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Everything But the Kitchen Sink Protein Ice Cream

Everything But the Kitchen Sink Protein Ice Cream

A salty-sweet, high-protein ice cream made in the Ninja Creami, packed with pretzels, potato chips, chocolate chips, and toffee bits—every bite is a surprise.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 1
Course: Dessert, Snack
Ingredients Method

Ingredients
  

Ice Cream Base
  • 1 ⅐ cups 2% milk (360 mL)
  • 1 scoop vanilla protein powder (31 g)
  • 14 g sugar-free vanilla pudding mix
  • 4 tsp brown sugar substitute (16 g)
  • 2 tsp vanilla extract
  • ½ tsp butter extract
  • ⅛ tsp salt
Mix-Ins & Toppings
  • 11 g pretzels
  • 25 g kettle potato chips
  • 7 g toffee bits
  • 7 g semi-sweet chocolate chips

Method
 

  1. In a blender, combine all "Ice Cream Base" ingredients and blend until smooth.
  2. Pour the blended mixture into a Ninja Creami pint and freeze on a level surface for 24 hours.
  3. Once frozen, remove the pint from the freezer and run it under hot water for 1-2 minutes. 
  4. Spin on Lite Ice Cream Mode.
  5. Respin 1-2 times until it reaches a smooth, creamy consistency.
  6. Create a well in the center (if one isn’t already there), then add your mix-ins, reserving a few for the topping if desired. Spin on Mix-In mode.
  7. Top it off with any remaining mix-ins and enjoy!