Freeze the ice cream bowl: Make sure the Cuisinart freezer bowl has been frozen according to the manufacturer’s instructions. This usually means freezing it for at least 16 to 24 hours.
Mix the ice cream base: In a bowl, whisk together the whole milk, heavy cream, whey protein, instant coffee, sugar, cocoa powder, vanilla, and cinnamon.
Blend for the smoothest texture: For best results, blend the mixture for 20 to 30 seconds. This helps the protein powder, cocoa, and coffee dissolve fully
Chill the base: Cover the mixture and chill it in the refrigerator for at least 1 hour. A cold base churns better and creates a creamier texture.
Start the ice cream maker: Place the frozen bowl into the Cuisinart ice cream maker. Turn the machine on before adding the ice cream base.
Churn the ice cream: Pour the chilled mixture into the machine and churn for 15 to 20 minutes, or until it looks thick and creamy.
Add the chocolate chips: During the last 2 to 3 minutes of churning, add the chocolate chips.
Freeze until scoopable: Transfer the ice cream to a freezer-safe container. Freeze for 2 to 4 hours for a firmer, scoopable texture.
Serve and enjoy: Let the ice cream sit at room temperature for 5 to 10 minutes before scooping.
