Ingredients
Scale
- 1.5 cups unsweetened almond milk or skim milk
- 1 scoop vanilla protein powder
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons sugar-free sweetener (monk fruit or erythritol)
- 1/4 teaspoon vanilla extract
- A tiny pinch of sea salt
Instructions
- Step 1: Mix the Base
In a large measuring cup or bowl, whisk together the milk, protein powder, lemon juice, lemon zest, sweetener, vanilla extract, and salt. Ensure the protein powder is completely dissolved and there are no lumps left in the mixture. - Step 2: Freeze the Pint
Pour the mixture into a clean Ninja Creami pint container, making sure not to exceed the “max fill” line. Place the lid on the pint and set it on a level surface in your freezer. Let it freeze for at least 24 hours to ensure the center is solid. - Step 3: Process the Mixture
Remove the pint from the freezer and take off the lid. Lock the pint into the Ninja Creami outer bowl and assembly. Select the “Lite Ice Cream” function and let the machine do its work. It will shave the frozen block into a creamy texture. - Step 4: Re-spin for Smoothness
If the mixture looks a bit powdery or crumbly after the first spin, add one tablespoon of milk to the center of the pint. Place it back into the machine and select the “Re-spin” button. This will result in a perfectly smooth, soft-serve consistency.
- Cook Time: 24 hours 5 minutes