Ninja Creami Chai Tea Latte Ice Cream

Hey there, fellow ice cream lovers! Let me tell you about my latest kitchen adventure – a protein-packed Chai Tea Latte Ice Cream that I whipped up in my Ninja Creami. Trust me, if you’re a chai fan like me, you’ll love this.

Here’s the thing about this recipe: it’s not just delicious, it’s also packed with protein. Perfect for those days when you want something sweet but don’t want to feel guilty about it.

What You Need to Know

• Prep time: Just 10 minutes (not bad, right?)
• Freezing time: 24 hours (I know, I know – but good things come to those who wait!)
• Makes enough for 2-3 servings

Let me share something I learned the hard way: my first batch was a total disaster because I didn’t level my pint container in the freezer. Now I always double-check that it’s sitting flat – makes all the difference!

The Secret Sauce

The base is super simple: Atkins Chai Tea Latte Protein Shake and instant pudding mix.

Quick tip: whisk everything like your life depends on it. The first time I got lazy with mixing, I ended up with chunks of pudding powder. Not fun.

When Things Go Wrong

Listen, we’ve all been there. You follow the recipe exactly, but your ice cream comes out looking like a crumbly mess. Don’t panic! Here’s what works for me:

• Hit that Re-spin button
• Add a splash of milk (about a tablespoon) and try again
• If it happens a lot, try adjusting your freezer temp slightly

Want to Mix It Up?

I’ve played around with this recipe quite a bit. My favorite twist? Adding collagen powder for extra protein. Or if you’re feeling fancy, try using Trader Joe’s Chai Concentrate mixed with heavy cream instead of the protein shake.

Storage Tips

Keep it in the Ninja pint container with the lid on tight. If it gets too hard (which happens!), just let it sit out for 5 minutes before digging in.

Ingredients

• 1 Atkins Chai Tea Latte Protein Shake
• 1 package instant vanilla pudding mix

Optional add-ins:

• 10g unflavored collagen powder (for extra protein)
• ¼ tsp xanthan gum (for creaminess)

Let’s Start Making!

Step 1: Mix Your Base

Start with your large mixing bowl and add both the Atkins Chai Tea Latte Protein Shake and instant pudding mix. This is where the magic begins. Whisk these ingredients together vigorously for about a minute. You’re looking for a completely smooth consistency here – no lumps or powder pockets should remain. Take your time with this step; proper mixing now means better texture later.

Step 2: Prepare for Freezing

Grab your clean Ninja Creami pint container – make sure it’s completely dry to avoid ice crystals. Pour your smooth mixture in, being careful not to exceed the MAX line. Here’s a pro tip: gently tap the container against your counter a few times to release any trapped air bubbles. Finally, use a spatula to smooth the top surface until it’s perfectly level.

Step 3: The Freezing Phase

This is where patience becomes your best friend. Place your container in the freezer, making absolutely sure it’s sitting level – this is crucial for even freezing. You’ll need to wait a full 24 hours minimum. Don’t try to rush this step; proper freezing at -5°F to -7°F is essential for the perfect ice cream texture. Think of it as letting your mixture get a good night’s sleep (plus a few more hours).

Step 4: The Transformation

Once your 24 hours are up, it’s showtime! Take your frozen pint straight from the freezer and secure the blade assembly onto the container. Lock it into the Ninja Creami’s outer bowl – you should hear it click into place. Select the Ice Cream function and let the machine work its magic. This process transforms your frozen block into creamy, dreamy ice cream.

Step 5: Perfect the Texture

After the first spin, check your ice cream’s texture. If it’s a bit crumbly (which can happen!), don’t worry – this is where the Re-spin function comes in handy. Hit that Re-spin button and let it work its magic. Still not quite there? Add a tablespoon of milk and re-spin again. Keep going until you achieve that perfectly smooth, creamy consistency you’re after.

Tips for Success

The secret to perfect Ninja Creami ice cream lies in the details. Always ensure your pint container sits perfectly level in the freezer – even a slight tilt can affect the final texture. When mixing your ingredients, whisk them like you mean it!

Any shortcuts here might leave you with that dreaded grainy texture nobody wants. If your first spin leaves you with a crumbly mess, don’t panic. A quick tablespoon of milk and another spin usually does the trick. Think of it as giving your ice cream a second chance to shine.

Storage Secrets

Your homemade chai ice cream needs proper storage to maintain its creamy goodness. Keep it in the original Ninja Creami pint container – it’s designed specifically for this purpose. While it can last up to a week in the freezer, let’s be honest – it probably won’t stick around that long!

Pro Tip: When you’re ready to serve, let it sit at room temperature for about 5 minutes. This brief rest period makes scooping easier and lets the flavors really come alive.

Serving Ideas

Want to take your chai ice cream from great to extraordinary? Try sprinkling some cinnamon on top – it enhances those warm, spicy notes we all love in chai. For a delightful texture contrast, serve it alongside a crispy biscotti.

My personal favorite? A light drizzle of caramel sauce that creates a beautiful harmony with the chai spices. Each of these additions brings something special to your dessert experience.

Make It Your Own

Looking for a more traditional ice cream experience? Here’s a twist worth trying: swap out the protein shake for a mixture of Trader Joe’s Chai Concentrate and heavy cream.

While this version might not pack the same protein punch, it delivers all the indulgent creaminess of classic ice cream with those beloved chai flavors. It’s perfect for those times when you want to treat yourself to something a bit more decadent.

One Last Thing

The most important lesson I’ve learned? Don’t stress too much about perfection. Each batch is a little adventure, and even the “failures” are usually pretty tasty.

Give it a try and let me know how it turns out for you!

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