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Ninja Creami Salted Caramel Ice Cream

Ninja Creami Salted Caramel Ice Cream That's Guilt-Free Bliss

A deliciously creamy treat that lets you indulge in Ninja Creami Salted Caramel Ice Cream without any guilt.
Print Recipe Pin Recipe
Prep Time 15 minutes
Freezing Time 1 day
Total Time 1 day 15 minutes
Servings: 4 scoops
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Fairlife skim milk Can substitute with low-fat milk
  • 1 cup Unsweetened almond milk Can swap with cashew milk or any non-dairy alternative
For Sweetness and Flavor
  • 1 scoop Salted caramel protein powder (1UP Nutrition) Can use vanilla protein powder with extra sugar-free caramel syrup
  • 1 tbsp Vanilla jello pudding mix Butterscotch pudding mix can be used for a unique taste
  • 1 tbsp Sugar-free salted caramel syrup Regular syrup can be used if sugar is not a concern
For a Finishing Touch
  • to taste Flaky sea salt Optional, for sprinkling on top

Equipment

  • Ninja Creami
  • Handheld frother
  • pint container

Method
 

Step-by-Step Instructions
  1. Combine Fairlife skim milk, unsweetened almond milk, salted caramel protein powder, vanilla jello pudding mix, and sugar-free salted caramel syrup in a Ninja Creami pint container and mix thoroughly.
  2. Seal the pint container and freeze for 24 hours.
  3. Remove the container from the freezer and run the bottom under hot water for 60 seconds to ease the release of ice cream.
  4. Insert the mixture into the Ninja Creami and select the 'Lite Ice Cream' button.
  5. Check the texture and use the 'Respin' option if needed or add almond milk for creaminess.
  6. Sprinkle flaky sea salt or drizzle caramel sauce on top before serving.

Nutrition

Serving: 1scoopCalories: 150kcalCarbohydrates: 15gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 2gCalcium: 15mg

Notes

Ensure all ingredients are chilled before mixing for the best texture. Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for 2 weeks.

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