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. Right now I prefer to use a grass-fed whey protein isolate, which is higher in important nutrients, supports sustainable farming, and is 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 acts as a stabilizer, making the ice cream perfectly thick and creamy. Some of the ingredients in common pudding mix brands are questionable, so I try to look for more natural versions like this one when I can. If it's not something you're super concerned with however, regular old instant pudding mix like this is just fine – look for the sugar free kind!

I usually only eat ½ a pint at a time, and you can re-freeze the ice cream once you've already made it. Just scoop out half into a bowl, and smooth the remaining ice cream down to the bottom of the jar. Place back in the freezer, and repeat the same process with the Ninja Creami machine when you're ready to finish it.



MACROS:

Full pint – 288 calories | 17g carbs | 0g fat | 49g protein

– I usually only eat ½ pint at a time



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