The next time you're craving homemade ice cream, try making this Protein Buncha Crunch Ice Cream with your ninja creami ice cream maker! This easy recipe uses simple ingredients to make a protein vanilla ice cream base & then you'll mix in homemade protein Buncha Crunch, made with better ingredients than the original candy. The best part is, this recipe is dairy free & protein packed!
This delicious recipe combines homemade Vanilla Protein Ice Cream with my personal favorite treat anytime I visit the movie theaters, Buncha Crunch, and it's honestly the best ice cream to satisfy any sweet tooth.
If you're looking for more dairy free protein ninja creami recipes, you might like to try this Protein Rocky Road, this Protein Dole Whip, or this Protein Watermelon Sorbet.
Please note this post contains affiliate links.
Why You'll Love This Recipe
- It is healthy-ish. Since this protein ice cream is made with better ingredients, like dairy free milk, protein powder & refined sugar free chocolate chips, it's a better choice if you're someone who is often craving ice cream.
- It is easy. Made in the ninja creami ice cream machine, it is a quick & easy way to satisfy your sweet tooth!
- It is a quick make ahead recipe. You can easily make the protein Buncha Crunch & the vanilla protein ice cream base ahead so you always have the ingredients on hand the next time you're craving this delicious ice cream.
Ninja Creami Protein Buncha Crunch Ice Cream Ingredients & Tested Substitutions
For the Vanilla Ice Cream Base
Vanilla Protein Powder. My preference for all of my ninja creami recipes is to use Equip Foods Prime Protein because it gives the dairy free ice cream such a creamy texture, but you may use whatever kind of protein powder you prefer. A tip I will always give you is that it is very important to enjoy the flavor and texture of your protein powder. If you have a protein powder that is gritty or doesn't taste great, it will make your protein desserts gritty & not taste great!
Full Fat Coconut Milk. Use canned coconut milk with guar gum for best results. I like Thai Kitchen Organic Coconut Milk. Full fat is necessary for a creamy texture - trust me, it makes a huge difference!
Unsweetened Almond Milk. I like to use MALK or Califia Farms new organic almond milk for best results but any refrigerated almond milk or non-dairy milk like oat milk will do.
Medjool Dates. I use dates to add a little bit of sweetness to the ice cream base.
Vanilla Extract. Use a high quality vanilla & measure with your heart!
Sea Salt. This is optional, but I like to add a pinch of sea salt.
For the Buncha Crunch Candies
Gluten Free Crispy Rice Cereal. I like these gluten free ” rice krispies “ from Whole Foods, but you can use whatever type of gluten free crispy rice cereal you prefer.
Dark Chocolate Chips. I prefer to use Hu Kitchen refined sugar free chocolate gems, but you may use dark chocolate or milk chocolate chips from your favorite brand if you prefer.
Coconut Oil. Technically, using coconut oil is optional, but I find it helps the chocolate melt nicer and allows it to coat the rice cereal better. It’s optional but recommended.
Chocolate Protein Powder. If you’d like to add additional protein to this snack, I highly recommend using Prime protein powder from Equip Foods. It is super chocolatey and has just 3 natural ingredients & no artificial flavors, so it’s my personal go to protein powder. You can use code PRETTYDELISH to save 15% off your first order. Alternatively, if you are vegan but would like to add protein, you can try another one of my favorites from TumLove. Use code KIMBERLY15 for 15% off of your first order there, too!
Buncha Crunch Protein Ice Cream Step By Step Instructions
1. Make the homemade protein buncha crunch. Follow this simple recipe to make the homemade buncha crunch. You can make it before or after you make the ice cream base, but I suggest making them on the same day so that the candies are ready to eat when you're ready to process the protein ice cream in the ninja creami.
2. Make the ice cream base. Add the almond milk, coconut milk, dates, protein powder, vanilla & sea salt to a blender. Blend until smooth. You may find that a few small bits of the dates remain if your blender is not high speed; this is ok. You can strain them out or leave them in, it’s up to you.
3. Freeze the ice cream base. Pour base into the ninja pint container right up to the max fill line. Place storage lid on the container and freeze for a minimum of 8 hours. Ninja recommends at least 24 hours but I don’t have that kind of patience and find that 8 hours is plenty.
4. Mix the ice cream. Once the base is frozen, follow the instructions for placing the pint container in your Ninja Creami. For your first spin you will choose the “Lite Ice Cream” function.
5. Respin. Once the first spin is complete, the next step is to respin the ice cream mixture in order for it to become super creamy. Generally after the first spin there are still some ice crystals on the ice cream so you shouldn't skip the respin step. My best creami prep tip is to add about 2-3 teaspoon additional almond milk, just enough to cover the top of the pint, before you respin.
6. Add mix ins. Add the homemade buncha crunch pieces and process on the "mix in" function.
Expert Tips, Tricks & Alternate Mix-Ins
One of my favorite things about this ice cream base recipe is that you can easily customize it to make so many different flavors like:
- Add peanut butter to the ice cream base for a delicious chocolate peanut butter combo when the craving strikes.
- Add fresh strawberries to make a strawberry ice cream base for a chocolate strawberry twist.
- Add fresh blueberries for a flavorful blueberry ice cream base that would still pair so deliciously with the buncha crunch candies.
- Instead of adding the Buncha Crunch candies, make this protein cookie dough perfect for cookie dough ice cream lovers.
- Swap out the vanilla protein powder for chocolate & add 2 tablespoon of cocoa powder to make dairy free chocolate ice cream base.
- Ninja’s instructions state that you cannot use the “respin” feature followed by the “mix in” feature. I ALWAYS respin my dairy free ice cream, because it needs this in order to be creamy, and I use the mix in function after with no trouble.
- Before respinning, I recommend always adding a little bit more almond milk, or dairy free milk of choice. Just enough to almost cover the top of the pint container is perfect, about 2-3 tsp. This will help ensure the final result is super creamy.
How To Store Protein Buncha Crunch Ice Cream
If you do not finish your pint in one sitting, smooth over the ice cream that is left in the container with the back of a spoon. Place the lid back on & freeze. You will need to run the leftovers back through the same steps in the Ninja Creami when you are going to enjoy it again. Note that if you added mix ins, the machine will end up pulverizing them!
If You Enjoyed This Recipe, You Might Also Enjoy
- Viral Cracking Latte - with Vanilla Protein Ice Cream!
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Ninja Creami Protein Buncha Crunch Ice Cream Dairy Free
Equipment
- Ninja Creami
- Blender
- Ninja Creami pint containers
Ingredients
For the Ice Cream Base
- 1 cup almond milk
- ¾ cup full fat coconut milk
- 1-2 medjool dates
- 1-2 tablespoon vanilla extract
- 1 scoop vanilla protein powder
- 1 pinch celtic sea salt
For the Buncha Crunch
- 1 cup gluten free crispy rice cereal
- 1 cup dark chocolate chips I like to use Hu Kitchen chocolate gems
- 1 tablespoon coconut oil
- 4 tablespoon chocolate protein powder
Instructions
Make the homemade protein buncha crunch.
- Melt the chocolate & coconut oil. Add the chocolate chips & coconut oil to a microwave-safe bowl. Microwave in 15 second increments, stirring in between, until the chocolate mixture is melted & mostly smooth. It is ok if a few clumps of chocolate chips remain; you want to be sure you do not burn the chocolate, so only warm it until it is just melted.
- Add the crispy rice cereal. Pour the rice krispies into the melted chocolate mixture, along with the protein powder if using. Fold the cereal & protein powder in to the chocolate mixture until it is fully coated.
- Make the candy pieces. Place a sheet of parchment paper onto a baking sheet. Spoon out the chocolate & rice cereal mixture onto the baking sheet. You can make the dollops as small or as large as you like because in the next step we will chop them into little chunks to better resemble Buncha Crunch!
- Chill. Place the cookie sheet into the fridge to chill for at least 30 minutes. Once chilled, using a knife rather than your hands to avoid the chocolate re-melting, break the chocolate clusters up into smaller chunks to make delicious chocolate candy pieces.
Make the Vanilla Ice Cream Base
- Make the ice cream base. Add the almond milk, coconut milk, dates, protein powder, vanilla & sea salt to a blender. Blend until smooth. You may find that a few small bits of the dates remain if your blender is not high speed; this is ok. You can strain them out or leave them in, it’s up to you.
- Freeze the ice cream base. Pour base into the ninja pint container right up to the max fill line. Place storage lid on the container and freeze for a minimum of 8 hours. Ninja recommends at least 24 hours but I don’t have that kind of patience and find that 8 hours is plenty.
- Mix the ice cream. Once the base is frozen, follow the instructions for placing the pint container in your Ninja Creami. For your first spin you will choose the “Lite Ice Cream” function.
- Respin. Once the first spin is complete, the next step is to respin the ice cream mixture in order for it to become super creamy. Generally after the first spin there are still some ice crystals on the ice cream so you shouldn't skip the respin step. My best creami prep tip is to add about 2-3 teaspoon additional almond milk, just enough to cover the top of the pint, before you respin.
- Add mix ins. Add the homemade buncha crunch pieces and process on the "mix in" function.
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