Pour the milk, allulose, pudding mix, and Kool-Aid powder 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.
Process the Ice Cream
After 24 hours, remove the pint container from the freezer. If there is a large bump in the ice cream, melt or scrape the large bump so that the top is level.
Place the pint container into the outer bowl of the Ninja Creami and then process on "ICE CREAM."
If the ice cream is dry or crumbly looking, pour in a tablespoon or two of milk and then re-spin. If the ice cream looks more like dippin dots, (little balls of ice cream), re-spin without adding liquid. You may have to respin a couple of times.
Video
Notes
Does the unsweetened Kool-Aid really make the ice cream taste like Kool-Aid?It does!And surprisingly, you don’t need much of the unsweetened Kool-Aid to get just the right flavor!A little goes a long way!
Can sweetened Kool-Aid powder be used instead of unsweetened?
Since the goal was to have very few calories, unsweetened powder and allulose were used. You can use the pre-sweetened Kool-Aid powder instead of the unsweetened. You’ll need to increase the amount of Kool-Aid and eliminate the allulose. Keep in mind that using sweetened Kool-Aid will drastically change the nutritional information for the recipe.