NUTRITION

SERVINGS

INGREDIENTS

1.5 cup 2% ultra-filtered milk

1 scoop Vanilla whey protein powder

1 tbsp Pure maple syrup

1 tsp Vanilla extract

0.13 tsp Sea salt

1 tbsp Blanched almond flour

0.5 tbsp Creamy almond butter

0.5 tbsp Mini dark chocolate chips

PREPARATION

• 1

  Combine the ultra-filtered milk, vanilla protein powder, maple syrup, vanilla extract, and sea salt in a Ninja Creami pint container.

• 2

  Use a handheld milk frother or whisk to blend the mixture until the protein powder is completely dissolved and the liquid is smooth.

• 3

  Secure the lid on the pint and place it on a level surface in the freezer for at least 24 hours until solid.

• 4

  In a small bowl, stir together the almond flour and almond butter until a dough forms, then fold in the chocolate chips.

• 5

  Roll the cookie dough into tiny, pea-sized pieces and set them aside in the refrigerator.

• 6

  Remove the frozen pint and process using the 'Lite Ice Cream' setting on your Ninja Creami machine.

• 7

  If the texture is crumbly, add one tablespoon of milk and run a 'Re-spin' cycle.

• 8

  Create a small well in the center of the ice cream, drop in the chilled cookie dough bits, and press the 'Mix-in' button to incorporate.