Ingredients
Scale
- 1 scoop Vanilla or Lemon flavored Protein Powder
- 1/2 cup Freshly squeezed lemon juice (about 2–3 large lemons)
- 1 tablespoon Lemon zest
- 1.5 cups Water or Unsweetened Almond Milk
- 2–3 tablespoons Monk fruit sweetener or Stevia (adjust to taste)
- 1/4 cup Plain non-fat Greek yogurt (optional, for extra creaminess)
- A pinch of sea salt
Instructions
- In a large measuring pitcher or mixing bowl, combine the protein powder, fresh lemon juice, lemon zest, sweetener, and water (or milk). If you are using Greek yogurt for extra creaminess, add it now. Whisk vigorously or use a handheld frother until the protein powder is completely dissolved and the mixture is smooth.
- Pour the mixture into a clean Ninja Creami pint container. Be careful not to fill past the “Max Fill” line, as the liquid will expand slightly as it freezes. Place the storage lid on the pint securely.
- Place the pint container on a level surface in your freezer. Let it freeze for a full 24 hours. Ensuring the pint is level is crucial for the machine to spin correctly and safely the next day.
- Remove the pint from the freezer and take off the lid. Place the pint into the outer bowl of the Ninja Creami, lock the lid into place, and install it into the machine. Select the “Sorbet” or “Lite Ice Cream” function and let the cycle complete.
- After the first spin, the mixture may look a bit powdery or crumbly. This is normal! Add one tablespoon of water or lemon juice to the center of the pint, place it back in the machine, and select the “Re-spin” button. This will result in a perfectly smooth, creamy sorbet consistency.
- Cook Time: 24 hours and 10 minutes