Add all ingredients listed under "Ice Cream Base" to a blender and blend until smooth.
Pour the mixture into your Ninja Creami pint and freeze for 24 hours on a level surface.
While your ice cream base is freezing, prepare the crust. Crush two graham cracker sheets into a bowl and add the sugar-free maple syrup and a pinch of salt. Mash everything together until it forms a slightly sticky, crumbly mixture. If it’s too dry, add a tiny bit more syrup. Refrigerate the crust until you’re ready to use it.
After 24 hours, remove the pint from the freezer and run it under hot water for 1–2 minutes on all sides.
Spin the pint on the “Light Ice Cream” mode.
Respin 1-2 times, until desired consistency is reached.
Take your crust out of the refrigerator, break it into small pieces and add it to your ice cream. (I prefer it as a topping, but you can mix it in if you would like!) Top pint off with a little sugar-free whipped cream (optional) and enjoy!
