This Ninja Creami Protein Ice Cream is the easiest protein ice cream you can make this summer using the Ninja Creami ice cream maker and contains 15 grams of protein per serving.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/ninja-creami-protein-ice-cream/ or scan the QR code here ➡️
Place all the ingredients into a blender and blend until smooth.
Pour into a clean, dry Ninja Creami pint. Close the lid, place it in a flat place in the freezer and freeze for 24 hours.
The next day, remove the lid and secure the bowl into the Ninja Creami machine, following the machine instructions.
Press lite ice cream and wait until the Ninja Creami ends the cycle.
Remove the pint from the Ninja Creami maker. At this point, the top looks powdery, and that's normal. Add 1-2 tablespoons of extra milk, resecure the bowl in the machine, and press re-spin.
After that cycle, the ice cream should be smooth and creamy. If not, repeat the re-spin method above, adding an extra tablespoon of milk. If layers form, use a small silicone spatula to combine before scooping ice cream.
Serve with a drizzle of peanut butter, chopped nuts, or chocolate chips.
Storage
If you have leftovers, use the back of a spoon to smoothen the top of the ice cream left in the Ninja Creami pint. Place lid and refreeze. Next, time follow the same instructions to turn into protein ice cream.