Ingredients:

  • 1 cup (240ml) Ultra-filtered 2% milk
  • 1/2 cup (120g) Non-fat Greek yogurt
  • 1 scoop (30g) Vanilla whey-casein blend protein powder
  • 1 tbsp (15ml) Sugar-free vanilla syrup
  • 1/4 tsp (1g) Xanthan gum
  • 1 pinch (0.5g) Sea salt
  • 2 tbsp (30g) Mini dark chocolate chips
  • 1 tbsp (16g) PB2 or powdered peanut butter

Instructions:

  1. Combine the ultra-filtered milk, Greek yogurt, protein powder, vanilla syrup, xanthan gum, and salt in the Ninja Creami pint container.
  2. Use a whisk or electric milk frother to blend the mixture until completely smooth and no clumps of protein powder remain. Ensure the liquid surface is level.
  3. Secure the lid on the pint and place it on a level surface in the freezer for a full 24 hours.
  4. Remove the pint from the freezer and process using the 'Lite Ice Cream' program.
  5. If the texture appears crumbly or powdery, add 1 tablespoon of milk to the center and run the 'Re-spin' program.
  6. Use a spoon to create a hole in the center of the ice cream, add the mini dark chocolate chips and powdered peanut butter, then run the 'Mix-in' program.