@mateolovescooking: Almond Fudge Ninja Creami #Recipe #protein #almond #chocolate #ninjacreami Ingredients: -13oz fairlife fat free milk -1/2 tsp almond extract (you can do more if you like a strong almond flavor, but I personally like it here) -30g zero cal sweetener -1/4 tsp salt -1/4 tsp xantham gum -10g almonds, chopped (mix-in) -33g sf chocolate syrup (mix-in; see instructions for details) or -1 vanilla protein shake -1/2 tsp almond extract (you can do more if you like a strong almond flavor, but I personally like it here) -25g zero cal sweetener -1/4 tsp salt -1/4 tsp xantham gum -10g almonds, chopped (mix-in) -33g sf chocolate syrup (mix-in; see instructions for details) Instructions: 1. Add all ingredients (except mix-ins) to blender and blend on low for 30s or until fully incorporated; if milk froths, let bubbles disappear before freezing. 2. Add to ninja creami pint and freeze for at least 24 hours (*important that it is frozen for this long*) 3. Freeze sf chocolate syrup in little chocolate molds (i frozen it in 3 batches of 11g). It should be frozen in ~30min. If you want the fudge pieces to be richer (not icy), you can mix the syrup with coconut oil, but I didn’t find it necessary. They are ready once they have hardened (they won’t get as hard as ice, but will still harden decently) 4. Use ice cream setting on ninja creami; when finished, take out of machine and use knife to scrape edges of pint 5. Return to ninja creami machine and use mix-in setting until it just reaches the consistency of ice cream (should take 1 turn). 6. Make a hole in the middle of pint and add in chopped almonds. Press chocolate pieces into the edges of the pint (you don’t want it to sit in the middle because the blade will destroy them. If they sit on the edges, they will still be broken up, but you will be left with small pieces of chocolate throughout the ice cream instead of the entire ice cream just turning into chocolate). Use mix-in setting once. 7. Enjoy!!

Mateo

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Sunday 09 August 2026 15:00:11 GMT