Banana Pudding Ice Cream
This banana pudding Ninja Creami protein ice cream is a creamy, high-protein twist on the classic dessert. Made with banana, vanilla protein powder and crushed vanilla wafers, it’s smooth, sweet, and seriously satisfying.
Servings: 2
Equipment
Ingredients
- 1 cup high protein milk I used Organic Valley Protein Plus Organic 2% milk
- 1 ripe banana
- 1 scoop whey vanilla protein powder I used Clean Simple Eats
- 8 crushed vanilla wafers I used gluten-free vanilla wafers
Instructions
- Add the high protein milk, ripe banana, and vanilla protein powder to an empty Ninja Creami pint. Use an immersion blender to combine until smooth (you can also use a regular blender for this). Freeze for 8–24 hours.1 cup high protein milk, 1 ripe banana, 1 scoop whey vanilla protein powder
- Place the pint onto the Creami machine and run the Lite Ice Cream cycle once. Remove from the machine and add 1 tablespoon of milk and run the re-spin cycle once.
- Remove from the machine, make a well in the center of the mixture, add vanilla wafers and place the pint back onto the Creami and run the Mix-In cycle. If the mixture is still powdery or not as creamy as you'd like, add another tablespoon of milk and run the Re-Spin cycle again.8 crushed vanilla wafers
- Once the ice cream reaches your desired consistency, portion into bowls (or enjoy straight from the pint!), add any extra toppings you like (extra crushed wafers, banana slices and/or whipped topping) and enjoy.
Notes
- Storage: This ice cream is best enjoyed right after spinning, but leftovers can be stored in the Ninja Creami pint with the lid on. It will freeze solid again, so let it sit at room temperature for 5–10 minutes before re-spinning. Add a small splash of milk if needed to get it creamy again.
Nutrition
Serving: 1/2 recipe | Calories: 242kcal | Carbohydrates: 30g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 162mg | Potassium: 448mg | Fiber: 3g | Sugar: 15g