Egg Nog Protein Ice Cream
This ultra-creamy egg nog protein ice cream is the perfect holiday season sweet treat. With 66 grams of protein for the whole pint!
Equipment
- 1 Ninja Creami machine
- 1 ninja creami pint
- 1 immersion blender or blender of choice
Ingredients
- 1 cup cottage cheese small curd 2% or less
- ¼ cup liquid egg whites
- ½ cup egg nog
- 1 tbsp powdered peanut butter optional
- ½ cup almond milk or milk of choice
- 1 scoop protein powder or protein shake
- Nutmeg garnish
Instructions
- Place all ingredients in the Ninja Creami pint container and blend with an immersion blender until well combined and no more chunks remain.
- Place the lid on the pint and place on a flat surface in the freezer for 12 hours minimum.
- After 12 hours, remove the pint from the freezer and place on the counter for 5 minutes to lightly defrost.
- If your ice cream mixture froze into a "mountain" take a spoon and scrape it down as flat as you can get it. This preserves the blades on the machine.
- Place the pint in the Creami container and secure the lid, then place in the machine, choose the "full" setting, and select "light ice cream."
- Check the consistency of the ice cream after the first spin. If it's powdery and not creamy, add a splash of egg nog and spin again on light ice cream.
- Spin as many times as needed to get the consistency you want. I've found the more spins the softer it gets.
- Scoop into a dish, sprinkle with Nutmeg, and enjoy!
Notes
Be sure to freeze for at least 12 hours for best results.
Use your milk of choice, however this will alter the listed nutrition facts.
Spin multiple times if needed, I've found two 4-minute spins on "light ice cream" results in a soft serve consistency.
One "light ice cream" and a "re-spin" result in a gelato-like thickness.
Enjoy and Merry Christmas!