Ingredients
Scale
- 1 cup unsweetened almond milk (or coconut milk)
- 1/4 large avocado (just barely ripe)
- 1-2 Tbsp maple syrup
- 1/4 tsp vanilla extract
- 1 scoop chocolate protein powder (I used a beef protein isolate)*
- 1 Tbsp cacao powder (or cocoa powder)
- pinch of salt
Instructions
- Blend all ice cream ingredients in a blender until smooth.
- Pour the mixture into your Creami pint and secure it with the lid.
- Place the pint on a level surface in your freezer. Freeze for 24 hours.
- Remove the Creami pint from the freezer and let it defrost for 10 minutes. Then level off the top (if needed).
- Place the pint in your Ninja Creami machine and blend on "Lite Ice Cream".
- The ice cream will look chalky after the first blend. So, place it back in the Creami machine and blend again using the "Re-Spin" button.
Notes
*whey protein powder or collagen peptides will work well too.
If your ice cream is still chalky after the re-spin, then you can add a tablespoon of almond milk or maple syrup and re-spin it again.