In a Ninja Creami pint, combine 1 scoop of chocolate protein powder and 2 tablespoons of cocoa powder. Whisk them together until completely smooth and lump-free.

Next, pour in 1 cup of chilled espresso or cold brew coffee into the mixture. Stir gently until fully integrated.

Gradually blend in ½ cup of your choice of milk, whisking continuously for a smooth consistency.

Once your base is ready, pour it back into the Ninja Creami pint, sealing tight and freeze for a minimum of 8 hours.

After freezing, set your Ninja Creami to the 'Lite Ice Cream' or 'Ice Cream' setting. Process for about 2-3 minutes.

If needed, re-spin the mixture for an additional 1-2 minutes for achieving a smoother texture.

Before serving, gently fold in any desirable mix-ins like chocolate chips or peanut butter.

Finally, scoop the ice cream into bowls and serve immediately. Consider drizzling with chocolate syrup.