Ingredients:

  • 1 cup (240ml) unsweetened almond milk
  • 1 scoop (30g) chocolate whey-casein blend protein powder
  • 1/2 cup (120g) plain non-fat Greek yogurt
  • 2 tbsp (30ml) sugar-free maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (1g) sea salt
  • 1 tbsp (15g) mini dark chocolate chips
  • 1 tbsp (15g) crushed roasted almonds

Instructions:

  1. Combine the almond milk, protein powder, Greek yogurt, syrup, vanilla, and salt into a blender. Pulse on medium speed for 30–45 seconds until the mixture is completely homogeneous.
  2. Pour the blended liquid into a pint container, tapping it firmly on the counter to release trapped air bubbles. Seal with a tight lid and freeze for 24 hours.
  3. Process using the 'Lite Ice Cream' setting on a Ninja Creami. If the texture is powdery, add 1 tbsp of almond milk and respin. (Alternatively, let sit at room temperature for 15 minutes and whip with a hand mixer for 2 minutes).
  4. Create a 1-inch wide hole in the center of the processed ice cream, add chocolate chips and almonds, and use the 'Mix-in' setting or fold them in gently with a spoon.