Ninja Creami Chunky Monkey Protein Ice Cream Recipe

I made a Chunky Monkey riff that’s a silky, protein-packed Protein Ice Cream Recipe with banana, chocolate chunks, and walnuts that actually feels indulgent, not like diet food.

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But I am obsessed with this Chunky Monkey Ice Cream remake made in my Ninja. It’s thick, subtly sweet, and studded with dark chocolate chunks that snap against the cream.

I love that it tastes like the Ben & Jerry’s classic but smarter, protein-forward thanks to vanilla protein powder. My friends can’t believe it’s listed as a Ninja Ice Cream Recipe and not some store-bought cheat.

It hits sweet and crunchy in the best way. No guilt sludge.

Just straight-up spoon-stuff that disappears fast. I crave it after workouts, during late-night scrolling, whenever the ice cream mood wins every time.

Ingredients

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Bananas: creamy, naturally sweet base, it’s what makes this feel like real ice cream.
Vanilla protein powder: adds muscle-friendly protein and a mild sweet vanilla note.
Milk: thins and smooths the mix, you’ll get a silkier texture overall.
Greek yogurt: extra creaminess and tang, basically makes it richer without crazy calories.
Maple syrup or honey: quick natural sweetener, adjust to taste for mellow sweetness.
Vanilla extract: small punch of flavor that ties the sweet notes together.
Salt: tiny pinch wakes up flavors, it actually matters a lot.
Dark chocolate chunks: bitter sweet bites, adds real chocolate crunch and richness.
Mini chips: little bursts of chocolate in every spoonful, fun and nostalgic.
Chopped walnuts: crunchy, toasty texture and nutty depth, plus healthy fats.
Extra walnuts topping: pretty and crunchy finish, makes it feel homemade and deluxe.

Ingredient Quantities

2 medium ripe bananas, sliced and frozen (about 1 1/2 cups)

1 scoop (≈30 g) vanilla protein powder

1/2 cup milk (dairy or unsweetened almond)

1/4 cup plain Greek yogurt (optional for extra creaminess)

1 to 2 tsp maple syrup or honey, to taste

1/2 tsp vanilla extract

Pinch of salt

1/4 cup dark chocolate chunks or mini chips

1/4 cup chopped walnuts, plus more for topping if you want

How to Make this

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1. Chop the dark chocolate into small chunks and roughly chop the walnuts, set aside a tablespoon of walnuts for topping if you want.

2. Put 2 sliced frozen bananas (about 1 1/2 cups), 1 scoop (≈30 g) vanilla protein powder, 1/2 cup milk, 1/4 cup plain Greek yogurt (optional), 1 to 2 tsp maple syrup or honey, 1/2 tsp vanilla extract, and a pinch of salt into the Ninja Creami pint container. Scrape in any banana bits stuck to the bowl.

3. Press the lid on the pint and freeze upright for 24 hours until fully solid. Do not try to shortcut this step.

4. Remove the pint from the freezer and let it sit at room temp for 1 to 2 minutes to loosen the edges slightly.

5. Place the pint into the Ninja Creami outer bowl and secure the lid. Process on the “Ice Cream” or “Gelato” function once. If the mixture is crumbly or powdery, add 1 to 2 tbsp milk and respin until creamy.

6. Once creamy, make a small well in the center with a spoon and add the 1/4 cup dark chocolate chunks and 1/4 cup chopped walnuts as mix-ins.

7. Use the Ninja Creami “Mix-Ins” or “Re-Spin” function on low to fold the chunks and nuts through without pulverizing them. If you want bigger chunks, pulse just once.

8. Taste and adjust sweetness if needed, stirring in a little maple syrup or honey by hand and giving one final short respin if required.

9. Serve immediately for soft-serve texture, or transfer back to the pint and freeze 20 to 30 minutes for a firmer scoopable texture.

10. Top with reserved walnuts and extra chocolate chunks if desired. Store leftovers covered in the freezer and let sit a few minutes before scooping next time.

Equipment Needed

1. Ninja Creami pint container with outer bowl and lid
2. Chef’s knife (for chopping chocolate and walnuts)
3. Cutting board
4. Measuring cups and spoons
5. Mixing spoon or rubber spatula
6. Small bowl (to hold reserved walnuts/topper)
7. Freezer (large enough to stand the pint upright for 24 hours)

FAQ

Q: Can I make this without a Ninja Creami? A: Yes, sorta. You can blend the frozen bananas, protein, milk and yogurt in a strong blender until smooth, then fold in the chocolate and walnuts and freeze for 1-2 hours to firm up. It won't have the exact churned texture the Creami gives, but it's still tasty.

Q: Which protein powder works best? A: Vanilla whey or a plant vanilla blend both work fine. If your powder is super sweet or chalky, start with less milk and taste before adding maple or honey. Different powders change texture a bit, so you might need an extra tablespoon of milk or yogurt.

Q: My mixture is icy after processing, how do I fix it? A: If it's icy, re-spin in the Creami one more time and add 1 tablespoon milk or yogurt between spins. Let it sit at room temp 5-10 minutes before reprocessing if it's rock hard. That usually smooths it out.

Q: Can I use frozen banana chunks straight from the freezer? A: Yes. Slice bananas before freezing so they break down easier. If pieces are huge, let them sit 3-5 minutes to soften a little, or pulse more in the Creami so the machine doesn't struggle.

Q: How do I keep it high protein but not too thick? A: Use one scoop of protein and the optional 1/4 cup Greek yogurt for creaminess. If it gets too thick, thin with 1 tablespoon milk at a time until you like the consistency. Don't add too much liquid or it'll be soupy.

Q: Any mix-in tips for the chocolate and walnuts? A: Chop the chocolate and walnuts fairly small so they mix evenly and are easier on the Blade. Add half for a first mix, then reserve half to stir in by hand after processing so you get chunky bits without overworking the machine.

Ninja Creami Chunky Monkey Protein Ice Cream Recipe Substitutions and Variations

Bananas: use 1 cup frozen mango chunks or 1 cup frozen cauliflower rice for a lower sugar option. Mango keeps it sweet and creamy, cauliflower gives the texture without extra fruit sugar.
Vanilla protein powder: swap for 1/2 cup plain Greek yogurt plus 1 tsp vanilla if you want whole-food protein, or use chocolate protein for a richer flavor.
Milk: replace the 1/2 cup with unsweetened oat milk or light coconut milk for creamier mouthfeel, or use water plus 1 Tbsp powdered milk if you need lower calories.
Walnuts and chocolate chunks: trade walnuts for chopped pecans or roasted almonds, and swap chocolate chunks for cacao nibs or a sprinkle of cocoa powder mixed into the base.

Pro Tips

1. Freeze the pint for the full 24 hours, no cheating. If it’s even a little soft the Creami will just make crumbs. If you do get crumbs, add 1 to 2 tablespoons of milk, but add it slowly so you dont get it too runny.

2. Cut the chocolate and walnuts a bit bigger than you think you should. The Creami can turn tiny bits into dust, so bigger pieces give you that nice crunch. If you want huge chunks, pulse once only on low.

3. Let the frozen pint sit at room temp for 1 to 2 minutes before processing, not longer. If it sits too long it gets gummy, but if its rock hard the machine struggles. A quick fingertip press on the side will tell you when it’s ready.

4. For firmer scoops, pop it back in the freezer 20 to 30 minutes after mixing. And when storing leftovers, press a piece of plastic wrap right on the surface before sealing the lid to avoid ice crystals. When you re-scoop later, let it sit 2 to 3 minutes so it softens just enough.

Ninja Creami Chunky Monkey Protein Ice Cream Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made a Chunky Monkey riff that's a silky, protein-packed Protein Ice Cream Recipe with banana, chocolate chunks, and walnuts that actually feels indulgent, not like diet food.

Servings

servings

Calories

458

kcal

Equipment: 1. Ninja Creami pint container with outer bowl and lid
2. Chef’s knife (for chopping chocolate and walnuts)
3. Cutting board
4. Measuring cups and spoons
5. Mixing spoon or rubber spatula
6. Small bowl (to hold reserved walnuts/topper)
7. Freezer (large enough to stand the pint upright for 24 hours)

Ingredients

2 medium ripe bananas, sliced and frozen (about 1 1/2 cups)
1 scoop (≈30 g) vanilla protein powder
1/2 cup milk (dairy or unsweetened almond)
1/4 cup plain Greek yogurt (optional for extra creaminess)
1 to 2 tsp maple syrup or honey, to taste
1/2 tsp vanilla extract
Pinch of salt
1/4 cup dark chocolate chunks or mini chips
1/4 cup chopped walnuts, plus more for topping if you want

Directions

Chop the dark chocolate into small chunks and roughly chop the walnuts, set aside a tablespoon of walnuts for topping if you want.
Put 2 sliced frozen bananas (about 1 1/2 cups), 1 scoop (≈30 g) vanilla protein powder, 1/2 cup milk, 1/4 cup plain Greek yogurt (optional), 1 to 2 tsp maple syrup or honey, 1/2 tsp vanilla extract, and a pinch of salt into the Ninja Creami pint container. Scrape in any banana bits stuck to the bowl.
Press the lid on the pint and freeze upright for 24 hours until fully solid. Do not try to shortcut this step.
Remove the pint from the freezer and let it sit at room temp for 1 to 2 minutes to loosen the edges slightly.
Place the pint into the Ninja Creami outer bowl and secure the lid. Process on the "Ice Cream" or "Gelato" function once. If the mixture is crumbly or powdery, add 1 to 2 tbsp milk and respin until creamy.
Once creamy, make a small well in the center with a spoon and add the 1/4 cup dark chocolate chunks and 1/4 cup chopped walnuts as mix-ins.
Use the Ninja Creami "Mix-Ins" or "Re-Spin" function on low to fold the chunks and nuts through without pulverizing them. If you want bigger chunks, pulse just once.
Taste and adjust sweetness if needed, stirring in a little maple syrup or honey by hand and giving one final short respin if required.
Serve immediately for soft-serve texture, or transfer back to the pint and freeze 20 to 30 minutes for a firmer scoopable texture.
Top with reserved walnuts and extra chocolate chunks if desired. Store leftovers covered in the freezer and let sit a few minutes before scooping next time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.