Ninja Creami Strawberry Ice Cream

Ingredients

• 1 cup 2% Fairlife milk (sub almond, coconut, or any milk of 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 lower sugar)
• 1 tbsp milk (extra for re-spinning if crumbly)
• graham crackers (crushed, optional mix-in)

Steps

1. 1

   Add all ingredients to a high-speed blender, except for the optional mix-ins.

2. 2

   Sprinkle the xanthan gum evenly over the top before blending to help prevent clumping.

3. 3

   Blend for 30–45 seconds until completely smooth.

4. 4

   Let the mixture sit for 1–2 minutes to allow any foam to settle.

5. 5

   Pour the mixture into the Ninja Creami pint, stopping just below the MAX FILL line.

6. 6

   Freeze on a level surface for at least 24 hours.

7. 7

   Place the frozen pint in the machine and process using the “Lite Ice Cream” function.

8. 8

   If the texture is crumbly after the first spin, add 1 tablespoon of milk and press “Re-Spin.”

9. 9

   For optional mix-ins, make a small well in the center of the ice cream, add crushed graham crackers, and run the “Mix-In” function.

10. 10

    Serve and enjoy immediately for a soft-serve texture.

Notes

If the ice cream becomes super firm after refreezing, run it through the Lite Ice Cream setting again or use the Re-Spin function with 1 tablespoon of milk to restore its creamy texture. Store in the original pint container with the lid tight in the coldest part of your freezer for 1-2 weeks.

Nutrition per serving

• dessert
• ice cream
• ninja creami
• high protein
• strawberry
• gluten-free
• low calorie