Pour the unsweetened almond milk, yogurt, protein powder, sugar substitute, coconut extract, vanilla bean paste, and gaur gum into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami pint container.
Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Process the Ice Cream
After 24 hours, remove the pint container from the freezer.
Place the pint container into the outer bowl of the Ninja Creami and then process on "LITE ICE CREAM."
If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of unsweetened almond milk and then re-spin. If the ice cream looks like little balls of ice cream, respin without adding liquid. You may have to repeat this process a couple of times.
Dig a well down the center of the ice cream and pour in the shredded coconut. Process on mix-ins.
Remove the pint from the machine and enjoy!
Notes
Can I add the coconut to the base recipe instead of using it as a mix in?II don't recommend adding coconut to the base recipe because it has a tendency to make the ice cream gritty after it's been processed. Add the shredded coconut as a mix-in to add flavor and great texture!
Can plain yogurt be used instead of the toasted coconut yogurt?Yes, you can use plain yogurt but the coconut flavor of the ice cream won't be quite as strong.
Can vanilla extract be used instead of vanilla bean paste?Yes, you can use vanilla extract instead of the vanilla bean paste. But, vanilla extract tends to have an alcohol taste to it and can make the final product softer than if you are using vanilla bean paste.