Step 2

Add all protein ice cream ingredients to a 24 oz Ninja Creami container (this is for the Ninja Creami Delux 11-in-1 machine Model: NC

Step 3

and stir well using a whisk, immersion blender, or electric frother (you could also mix all ingredients in a blender bottle then pour into the Creami container). If you have a Ninja Creami 7-in-1 Model: NC301 just half this recipe.

Step 6

Place in the freezer for at least 12 hours or preferably overnight. I leave mine uncovered to reduce the size of the bulge on top when frozen. You want it as flat on top as possible.

Step 9

When you’re ready to make the Creami, remove the container from the freezer and leave it at room temperature for 10 minutes. If there is a large bulge on top, be sure to scrape it down and flatten with a metal spoon as best you can. Run the outside of the container under hot water for 30 seconds- 1 minute. Dry completely. Doing these two steps keeps your machine safe, prevents icyness, and gives the protein ice cream a creamy texture with fewer spins.

Step 12

Place the container inside the Ninja Creami Deluxe machine and run on a full-light ice cream cycle. Once complete the protein ice cream should have a nice thick ice cream texture (if you're using a lower fat milk and it turns out crumbly/powdery, add 2 Tbs. more milk and "respin" 1-2 more times).

Step 15

Scrape down the sides of the container and make a hole in the center of the protein ice cream, going down about ¾ of the way. Add in your desired mix-ins such as protein cookie dough, gluten-free edible cookie dough, or peanut butter and/or mini chocolate chips.

Step 18

Place the container back in the machine and run a full mix-in cycle.

Step 21

Serve immediately and enjoy! This makes two servings. Full macros for whole milk, Fairlife 2% milk, and regular 2% milk are listed in the blog post above. See notes for storing leftovers and substitution options.