Ingredients
Scale
- 1 1/ cup of Unsweetened Almond Milk
- 1 scoop of Vanilla Protein Powder (Andrew Lessman Secure Care Vanilla)
- 1 tablespoon of Sugar Free Pistachio Pudding
- 2 tablespoons of Munk Fruit (or zero-calorie sweetener of your choice)
- 1/4 teaspoon Xanthan Gum
Instructions
- In a small bowl or directly into the Ninja Creamiâ„¢ pint, add Unsweetened Almond Milk, 1 scoop of your favorite Vanilla Protein Powder, 1 tablespoon Sugar-Free Pistachio Pudding, 2 tablespoons Monk Fruit, and 1/4 teaspoon Xanthan Gum powder. Mix well.
- If not mixed in the pint, pour the base into an empty Ninja Creamiâ„¢ Pint. Place the storage lid on the pint and freeze for 24 hours.
- After 24 hours, set the pint on the counter for 15 minutes, then run the outside of the pint under warm water for 30 seconds.
- Place the pint in the outer bowl, install the Creamerizerâ„¢ Paddle onto the lid, and lock the lid assembly on the outer bowl. Place the bowl on the motor base and twist the handle right to raise and lock it.
- Turn on the Ninja Creami and select the Ice Cream setting.
- If the ice cream is too crumbly, run the Re-Mix setting. The texture should become smooth and creamy.
- To add mix-ins: Use a spoon to create a 1½-inch wide hole down the center of the pint. Add mix-ins and process using the MIX-IN setting.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Ninji Creami
