YOU WILL NEED:
Ninja Creami Ice Cream Maker
Ninja Creami pint jars
kitchen scale – optional, but makes adding ingredients quicker/easier
handheld whisk/frother – optional, but makes mixing everything right in the pint jars so much easier

I use Fairlife fat free or 2% milk because it has more protein and less sugar, but you can use any kind of milk you prefer. The higher the fat %, the creamier your ice cream will be, but there are plenty of options out there to best fit your lifestyle and macros (if you track).

The exact serving size varies between protein powders, so check the label on yours to see how many grams to add for 1 serving. I prefer to use a grass-fed whey protein isolate, which is higher in important nutrients, supports sustainable farming, and lower in fat, carbs, calories, and lactose. This brand I’ve been using is 39 grams per serving.

The pudding mix adds flavor, sweetness, and helps stabilize the ice cream for a perfectly thick, creamy texture. Some store-bought mixes have less-than-ideal ingredients, so I like to use a more natural version like this one when possible. If that’s not a big concern for you, a regular sugar-free instant pudding mix works just fine. You can also use collagen powder as a stabilizer instead of the pudding mix, but you will need to add banana extract to get that banana flavor.

I usually only eat half a pint at a time, and you can easily re-freeze the rest. Just scoop out what you want, smooth the remaining ice cream to the bottom of the jar, and return it to the freezer. When you’re ready for the rest, run it through the Ninja Creami again using the same process.

Serving: 1 entire pint + toppings, Calories: 426, Carbohydrates: 40 g, Protein: 52 g, Fat: 3 g

If you make this recipe, share and tag @lizlovegrowswild on Instagram!