Chocolate Coconut Truffle Ice Cream

Ingredients

• Whole Milk: 3 oz
• Greek Yogurt: 2 containers (5.3 oz each) Chobani Zero Sugar Toasted Coconut Vanilla (drained/partially scraped)
• Liquid Base: 2 oz (1/4 cup) Fairlife 2% Chocolate Milk
• Stabilizer: 1/4 tsp Xanthan Gum
• Flavor Enhancer: 1 pinch of salt

Instructions

1. Add the 3 oz of whole milk to the Ninja Creami pint.
2. Add both drained containers of the Chobani Toasted Coconut Vanilla yogurt.
3. Pour in the 2 oz of Fairlife Chocolate Milk to thin the mixture.
4. Sprinkle the 1/4 tsp of xanthan gum and the pinch of salt evenly over the top.
5. Whisk vigorously until the xanthan gum is completely dissolved and the chocolate milk is fully integrated with the yogurt and whole milk.
6. Ensure the mixture sits comfortably below the MAX FILL line (approx. 13-13.5 oz total volume).
7. Freeze for 24 hours.
8. Run on the Lite Ice Cream cycle.
9. (Optional) Re-spin with a small splash of Fairlife or oat milk if the texture is crumbly.

Nutritional Estimates