Belgian Chocolate Ice Cream
A rich, glossy chocolate ice cream made with dark Belgian chocolate and high-protein pudding.
⏱️ Prep: 12 min🍳 Cook: 0 min
Nutrition
per 1 scoop185
Calories
20g
Protein
13g
Carbs
6g
Fat
Ingredients
| 180 ml | whole milk | |
| 100 g | light ricotta cheese | |
| 120 g | high-protein chocolate pudding | |
| 25 g | chocolate whey protein | |
| 40 g | dark Belgian chocolate (70%, melted and slightly cooled) | |
| 1 tbsp | 15 ml | maple syrup |
| 1 tbsp | 15 ml | cocoa powder (unsweetened) |
| 1 pinch | fine sea salt |
Instructions
- In a bowl, blend the ricotta with the milk until smooth and lightly creamy.
- Stir in the chocolate pudding, cocoa powder, maple syrup and salt, mixing until evenly combined.
- Pour in the melted chocolate, folding gently to create a rich, glossy base.
- Add the whey protein and whisk until fully incorporated and silky.
- Transfer to a Ninja Swirl tub, secure the lid and freeze flat for at least 24 hours.
- Place the frozen tub into the machine. Select SCOOP, then ICE CREAM.
- Scoop and serve, or chill briefly for a firmer finish.
- Tip: A light shave of dark chocolate or a pinch of flaky salt on top deepens the cocoa flavour and gives a refined, artisanal touch.