Butterfinger Protein Ice Cream

Ingredients

• 225g Fairlife Fat Free Milk
• 225g Unsweetened Vanilla Almond Milk
• 1g English Toffee Extract
• 15g Vanilla Whey/Casein Blend Protein Powder
• 15g PB Party @ProteinCookieButter Powder
• 15g Powdered PB
• 8g Sugar Free/Fat Free Butterscotch Pudding Mix
• 5g Zero Cal Sweetener of your choice
• Pinch of Sea Salt
• 1/2 Butterfinger

Instructions

1. Add all base ingredients into your Ninja Creami pint. Use a small hand blender/milk frother and mix until smooth.
2. Add pint to freezer until frozen. It's recommended to freeze overnight.
3. Once frozen, let the pint sit out for 10 minutes to thaw slightly, or run the outside edges under warm water for a minute.
4. Add the pint to your Ninja Creami holster. Use the 'Ice Cream' function if adding mix-ins. If not, use the 'Lite Ice Cream' function.
5. Make a hole in the middle of the ice cream and add the mix-ins. Return to the Creami and use the 'Mix-ins' function.
6. Once done, enjoy!