Description
This mint protein ice cream is made in the Ninja Creami machine. It has a thick, creamy texture and sweet vanilla-mint flavor.
Ingredients
Scale
- 1 cup unsweetened almond milk (or any milk)
- 1/4 cup coconut cream*
- 1 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp peppermint flavor
- 1 scoop vanilla protein powder**
- pinch of salt
Instructions
- Combine all ingredients in a high powered blender. Blend, starting at a low speed and then gradually increasing the speed until your mixture is smooth.
- Pour the ice cream mixture into your Ninja Creami pint.
- Place the lid on the Creami pint and set it in the freezer for 24 hours.
- Remove the pint from the freezer. If there's a hump in the middle of the pint, level it off with a spoon.
- Plug in the Ninja Creami. Place the pint in the outer bowl and lock the lid, then place the bowl on the motor base and twist into position.
- Turn on the Creami and select "Lite Ice Cream".
- After the first blend, the ice cream will be a little clumpy. Blend again on "Re-spin" to get a smooth, creamy texture.
- Store leftovers in the Creami pint, with the lid on top. Be sure to level off the ice cream before freezing so that you can re-spin it for next time.
Notes
*You only want to use the thick white cream from a can of full fat coconut milk or coconut cream. You'll probably want to chill the can in the fridge overnight to ensure that the cream has separated from the milk.
**I used a vanilla beef protein isolate, but any animal based protein powder would be a good option (whey protein, bone broth protein powder, collagen peptides...)