Ninja Creami Pineapple Dole Whip Protein Ice Cream

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Ninja Creami Pineapple Dole Whip Protein Ice Cream

Prep Time5

Freeze Time1

Total Time1 5

Course: Breakfast, Dessert, Dinner, lunch, Snack

Cuisine: American

Keyword: dole whip, ninja creami protein, ninja creami recipe, pineapple dole whip, pineapple dole whip protein ice cream, protein dole whip, protein drink, protein ice cream, protein shake, vanilla protein ice cream, vanilla protein shake

Servings: Pint

Calories: 346.67kcal

Equipment

Ingredients

Ice Cream Base

11.5 Fluid Ounces Vanilla Protein Shake
2 Tablespoons Sugar-Free Vanilla Instant Pudding Mix
1 Teaspoon Vanilla Bean Paste
⅔ Cup No Sugar Added Pineapple (drain and reserve the juice)

Optional

1-2 Tablespoons Pineapple Juice Reserved Pineapple Juice

US Customary - Metric

Instructions

Make the Ice Cream Mixture

Pour the protein shake, pudding mix, vanilla bean paste, and pineapple into a small blender and blend until the pudding mix has completely combined with the other ingredients. 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.
Remove the pint from the machine and enjoy!

Notes

What do I do with the leftovers?

If there are leftovers, level the top of the ice cream out, put the lid on it, and put it back in the freezer. When you are ready to eat the leftovers, take them out of the freezer and process them in the Ninja Creami using the original process that was used. In this case, process on lite ice cream. If the ice cream is dry and crumbly, add a little pineapple juice and respin.

Why is there pudding mix in the recipe?

The pudding mix helps to create a great consistency and adds some additional flavor. Instant pudding mix usually has guar gum in it which acts as a stabilizer and helps the ice cream be firmer and have fewer ice crystals. When you use instant pudding you do not need to add another stabilizer like guar gum or cream cheese. It's a quick and easy way to get the perfect texture for your protein ice cream!

Nutrition