Ingredients
Units
Scale
- 1 cup unsweetened almond milk
- 1/2 cup water
- 1 scoop vanilla protein powder (25g protein)
- 1/2 teaspoon butter extract
- 1/4 teaspoon xanthan gum
- 1 tablespoon monk fruit sweetener
- 1/4 cup chopped pecans (added as a mix-in after processing)
Instructions
- Mix your base: Combine the almond milk, water, vanilla protein powder, butter extract, xanthan gum, and monk fruit sweetener in your Ninja Creami pint container. Whisk well until the protein powder is fully dissolved and no lumps remain. Pro tip: If your protein powder is clumpy, blend it for 30 seconds with an immersion blender before pouring it into the pint.
- Freeze: Snap on the lid and freeze for a full 24 hours. The base needs to be completely solid before processing. This is not a shortcut step!
- Process: Remove the pint from the freezer and let it sit on the counter for 15 minutes. Run the sides of the pint under warm water to remove any ice crystals. Place in your Ninja Creami, select the Lite Ice Cream function, and process.
- Add the pecans: Once processed, use a spoon to create a well down the center of the pint. Add your chopped pecans, then select the Mix-In function to swirl them throughout. Pro tip: Toast your pecans in a dry skillet for 2 to 3 minutes before adding. It deepens the buttery flavor beautifully.
- Serve: Scoop and enjoy right away. The texture is best immediately after processing.
