Cookies and Cream Protein Freeze

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.