Craving a sweet treat that won’t derail your diet? This simple recipe turns a few basic ingredients into a rich, creamy, and guilt-free peppermint ice cream, all thanks to the magic of the Ninja Creami.
Author:Monem
Prep Time:5 minutes
Cook Time:None
Total Time:1 day, 5 minutes (includes 24-hour freeze time)
Yield:1 pint1x
Category:Dessert
Cuisine:American
Ingredients
Scale
12 oz unsweetened almond milk
1 scoop unflavored whey protein powder
2 tbsp Swerve granulated sugar substitute
½ tbsp vanilla bean paste
⅛ tsp peppermint extract
4 drops red food coloring (optional)
¼ tsp guar gum
6 crushed starlight mints
Instructions
Blend the Base: In a small blender, combine the almond milk, protein powder, Swerve, vanilla bean paste, peppermint extract, guar gum, and optional food coloring. Blend until completely smooth with no lumps.
Freeze: Pour the mixture into a Ninja Creami pint container. Place it in the freezer on a level surface for at least 24 hours until it’s a solid block.
Process: Place the frozen pint into the outer bowl and lock the lid. Select the “LITE ICE CREAM” setting. The machine will churn the solid block into a light, airy texture.
Respin (if needed): If the ice cream is powdery or crumbly, add 1-2 tablespoons of almond milk and respin. You might need to do this a couple of times.
Add Mix-ins: Once the ice cream is creamy, create a well in the center. Add the crushed starlight mints to the well. Place the pint back in the machine and press the “MIX-IN” button.
Notes
Serving Suggestions: This ice cream is best served immediately. Enjoy it straight from the pint or scoop it into a dish for a classic treat.
Tips & Tricks: Guar gum is the secret to a creamy texture. You can substitute it with xanthan gum or sugar-free pudding mix, but be careful with the amount—a little goes a long way!
Storage: Store any leftovers in the pint container in the freezer. When you’re ready to eat it again, the ice cream will be solid. Just put it back in the Ninja Creami and re-spin it on the “LITE ICE CREAM” setting.