Ingredients:

  • 2 cups unsweetened almond milk
  • 2 scoops (60g) vanilla whey-casein blend protein powder
  • 2 tbsp (20g) sugar-free vanilla pudding mix
  • 2 tbsp (30ml) zero-calorie maple syrup
  • 1 tsp (5ml) pure vanilla extract
  • 1 pinch (1g) sea salt
  • 1 tbsp (15g) mini dark chocolate chips
  • 1 tbsp (15g) crushed almonds

Instructions:

  1. Whisk the almond milk, protein powder, pudding mix, syrup, vanilla, and salt in a bowl. Stir vigorously until the powder is completely integrated and the liquid looks smooth and glossy.
  2. Pour the mixture into a freezer-safe pint or container. Ensure the surface is level to prevent uneven freezing.
  3. Place the container in the freezer for a full 24 hours without opening the lid.
  4. Insert the frozen pint into the Ninja Creami and select the 'Lite Ice Cream' setting.
  5. If the texture is crumbly, add 1 tbsp (15ml) of almond milk and select the 'Re-spin' function until velvety.
  6. Create a hole in the center of the ice cream, add chocolate chips or almonds, and use the 'Mix-in' setting to distribute evenly.