Ninja Creami Strawberry Ice Cream

Ingredients

• 1 cup 2% Fairlife milk (can be substituted with almond milk, coconut milk, or any milk of your choice)
• 1 cup strawberries (sliced)
• 2 tsp lemon juice
• 2 tbsp vanilla protein powder
• 0.25 tsp xanthan gum
• salt (a pinch)
• 1 tsp vanilla extract
• 2 tbsp maple syrup (or monk fruit for a low-sugar option)
• crushed graham crackers (optional for mix-ins)

Steps

1. 1

   Add all ingredients to a high-speed blender (except the optional mix-in ingredients). Sprinkle the xanthan gum evenly over the top before blending to help prevent clumps.

2. 2

   Blend for 30 to 45 seconds until completely smooth. Let the mixture sit for 1 to 2 minutes to allow the foam to settle.

3. 3

   Pour into the Ninja Creami pint, stopping just below the MAX FILL line. Freeze on a level surface for at least 24 hours.

4. 4

   Process the ice cream using the "Lite Ice Cream" function.

5. 5

   If the texture is crumbly, add 1 tbsp of milk and press "Re-Spin".

6. 6

   For the mix-ins (optional), make a small well in the center, add the crushed graham crackers, and run the "Mix-In" function. Serve and enjoy.

Notes

If the ice cream becomes too firm after re-freezing, run it through the Lite Ice Cream setting again or use the Re-Spin function with 1 tbsp of milk. Store in the original container with the lid tightly closed in the coldest part of the freezer for up to 1-2 weeks.

Nutrition per serving

• dessert
• ice cream
• protein
• healthy
• ninja creami
• strawberry
• gluten-free