Ninja Creami Protein Oreo Ice Cream

Ninja Creami Protein Oreo Ice Cream

Calories: ~320 kcal per serving

Ingredients

• 4 free range egg yolks (or 2 whole eggs)
• 500 ml whole milk
• 60 grams xylitol sweetener
• 30 grams vanilla protein powder
• 1 tsp tesco finest madagascan vanilla extract
• 100 grams Oreo original (crushed)
• Pinch of salt (optional)

Instructions

1. In a saucepan, whisk 4 egg yolks (or 2 whole eggs) and 60 grams xylitol sweetener until well combined. Gradually whisk in 500 ml whole milk.
2. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (do not boil), around 80-85°C (175-185°F). Stir in a pinch of salt if desired.
3. Remove from heat and let the mixture cool completely.
4. Once cooled, whisk in 30 grams vanilla protein powder and 1 tsp tesco finest madagascan vanilla extract until smooth.
5. Stir in 100 grams crushed Oreo original cookies.
6. Pour the mixture into a Ninja Creami pint container, ensuring it doesn't exceed the max fill line.
7. Place the pint in your freezer on a level surface and freeze for at least 24 hours, or until completely frozen solid.
8. Once frozen, remove the pint from the freezer and place it into the outer bowl of your Ninja Creami. Secure the lid and processing paddle. Select the "ICE CREAM" function.
9. If the ice cream is powdery after the first spin, add 1-2 tablespoons of milk and select the "RE-SPIN" function until desired creamy consistency is achieved.
10. Serve immediately.