Directions
- 1Mix 300ml milk (or 200ml milk + 100ml almond milk), 30g Macro Mike Vanilla Buttercream Protein, 1-2 tsp (10g) sweetener, and 15g pistachio spread in a Ninja Creami pint until smooth.
- 2Freeze for at least 8 hours until solid.
- 3Run the pint under hot water for 30 seconds or let it sit at room temperature for 5–10 minutes to soften.
- 4Spin on the light ice cream setting in the Ninja Creami.
- 5Scrape the sides, add a splash of milk and mix-ins (10g pistachio spread and 5g pistachios), then spin again using the mix-in setting.
- 6Serve and enjoy!
Ingredients
- 300 ml milk
- 100 ml almond milk
- 30 g Macro Mike Vanilla Buttercream Protein
- 10 g sweetener
- 15 g pistachio spread
- 2 tsp pistachio essence
- 10 g pistachio spread
- 5 g pistachios
Equipment
Ninja Creami
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