1-First step: mix the base In a Ninja Creami pint container, add the 2 cartons of key lime pie Greek yogurt, 1/2 cup whole milk, 1 scoop vanilla protein powder, and 2 teaspoons lime juice. If you want a little more depth, add a splash of vanilla extract or a small spoonful of vanilla bean paste. Whisk, froth, or blend until the mixture looks smooth and slightly frothy.

2-Second step: freeze the pint Seal the pint container with its lid and place it in the freezer upright. Freeze it overnight or for at least 8 to 10 hours. If you have time, a full freeze gives the Ninja Creami better results and helps avoid icy spots.

3-Third step: set up the Ninja Creami Once the pint is fully frozen, remove the lid and place the pint into the Ninja Creami outer bowl. Attach the lid with the blade installed, then lock it into the machine according to your model’s instructions. This is the point where the frozen base gets transformed into soft, spoonable protein ice cream.

4-Fourth step: spin on lite ice cream Run the lite ice cream setting first. This setting works well for the lighter dairy base and protein powder mixture. When it finishes, check the texture. If the pint looks crumbly or powdery, add a splash of milk or a spoonful of yogurt, then use the re-spin setting.

5-Fifth step: add mix-ins if you want them If you want extra texture, make a small indentation in the center of the ice cream. Add graham cracker crumbs, white chocolate chips, or frozen cream cheese chunks. Then use the mix-ins setting to blend them through.

6-Final step: serve and enjoy Scoop the ice cream into bowls or dessert cups and serve it as is, or top it with whipped cream and graham cracker crumbs. If you want a more dessert-shop look, add a few white chocolate chips on top too.