In a blender, combine all "Ice Cream Base" ingredients and blend until smooth.
Pour the blended mixture into your Ninja Creami pint and freeze on a level surface for at least 24 hours.
Once fully frozen, run the pint under hot water for 1-2 minutes on all sides.
Spin on Light Ice Cream mode.
Respin 1-2 times until you get the perfect creamy consistency.
Place your ice cream in the freezer while you make the "fried" part.
Place the cornflakes in a Ziploc bag and crush them lightly using your hands or a rolling pin. You want small crispy bits, not powder.
Heat a dry nonstick pan over medium-low heat. Add the crushed cornflakes and stir frequently for 2-3 minutes, until they smell toasty and turn a slightly deeper golden brown. Be careful not to burn them!
Reduce the heat to low, then add the melted butter, cinnamon, brown sugar substitute, and a pinch of salt. Stir constantly for 1-2 minutes, making sure everything is evenly coated. The mixture should become slightly caramelized and crispy.
Remove from heat and spread the mixture onto a plate or parchment paper in a thin layer. Let it cool completely for 5-10 minutes so it crisps back up.
Sprinkle the crunchy topping over your protein ice cream just before serving.
Top it all off with sugar-free whipped cream, a drizzle of chocolate, a maraschino cherry and enjoy!
