INGREDIENTS
225g Fairlife Fat Free Milk
225g Unsweetened Vanilla Almond Milk
30g Flex Vanilla Whey/Casein Blend Protein Powder
8g Sugar Free/Fat Free Cheesecake Pudding Mix
5g Zero Cal Sweetener Of Your Choice
Pinch Of Sea Salt
Mix-Ins:
16g Biscoff Cookie Butter
2 Biscoff Cookies
DIRECTIONS
- Add all your ingredients into your pint. Use small hand blender/milk frother and mix till smooth.
- Add pint to freezer till frozen. I just do mine the day before so they can freeze overnight. And also pro tip, get extra pints and then make 6 of these at one time so you have them for the whole week.
- Then once frozen, either let sit out for 10 minutes to thaw out a bit or run outside edges under warm water for a minutes. Then add to your creami holster and do the “Lite Ice Cream” function. All you need to do is that function one time and you are good to go for the base vanille ice cream!
- Now let’s make it cookie butter ice cream! Make a hole in the middle and add in your cookie butter and biscoff cookies.
- Add back to the creami and do the mix-ins function. Then enjoy!
