Peanut Butter Protein Ice Cream

Prep: about 10 minutes, plus 24 hours of freezing

Ingredients

• 360 ml whole milk
• 30 g powdered peanut butter, such as PB2
• 1 scoop vanilla protein powder, about 30 g
• 1 tablespoon instant vanilla pudding mix, regular or sugar-free

Directions

• Add the milk, powdered peanut butter, protein powder, and pudding mix directly to a Ninja Creami or Ninja Swirl container.
• Whisk vigorously, or use a milk frother, until the mixture is completely blended and smooth.
• Freeze the container on a level surface for 24 hours. Follow the instructions for your specific container lid and machine model.
• Process the solid base with the Lite Ice Cream program. One cycle is usually enough; use Re-Spin if your machine needs it.
• Serve immediately.

Variation: Substitute instant chocolate pudding mix for the vanilla to deepen the chocolate flavor.

Adapted in original wording from Ninja Ice Cream.