Using a Ninja CREAMi
Makes 2 servings • Prep time 5 minutes • Cook time 0 minutes
- 12 oz. milk
- 1 serving LTH Flex Whey Isolate in Cookies and Cream flavor
- 1 tbs. black cocoa
- 2 tsp. stevia
- 1 tbs. cacao nibs
- In a bowl, mix the milk with the protein powder, and then whisk in the black cocoa and stevia.
- Pour the mixture into a Ninja CREAMi pint container. Freeze it on a flat, level surface for 24 hours.
- Insert the frozen pint into the Ninja CREAMi machine. Select the “lite ice cream” setting. If the texture is crumbly after spinning, add an additional 1 to 2 tablespoons of milk, then use the “re-spin” function until smooth. (Note: If you’re using a plant-based milk, opt for a higher-fat option and you will likely need to re-spin two to three times.)
- Once the mixture is creamy in texture, incorporate the cacao nibs using the “mix-in” function. (Avoid adding mix-ins before initially freezing to prevent uneven texture.)
- Scoop immediately or refreeze for later. If consuming later and it has hardened in the freezer, use the “re-spin” function to restore creaminess.
Nutrition per serving (when using whole milk): Calories: 214 | Fat: 9.5g | Protein: 17g | Carbs: 15g
Using a Blender
Makes 2 servings • Prep time 5 minutes • Cook time 0 minutes
- 8 to 10 oz. milk
- 1 tbs. black cocoa
- 2 tsp. stevia
- 1 serving LTH Flex Whey Isolate in Cookies and Cream flavor
- 6 to 7 ice cubes
- 1 tbs. cacao nibs
- Add all ingredients except for the cacao nibs to a blender. Blend until smooth.
- Poor into a glass and top with cacao nibs.
Nutrition per serving (when using whole milk): Calories: 214 | Fat: 9.5g | Protein: 17g | Carbs: 15g
