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A top view of an ice cream tub with Snickerdoodle Ice Cream being scooped out using a metal ice cream scoop, perfectly prepared by the Ninja Creami.

Snickerdoodle Ice Cream

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Prep Time 5 minutes
Cook Time 1 day
Total Time 1 day 4 minutes
Course Dessert
Cuisine American

Equipment

  • Ninja Creami

Ingredients
  

  • 1 Package of Keto Chow Snickerdoodle Protein Powder
  • 1 ¾ Cup Fairlife 2% or whole milk
  • 1-2 tbsp Optional additional milk if the mixture comes out powdery

Instructions
 

  • Add the keto chow protein powder and 1 ¾ cup of milk into a shaker cup or mason jar. Shake until the ingredients are well combined.
  • Transfer the liquid to the Ninja Creami ice cream pint and place the lid on. Freeze for 18-24 hours. Make sure that you freeze it face up on a flat surface. This is very important.
  • Once the ice cream base is completely frozen, remove it from the freezer.
  • Remove the lid and transfer the pint into the Ninja Creami pint holder.
  • Place the blade into the lid and then place the lid onto the pint holder.
  • Lock the ice cream into the Creami and select the lite function..
  • If after one round of spinning your ice cream is a little dusty in texture and not creamy, add 1-2 tbsp of milk and select the “spin again” setting. Repeat until at desired texture.
  • After it’s finished remove the pint from the holder and enjoy.
Keyword Low Carb Snickerdoodle ice cream, Ninja Creami Snickerdoodle Ice Cream, Snickerdoodle Ice Cream