Greek Yogurt Protein Ice Cream

Instructions:

1. Combine the unsweetened almond milk, plain non-fat greek yogurt, and pure vanilla extract in a pint container or blender jar.
2. Add the whey protein isolate, sugar-free instant pudding mix, and sea salt to the mixture.
3. Whisk vigorously or blend on low speed until the mixture is completely smooth and no protein clumps remain.
4. For the Ninja Creami method, secure the lid and freeze on a level surface for 24 hours. For the blender method, pour into a shallow container and freeze for 2–4 hours, stirring every 30 minutes.
5. For the Ninja Creami method, process on the 'Lite Ice Cream' setting; if crumbly, add 1 tbsp milk and re-spin. For the blender method, scoop the semi-frozen base into a high-speed blender and process until smooth.