Step 1

To the included Ninja Creami plastic pint container add the protein shake and pudding mix. Mix to combine. I like to use a milk frother to do this, but you can also mix well with a fork or small whisk.

Step 2

Place the pint in the freezer and freeze for 24 hours so it is fully solid. Make sure you place it on a level surface in your freezer. I also like to freeze it without the lid on as I find it helps prevent the 'volcano peak' in the middle, but the peak is easy to scrape away before blending if you prefer to freeze with lid on.

Step 3

Remove the frozen pint from the freezer. If you have a 'peak' in the center, it's best to scrape most of it away with a spoon. It doesn't need to be perfectly even, but you want it to be as level and even as possible so the blade doesn't go off kilter.

Step 4

Insert into the outer bowl, add the lid, and lock into position. Blend on 'Lite Ice Cream'

Step 5

It's normal for the ice cream to be a little powdery and crumbly after just one spin. Make a little well in the center, add the extra liquid, and re-spin on the same lite ice cream setting.

Step 6

After the second spin, your protein ice cream should be creamy and ready to enjoy!