Ninja Creami Ice Cream Base

150cal, 26g Protein

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Step 1

Blend almond milk, protein powder, xanthan gum, and sweetener with an immersion blender until fully mixed and slightly foamy. (or stir REALLY well)

Step 2

Pour into Ninja Creami pint and freeze flat for at least 8–12 hours.

Step 3

Spin on "Ice Cream" setting.

Step 4

Re-spin once with a splash of almond milk if needed for creamier texture.

Step 5

Optional: you can also add an egg during respin to make a protein custard. Or for a smooth, creami texture, add some zero sugar pudding mix (chocolate makes it taste like a wendys frosty)