Slaps freezer lid Let me tell you about my latest Ninja Creami obsession – this lemon pudding ice cream that’s easier than squeezing fresh lemons! I’ve been tweaking this recipe for weeks, and boom – finally nailed the perfect balance between tangy and creamy.

What you’ll need:

1 cup Fairlife skim milk (trust me, it’s creamier)
1 cup unsweetened almond milk
That vanilla protein powder collecting dust in your pantry
Lemon jello pudding mix (the secret weapon)
Fresh lemon juice – about 2 good squeezes
Powdered monk fruit (or regular sugar if you’re feeling wild)

Here’s the magic:

Mix it hot mess style – Dump everything in the pint container. No fancy mixing bowls needed. That handheld frother? Gold. Whirl until it looks like lemony clouds.
Freeze your patience – 24 hours. I know, I know – but good things come to those who wait. Pro tip: Make two pints while you’re at it.
Hot water hack – Run that frozen block under hot water for 60 seconds. Not 59. Not 61. Just trust me on this.

Wait… texture trouble? Been there. If your first spin leaves it looking like yellow snow:

Hit that respin button like it owes you money
Add splash of milk if needed
Repeat until it’s smooth as soft-serve

Secret weapons:

Toss in graham cracker crumbs halfway through spinning – instant lemon pie vibes
Add ¼ tsp lemon extract if you want that puckery kick
Smooth the top before refreezing leftovers (learned this the hard way after freezer avalanche #3)

Why this works:

The protein powder makes it actually filling (no more pint guilt), while the pudding mix does double duty – flavor AND texture. It’s like that friend who always shows up with snacks AND good gossip.

Last thing: Level your container like you’re building IKEA furniture. Crooked = blade disaster. Ask me how I know… nervous laughter

Now who’s ready for brain freeze?