Maple Brown Sugar Protein Ice Cream

vegetarian ⓘ

1 meals (estimated)

From a reel by Ninja Creami Delights — watch the original

Ingredients

• 350ml Unsweetend Almond Milk
• 100g Vanilla Oikos pro Greek yogurt
• 33g of Protein (”Maple Brown Sugar” 🍫 ” flavour
• 5g Monk Fruit Sweetner
• 1g Xanthum gum
• tsp Vanilla extract
• Pinch of salt
• 2 Biscoff cookies
• 2 Biscoff cookies

Instructions

1. Combine all ingredients in a pint container and mix until the texture is smooth.
2. Freeze the mixture for at least 12 hours, preferably overnight.
3. Before processing, run the pint under hot water for 60 to 90 seconds, or let it sit at room temperature for 10 to 15 minutes.
4. Process the mixture using the 'Light ice cream' setting on a Ninja Creami.
5. Scrape the sides of the container, create a hole in the center, and add one Biscoff cookie.
6. Process the mixture again using the 'Mix-in' setting, repeating until the preferred texture is achieved.
7. Top with the remaining Biscoff cookie and serve.