Ingredients:

  • 1 cup (240ml) unsweetened almond milk
  • 1/2 cup (120g) non-fat Greek yogurt
  • 1 scoop (30g) vanilla whey or casein protein powder
  • 2 tbsp (30ml) sugar-free maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (1g) sea salt

Instructions:

  1. Combine the almond milk, Greek yogurt, protein powder, syrup, vanilla, and salt into a high-speed blender or food processor.
  2. Pulse on high for 45–60 seconds until the mixture is completely smooth and slightly frothy.
  3. Pour the mixture into an airtight freezer-safe container, smoothing the top with a spatula, and seal tightly.
  4. Freeze for at least 2 hours (or 24 hours if using a Ninja Creami).
  5. For the Blender Method: Scoop the semi-frozen base back into the blender and pulse for 20 seconds to whip into a creamy consistency. For the Ninja Creami Method: Use the 'Lite Ice Cream' setting; if crumbly, add 1 tbsp almond milk and 'Re-spin'.