Ingredients
Method
Make the ice cream base
- In your blender, combine the almond milk, coconut milk, medjool dates, protein powder, vanilla extract, peppermint extract, food coloring (if using), and sea salt. Blend until it’s silky smooth.
Freeze the ice cream base
- Pour the mixture into your Ninja Creami container, filling it up to the max fill line. Secure the lid and place it in the freezer for a minimum of 8 hours.
Mix the ice cream
- Once frozen, insert the pint into the outer bowl, ensuring it fits snugly. Lock the outer lid and place the assembly onto the Ninja Creami base. Select the 'Lite Ice Cream' function for your first spin.
Respin
- Add about 2-3 tsp of additional almond milk to cover the top before respinning for an ultra-creamy texture.
Add mix-ins
- Remove the pint and fold in the dark chocolate chips, then pop it back into the machine and choose the 'mix-ins' function.
Nutrition
Notes
If you have leftovers, transfer back to the Ninja Creami pint and seal it. It will stay fresh in the freezer for about a week. Let it soften slightly at room temperature before scooping. Adjust sweetness by adding another date or honey if desired.