Ingredients
Scale
- 1.5 cups unsweetened almond milk (or milk of choice)
- 1 scoop (approx. 30g) vanilla or pistachio flavored whey protein powder
- 1 tablespoon sugar-free pistachio instant pudding mix
- 1/2 teaspoon pistachio extract (optional, for deeper flavor)
- 1–2 drops green food coloring (optional, for vibrant color)
- 2 tablespoons crushed roasted pistachios (for the mix-in)
- A pinch of sea salt
Instructions
- In a large measuring cup or bowl, whisk together the almond milk, protein powder, sugar-free pudding mix, pistachio extract, and a pinch of salt. Ensure there are no clumps of powder left. If you want a more vibrant green color, add a drop of food coloring now.
- 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 in your freezer. It must freeze for at least 24 hours on a level surface to ensure the blade can process it safely.
- Remove the pint from the freezer and take off the lid. Insert the pint into the Ninja Creami outer bowl and lock it into the machine. Select the “Lite Ice Cream” function and let the machine work its magic.
- Check the consistency. If the mixture looks a bit powdery or crumbly, add one tablespoon of almond milk to the center and run the “Re-Spin” program. This will result in a much creamier texture.
- Once the texture is smooth, use a spoon to create a small hole down the center of the ice cream. Pour in your crushed pistachios. Return the bowl to the machine and select the “Mix-In” function to evenly distribute the nuts.
- Cook Time: 24 hours 10 minutes