High Protein Strawberry Ice Cream (Ninja Creami)

Ingredients

• 300 g frozen strawberries
• 500 ml strawberry protein milk
• 4 tbsp stevia
• 0.25 tsp xanthan gum
• milk of choice (extra amount if needed for consistency)
• 5 fresh strawberries (or 2 tbsp of freeze-dried strawberries)
• 2 tbsp additional milk (for the re-spin process)

Steps

1. 1

   Add the frozen strawberries, protein milk, stevia, and xanthan gum to a high-speed blender.

2. 2

   Process the ingredients until combined. If the mixture is too sticky, add a little extra milk to adjust the consistency.

3. 3

   Pour the mixture into 2 Ninja Creami containers.

4. 4

   Freeze the containers overnight, ideally for a total of 24 hours for best results.

5. 5

   Before processing, run the sides of the container under hot water for 20-30 seconds to make it easier to release.

6. 6

   Place the container in the Ninja Creami and process using the 'Light Ice Cream' setting.

7. 7

   Add 2 tbsp of milk to the center and press the 'Re-Spin' button to achieve a creamier texture.

8. 8

   Chop the fresh strawberries or crumble the freeze-dried strawberries.

9. 9

   Create a well in the center of the ice cream, add the chopped strawberries, and process using the 'Mix In' button.

Notes

If you do not want to use xanthan gum, some users suggest substituting it with instant pudding mix (1-2 tbsp).

Nutrition per serving

• dessert
• high protein
• low calorie
• ninja cremi
• no-cook
• healthy
• strawberry