This is how I prep all my Ninja Creami pints 📚

Ingredients

• 25.5 g Lacanto Monk Fruit Sweetener (granulated, measured on a digital scale)
• 0.8 g Xanthan Gum (approximately 1/4 teaspoon, sifted to avoid clumps)
• 0.6 g Sea Salt (approximately 1/4 teaspoon, fine grain)
• 473 ml Nuri Chocolate Protein Shake (fills a standard Ninja Creamy pint; use chilled shake for best texture)

Instructions

1. Measure Sweetener

   Place a cup on the digital food scale, tare it to zero, then add 25.5 g of Lacanto monk fruit sweetener.

   Time: PT2M

2. Add Xanthan Gum

   Without resetting the scale, add xanthan gum until the total weight reads approximately 26.3 g (adds about 0.8 g). This equals roughly 1/4 teaspoon.

   Time: PT1M

3. Add Salt

   Add a pinch of sea salt (about 0.6 g) until the scale reads around 27.0 g.

   Time: PT1M

4. Combine Dry Ingredients

   Give the cup a quick swirl to evenly disperse the sweetener, xanthan gum, and salt.

   Time: PT1M

5. Prepare Liquid Base

   Open the Ninja Creamy pint and pour the chilled Nuri chocolate protein shake into it, filling the container.

   Time: PT1M

6. Mix Dry and Wet Ingredients

   Add the dry ingredient cup to the pint, then use the hand frother (or hand mixer) to blend for 30–60 seconds until fully incorporated and smooth.

   Time: PT2M

7. Freeze the Base

   Place the lid on the pint, seal it, and put it in the freezer for at least 16 hours (ideally 24 hours) until fully set.

   Time: PT16H

   Temperature: 0°F

Nutrition Facts

Calories

150

Protein

20 g

Carbohydrates

5 g

Fat

3 g

Fiber

2 g