Bounty Protein Ice Cream (Ninja Creami Recipe)
This bounty protein ice cream is the coconut chocolate bar turned into a Ninja Creami pint, a creamy coconut protein base, coconut shreds folded through, and a chocolate shell that cracks on top. Around 37g of protein per pint.
A Bounty bar was always the one I dug out of the chocolate box first, and this recipe is that, in a pint, with protein.
Bounty protein ice cream is a high-protein frozen dessert made in the Ninja Creami with a coconut protein base, coconut shreds mixed in, and a chocolate shell cracked over the top. The coconut milk and shreds give you that Bounty middle, the protein powder and Fairlife milk push it to around 37g of protein per pint, and the chocolate shell is the part that makes it taste like the actual bar. It is naturally gluten free too.
I make this when I want a candy-bar dessert that does not leave me hungry an hour later, and the shell crack is the best part.
For more candy-bar Creami flavors, try my Coconut Protein Ice Cream (the same base, no shell), Snickers Chocolate Protein Ice Cream, and Peanut Butter Cup Protein Ice Cream.
Why You’ll Love This Bounty Protein Ice Cream
- It scratches the candy bar craving but leaves you full instead of crashing, because the protein is doing real work.
- The chocolate shell is a must-have. It sets thin on top and cracks when your spoon breaks through, exactly like biting into the bar.
- You do not need the actual candy bar. You build the whole thing from a coconut base and a two-ingredient shell, so it is one clean pint, not a chopped-up chocolate bar.
Ingredients You Need For Bounty Protein Ice Cream
The exact measurements, nutrition info, and full recipe are in the recipe card at the bottom of the post.
For the coconut ice cream:
- Fairlife skim milk. The protein-heavy base, higher in protein than regular milk. Whole or 2% make it creamier.
- Unsweetened almond milk. Thins the base so it spins smooth. Any unsweetened milk works.
- Light coconut milk. The coconut richness and the Bounty flavor. Full-fat makes it creamier with a few more calories. I use Thai Kitchen.
- Vanilla protein powder. Most of the protein and the sweetness. I use PEScience, and code BAILEY saves you money.
- Instant vanilla pudding mix. Keeps the base creamy instead of icy. Xanthan gum stands in if you skip it.
- Vanilla extract and a pinch of salt. Round out the coconut so it tastes like the bar, not flat.
- Coconut shreds. Folded in for the chewy coconut texture in the middle.
For the chocolate shell:
- Chocolate chips and coconut oil. Melted together, they set into a thin shell on top. The coconut oil is what makes it harden into a shell that cracks.
How To Make Bounty Protein Ice Cream
- Add the Fairlife milk, almond milk, coconut milk, protein powder, pudding mix, vanilla, and salt to your Ninja Creami pint, filling to the max line. Mix well with a handheld frother until smooth.
- Freeze the pint flat for 24 hours, until solid all the way through.
- Run the frozen pint under hot water for about 60 seconds and lock it into the machine, keeping the top level so you do not damage the blade.
- Spin on Lite Ice Cream. If it looks powdery, add a splash of milk and Re-spin until creamy.
- Dig a hole in the center, add the coconut shreds, and run the Mix-In setting to fold them through.
- Melt the chocolate chips and coconut oil in the microwave in 30-second bursts until smooth. Pour over the ice cream, spread it thin, and scatter more coconut shreds on top.
- Freeze for a few minutes until the shell sets, then crack through it and eat.
Tips For The Best Bounty Ice Cream
- Use the Lite Ice Cream setting, not regular. A low-fat protein base comes out creamier on Lite, and the regular cycle leaves it icy.
- Toast the coconut shreds first if you want more flavor. A few minutes in a dry pan until golden deepens the coconut and adds crunch. Watch them, they burn fast.
- Make sure the ice cream is cold and firm before the shell goes on. Pour melted chocolate over a soft, melty pint and it slides off instead of setting into a shell.
Variations
- Make it dark. Dark chocolate chips in the shell cut the sweetness and lean it toward a dark-chocolate Bounty.
- Add a chocolate mix-in. Fold chopped dark chocolate or a chopped protein bar in with the coconut shreds for chocolate through the middle, not just on top.
- Swap the protein powder. Coconut or chocolate protein powder in place of vanilla shifts the flavor while keeping the protein.
Bounty Protein Ice Cream FAQ
Is Bounty protein ice cream gluten free?
Yes. The coconut base, the coconut shreds, and the chocolate shell are all gluten free, so the whole thing is naturally gluten free with no swaps.
How do I get it extra creamy?
Use full-fat coconut milk in place of light. It is the biggest single lever for a richer, creamier pint, with a few more calories. A fully frozen base helps too, so give it the full 24 hours.
How do I store leftovers?
Keep it in the Creami pint with the lid on in the freezer, and Re-spin with a splash of milk to bring back the creamy texture. The chocolate shell is best made fresh, so add it when you serve rather than storing it on top.
Bounty Protein Ice Cream (Ninja Creami)
Ingredients
- ½ cup Fairlife skim milk
- 1 cup unsweetened almond milk
- ½ cup light coconut milk
- 1 scoop vanilla protein powder use code BAILEY
- 1 tbsp vanilla jello pudding mix
- ½ tsp vanilla extract
- ¼ tsp salt
- ¼ cup unsweetened coconut shreds
- 2 tbsp semi-sweet chocolate chips
- ½ tsp coconut oil
Instructions
- Add Fairlife skim milk, almond milk, coconut milk, protein powder, pudding mix, vanilla extract, and salt to the ninja creami pint container up to the max fill line and mix well with hand held frother.
- Freeze container for 24 hours until frozen solid.
- Remove frozen pint, run under hot water for 60 seconds and install into your machine. It’s important that your pint has a level surface, otherwise it can damage the blade.
- For the first spin, press Lite Ice Cream button. Remove the outer bowl lid. If ice cream is still powdery, then add back to machine and press re-spin button.
- Check ice cream. The final product should be creamy and have a smooth texture. If your desired consistency isn’t reached you can add a bit of liquid and spin again on the respin setting.
- Make a small hole in the center of the ice cream and add your coconut shreds. Mix again using the “mix-in” button.
- Melt the chocolate chips and coconut oil in microwave in 30-second increments until melted. Pour overtop of coconut ice cream and spread evenly. Add more coconut shreds to the top of the chocolate and add back to freezer until set.
- Crack open chocolate shell and enjoy!
Notes
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
More Ninja Creami Recipes To Try
- Ninja Creami Chocolate Ice Cream
- Biscoff Protein Ice Cream
- Birthday Cake Ice Cream In The Ninja Creami
- Protein Monster Cookie Ninja Creami
- Cinnamon Toast Crunch Protein Ice Cream
- Peanut Butter Cup Protein Ice Cream
If you make this bounty protein ice cream, leave a star rating and a comment below and tell me if you toasted your coconut. And if you crack into it, tag me @basicswithbails on Instagram or pin it to save for later. I love seeing your Creami flavors.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
