Directions
- 1Prepare the pistachios. Take the pitcher off of your Ninja Foodi Power Blender, use one of the individual cup containers, pour in about half of your pistachios and blend until it turns into a powder. Set aside.
- 2Prepare the egg base. In a medium-size mixing bowl, add the egg yolks and whisk until smooth. Add the monk fruit sweetener and whisk until there are no more bits of white granular stuff and it is not chunky.
- 3Add the milk to the egg mixture and whisk until evenly combined.
- 4Add the almond and vanilla extracts.
- 5Add the granulated pistachios and mix well.
- 6Set your range to medium heat, add the mixture to a saucepan and heat to 170°F, stirring occasionally.
- 7Once the temperature reaches 110°F, add the whey protein and mix until combined.
- 8Remove from heat and let cool.
- 9Pour the mixture into a Ninja Creami pint to the "scoopable max fill" line and freeze for at least 24 hours.
- 10After 24 hours, let the ice cream sit at room temperature for about 20 minutes to thaw slightly. Then, take the ice cream and place it in the Ninja Creami. Press the "light ice cream" setting and then the mix-in button.
- 11Add the remaining pistachios and mix-in again.
Ingredients
- 60 g Dymatize Hydolized Vanilla Whey Protein
- 3 large egg yolks
- 3 Enlightened low carb waffle cones
- 2.5 cups Vanilla Kroger Carbmaster milk
- 1 cup salted and roasted pistachios
- 0.5 cup monk fruit sweetener
- 1 tbsp almond extract
- 1 tsp vanilla extract
Equipment
Ninja Foodi Power Blender Processor SystemNinja Creami Deluxewhiskmedium-size mixing bowldigital thermometer
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