White Chocolate Raspberry Protein Ice Cream (Print-Friendly Format)

Delightfully creamy, protein-packed treat with white chocolate and tangy raspberries. Indulgence meets nourishment.

# Ingredients You’ll Need:

→ Ice Cream Base

01 - 60 g white chocolate raspberry protein powder
02 - 375 ml filtered milk or milk of choice
03 - 2 g xanthan gum
04 - 10 drops liquid stevia, or to taste

→ Mix-Ins

05 - 20 g white chocolate bar, chopped
06 - 45 g fresh raspberries

# How to Make It:

01 - Place protein powder, milk, xanthan gum, and liquid stevia into a Ninja Creami container. Use an immersion blender to blend until completely smooth.
02 - Secure the lid on the container and place it upright on a flat surface in the freezer. Freeze for at least 24 hours.
03 - Remove container from freezer. Take off the lid, insert the container into the Ninja Creami outer bowl, and attach the blade lid until it clicks.
04 - Insert the outer bowl into the Ninja Creami machine. Select and run Light Ice Cream mode.
05 - If the texture is powdery or not creamy, reseal the lid and select Respin mode. Repeat if necessary, adding a splash of milk for optimal smoothness.
06 - Make a well in the center of the ice cream. Add chopped white chocolate and raspberries. Run the Mix-In cycle.
07 - Spoon the finished ice cream into bowls and enjoy immediately. Let sit at room temperature for a few minutes if a softer texture is preferred.

# Extra Tips:

01 - For creamiest texture, ensure the mixture is fully homogenized before freezing.
02 - Always freeze containers flat to promote even freezing and texture integrity.
03 - If a hump forms in the frozen base, gently flatten it with a spoon or by applying a ziplock bag filled with hot water for a few minutes.
04 - Store any leftover ice cream pressed and smoothed in the container and refreeze promptly. Respin before next serving to restore creaminess.
05 - For portion control and convenience, scoop ice cream onto a parchment-lined tray, freeze, then transfer to freezer bags.
06 - Consume within one week for peak quality, as homemade protein ice cream hardens over time.

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