This creamy Ninja Creami vanilla protein ice cream combines Fairlife milk and vanilla protein powder into a delicious frozen treat that's higher in protein and way healthier than regular ice cream!
2-3tablespoonsagave syrupdepending on protein powder sweetness
1teaspoonvanilla extract
1tablespoonFairlife 2% milkfor respin
Instructions
In a Ninja Creami pint jar, combine 1½ cups Fairlife 2% milk, 1 scoop vanilla protein powder, 2-3 tablespoons agave nectar (depending on protein powder sweetness), and 1 teaspoon vanilla extract. Whisk until completely smooth with no protein powder clumps remaining. A milk frother works great for this step. Ensure the mixture does not exceed the MAX FILL line.
Cover tightly with the lid and place in the freezer. Make sure the container is sitting completely level. Freeze for 24 hours until solid.
After 24 hours, remove the frozen container from the freezer and take off the lid. Place the container into the Ninja Creami outer bowl and secure the outer bowl lid. Process on the LITE ICE CREAM setting until the program completes (about 2-3 minutes).
Remove the pint container from the machine. Remove the lid and use a spoon to create a deep well down the center of the ice cream. Add 1 tablespoon of Fairlife milk directly into the well. Secure the lid, return the container to the machine, and process again on the RESPIN setting.
Once the second spin is complete, your ice cream is ready to serve! Enjoy!
Video
Notes
Depending on your protein powder, start with 2 tablespoons of agave syrup. If you like things sweeter, add 3 tablespoons.
If storing it in the freezer, always keep it in the original pint container. When ready to eat, let thaw for 1-2 minutes, then re-process on the LITE ICE CREAM setting.
The first spin will result in a crumbly texture. Add 1 tablespoon of Fairlife milk and run the RESPIN cycle for a creamier consistency.
Chocolate chips, nuts, or broken-up cookies can be added after the first spin using the MIX-IN setting.
Fairlife milk is ultra-filtered and high in protein, giving the best texture. Regular milk may result in an icier consistency.