If you love the tart and tanginess of lemon, you’ll love this lemon protein ice cream made with the Ninja Creami. It’s a delicious and healthy version of your favorite lemon sorbet.
Duration:
Prep Time: 5 minutes
freeze time: 1 day
Total Time: 1 day 5 minutes
INGREDIENTS
- 1 cup 2% Fairlife Milk
- 1 scoop Whey Protein Isolate
- 5.3 oz Low Carb lemon yogurt I used Too Good & Co
- 2 packets stevia or sweetener of choice
- ¼ tsp lemon zest
INSTRUCTIONS
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Add all ingredients to a blender. Blend until smooth.
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Next, transfer the mixture into the Ninja Creami pint and place the lid on.
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Transfer the pint to the freezer and freeze for at least 24 hours.
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After 24 hours, remove the lid and place the pint into the pint holder. Place the lid with the blade on top and lock it into place.
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Run the Ninja Creami on the lite ice cream function. You will need to respin twice for the best texture.
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Enjoy!
NOTES
I did not use lemon juice because I was unsure if it would curdle the yogurt and milk.
If you want a more powerful lemon flavor, try adding in 1 tsp of lemon pudding mix.
You can substitute the stevia packets for allulose or monk fruit or even maple syrup if you’re not trying to watch your calorie or carb intake.
You can follow the same format you did for this recipe
If you want a more powerful lemon flavor, try adding in 1 tsp of lemon pudding mix.
You can substitute the stevia packets for allulose or monk fruit or even maple syrup if you’re not trying to watch your calorie or carb intake.
You can follow the same format you did for this recipe
