Easy Dairy Free Ninja Creami Chocolate Protein Ice Cream

0 Make the ice cream base. Add the almond milk, coconut milk, dates, protein powder, cocoa powder and 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.
1 Freeze the ice cream base. Pour base into the ninja creami 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.
2 Mix the ice cream. Follow the instructions for placing the frozen pint of the base mixture in your Ninja Creami. For your first spin you will press the “Lite Ice Cream” button.
3 Respin. Once the first spin is complete, you will need to respin the ice cream mixture in order for it to become the perfect texture. My best creami prep tip is to add about 2-3 tsp additional almond milk, just enough to cover the top of the pint, before you respin. Place the outer bowl lid back on, fitting the bowl into the machine, and press the "re-spin" button.
4 Add mix ins. If you’d like you can add your favorite mix-ins by adding them to the pint container and pressing the mix-in button, or simply enjoy the chocolate ice cream as is.