

Ingredients

Scale

Ice Cream Base

  • 100ml / 3.5 fluid ounces Ultra-Filtered Low-Fat Milk (such as Fairlife 2% Milk – note 1)
  • 250ml / 1 cup Unsweetened Vanilla Almond Milk (or any nut milk, plant-based milk or other milk of choice)
  • 31 grams / 1 scoop PEScience White Chocolate Peppermint Bark Protein Powder (note 2)
  • 20 grams / 1 TBSP + 2 TSP White Sugar Replacement, to taste (I used Lakanto Monkfruit Sweetener – note 3)
  • ¼ TSP Guar Gum (note 4)
  • ⅛ TSP Xanthan Gum (note 4)

Optional Toppings/Mix-ins

  • 10 grams Peppermint Bark (note 5), or more to taste – chopped
  • Crushed peppermint candy or candy cane (optional), to taste
  • ½ – 1 TSP / 2-4 grams Holiday Sprinkles

Instructions

  1. Combine the ice cream base ingredients: Add the ultra-filtered low-fat milk, unsweetened vanilla almond milk, white chocolate peppermint protein powder, white sugar replacement, guar gum and xanthan gum to the Ninja Creami pint. Use a handheld frother or handheld immersion blender to blend until evenly combined. (You can use a mini blender or food processor to blend the ingredients instead and pour into the pint container.)
  2. Freeze: Place the container in the freezer on a level surface and freeze for 24 hours (note 5) until frozen solid.
  3. Prepare for spinning: Remove the pint and set on the counter for 5 minutes. Run the bottom of the container under water from the sink for 15-30 seconds to help loosen up the icy edges from the sides of the container. Pat-dry, then take off the pint lid. Place it in the outer bowl and lock the lid.
  4. Spin: Turn on your Ninja Creami and install the outer bowl into the machine. Press the “Light Ice Cream” button for the first spin. The ice cream will come out looking crumbly, but that’s perfectly normal.
  5. Shave down ice walls: Eject the outer bowl. Run a butter knife around the edges of the container to help incorporate any icy parts into the ice cream. Cover and lock the lid. Reinstall into the machine and press the “Re-spin” button.
  6. Add mix-ins (optional – skip if adding as toppings instead): Eject the outer bowl from the machine and remove the lid. If you prefer to have peppermint bark or crushed candy cane within the ice cream, make a hole in the middle of the pint (if one hasn’t formed already) using the butter knife or a spoon. Add the mix-ins and push down. Cover and lock the lid. Reinstall into the machine run press the “Mix-In” cycle button.
  7. Enjoy! Remove the pint from the machine. Smooth the top with a spoon. Enjoy straight from the pint or scoop into serving dishes if you like. Top with peppermint bark or crushed peppermint candy/candy cane and holiday sprinkles. Then enjoy!

Equipment

Notes

  1. Ultra-Filtered Low-Fat Milk. I used Paul’s Hi-Calcium Low-Fat Milk which is an ultra-filtered milk available in Asia and Australia. If you’re in the USA or Canada, you can use Fairlife 2% milk or ultra-filtered milk from other brands such as Kroger CarbMaster, Organic Valley, Joyya, etc. If you live elsewhere, use any low-fat, semi-skimmed or regular whole milk.
  2. PEScience White Chocolate Peppermint Bark Protein Powder. A limited edition whey-casein protein powder that tastes like peppermint with a hint of white chocolate! PEScience typically releases it every winter. You can also use Clean Simple Eats White Chocolate Peppermint Protein as an alternative. Or substitute with vanilla protein powder and add ¼ teaspoon peppermint extract to yield a similar flavor. See the ‘Variations’ section in the post above if you’d like to use an unflavored protein powder. See the ‘FAQs’ section if you prefer to use a protein shake instead.
  3. White Sugar Replacement. I use Lakanto Classic Monkfruit Sweetener which is made of erythritol and monkfruit extract. Feel free use pure monkfruit sweetener to taste, other sugar-free sweetener of choice or regular granulated white sugar. Honey, maple syrup, date syrup or agave nectar are liquid sweetener options that would also work. Note that the macros will vary (if that is important to you). Adjust sweetener amount to taste.
  4. Guar gum and Xanthan Gum. Guar gum thickens the ice cream base and reduces the formation of ice crystals and helps create a scoopable ice cream texture. Xanthan gum serves a similar purpose. I find using both of these stabilizers together yields the best texture. However, this depends on the type of protein powder you use and what stabilizers are already incorporated in it. If you prefer not to use stabilizers in their natural form, you have two options: 
    • Use 1 tablespoon of vanilla flavored sugar-free instant jello pudding mix. It already has stabilizers/emulsifiers such as soy lecithin or xanthan gum in it. Keep in mind that pudding mix is already sweetened so you will likely need less sweetener.
    • Use cottage cheese or cream cheese. Use low sodium or unsalted cottage cheese (½ cup – 110-115 grams depending on the brand) or cream cheese (2 tablespoons – 1 ounce/28 grams). Cream cheese usually already has guar gum in it. You won’t be able to taste the cottage cheese or cream cheese flavor but you’ll likely need to re-spin more than once as there will be slightly more ice crystal development.
  5. Peppermint Bark. I used M&S Peppermint Bark with both white and dark chocolate and crushed candy cane. Feel free to use as much as you like! You can use it either as a mix-in or topping. Note that if you have leftovers and used it as a mix-in, it will be pulverized and incorporated into the ice cream base upon reprocessing.
  6. Make ahead. The ice cream base can be made and frozen up to 2-3 weeks in advance. However, the longer it is stored in the freezer the more ice crystals can form and the less sweet it will become over time.
  7. Storing and processing leftovers. After spinning, if you can’t finish the ice cream, level and smooth out the top with the back of a spoon. Cover and refreeze. It will freeze solid again. When ready to enjoy the leftovers, spin on “Light Ice Cream” again. DO NOT spin on the “Re-spin” function as the ice cream has frozen back into its original state. Using the “Re-spin” function when the mixture is solid can damage the machine and the paddle blade.
  8. Nutrition information. The nutritional information provided is an estimate for the ice cream base with the chocolate bark and holiday sprinkles in the amounts I’ve specified only. The information will vary with any ingredient substitutes and if adding more or less toppings or mix-ins.
  9. See the ‘Variations’ section in the post above for more tips on customizing this white chocolate peppermint bark ice cream and ‘FAQs’ section for commonly asked questions.

Nutrition

Find it online: https://thatspicychick.com/ninja-creami-white-chocolate-peppermint-ice-cream/