Ingredients
Scale
- 1 cup Unsweetened Almond Milk (or preferred milk/water)
- 1 scoop (approx. 30g) Chocolate or Vanilla Whey/Casein Protein Powder
- 1–2 Tbsp Erythritol or Monk Fruit Sweetener (adjust to taste)
- 1/4 tsp Xanthan Gum (Optional, for texture stabilization)
- 1/2 tsp Vanilla Extract
- 1 Tbsp Peanut Butter (melted, for mix-in)
- 1 Tbsp Mini Chocolate Chips (for mix-in)
Instructions
- Combine all base ingredients (milk, protein powder, sweetener, xanthan gum, vanilla) in a blender until smooth.
- Pour the mixture into the Ninja Creami pint and level it off. Freeze for 24 hours until solid.
- Process the pint on the ICE CREAM setting.
- If crumbly, add 1-2 Tbsp of liquid and select RE-SPIN until creamy.
- Create a well in the center, add melted peanut butter and chocolate chips.
- Process using the MIX-IN setting. Stir well to distribute mix-ins and serve.
Notes
- For best results with protein powder, use a blend of whey and casein, as pure whey can sometimes become icy.
- If you don’t have a Ninja Creami, this base can be processed into ‘nice cream’ using a high-powered blender after a partial thaw (about 30 minutes out of the freezer).
- Prep Time: PT5M
- Cook Time: 0 minutes
- Category: High-Protein Frozen Dessert
- Method: Ninja Creami
- Cuisine: American
Nutrition
- Serving Size: 1/2 Pint
- Calories: 240
- Sugar: 2g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 28g